In a large mixing bowl combine, water, milk, sugar, and yeast. Stir to combine and let sit for 5 minutes (should start to form a little bit).

Add sunflower oil, salt and 2 cups flour. Using a wooden spoon mix until combined and slowly add flour 1/4 cup at a time until dough pulls away from the sides (and isn't as sticky).

Knead dough for 4 minutes on a lightly floured surface. Lightly grease a large bowl and place dough in it, covering with plastic wrap. Keep in a warm place and let rise until doubled in size - should take around 1 hour.

Once dough has risen divide into 6 portions and form into rolls (try not to handle the dough too much). Place dough on parchment paper lined baking sheet, cover with plastic wrap and let sit for 15 minutes. Preheat oven to 380 degrees F.

Start topping right before bread has finished rising. Combine ingredients in a large bowl and whisk to combine, until smooth. Add more water or flour if necessary - mixture should have a slow dripping consistency. Let stand 15 minutes.

Using a spoon generously top the bread rolls with the mixture. Make sure to use all of it -- a thicker layer of the topping will allow for more cracks in the bread.

Bake for 25-30 minutes at 380 degrees F on the middle or top rack (I used the top oven rack) until browned. Let cool before slicing and eating.

Slice the bread in half and toast the bottom half. Spread mayonnaise and pesto (optional) on both sides of the bread. Add remaining toppings and enjoy!