Add the flour and salt to a large bowl and mix well.

Mix the yeast, sugar and olive oil with the lukewarm water and leave to rest for 1-2 minutes.

Create a well in the middle of the flour, gradually pour the liquid in, mixing together until you a dough forms.

Tip the dough onto a floured chopping board and knead for a few minutes until the dough is springy.

Transfer the dough back to the bowl, cover with a damp cloth and leave somewhere warm for around an hour.

Once the dough has doubled in size, transfer back onto the floured chopping board and knead again, gently, to knock back the air.

Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.

Heat your oven to Gas Mark 4/180 c.

Divide the dough into 16—20 pieces (depending how big your skillet or pan is) roll out into strips and then with the palm of your hand flatten a little.

Line a (25cm) skillet pan with baking paper.

Add approx 1 tbsp pesto per strip and spread over.

Roll the dough with the pesto inside, place them around the outside of the skillet pan, just touching each other.

Repeat this process, working your way inwards, adding each roll into the skillet once rolled.

Bake for 30-35 minutes. You can test the middle rolls with a skewer by inserting it into the middle of the roll and if it comes out clean, it’s baked.