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!
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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 |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 8.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1064 mg | 23% | |
*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.
