YEAST DOUGH FILLED WITH VEGETABLE ANTIPASTI WITH PESTO

Makes four medium or two big snails. Dough

1 kg. white flour, sifted (can also use spelt flour) ½ cup canola oil

1 egg

1 tsp. salt

50 g. fresh yeast

4 cups sugar (or 2 cups honey)

480-600 ml. water (2-2½ cups)

For spread and scatter

1 jar of pesto spread or harissa paste plus canned lemon paste. A selection of fried vegetables seasoned with olive oil and basil (such as eggplant, zucchini, chili and sweet peppers in a variety of colors)

For brushing

1 egg, beaten with two drops of oil

For decoration

¾ cup sesame seeds

Place flour in an electric mixer bowl. Create a hole in the center and pour into it oil, egg and salt. Sprinkle around yeast and sugar. Mix with on medium-speed with a kneading hook. Gradually add water while increasing the speed. Reduce the speed to medium and mix for about seven minutes until you get soft, flexible dough that can be detached from the sides of the bowl.

Transfer the dough to a slightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about an hour and a half or until the volume is doubled.

Process the dough slightly to remove the air. Divide into two or four equal parts. Roll out each part into a thin leaf, spread with pesto or another paste, arrange the antipasti vegetables in a single layer and roll them. Arrange and roll them into a snail and place on a baking tray lined with baking paper. In this way prepare the remaining pieces of dough (arrange both round hallas in each tray). Brush the beaten egg and sprinkle the sesame seeds generously over the snails. Leave it to rise in a warm place for about 20 minutes. Bake for 25 to 30 minutes in an oven preheated to 180°C (355°F), until browned nicely. Take out and cool on a rack.