Grease and line a 27cm cake tin. Sieve the flour and salt together into a large bowl. Make a well in the centre. Mix the yeast, sugar, olive oil and about three quarters of the water together. Pour the liquid into the well. Mix the flour and water mixtures together adding some of the reserved water as needed. You may not need all the water. Keep mixing until a soft but not sticky dough is formed.
Knead for 10 minutes vigorously by hand or for 5 minutes using the dough hook on a mixer. Place the dough in a large bowl and cover lightly with a clean tea towel or some Clingfilm. Prove in the oven on the dough proving setting level 1. Allow to rise for 30 minutes or until the dough has doubled in size
Remove the dough from the oven. Tip out onto a lightly floured surface and roll out to a large rectangle. Spread over the basil pesto and scatter with parmeasn. Roll up like a swiss roll.
Cut into pieces 2 cm wide. Place the rolls, cut side up in the cake tin, allowing room to spread. Place back in the oven on the dough proving setting level 1 for a further 30 mintues or until doubled in size again. Change the oven setting to Bread Baking at 210°C with low added steanm
Carefully glaze the bread with the beaten egg and sprinkle over 2 tbsp parmesan. Finally, sprinkle over some coarse seasalt. Bake for 10 minutes then lower the oven temperature to 190°C and bake for a further 25-30 minutes. Or until the bread sounds hollow when tapped on the bottom. Remove from the tin and allow the bread to cool. Serve just warm.