Step #1
ETHOD (Makes 3): Using the ingredients indicated, make up a well developed dough.
Step #2
Rest for 5 minutes then press out on a clean surface, add the pesto and egg and roughly chop through the dough. Blend in the chopped olives.
Step #3
Divide equally into three 18cm (7 inch) sponge pans, pre-oiled with 1 teaspoon of olive oil. Press dough out to fill pan. Cut the cherry tomatoes into quarters and use to decorate the tops of the three loaves.
Step #4
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Step #5
Remove the cover before baking in a preheated oven at 220°C, (420°F, Gas Mark 7) for 15 - 20 minutes or until golden brown.
Step #6
Place on a cooling wire and cool completely.
