Make the dough

• In a mixing bowl, combine the flour, baking powder, salt, honey, butter and lukewarm water.
• Knead for 10-12 minutes until smooth.
• Cover and let rest for 30 minutes.

Cook the chicken filling

• Heat the butter in a frying pan over medium heat, add the finely chopped onion and sauté for 3-4 minutes.
• Add the chicken thighs, salt, garlic powder, black pepper, Italian seasoning and parsley, and cook for 5-7 minutes.
• Turn off the heat, mix in the grated cheese and let the mixture cool completely.

Portion and rest the dough

• Divide the dough into 10 equal portions of about 95 g each and shape them into balls.
• Grease your hands with oil and flatten each ball on a greased surface.
• Cover and let rest for 30 minutes.

Stretch the dough

• Grease your work surface with oil and place a dough ball on it.
• Using your fingertips, stretch the dough outward from the center into a sheet of about 35 x 30 cm.
• Regularly grease your hands to prevent tearing.

Fill and roll

• Spread a thin layer of pesto on one side of the dough, place a slice of cheese on top and spread the chicken mixture over it.
• Add cheese spread if desired, then fold the top and bottom edges toward the center and fold the sides over the filling.
• Roll the dough into a log with the seam at the bottom, flatten it slightly, brush with pesto and roll it in grated Parmesan.

Bake the bread

• Place the bread on a baking tray lined with parchment paper.
• Bake in a preheated oven at 200 °C for 20-25 minutes until golden brown.
• Let the bread rest for 5 minutes before serving.