Baking Step:

1. Add in of the ingredients into blender. Blend until form a smooth paste.

1. Using a spiral mixer, dry mix flour, yeast, bread improver, sugar and slow at slow speed for 1 minute. Add in cold water, milk mix at slow speed for 3 minutes then switch to high speed for 5 minute.
2. 2. Add in BOS, mix at slow speed for 1 minute then switch to high speed for 3 speed until dough is fully develop.
3. Rest dough for 10 minutes. Divide dough into 450g and rest for another 10 minutes. Roll out the dough to 10 inch x 10 inch square.
4. Spread pesto on the dough and roll into logs. Cut the rolls into 4 strips and braid in.
5. Place the braided pesto babka into loaf pan. Proof at 38°C with 85% humidity for 60 to 75 minutes. Spread some pesto onto the loaf.
6. Bake at 200°C (Top) 215°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.

Baking Step:

1. Using a spiral mixer, dry mix flour, yeast, bread improver and slow at slow speed for 1 minute. Add in cold water and mix at slow speed for 3 minutes then switch to high speed for 3 minute until form a sticky dough ball.
2. Add in herbs and sun dried tomatoes and mix at slow speed for 1 minute.
3. Rub the surface of the dough lightly with oil. Cover the bowl and leave at room temperature to ferment for 4 hours.
4. After 4 hours, deflate the dough by releasing it from the sides of the bowl and pulling it towards the centre. Rotate the bowl in quarter turns as you deflate, turning the dough into a rough ball.
5. Coat 10inch x 14inch rectangle pan with oil, place 1000g of the dough onto the pan. Spread the dough to all of the side.
6. Proof the focaccia at 38°C with 85% humidity for 45 minutes to 1 hour minutes or until double its size. Top with any herbs or vegetables.
7. Bake at 230°C (Top) 200°C ( Bottom) for 25 to 30 minutes. Remove from oven and let cool before serve.