Braided Bread with Pesto Recipe

Braided Bread with Pesto

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  • 300g flour (all-purpose)
  • 100g fine semolina
  • 7g yeast (1 tablespoon – 1 packet)
  • 15g granulated sugar
  • 20g Parmesan cheese
  • 7g salt (1⅙ teaspoon)
  • 40ml olive oil
  • 220ml lukewarm water


  • Green pesto
  • Parmesan cheese
  • Cherry tomatoes


  1. Place the flour and fine semolina in a deep bowl. Add the yeast, sugar, Parmesan cheese, and salt. Make a hole in the center and add the olive oil and water. Knead for 10-15 minutes until you have a cohesive dough.
  2. Cover the dough and let it rise for 1 hour in a warm place, or until it has doubled in size.
  3. Roll the dough onto your work surface and divide it into 9 pieces.
  4. Divide these pieces into 2 (32 grams per portion). Shape them into balls.
  5. Take two pieces of dough and roll them into long strands. Pinch the ends together and twist one strand around the other. Form a ring and place it on a baking sheet lined with parchment paper.
  6. Brush the dough with green pesto and sprinkle Parmesan cheese over it. Finish with cherry tomatoes.
  7. Let the dough rise for 30 minutes, or until it has doubled in size.
  8. Preheat the oven to 200°C (392°F). Bake for 12-18 minutes, or until the bread is nicely golden brown.


  • Follow the recipe for kneading and rising the dough.
  • Use high-quality pesto for the best flavor. Homemade pesto is even better!
  • Experiment with various fillings like grated cheese, finely chopped vegetables, or minced meat. Ensure fillings aren’t too wet to prevent the dough from becoming soggy.
  • Allow the baked rolls to cool on a rack for a few minutes before slicing.

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