Making Savory Braided Pesto Bread from scratch is a fun and rewarding experience. This recipe offers a delightful mix of fresh flavors and a lovely presentation. The combination of soft, pillowy dough and tasty basil pesto creates a bread that can be served as an appetizer, side dish, or even a stand-alone snack. It’s perfect for family gatherings, picnics, or simply enjoying fresh out of the oven at home.
how to make Savory Braided Pesto Bread
Ingredients:
- 1 ¼ cup warm water (approximately 105-110˚)
- 2 1/4 teaspoons active dry yeast
- 2 Tablespoons granulated sugar
- 1 Tablespoon olive oil (plus extra for greasing the bowl)
- 3 ½ cups bread flour (or all-purpose flour)
- 1 ½ teaspoons kosher salt
- ½ cup basil pesto (homemade or store-bought)
Directions:
- Combine the warm water, yeast, and sugar in a large mixing bowl or stand mixer. Allow the yeast mixture to sit for 5 minutes to activate.
- Add the olive oil, flour, and salt, and mix with a spoon or on medium speed until the dough starts to form a ball.
- Turn the dough out onto a floured surface and knead until a smooth ball is formed. If using a stand mixer, continue to mix on medium speed until the dough is smooth and elastic. The dough should spring back when a finger is pressed into it.
- Lightly drizzle a clean bowl with olive oil. Add the dough, rolling it around so it’s coated completely. Cover with a tea towel or plastic wrap and let it sit in a warm spot until doubled in size, approximately 1 hour.
- Punch down the dough and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, approximately one inch thick, and spread the pesto over the dough, leaving a 1/2 inch border.
- Starting on the long side of the rectangle, roll the dough up tightly into a large roll, pulling the dough up and in to create a tight roll.
- Use a bench scraper or sharp knife to cut the roll in half down the middle into two long ropes.
- Pinch the two pieces of dough together at the top to secure them, then twist the two ropes of dough all the way down, pinching at the end to secure.
- Take the bottom of the twist and bring it up to the top to form a U shape. Twist the two sides of the U together to form a larger braid, tucking the ends under to secure.
- Preheat the oven to 350°F and place the braided loaf on a sheet pan lined with parchment paper. Cover the dough with a clean towel or plastic wrap and let it rise for a second time till doubled in size, about 30-45 minutes.
- Once the bread has risen for the second time, remove the towel and bake in the preheated oven for 20-25 minutes until golden brown.
- Remove the bread from the oven and allow to cool for 10 minutes before slicing and serving.
how to serve Savory Braided Pesto Bread
This bread is best served warm. You can slice it and enjoy it on its own, or pair it with olive oil, balsamic vinegar, or cheese for dipping. It also makes a great addition to a charcuterie board or as a side for soups and salads.
how to store Savory Braided Pesto Bread
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and then place it in a freezer-safe bag. It can last in the freezer for up to 3 months. To enjoy, simply thaw and warm it up in the oven.
tips to make Savory Braided Pesto Bread
- Use fresh ingredients for the best flavor. If making homemade pesto, use fresh basil and good-quality olive oil.
- Be accurate with your measurements, especially with flour. Weighing it is ideal if you have a kitchen scale.
- Ensure your yeast is active for the best rise by using warm water—not too hot.
variation
You can mix things up by adding cheeses like mozzarella or Parmesan to the pesto before spreading it on the dough. Try adding sun-dried tomatoes or olives to the filling for additional flavor.
FAQs
Can I use different types of flour?
Yes, you can use all-purpose flour if you don’t have bread flour on hand. The texture may be slightly different but it will still taste good.
How can I tell if my bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom.
Can I make the dough ahead of time?
Yes, you can make the dough, let it rise, and then chill it in the refrigerator. Just let it come back to room temperature before shaping and baking.
Savory Braided Pesto Bread
Ingredients
Dough Ingredients
- 1.25 cups warm water (approximately 105-110˚) Ensure the water is warm but not hot.
- 2.25 teaspoons active dry yeast Make sure the yeast is fresh and active.
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil Plus extra for greasing the bowl.
- 3.5 cups bread flour (or all-purpose flour) Weighing for accuracy is ideal.
- 1.5 teaspoons kosher salt
Filling Ingredients
- 0.5 cups basil pesto Can be homemade or store-bought.
Instructions
Preparation
- Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes to activate.
- Add olive oil, flour, and salt. Mix until dough starts to form a ball.
- Knead the dough on a floured surface until smooth, or continue mixing in a stand mixer until elastic.
- Grease a bowl with olive oil, place the dough inside, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- Punch down the dough and turn it onto a lightly floured surface.
- Roll the dough into a large rectangle (about 1 inch thick) and spread pesto, leaving a 1/2 inch border.
- Roll the dough up tightly from the long side to create a tight roll.
- Cut the roll in half to create two ropes and twist them together.
- Shape into a U and twist the sides together; tuck ends underneath.
Baking
- Preheat the oven to 350°F and place the loaf on a parchment-lined sheet pan.
- Cover the dough with a towel and let rise again until doubled in size (about 30-45 minutes).
- Bake for 20-25 minutes until golden brown.
- Allow to cool for 10 minutes before slicing and serving.
