STUFFED BREAD

Sift the flour and salt into a large bowl; stir in the yeast; mix in the oil, 1 teaspoon pesto and the water to make a dough; add a little more water if the dough seems too dry

Tip on to a lightly floured surface and knead for 5 minutes; put in an oiled bowl, cover with a clean tea towel and leave in a warm place for about 1 ½ hours until doubled in size

Brush a 23cm springform tin with some of the oil from the artichokes and set aside 2 tablespoons pesto and 1 tablespoon chopped peppers; mix the remaining ingredients together in a bowl

Divide the dough into 12 pieces, using scales to be exact; roll each piece into a ball, then roll out to form a disc with a rolling pin; divide the pesto and vegetable mixture between the 12 pieces of dough, then shape back into balls by pinching the edges together and rolling until smooth; arrange the dough balls, seam-side down, in the cake tin; cover with a piece of oiled cling film and leave to prove until doubled in size

Heat the oven to 180C/Gas4; remove the cling film; brush the rolls with the remaining pesto and scatter over the rest of the peppers; bake for 50 minutes until golden and cooked through; cool in the tin for 10 minutes, then cool completely on a wire rack before serving