Arrange the flour in a bowl, put the yeast, sugar, milk and water in the center, start kneading, then leave to rest for at least 20 minutes or until foam is created on the surface.
At this point also add salt and butter and knead until a smooth and homogeneous mixture is obtained.
Cover the bowl with a clean tea towel and let it rise for about 2 hours or until doubled in volume.
Take back the dough, deflate it with your hands and spread it on a lightly floured pastry board, creating a rectangular sheet about 0.5 cm high.
Sprinkle the pasta with pesto, reaching the edges, then add also pecorino and pine nuts; Finally, cut the dough into rectangles of about 8×10 cm.
Stack the rectangles one on top of the other, always keeping the seasoned surface upwards, then insert them all in the buttered mold and let rise again for 1 hour.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.
The pesto accordion bread is ready, at least let it cool before serving.
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