Picnic rolls

Makes 12

450g Gilchesters Pizza & Ciabatta flour, plus extra for dusting

7g fast action dried yeast 1 tbsp honey

1½ tsp fine salt 300ml warm water

3 tbsp olive oil, plus extra to drizzle 150g fresh pesto 150g semi-dried tomatoes, drained and roughly chopped

100g mozzarella, grated 50g parmesan, grated basil leaves, to garnish 23cm baking tin baking paper

In a large mixing bowl, combine the flour, yeast, honey and fine salt. Pour in the warm water and olive oil, then mix until the dough begins to clump together. A little water can be added if necessary. Knead the dough until it feels silky soft, springy and elastic, then remove from the bowl. In a clean bowl, drizzle a little olive oil, turning it over to coat the sides, then add the dough. Cover and set aside in a warm place for approximately 1 hr to double in size.

Line the baking tin with baking paper. Uncover the dough and knock it a few times to remove any air bubbles. On a surface lightly dusted with flour, roll out the dough to a rectangle approximately 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and basil to taste. Starting from the longer side, roll the dough up into a sausage shape.

Using a sharp knife, cut the dough into 12 equal pieces. Place on the prepared tray, cut-side up, with a little space between each, making sure the end of each roll is tucked towards the centre. Loosely cover and leave to prove for ½-1 hr until well risen.

Preheat the oven to 200°C/180°C fan/gas mark 6. Bake for 35-40 mins until golden brown. Remove and leave to cool for 10 mins before serving.