Feta and pesto sourdough baguette
Ingredients
- 400 g dough from the standard baguette recipe
- 3 tsp pesto
- 50 g feta
Instructions
- Flour the work surface
- Form the dough into a ball and then flatten. Fold in half lengthways and flatten again. Continue to flatten by hand.
- Spread the pesto over the dough,keeping away from the edge,
- Crumble the feta over the surface.
- Roll the dough into a bagutte shape. Twist the the baguette 5 or 6 times.
- Cover with a linen cloth and allow to rise for 2 hours.
- Add water into a baking tray or use the steam function of your oven. Heat the oven to 220ºC
- Transfer the baguette to a baguette tray or a lined baking tray and bake in the oven for 20 minutes (fan over) or 23 minutes convection.
- Allow to cool but it can be served slightly warm. Cut into thick slices and serve with sliced meats and cheeses.
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