Combine the water with the yeast until the latter is dissolved.

Add the flour and mix well with a spatula, adding the salt as well.

Transfer in the bowl of your mixer and knead for 10 minutes at second speed, adding a touch of olive oil while is is being kneaded.

Transfer the dough in a greased bowl, cover with plastic wrap and allow to rise for 1 hours at room temperature.

Cut the dough in 2 equal portions.

Roll out each half of dough into 0.5cm thickness then spread the pesto on both sides. Roll each piece tightly then braid the two parts to form the loaf.

Place the bread in a loaf pan (25-30cm in length) lined with baking paper.

Allow to rise for 1 more hour or until double in volume (at room temperature) then brush with egg wash.

Bake in the preheated oven at 180C for 35-40 minutes.

Allow to cool down in the pan for 10 minutes then remove and cool on a wire rack.

Cool down before slicing.