Twisted Pesto Bread Recipe

Name: Twisted Pesto Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bread:; 500 grams flour (4 cups); 10 grams salt (2 tsp); 300 to 320 milliliters tepid water (1 1/4 cup); For the pesto:; 1 bunch fresh basil; 2 cloves garlic, peeled; 60-70 grams freshly grated Parmesan (1/2 cup); 3 to 5 tablespoons olive oil; 2-3 tablespoons pine nuts

Servings: persons

1
In a food processor fitted with the dough hook attachment, add the flour, salt and yeast/starter. Make sure to put the salt and yeast on opposite sides of the bowl or the salt will kill the yeast.
2
With mixer running on medium, slowly add your water. Mix until the dough comes together in a clean ball.
3
Shape the dough into a smooth ball and transfer to a large, lightly greased bowl. Cover and allow to rise until doubled in size (30 minutes to 1h, depending on your yeast).
4
While the dough is proving, prepare your pesto: put your basil and garlic in a blender and blitz until pureed. Add the cheese and pine nuts, blending quickly. With the lid on and your blender running on low, slowly drizzle in the olive oil.
5
Preheat the oven to 180u00b0C/350u00b0F.
6
Roll out your dough on a silicone mat into a 25x50 cm/10x20 inch rectangle. Spread the pesto to about 1cm/1/2 inch from the edges. Tightly roll up your dough starting from one of the shorter sides, pinching the edges as you go.
7
Using a sharp knife, split the dough down the middle, leaving one end intact. Twist the ends around each other, making sure to turn the cut side towards the top. At this point, you can carefully transfer your dough to a lightly greased loaf pan, or go free-form.Sprinkle with freshly grated Parmesan.
8
Cover the dough with a towel and let rise for another 20-30 minutes.
9
Bake for about 40 minutes or until you get that hollow sound when tapping the bottom.
10
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7927

kcal

Calories

546

Fat

163

Carbs

590

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the bread:, 500 grams flour (4 cups), 10 grams salt (2 tsp), 300 to 320 milliliters tepid water (1 1/4 cup), and more.

Yes, Twisted Pesto Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Twisted Pesto Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions