Tomato-Pesto Swirl Bread

Ingredients

• 2 teaspoons instant yeast
• 1 cup water
• 1 tablespoon sugar
• 2 cups bread flour, divided
• 1/2 cup semolina flour
• 1 teaspoon salt
• 1 tablespoon garlic olive oil
• 1 tablespoon olive oil
• 3 tablespoons tomato paste
• 3 tablespoons basil pesto

Directions

1. In the bowl of a stand mixer, stir together the yeast, water, sugar and 1 cup of the flour with a whisk, then leave the mixture alone for 30 minutes. Add the remaining bread flour, the semolina and the salt, and knead with the dough hook until the dough turns smooth and stretchy. Pour in the garlic oil and olive oil, then keep kneading until the oils have worked all the way into the dough. Shape the dough into a ball, slick it with a small amount of olive oil, and place it back in the bowl. Cover the bowl with plastic wrap and let it sit for 30 minutes.
2. Dust your work surface with flour, set a piece of parchment paper on a baking sheet, and heat the oven to 350 degrees. Tip the dough onto the floured surface and pat it into a loose rectangle. Roll it out with a rolling pin until it is about 18 inches wide and 15 inches high, then turn it so a long side is nearest you.
3. Using a pastry brush, your fingers or the back of a spoon, cover the lower half of the dough with the tomato paste, leaving about 1/2 inch bare around the edges. Fold the plain half down over the tomato layer. You should now have a rectangle of dough about 18 inches wide by 7 1/2 inches high. Run the rolling pin over it to press the folded edge flat and even out the thickness.
4. Spread the pesto over the dough, keeping about 1/2 inch clear along the far side, which is the folded edge. Roll the dough up like a jelly roll, beginning with the side closest to you and rolling toward the uncovered edge. Go gently rather than making the roll too tight. Once you reach the far side, pinch the seam closed.
5. Transfer the dough to the prepared baking sheet with the seam underneath, and nudge it as needed so the thickness is even. Curve it into a ring and press the ends together to close them. Cover with plastic wrap and let it rise until doubled, about 45 minutes.
6. Cut slashes across the top of the loaf, then bake at 350 degrees until it is well browned, about 40 minutes.
7. Cool the bread on a rack before you slice it.