Olive Pesto Bread
Elevate your homemade bread game with this irresistible Olive Pesto Bread, a fusion of Mediterranean-inspired flavors baked into a soft, golden loaf. This recipe combines fluffy, homemade bread with the bold, savory filling of basil pesto, briny chopped olives, and a sprinkle of Parmesan cheese, creating a stunning braid or spiral design that’s as visually impressive as it is delicious. Perfect for serving as an appetizer, side dish, or even a snack, this bread boasts a tender texture and layers of flavor in every bite. With its simple ingredients and easy-to-follow steps—including a satisfying braiding technique—this Olive Pesto Bread is sure to become a favorite for cozy dinners or entertaining guests. Plus, the aroma that fills your kitchen while it bakes is absolutely irresistible!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 cup Olives (black or green, pitted and chopped)
- 0.33 cup Basil pesto
- 0.25 cup Grated Parmesan cheese
Instructions
In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix to form a rough dough.
Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough to release air bubbles. Roll it out into a large rectangle (approximately 12x18 inches) on a floured surface.
Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges.
Sprinkle the chopped olives and Parmesan cheese evenly over the pesto layer.
Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal the roll.
Using a sharp knife, cut the log lengthwise down the middle, leaving one end intact to create a braided effect.
Twist the two halves together, keeping the layers facing upward, and shape into a spiral or fit into a greased loaf pan.
Cover the bread loosely with a kitchen towel and let it rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Bake for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Let the Olive Pesto Bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
