Add flour in the bowl, then add yeast on one side and salt on the other. Add the water while stirring with your hand. When all the water is added, work the dough until all the ingredients are mixed. This should take about 5 minutes. Do not knead like conventional bread.

Place the dough on you work surface and gently flatten and fold it remove the air. Split the dough into 2 pieces.

Work one by flattening it, spread pesto over one half lengthways, and then sprinkle the courseley grated parmesan.

Fold the two halves together and then flatten by hand. Roll the dough into a tube.

Shape into baguette shape with the final sealed join underneath. Lightly flour the surface then twist the baguette a number of times along it’s complete length. This would be 6 to 8 twists then sprinkle finely grated parmesan on the top

Place onto a lightly oiled baguette tray (or if not available, a parchment lined baking tray).

Cover and leave to rise for 1.5 to 2 hours.

Place a casserole dish of water on bottom tray of the oven. This will create some steam during the baking.