Put the flour, yeast and salt in a large bowl. Gradually mix in 210ml lukewarm water and the 1 tbsp of olive oil.  Bring together with your hands into a rough dough.   Tip the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic (or for 5 minutes in a stand mixer fitted with a dough hook).

Transfer to an oiled bowl, cover and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.

Briefly knead the dough to knock it back then divide it in half. On a lightly floured surface, roll half the dough to a 25cm x 20cm rectangle.   Spread with half the pesto and scatter over half the grated cheese.   Roll up from on the long sides into a long sausage shape.   Cut the dough into 6 equal swirls.   Repeat with the remaining dough, pesto and cheese.

Place on a large, lined baking tray, cut-side up and almost touching. Make sure the open end of each roll is tucked towards the centre to avoid them unravelling during baking.

Loosely cover the cheese and pesto swirls with a clean dry tea towel or oiled cling film and set aside to prove for 20 to 30 minutes until puffed up. Meanwhile, preheat the oven to 200C/fan 180C/gas 6.

Beat the egg yok with 0.5 tbsp water. Uncover the swirls and lightly brush the tops and exposed sides with the egg wash.   Bake for 20 minutes until golden brown.   Enjoy warm or leave to cool completely before serving.