Sort ingredients
nauraka
QR Code
Listen
Pdf
Mix everything together until combined.
Let rest, then do 2 sets of stretch & folds.
Cover and let the dough proof overnight in the fridge OR on the counter throughout the day until doubled.
Drizzle dough with olive oil and gently pull apart into pieces.
Roll into balls, dip in pesto, and place into greased muffin tins.
Let rise again until puffy and doubled in size.
Top with parmesan and dimple the tops lightly.
Bake at 425°F for 25–30 minutes, or until golden brown.