Ingredients

• 1 1/4 cups warm water (100 F to 110 F)
• 1 tablespoon fast rise yeast
• 4 cups bread flour
• 1/3 cup extra virgin olive oil
• 5 teaspoons sugar
• 2 3/4 teaspoons salt
• 1 (10 ounce) jar pesto sauce
• olive oil
• dusting salt
• pepper
• freshly grated parmesan cheese, and
• minced fresh parsley

Instructions

1. stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.

2. In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).

3. Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.

4. Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.

5. Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.

6. Drizzle oil on top and dust with the finishing touches.

7. Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.

8. Preheat oven to 350°F.

9. Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.

10. Cool on a baking sheet.