Ingredients
(for 4 pieces)

• 1 kg wheat flour type 550 
• 1 cube of yeast (room temperature)
• 330 ml lukewarm milk
• 250 ml white wine (room temperature)
• 150 ml olive oil
• 1 tsp sugar
• 20 g salt
• approx. 300 g pesto (e.g. basil pesto, pesto rosso)
• 50 g pine nuts 
• Flour for the work surface
• some olive oil for coating

Pour the milk and sugar into the mixing bowl of the food processor. Dissolve the yeast in it. Add the white wine, olive oil, flour and salt and knead into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Place the dough in a lightly oiled bowl, cover and leave to rise at room temperature for approx. 1 hour.

Then transfer to the lightly floured work surface, cut into
Divide into 4 equal pieces and roll into balls. Cover the dough balls and leave to relax for another 10 minutes.

Now roll out each ball of dough very thinly (2 mm) into a rectangle on a lightly floured work surface using a rolling pin. Spread with pesto, roll up tightly from the long side and shape into a ring. Place this on a well-floured wooden board. Brush the wreath with olive oil. Use a sharp knife to cut a zigzag pattern all around and sprinkle with pine nuts.

Do the same with the other dough pieces. Leave the pesto wreaths to rise again for approx. 15-20 minutes

During this time, heat the Merklinger to approx. 250°C.

Now pour the pesto wreaths into the hot Merklinger and cook for approx.
Bake for 30 minutes until golden brown. Remove the loaves and leave to cool on a wire rack.

Tip:

This party bread can be filled as desired.
Ajvar and feta or herb cream cheese with fried onions are also very suitable fillings.