How to cook
The yeast is dissolved in warm water and sugar is added. Leave aside for 10 minutes. Add tomato juice and stir. Sift the flour in stages, add garlic, aromatic spices and knead elastic dough, finally add the butter and salt (if using pesto, shred cheese then add them together with dry garlic).
Shape dough into a ball and place it in an oiled bowl, cover and let it stand for 1 hour. Roll the dough into a rectangle and place cheese in them. Roll.
Place in a buttered bread form (26 x 12), cover with foil. Grease and leave for 30 minutes. Bake in preheated oven at 410°F (210 °C), for about 30-40 minutes.