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.