Disolver la levadura en 2 o 3 cucharadas de agua y dejar reposar 5 minutos.
Tamizar la harina con la sal y formar 1 corona. Sumar la levadura, el agua restante y el aceite de oliva. Mezclar y amasar enérgicamente hasta obtener un bollo liso y elástico.
Ponerlo en un bol aceitado, cubrirlo con film y dejarlo leudar en un lugar tibio hasta que duplique su volumen.
Aplastar la masa y dejarla reposar 5 minutos.
Para el relleno, hacer un pesto machacando la albahaca, el ajo, el queso y los piñones en un mortero. Sumar el aceite y formar una pasta. Extender la masa hasta conseguir un rectángulo y distribuir el pesto dejando un borde de 1 cm libre.
Enrollar la masa formando un cilindro y presionar las juntas. Colocar la masa con la unión hacia abajo en una placa enharinada. Darle forma de rosca y pinzar los extremos para sellarlos. Cubrir y dejar leudar hasta que duplique su tamaño. Hornear 40 minutos en moderado fuerte (190°), hasta que la superficie esté dorada.
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