Using a food processor, whiz all the rosemary leaves, garlic, salt and hazelnuts to a rough paste. Trickle in the olive oil until all incorporated. It should now look like a pesto. Chill it in the fridge until ready to use.
Mix the yeast with approximately
In the bowl of an electric mixer fitted with a dough hook, mix the flour, potato, yeast and salt. Add the rest of the water and keep mixing or kneading until you have a smooth and springy dough.
Lightly oil another bowl then transfer the dough ball and cover with cling film. Leave at room temperature for about an hour-and-a-half or until the dough has doubled in size.
Using a rolling pin gently roll the dough into a rectangle of about 1cm thick.
Generously spread the pesto all over the dough. You can store any leftover pesto in the fridge and use it to roast potatoes.
Starting with the longest side towards you, roll the dough into a long sausage shape then cut into even pieces of about 3cm.
Oil a deep roasting tray (approximately 36x24cm) and lay each piece of dough flat, side by side so that you can see the spiral.
Drizzle with a little more olive oil. Put in the oven for 10 minutes before reducing the heat to 180°C and
They’re best served warm but cold’s good too.