Mix all the ingredients together and knead the dough until it begins to feel smooth to the touch (about 10 minutes). Place the dough in an oiled container and cover with a muslin cloth. Leave it in a warm place until doubled in size (about 1 hour).
Remove the dough and shape into a log. Cut into three portions. Roll each portion out to a rough rectangle. Spread one side of each rectangle with pesto (I used homemade walnut and spinach pesto) and the chopped garlic. Roll each portion up as tight as possible. Place in a loaf pan with the seam side down. Repeat for the other portions and place alongside each other.
Cover with a muslin cloth and leave in a warm place until doubled again (about 45 minutes to an hour). Preheat the oven to 220 deg C. Bake the risen bread for 35-40 minutes until golden brown and when tapped, sounds hollow.