Parmesan and pesto pull-apart bread wreath recipe

Ingredients

• 500 g white bread flour, plus extra for sprinkling
• 1 tsp salt
• 1 tbsp caster (superfine) sugar
• 1 rounded tsp easy-blend yeast
• 300 ml warm water
• 4 tbsp red pesto or sun-dried tomato paste
• 2 tbsp fresh rosemary, finely chopped
• 150 g Parmigiano Reggiano, finely grated
• 1 tbsp poppy seeds or sesame seeds
• 1 handful Parmigiano Reggiano shavings and rosemary sprigs, to garnish
• 3 bowls of olives, artichokes and sun-dried tomatoes in olive oil, to serve