Pesto Bread

This show-stopping, star-shaped pesto bread will be the focal point of any dining table. It features a homemade dough layered with bright-green, herbaceous pesto and a vibrant sun-dried tomato pesto. The dough is cut and twisted into a stunning star shape for a gorgeous look. Best of all, it tastes as good as it looks!

Ingredients for Pesto Bread

• Active dry yeast: Yeast makes the pesto bread tall and fluffy.
• Warm milk: Warmed milk helps to activate the yeast. It also adds moisture, flavor and browning power to the bread.
• Basil pesto: The fresh brightness of pesto is welcoming against the richness of the bread.
• Parmesan: Parmesan adds essential notes of salt and umami throughout the bread.
• Sun-dried tomato pesto: A smear of sun-dried tomato pesto complements the basil pesto with a sweet and vinegary flavor.

Directions

Step 1: Dissolve the yeast

In a small bowl, dissolve the yeast in the warm water.

Editor’s Tip: Activated yeast should look foamy and puffy. If the yeast does not look activated, do not continue with the recipe or your pesto bread will not rise properly. Check that your yeast has not expired, and use a thermometer to make sure the water is between 110°F to 115°.

Step 2: Create the dough

In a large bowl, combine the milk, egg, butter, sugar, salt, yeast mixture and 2 cups of the flour. Using a hand or stand mixer, beat on medium speed until smooth. Stir in enough of the remaining flour to form a soft dough (the dough will be sticky).

Step 3: Knead the dough

Turn the dough onto a floured surface, and knead until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean tea towel or storage wrap, and let it rise in a warm place until doubled, about one hour.

Step 4: Portion and roll out

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Punch down the dough. Turn the dough onto a lightly floured surface, and divide it into four portions. Roll each into a 12-inch circle.

Editor’s Tip: Use a scale to cut the portions into equal pieces. Weigh the total dough, divide that number by four, and weigh and cut accordingly.

Step 5: Spread with pesto

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Place one circle on a greased 14-inch pizza pan. Spread it with half of the basil pesto to within a 1/2 inch of the dough edge, and sprinkle with 2 tablespoons Parmesan. Place a second circle of dough on top; spread it with sun-dried tomato pesto, and sprinkle with 2 tablespoons Parmesan. Top with the third circle of dough, the remaining basil pesto and the remaining 2 tablespoons Parmesan. Top with the final dough circle.

Step 6: Create the star shape

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Place a 2-1/2-inch round cutter on top of the dough in the center of the circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from the round cutter to the edge of the dough, forming a starburst. Remove the cutter. Grasp two adjacent strips, and rotate twice outward. Pinch the ends together. Repeat process with the remaining strips.

Step 7: Rise and bake

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Cover the bread with a clean kitchen towel, and let it rise in a warm place until almost doubled, about 30 minutes. Meanwhile, preheat the oven to 375°.

Bake the pesto bread until it’s golden brown, 18 to 22 minutes. Remove the bread from the oven, and brush with melted butter, avoiding areas where the pesto is visible. Cool the bread completely to room temperature on a wire rack. If desired, sprinkle with basil and additional Parmesan. Serve with pesto or marinara.

Editor’s Tip: Did you know you can use a thermometer to check a bread’s internal temperature? Bread is done cooking when the internal temperature is anywhere between 160º and 185º.

Pesto Bread Variations

• Try a different pesto: This pesto bread recipe can handle almost any kind of pesto sauce. Try our ramp pesto or a creamy pesto sauce.
• Add a cheese-pull moment: Is there already Parmesan in this recipe? Yes. Would a hefty sprinkling of shredded mozzarella make this even better? Also yes.
• Kick up the spice: A sprinkling of crushed red pepper flakes would kick up the heat. Thinly sliced garlic sprinkled throughout would add a sharp spice without creating heat.

How to Store Pesto Bread

To store, allow the pesto bread to cool completely to room temperature. Wrap the loaf tightly in storage wrap, and store in an airtight container at room temperature for up to three days.

Can you freeze pesto bread?

Yes, you can freeze pesto bread. Allow the loaf to cool completely to room temperature, then wrap the loaf tightly in a few layers of storage wrap and a final layer of aluminum foil. Freeze for up to three months. Allow to thaw in the fridge overnight before eating.

Pesto Bread Tips

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Can you use homemade pesto to make pesto bread?

Yes, you can use homemade pesto to make pesto bread. Learning how to make pesto from scratch is so easy, and the delicious herbaceous sauce is magnified tenfold when made fresh.

Store-bought pesto is completely fine, though. Here’s our Test Kitchen’s list of the best store-bought pesto brands based on appearance, texture and flavor.

What do you serve with pesto bread?

Serve pesto bread with your favorite Italian recipes, such as chicken cacciatore with polenta, special slow-cooked beef or homemade manicotti. For a light lunch, go for our split pea soup with meatballs or white bean arugula salad. You could also serve this pesto bread simply alongside warm marinara.

How else can you shape pesto bread?

You can shape pesto bread into loaves like our cinnamon swirl bread, or into beautiful babka-like braids and twists. You can easily serve a crowd by shaping the bread as we do in our green onion rolls or calzone rolls.