Neither did I! It is gloriously delicious, especially if you love pesto like me! (More quarantine baking experiments.)
2 1/4 teaspoons or 1 envelope active dry yeast
1 tablespoon sugar
1 1/2 cups lukewarm water, about 105 degrees
3 3/4 cups flour
1 tablespoon olive oil
1/4 – 1/3 cup prepared basil pesto
1 teaspoon salt
coarse salt for topping
1 Line 6 quart slow cooker with parchment paper.
2 Place yeast and sugar in large mixing bowl and stir to combine. Add water and stir until combined. Add flour, olive oil, pesto, and salt. Stir until shaggy dough begins to form.
3 Turn dough onto floured surface and knead 5 minutes until dough is soft and smooth. Add more flour if dough is too sticky.
4 Place ball of dough in slow cooker. Sprinkle with salt.
5 Cover and cook on high for 2 hours or until golden on bottom. Internal temperature should read 200 degrees.
6 Remove bread from slow cooker along with parchment paper and place on baking sheet. Put under broiler for 2 – 3 minutes or until golden brown on top.
7 Remove from oven and let cool 20 – 30 minutes.
