This bread is beautiful. It is tender and light, with a lovely ribbon of delicious tomato pesto running through it. It looks tricky, but is actually relatively easy to make (once you get your head around all the twists). It was such a joy to make (and even more of a joy to eat!). The recipe for the bread comes from Barbara Bakes.
In a food processor or blender begin by breaking down the pumpkin seeds. Add the tomatoes, and pulse to combine. Add parmesan and pulse. Then, with the processor or blender running, add olive oil slowly. You want this pesto to be quite thick, so it doesn't ooze out of the bread as you roll it. Taste, and adjust seasoning as needed.
In the bowl of a stand mixer, using the paddle attachment, combine 3 1/2 cups flour, yeast, sugar, and salt. (this bread can be made without a mixer! Simply mix ingredients with a wooden spoon, and then knead by hand. You may need to knead the bread a bit longer - about 7 minutes).
Heat water and canola oil until warm (120°–130°F). Add to flour mixture. Add vinegar. Blend at low speed until well combined. *if you don't have a thermometer, you want the oil/water to be quite warm to the touch, but not hot.
*recipe for slow roasted tomatoes is here. I make mine throughout the summer and freeze them.