Warm the milk lukewarm. Crumble yeast into it and auflösen. Put the flour into a bowl and press a depression into it. Add yeast milk and 1 teaspoon sugar. Mix with only a little flour from the edge to the pre-dough.
Cover and leave to rise in a warm place for about 15 minutes.
Drain the tomatoes, dice finely. Add butter, eggs, egg yolk and 2 teaspoons salt to the pre-dough. Knead with the dough hook of the hand mixer for about 5 minutes until smooth. Knead in the tomatoes. Cover the dough and let it rise in a warm place for about 45 minutes.
Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) and dust with flour. Knead the dough again and put it well 1⁄3 into the form. Spread the pesto on top and fold in with a fork.
Add the rest of the dough. Leave to rise for about 20 minutes. Bake in a hot oven (electric cooker: 225°C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Turn down the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and bake for 30-35 minutes.
Let it cool down and fall down.