Craving a fluffy and flavorful bread?
This easy pesto bread recipe will quickly become your new favorite!
Bored of plain bread? This pesto bread recipe version is the flavorful twist you didn’t know you needed!
This fluffy, flavorful bread is irresistibly soft, making it a delicious go-to for sandwiches, grilled cheese, croutons, and more!
The recipe is incredibly versatile. You can customize it by using different store-bought or homemade pestos and spreads, such as sun-dried tomato, tapenade, artichoke, or any herb-based spread! Be sure to check out all the ideas and options in the recipe tips.
In this post, I’ll share my go-to recipe for a light, comforting dough, along with a variety of exciting spread options and tips to help you master pesto bread like a pro.
INGREDIENTS
- Pesto: You can either make your own using my recipe or buy a good-quality one.
- Flour: Bread flour helps create a stronger gluten structure, resulting in a chewier texture and better rise. This gives the bread its fluffy and airy quality. You can also use all-purpose flour for a delicious loaf, and if desired, substitute 15-20% of the flour with whole wheat flour for added depth of flavor and nutrition.
Pesto Bread Recipe | Tips:
- Pan size: I use a larger loaf pan for this recipe—13.5 x 28.5 cm (about 5.3 x 11.2 inches).
- Dough Preparation: The dough can be made using either the mixer method or the stretch-and-fold method. I prefer the stretch-and-fold method whenever I can; it’s simpler for me and works perfectly every time.
- Prevent Overfilling: Avoid the temptation to overfill the bread with spread or cheese, as this can lead to doughy bread and compromise its fluffiness.
- Spread Flavor Variations: You can use any spread you like, but these options are fantastic: sun-dried tomato spread, tapenade, artichoke spread, roasted red pepper spread, herbed cream cheese, and caramelized onion jam.
- Dough Flavor Variations: Flavor the dough with garlic powder, dried herbs, crushed red pepper flakes, lemon zest, black pepper, chopped fresh herbs, poppy seeds, sesame seeds, everything bagel seasoning, and more!
- Freezing Tips: This bread freezes well—slice it before freezing so you can easily enjoy it whenever you like!
- Bonus: This bread makes THE BEST grilled cheese; you’ll never want to go back to plain bread!
Homemade Pesto Bread Recipe: A Must-Try for Pesto Lovers
Try this simple pesto bread recipe for a flavorful twist on classic bread—perfect for sandwiches, grilled cheese, or croutons!
Equipment
- Stand mixer (optional)
- food processor (for pesto)
Ingredients
Dough
- 750 grams bread or plain flour
- 30 grams sugar
- 2 tsps salt
- 450-500 ml warm water (about 2 cups; start with 450 ml and add more as needed)
- 1 tsp sugar (for the water-yeast mixture)
- 2 tsps instant dry yeast
- 1 egg (for brushing the dough)
Pesto
- 2 cups basil leaves (about 70 grams or 2.5 ounces)
- ¼ cup toasted pine nuts (or substitute with almonds, pistachios, or walnuts)
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- ¼-½ tsp salt (start with ¼ tsp and adjust to taste)
- 1 clove garlic, grated
Instructions
- In a small bowl, mix together the warm water, 1 tbsp of sugar, and the yeast. First, add the warm water and sugar, stir slightly, then add the yeast.
- Let the water-yeast mixture sit for 5 minutes while you mix all the other ingredients in a larger bowl.
No Knead – Stretch and Fold Method
- Add the flour, sugar, and salt to a large bowl and mix together.
- Mix in the water-yeast mixture.
- *For the rest of the stretch-and-fold instructions, see recipe notes.
Stand Mixer Method
- Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
- Add the butter, water-yeast mixture.
- Knead the dough for about 10 minutes on medium-low speed (or 15 minutes by hand) until it becomes elastic and smooth.
- Lightly oil the dough and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise until it doubles in size, about one hour.
Continue for both methods
- Place the risen dough on a floured surface and divide it into two balls, each weighing approximately 650 grams (about 1.45 pounds).
- Let the dough balls rest for 15-20 minutes, covered with a kitchen towel.
- While the dough is resting, blend all the pesto ingredients in a food processor until smooth.
- Preheat the oven to 190°C (375°F).
- On a lightly floured surface, use a rolling pin to roll out each ball into a rectangle that matches the length of your pan and is ½-1 cm (0.2-0.4 inches) thick.
- Spread about 4 tablespoons of pesto evenly over the dough to create a thin layer.
- Roll the dough to fit snugly into the pan, as shown in the picture.
- Lightly flour the rolled dough, then use a knife to cut it lengthwise down the middle.
- Cross the two halves of the dough with the cut sides facing up, then twist them together.
- Place the twisted dough in a greased or lined pan, cover it, and let it proof for 20 minutes.
- Brush the dough with egg wash and bake for 25 minutes. Allow it to cool before enjoying! 🙂
Notes
*Here’s how to perform the stretch-and-fold method:
- Rest the Dough: After mixing your ingredients, let the dough rest in a bowl for 20-30 minutes. Cover the bowl with a damp towel or plastic wrap to prevent drying.
- First Stretch and Fold: Lightly wet your hands to prevent sticking. Gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side. Do this 3-4 times until you’ve folded all sides of the dough.
- Rest Again: Let the dough rest for another 20-30 minutes, covered.
- Repeat the Process: Repeat the stretch-and-fold process every 20-30 minutes for 3-4 more rounds. This strengthens the dough and develops gluten.
- Final Rest: After the final fold, allow the dough to rest and rise for around 40 minutes, or until it has doubled in size.
Enjoy your homemade pesto bread fresh out of the oven, and don’t hesitate to experiment with different toppings and spreads to make it truly your own!
