Time: 1 ora e 20 minuti più riposo
Difficulty: Facile

Ingredients for 4 people
500 g Special for Molino Dallagiovanna bread and pizza
310 g of water at room temperature
16 g of fresh brewer's yeast
20 g granulated sugar
60 g extra virgin olive oil
15 g of salt up
Ingredients for pesto
250 g of fresh basil
40 g of peeled pine nuts
2 cloves of garlic
40 g of Parmigiano Reggiano D.O.P. grated
30 g of Pecorino Romano D.O.P. grated
200 g of extra virgin olive oil
2 ice cubes

Method
For pesto
Wash the basil, dry it gently and transfer it to the mixer bowl with the pine nuts, the peeled garlic cloves and 180 g of oil and stir the blender. Work until a cream is obtained, then add the Parmesan, the pecorino cheese, the ice and blend for a few seconds; transfer the pesto obtained in a bowl and cover it flush with oil.
Arrange the mix and 80 g of pesto (the rest in the fridge) in a large bowl and mix with the palm of your hand to give oxygen to the flour themselves.

Dissolve the brewer's yeast in a bowl with water and sugar and mix well with a whisk, add to the mix and stir vigorously.

Work until all the liquid is mixed to obtain a smooth dough; then add the oil and salt and create a homogeneous mixture.

Transfer everything into a rectangular dripping pan lined with baking paper; let it rest for about 30 minutes.

After the rest time, divide the dough into 2 equal parts with floured hands, form the loaves and crush them with the hands in the shape of a slipper, wet the surface with your hand and put the dough to rise in a warm place ( 27-30 ° C) for about 45 minutes.

Heat the oven at 240 ° C and cook for about 10 minutes, lower the temperature to 200 ° and cook for another 15 minutes.

Remove the slippers and leave to cool for about 30 minutes on a grill before eating.