Place the flour, salt, sugar and yeast in the bowl of your standing mixer and give it a quick mix so that everything is combined.

Now add the rest of the ingredients in no particular order and mix on medium speed for a good 20 minutes, or until everything is smooth and soft.

Get a bowl and put some olive oil in it, then move the dough onto a lightly floured surface and create a very rough rectangle, then fold. Do it once again, after you rotated it.

With your hands, create a ball and transfer it to the oiled bowl, then cover it with a cloth and let it rise until doubled in size.

Once it has doubled in size, dust your work surface with flour again and, with the help of your hands, create a rectangle so that the dough is not thicker than a few millimetres.

Now spread the wild garlic pesto with the help of a spatula. Make sure to leave a gap all around the edges, about 1 cm.

Roll the dough and make sure to seal the edge, you might want to do it with water if it doesn't stick close.

Grab a serrated knife and cut the dough right in the middle, then just braid it quickly and move it onto a pan or tin (depending on what you want it to look like).

Place it in a preheated oven to 180°C for 25 minutes, or until golden brown.

Let it cool down completely before serving.