Dissolve the #yeast in the water. Combine all dry ingredients, but salt, in a bowl. Add the wet ingredients and mix.

Half way through, add the salt and finish kneading to a smooth ball. Cover and let rise at room temperature for 40 min.

Place your pesto and additional grated cheese in a bowl and combine. The cheese will absorb some of the oil to avoid spillages. After the first rise, roll out to a rectangular shape between two sheets of parchment paper and spread the pesto leaving some space by the borders.

Roll on itself by the longest side, cut in half lengthwise and braid. Place in a tin loaf with the paper, which will help after the bake. Cover and let rise for another hour in the tin.

Preheat your oven at 180 c, wash with egg yolk mixed with little milk and bake for about 50 minutes on the low shelf. If after 10 minutes will brown, cover with foil. The pictures show you the gorgeous pattern inside and also the lovely texture.