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🍽️ Floral Pesto Dough

317 kcal · 30 min · 4 servings

Ingredients

• Weat flour, Type 405 500 g
• Dry yeast 1 packet
• Water 260 g
• Oil 2 tbsp
• Sugar 1 tsp
• Salt 1 tsp
• Garlic cloves 2 pcs
• Parmesan 60 g
• Basil, fresh 50 g
• Parsley, fresh 30 g
• Pine nuts 40 g
• Pepper, black ground pinch
• Olive oil 70 g

Instructions

1. 1. Put flour, yeast, water, oil, sugar, and one teaspoon of salt into the mixing container.
2. 2. Knead the ingredients for two minutes on the dough kneading setting.
3. 3. Transfer the dough into a bowl.
4. 4. Let the dough rest, covered, in a warm place for about 60 minutes.
5. 5. Peel the garlic cloves in the meantime.
6. 6. Cut the Parmesan cheese roughly into pieces.
7. 7. Wash the basil and the parsley.
8. 8. Shake the herbs dry and remove thick stems.
9. 9. Put the garlic, Parmesan, and pine nuts into the cleaned mixing container.
10. 10. Chop the ingredients for 10 seconds on speed 10.
11. 11. Scrape down the sides with a spatula.
12. 12. Add the basil and parsley.
13. 13. Chop everything for another 5 seconds on speed 10.
14. 14. Scrape down the sides with the spatula again.
15. 15. Add salt, pepper, and oil.
16. 16. Mix the pesto ingredients for 30 seconds on speed 3.
17. 17. Preheat the oven to 200 degrees Celsius with top and bottom heat.
18. 18. Line a baking tray with baking paper.
19. 19. Knead the dough well one more time.
20. 20. Divide the dough into three equal parts.
21. 21. Dust a work surface with flour.
22. 22. Roll each dough part into a circle about 30 centimeters in diameter.
23. 23. Place the first dough circle on the prepared baking tray.
24. 24. Spread one part of the pesto over the dough.
25. 25. Place the second dough circle on top.
26. 26. Spread pesto over this circle as well.
27. 27. Place the final dough circle on top.
28. 28. Press the layers well together.
29. 29. Press a glass into the center of the dough.
30. 30. Cut 16 strips from the edge towards the glass.
31. 31. Twist each strip twice into itself.
32. 32. Bake the flower for about 20 to 25 minutes until golden brown and crispy.
33. 33. Carefully remove the pesto flower from the oven.
34. 34. Serve it lukewarm or cold.

Nutrition per serving

• kcal: 317
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 39 g