This savory braided pesto bread is a soft, golden loaf swirled with basil pesto that looks bakery made but needs only basic ingredients and a little patience. One batch makes 12 slices that are perfect for dinner, sandwiches or tearing straight from the loaf.
The dough is a simple yeast dough made with bread flour, a spoonful of sugar and olive oil. It is rolled thin, spread with pesto, rolled up and twisted into a braid that shows off the green swirls inside.
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Why This Savory Braided Pesto Bread Recipe Works
Bread flour gives the dough extra protein, which means more gluten, a chewy crumb and a loaf that holds its braided shape. A small amount of sugar helps the yeast wake up quickly, and the olive oil keeps the crumb soft.
Rolling the dough into a thin rectangle is important. A thin sheet creates many pesto swirls when it is rolled up, while a thick one gives only a few and tends to bake unevenly.
Letting the shaped loaf rise a second time gives it a light, airy texture. Baking until deeply golden also toasts the pesto on the surface, which adds a savory, nutty flavor.
Ingredients for Savory Braided Pesto Bread
- 1 1/4 cups warm water (105 to 110 degrees F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil, plus extra for greasing the bowl
- 3 1/2 cups bread flour (or all purpose flour)
- 1 1/2 teaspoons kosher salt
- 1/2 cup basil pesto, homemade or store bought
Warm water. It should feel comfortably warm, not hot. Water that is too hot can kill the yeast and stop the bread from rising.
Active dry yeast. Check the date on the package and look for a foamy surface after five minutes. Instant yeast also works, and you can skip the proofing step.
Bread flour. It builds a chewier crumb. All purpose flour makes a slightly softer, less structured loaf.
Basil pesto. A thicker pesto spreads and stays inside the dough better than a loose, oily one.
How to Make Savory Braided Pesto Bread
1. Activate the yeast. Stir the warm water, yeast and sugar together in a large bowl and let it sit for 5 minutes, until foamy.
2. Mix the dough. Add the olive oil, flour and salt and stir until the dough forms a shaggy ball.
3. Knead. Knead on a lightly floured surface for 8 to 10 minutes, or for 5 to 6 minutes in a stand mixer, until smooth and elastic.
4. Let it rise. Place the dough in an oiled bowl, cover and rest in a warm spot for about 1 hour, until doubled in size.
5. Roll and fill. Punch down the dough and roll it into a rectangle about 12 by 16 inches and a quarter inch thick. Spread the pesto over it, leaving a half inch border, then roll it up tightly from the long side.
6. Braid. Cut the log in half lengthwise so the swirls show, keeping the cut sides facing up. Twist the two halves around each other, tuck the ends under and transfer the loaf to a parchment lined sheet pan.
7. Rise again. Cover the loaf with a towel and let it rise for 30 to 45 minutes until puffy. Preheat the oven to 350 degrees F during this time.
8. Bake. Bake for 30 to 35 minutes, until deep golden brown and the loaf sounds hollow when tapped. Cool for 10 minutes before slicing.
How to Serve Savory Braided Pesto Bread
Serve the bread warm with a dish of olive oil and balsamic vinegar, or slice it thick to go with a bowl of easy creamy tomato basil soup.
It also makes an impressive side for pesto pasta salad or creamy pesto chicken penne. If you enjoy yeast breads, try the easy homemade focaccia bread next.
How to Store and Reheat Savory Braided Pesto Bread
Let the loaf cool completely, then wrap it well and refrigerate for up to 3 days, since the pesto contains cheese and oil. Bring slices back to room temperature before serving.
Warm slices in a 350 degrees F oven for a few minutes until soft and fragrant. For longer storage, freeze sliced bread tightly wrapped, then reheat directly from the freezer.
Tips and Variations for Savory Braided Pesto Bread
Weigh the flour if you can. Too much flour makes dense bread, and a scale keeps the dough consistent.
Keep the dough slightly tacky. A soft dough bakes into a tender loaf, so add flour only a spoonful at a time.
Do not overfill the swirl. Too much pesto can leak and burn on the pan, so spread it thinly and leave the border.
Add cheese. A handful of shredded mozzarella or Parmesan sprinkled over the pesto adds a melty center.
Try other fillings. Chopped sun dried tomatoes or roasted garlic mix well with the pesto.
Brush for shine. A little olive oil or beaten egg brushed on before baking gives a deeper golden crust.
Check the doneness. The center should be set and the crust deep golden before you pull the loaf out.
Flour can carry germs, so never taste the raw dough, as explained in this Ohio State University article about raw dough.
Frequently Asked Questions About Savory Braided Pesto Bread
Can I make savory braided pesto bread ahead of time?
Yes. Shape the loaf, cover it tightly and refrigerate it overnight, then let it sit at room temperature until puffy before baking.
Can I use all purpose flour for savory braided pesto bread?
Yes, though the loaf will be a bit softer and less chewy. Add a little extra flour only if the dough is very sticky.
Why did my pesto leak out?
The filling may have been too thick or too close to the edge. Spread a thin layer, leave a border and seal the end of the roll.
Can I use store bought pesto?
Yes. Choose a thick pesto and blot away extra oil on top with a spoon before spreading.
How do I know the bread is done?
It should be deep golden brown and sound hollow when tapped on the bottom. An instant read thermometer should read about 190 degrees F in the center.
Savory Braided Pesto Bread
Equipment
- Large mixing bowl
- Rolling Pin
- Sheet pan
- Parchment paper
- Kitchen towel
Ingredients
Main Ingredients
- 1 ¼ cup warm water 105 to 110 degrees F
- 2 ¼ tsp active dry yeast
- 2 tbsp granulated sugar
- 1 tbsp olive oil plus extra for greasing the bowl
- 3 ½ cup bread flour or all purpose flour
- 1 ½ tsp kosher salt
- ½ cup basil pesto thick, homemade or store bought
Instructions
Cooking
- Activate the yeast. Stir the water, yeast and sugar together and rest for 5 minutes until foamy.
- Mix. Add the oil, flour and salt and stir into a shaggy ball.
- Knead. Knead for 8 to 10 minutes by hand, or 5 to 6 minutes in a stand mixer, until smooth and elastic.
- First rise. Rest the dough in an oiled, covered bowl for about 1 hour until doubled.
- Roll and fill. Roll into a 12 by 16 inch rectangle, 1/4 inch thick, spread with pesto leaving a 1/2 inch border and roll up tightly.
- Braid. Cut the log in half lengthwise, twist the halves with the cut sides up, tuck the ends under and place on a parchment lined sheet pan.
- Second rise. Cover and rise for 30 to 45 minutes until puffy while the oven heats to 350 degrees F.
- Bake. Bake for 30 to 35 minutes until deep golden and cool for 10 minutes before slicing.
