To make the cacao pesto, melt the cacao in the olive oil then put this with the rest of the ingredients in a blender and mix to a rough paste. Check the seasoning.

Heat the cacao in the milk and half the water until the cacao is melted.

Warm the rest of the water to hand temperature and put in the yeast for about 10 minutes until it starts frothing.

Sieve the flour into a mixing bowl, add the olive oil, salt and yeast and cacao mixtures.

Mix using the dough hook of an electric beater until smooth and elastic. Add more water or flour if necessary to achieve the right consistency.

Tip the dough into a large bowl that you have greased with olive oil. Pour a little olive oil all around the edge of the dough where it meets the bowl to help it rise.

Cover with a clean tea towel and leave in a warm place for 1 to 1.5 hours until it has doubled in size.

Turn out onto a lightly floured surface, knock it back to its original size and roll the dough into a rectangle about 7mm deep.

Cover with the pesto and roll it up along its long side.

Cut the sausage of dough into 15mm high rounds.

Turn the rounds on their side and push 3 cherry tomato halves into the cracks. Don’t worry when the dough rises it will fill in the cracks.

Leave in a warm place for 1 hour for the dough to rise. Meanwhile, preheat the oven to 220°C.

When risen, lightly drizzle with olive oil and sprinkle with salt if wanted.

Place the breads in the oven and bake for 12–15 minutes, or until lightly golden brown.