Name: Pesto Pull-Apart Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: ¾ cup water (175 ml); 2 tablespoons organic cane sugar (24 grams); 1½ teaspoons active dry yeast (4.5 grams); 2½ cups all-purpose flour (300 grams); 1 teaspoon kosher salt; 3 tablespoons olive oil, plus more as needed (45 ml); Vegan butter (for pan greasing); ½ cup tightly packed fresh basil leaves; 1 cup raw walnuts; 1 teaspoon minced garlic (about 2 small cloves); ½ cup olive oil; 2 tablespoons nutritional yeast; 1 teaspoon salt; Marinara sauce (for serving)

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Introduction

Pesto Pull-Apart Bread is a deliciously fragrant and fun-to-eat loaf that combines fresh basil pesto with soft, fluffy bread. Perfect as a snack or alongside marinara sauce, this bread is both impressive and easy to make at home.

A loaf of soft bread rolls baked together with a golden brown crust, each roll showing swirled layers inside with a green herb filling spreading through the light, fluffy dough; the bread is placed on white parchment paper over a wooden board, with fresh green basil leaves beside it; in the background, there is a stack of white plates holding one roll and two white ceramic jars, all set against a white marbled surface and light gray wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup water (175 ml)
2 tablespoons organic cane sugar (24 grams)
1½ teaspoons active dry yeast (4.5 grams)
2½ cups all-purpose flour (300 grams)
1 teaspoon kosher salt
3 tablespoons olive oil, plus more as needed (45 ml)
Vegan butter (for pan)
½ cup tightly packed fresh basil leaves
1 cup raw walnuts
1 teaspoon minced garlic (about 2 small cloves)
½ cup olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
Marinara sauce (for serving)

Instructions

Step 1: Heat the water in a microwave-safe bowl or small saucepan until lukewarm (110 to 115°F / 43 to 46°C). Stir in the sugar and yeast. Let it stand for 5 minutes, until the yeast foams.
Step 2: In a large bowl, whisk together the flour and salt. Add the olive oil and yeast mixture, stirring until a shaggy dough forms. Transfer to a clean surface and knead for 5 to 6 minutes until soft and springy. Adjust with a bit of water if too dry, or flour if too sticky.
Step 3: Place the dough in a well-oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm spot for 1½ hours, until doubled in size.
Step 4: Meanwhile, prepare the pesto by blending basil leaves, walnuts, minced garlic, olive oil, nutritional yeast, and salt in a food processor until smooth and creamy.
Step 5: Grease an 8 x 4–inch (20 x 10 cm) loaf pan with vegan butter, and line it with parchment paper, leaving overhang on two opposite sides for easy removal.
Step 6: Once the dough has risen, punch it down. Roll it out into a 12 x 18–inch (30 x 45 cm) rectangle.
Step 7: Spread the pesto evenly over the dough. Roll up the dough lengthwise into a tight log.
Step 8: Cut the log into nine or ten equal pieces using a sharp knife or dental floss.
Step 9: Arrange the pieces in the loaf pan, alternating sides to create a zigzag pattern. Cover with plastic wrap and let rise in a warm spot for 45 minutes.
Step 10: Preheat the oven to 350°F (180°C). Remove the plastic wrap and brush the top with olive oil.
Step 11: Bake for 30 to 35 minutes, covering halfway with foil to prevent over-browning. The bread is done when the top is deep golden and a toothpick inserted comes out clean.
Step 12: Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before blending them into the pesto.
Substitute walnuts with pine nuts or cashews for a classic pesto taste.
Try adding sun-dried tomatoes to the pesto for a tangy twist.
If you prefer a cheesy flavor without dairy, increase the nutritional yeast by 1 tablespoon.

Storage

Store the bread in an airtight container or wrapped tightly in plastic at room temperature for up to 3 days. To keep longer, freeze the bread wrapped in foil and plastic wrap for up to 1 month. Reheat by warming slices in a toaster oven or microwave until soft.

How to Serve

The image shows a loaf of pesto swirl bread placed on a piece of parchment paper over a white marbled surface. The bread consists of six twisted rolls arranged in two columns, each roll revealing green pesto filling inside golden brown soft bread layers. The swirls are uneven in size and height, giving a rustic look. Around the bread, there are fresh green herbs scattered casually, with a white bowl of red marinara sauce placed to the upper right and some stacked white plates positioned to the upper left. A light beige cloth is visible at the bottom right, adding a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh active yeast instead of dry yeast?

Yes, you can. Use about three times the amount of fresh yeast. Dissolve it in the warm water with sugar and proceed as usual.

Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and the dough is forgiving. Even first-time bread bakers can successfully make this flavorful pull-apart bread.