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Prepare a few hours ahead, and warm through gently before serving.
Preheat the oven to 180°C, fan 160°C, gas 4. Slice off the top of the garlic bulb, then sit the garlic in a square of foil. Drizzle with 1 teaspoon of oil and scrunch up the foil to seal. Bake in the oven for about 1 hour, or until soft. Leave to cool.
Meanwhile, tip the bread mix into a bowl and add 1 tablespoon of oil and about 300ml lukewarm water. Mix to a soft dough, then knead for about 10 minutes until elastic (or for 5 minutes on a low speed in a mixer with a dough hook). Pop the dough in a lightly oiled bowl, cover and leave to rise for about 1 hour, or until doubled in size.
Squeeze the soft garlic cloves out of the skins and mash to a paste. Knock back the bread dough and mix the garlic into the dough. Tip out onto a lightly floured surface, knead briefly until the garlic is evenly distributed, then cut the dough in half. Lightly oil 2 baking trays.
Use your hands to roll each piece of dough into a sausage that is about the length of the baking tray. Pat or roll out flat until about 12cm wide, then scatter half the mozzarella down the centre of each piece, leaving about 5cm free at each end. Brush a little water down each long side, then roll up to enclose the cheese, pinching the dough together to seal.
Lift each sausage of dough onto a baking tray, then pinch slightly and shape each end to make it more bulbous. Make a cut in each end, about 4cm long, and gently pull the pieces apart to make the bone shape. Cover and leave to prove for 30 minutes. Preheat the oven to 220°C, fan 200°C, gas 7.
Uncover the breadstick bones and sprinkle with a little flaked sea salt. Bake for 20-25 minutes until crisp and golden. Meanwhile, for the dip, tip the soured cream into a small bowl and swirl in the pesto, creating a marbled effect.
Let the bread bones cool for at least 15 minutes before serving with the pesto dip.