• 

  Parmesan cheese cut in pieces (3 cm)

  40 g

Dough

• 

  fresh rosemary leaves only

  2 sprigs
• 

  sun-dried tomatoes

  30 g
• 

  water

  130 g
• 

  milk

  100 g
• 

  sugar

  1 tsp
• 

  fresh yeast crumbled

  25 g
• 

  flour

  500 g
• 

  olive oil

  40 g
• 

  salt

  1 ½ tsp

Eggs

• 

  eggs (53-63 g each) cold

  6
• 

  water to fill to 1 l mark

Assembly

• 

  olive oil for greasing

  1 tbsp
• 

  breadcrumbs for sprinkling

  2 tbsp
• 

  pesto rosso

  50 g