Preheat oven at 250°C. (500°F.)
Preparation time: 15 minutes
Rising time: 6 to 12 hours
Baking time: 30 minutes

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Ingredients :

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For 1 loaf :

500 g (5 cups) flour 50 g (2 oz.) baker's yeast 500 ml (2 cups) water Pistou 100 ml (6 tbsp.) olive oil 50 g (2 oz.) cheese 20 basil leaves 10 stems of parsley 1 clove garlic Salt

Making the pistou :

1. Make a classic pistou (pesto) by blending the olive oil, cheese, basil leaves, parsley and garlic.
2. Pour everything into a mortar and crush, adding a little salt to form a paste.

Making the bread :

 

1. In a large bowl, combine the flour, yeast and water; mix everything together.
2. Add in the pesto (except for 1 tbsp.) and knead again, adding more flour if necessary.
3. Let rise for 6 to 12 hours in a bowl covered with a damp cloth near a radiator or other heat source.
4. Using a paper towel, rub the bread with the remaining pistou.
5. Bake in a 250° C (500° F) oven for 30 minutes.