1. Mix the yeast, sugar and a small amount of the warm water together in a bowl to activate the yeast.

2. Mix together the flour, parmesan cheese and salt.

3. Add the yeast mixture and then the rest of the warm water and olive oil to the flour, parmesan cheese and salt mixture.

4. Mix all ingredients together until a smooth dough is formed; remove from the mixing bowl onto a floured surface.

5. Knead the dough for approximately 5 minutes until it takes on a more elastic, stretchy character.

6. Place in a floured bowl and cover with cling film, leave to prove in a warm place until the dough has doubled in size, approximately 20 minutes. (This will take longer if using dried yeast)

7. As soon as the dough has doubled in size it is time to "knock it back", this is done by kneading the dough for another 5 minutes to remove all of the large air bubbles and evenly distribute the small air bubbles.

8. Roll out the dough into a large round circle, then in the centre of the circle spoon on the pesto and spread around leaving a 2 inch space around the pesto centre. Sprinkle the grated cheddar cheese onto the area spread with pesto. Then carefully bring in the edges of the dough and fold over so it covers the cheese and pesto mix in a parcel.

9. Pinch together the seam on the bottom of the bread and transfer to a lined baking sheet making sure the seam is on the bottom of the loaf, the loaf should be a flat round shape.

10. Cover the bread with cling film and leave to double in size once more in a warm place.

11. Once the bread has doubled in size it can be pricked with a fork and brushed with olive oil.

12. Bake at 200°c for 15 minutes turning the bread halfway through, to check if the bread is cooked pick it up and tap the bottom of the loaf if it makes a hollow sound its done, if the sound is more dense then the chances are its not fully cooked so return it to the oven for a few minutes to finish it off.

13. Once the bread is cooked remove from the oven and brush with olive oil again, sprinkle with sea salt to finish.

Chef tip

You could also top the dough with a handful of grated parmesan cheese before baking for an extra indulgent finish

As an alternative to pesto you could also layer the bread with cheese and 15 to 20 fresh sage leaves