500 g all-purpose flour
Around 270 g water
8 g brewer's yeast
6 g salt
Melt the brewer’s yeast in a little lukewarm water, then stir it into the flour. Add more water, keeping a little to one side, and start kneading.
Add the salt and the remaining water and knead until the dough is smooth, even and elastic.
Place in a sealed container and leave to rise until it doubles in size.
Now take the dough and, using a rolling pin, roll it out into a 50-60 cm by 20-25 cm rectangle.
The dough should be just a few millimetres thick.
Distribute the red pesto evenly over the surface and roll the dough up starting from the long edge closest to you.
Cut the roll in half lengthwise so as to reveal the inner layers.
Place the two halves side by side, twist them around one another, then seal the extremities to form a circle.
Move the garland to a baking tray covered with parchment paper and leave to rise at room temperature for about an hour.
Cook in an oven preheated to 200 °C for around 25 minutes.