1 Dissolve the salt in the water. Then add this salt water to the flour, sugar, beaten eggs, yeast and garlic powder to the bowl of a mixer fitted with a dough hook. Mix with a spatula until it becomes a shaggy mixture and then knead on low speed for 2 minutes. Then add the butter cubes and knead on medium speed for 10-11 minutes, scraping down once or twice. It will look like it won't come together but it will. Once it becomes elastic and you can pull the dough apart with floured hands (the "window pane" effect), then shape into a ball and place in a large oiled bowl. Cover and allow to rise until double its size (I put it in a bowl of hot water on cold days changing the water 2-3 times) and it took about an hour.

2 Punch down the dough and weigh it. The dough should be easy to handle and not too sticky. Divide into 4 balls, mine were 147g/5ozs. each. Roll out to 20cm/8inch discs. I actually roll it out, rest the dough for 5 minutes and then trim around the dough using a springform base as a guide to get perfect dough discs.

3 Take a sheet of parchment and place one disc of dough on top and then spread 1.5-2 tablespoons of pesto on the dough avoiding 1cm/0.4inch around the edge. Sprinkle with a third of the parmesan. Then repeat with the other three pieces of dough finishing with a plain dough disc on top. At this point, cover and freeze this for 25 minutes which will make it easier to cut the pattern.

4 Cut the dough into 8 even triangles using a sharp knife. Then cut these triangles into half but don't cut all the way to the outer edge. Pick up the dough and twist it around as shown so that the pesto layers show and you create "petals". Allow to rise and puff up for 45 minutes to an hour. Brush with egg glaze. Preheat oven to 170C/340F and bake for 25-30 minutes.