For the dough

• Combine flour, salt, yeast and water and knead, either manually or with the stand mixer and dough hook in 5 minutes to form a supple dough. Then work the softened butter into the dough in 4 portions and knead for a few more minutes until you have a soft, velvety and supple dough.
  500 g flour, 1 sachet instant yeast, 6 g salt, 150 g soft butter, 300 ml lukewarm water
• Form a ball of the dough and place the dough in the lightly oiled bowl. Cover the bowl with plastic wrap or a lid and let rise in a warm place (ideally 27° C) for about 45 minutes, or until the dough has doubled in volume. In the meantime, prepare the pesto.
• Cut a circle of baking paper that is a few cm. larger than your baking pan all around and push the baking paper into the pan.
• After 45 minutes of rising, deposit the dough on a floured work surface. Roll it out gently, into a rectangular of about 65 x 30 cm. Flour your dough again if necessary to prevent sticking to your work surface or rolling pin.
  
• Besmeer de deeglap met de vulling. Houd rondom ca. 1 cm. van het deeg vrij. Cover the dough with the filling. Keep about 1 cm. of the dough free on all sides.
  
• Now roll the sheet of dough up into a roll.
  
• Now cut the doughroll in half lengthwise with a really sharp knife.
  
• Place the halves cut side up and lay one half over the other so that a large X forms.
  
• Now braid the halves together. Pinch the dough ends together.
  
• Place the braid in the springform pan or in a circle on a baking sheet on a baking tray.
  
• Cover with plastic wrap or a cloth and set to proof for 20 minutes in a warm place (ideally 27° C).
• Preheat your oven to 175° C.
• Lightly sprinkle the babka with some salt and drizzle a few tablespoons of olive oil over it.
• Bake the babka for about 40 minutes until golden brown. If necessary, check the doneness with a thermometer (at least 85° C).
• Drizzle the babka out of the oven with a few tablespoons of olive oil. Allow to cool for about 20 minutes before carefully removing from the mold. Allow to cool further on a wire rack.