Making a Flavoured Ring

Italian bakers use focaccia dough to make many different speciality breads, such as this ring stuffed with fragrant pesto. It can also be filled with any typical Italian ingredient, cut into manageable-sized pieces. If you like, you can make your own pesto or use ready-made.

1. Punch down the dough. Knead for 2-3 minutes, then let rest for 5 minutes. Roll the dough into a 40- x 30-cm rectangle and spread the filling evenly over it, leaving a 1-cm border.

   

2. Starting from one long side, roll into a cylinder. Pinch the seam to seal, but not the ends. Transfer, seam-side down, to a floured baking sheet, shape into a ring and pinch ends to seal.

   

3. Slice the ring at 5-cm intervals to within 2 cm of the centre. Gently pull out each slice and twist it over on to one side to show the cut edge. Cover and let rise until doubled in size, 30-45 minutes. Bake at 190°C until golden, 30-40 minutes. Serve warm or cold.