Beer Sourdough Brioche filled with Black Cabbage Pesto

Based on an original Italian recipe, from the Cavoletto di Bruxelles Blog, which we adapted to sourdough.

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DOUGH
80 g unsalted butter
250 ml dark beer
200g refreshed sourdough starter
600g strong white flour
50 g sugar
1 tsp salt
2 eggs

FILLING (BLACK CABBAGE PESTO)
10 black cabbage leaves
2 garlic cloves
4 tbsp pine nuts
1/2 glass extra virgin olive oil
1 pinch of salt
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300 g pecorino cheese (grated)

MAKE THE DOUGH
In the bottom of the bowl of an electric mixer combine  the refreshed sourdough starter , beer, egg and sugar.
With the flat beater dissolve the yeast in the wet mixture. Add the flour and work until the dough wraps around the beater.
Eventually add the butter at room temperature and cut into pieces and salt.
Once the dough wraps again around the beater, switch to a dough hook and run it for 5 minutes on a medium speed, until the dough is smooth and elastic.
Shape the dough into a ball and let it rise in a bowl wrapped in a plastic bag until tripled in volume, typically overnight (around 10 hours).
Once the dough has risen, assemble the bread

ASSEMBLE
With a rolling pin, roll the dough to an approximately 0.5 cm thick.
Distribute the pesto over the dough, and sprinkle the pecorino cheese.
Using a knife or pizza cutter, divide the rectangle into strips.
Stack the strips on top of one another and slice the stack into equal slices once again.
Layer the dough squares in the loaf pan or baking tray  like a flip-book.
Insert the tray in a plastic bag and wait until it doubles in size, 2 to 3 hours.
Bake at 180C for about half an hour.

BLACK CABBAGE PESTO
Wash the cabbage removing the stalks and internal sticks.
Put in a blender with the nuts and the cloves of garlic. Add extra virgin olive oil to moist.
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