Braided pesto bread

Total time: 2hr 55m
Preparation Time: 45m

For 2 piece


Vanessa (FOOBY Team)

Nutritional Information

Contains 393 Kcal, 12g Protein, 37g Carbohydrates, 22g Fat


  • Dough
  • 2 tsp salt
  • 500 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 0.5 dl olive oil
  • Pesto
  • 2 bunches basil (approx. 40 g)
  • 2 garlic clove
  • 2 tbsp unsalted, shelled pistachios
  • 0.5 tsp salt
  • 6 tbsp grated Parmesan
  • 1 dl olive oil
  • To shape
  • 150 g mozzarella, coarsely grated

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  • Dough

    Mix the flour, salt and yeast in a bowl. Add the milky water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • Pesto

    Puree the basil, garlic and pistachios in a food processor. Add the salt and cheese, mix together. Stir in the oil.
  • To shape

    Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle (approx. 30 x 40 cm). Spread half of the pesto over the top, leaving a border of approx. 1 cm all the way around. Scatter half of the mozzarella on top. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Repeat the process with the other half of the dough. Place both breads on a baking tray lined with baking paper.
  • To bake

    Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.
  • Tip:

    Once cooled, the braided pesto bread can be frozen. Keep for approx. 1 month. Warm up the frozen braided pesto bread for approx. 10 mins. in an oven preheated to 180°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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