Pesto Pull-Apart Bread Recipe
This Pesto Pull-Apart Bread is a flavorful vegan loaf featuring a homemade basil walnut pesto folded inside soft, yeasted bread dough. Perfect as a savory snack or appetizer, the bread is tender and aromatic with fresh basil and garlic, baked to a golden brown and served best warm with marinara sauce. It’s ideal for sharing and impresses with both its beautiful presentation and delicious taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf, approximately 9 to 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Dough
- 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)
Pesto
- 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
Serving
- Marinara sauce (for serving)
Instructions
- Activate the Yeast: Heat the water until lukewarm (110 to 115°F/43 to 46°C), stir in sugar and yeast, and let it stand for 5 minutes until frothy.
- Make the Dough: In a large bowl, whisk flour and salt. Add olive oil and yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 5-6 minutes until soft and springy, adjusting moisture as needed.
- First Rise: Place dough in an oiled bowl, turning to coat. Cover with a damp towel and leave in a warm spot for 1½ hours until doubled in size.
- Prepare the Pesto: Combine basil, walnuts, minced garlic, olive oil, nutritional yeast, and salt in a blender or food processor. Blend until smooth and creamy.
- Prepare the Loaf Pan: Grease an 8×4-inch loaf pan with vegan butter and line with parchment paper with overhang for easy removal.
- Shape the Dough: Punch down risen dough. Roll it out into a 12×18-inch rectangle. Spread the pesto evenly over the dough.
- Form the Rolls: Roll the dough tightly lengthwise into a log. Slice into 9 or 10 equal pieces using a sharp knife or dental floss.
- Arrange in Pan & Second Rise: Place rolls 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.
- Preheat Oven and Prepare for Baking: Preheat oven to 350°F (180°C). Remove plastic wrap and brush the loaf top with olive oil.
- Bake: Bake for 30 to 35 minutes, covering halfway with aluminum foil to prevent overbrowning, until the bread is deep golden and a toothpick inserted comes out clean.
- Cool: Let the bread cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before serving.
- Serve: Slice and enjoy warm with marinara sauce on the side.
Notes
- The water temperature is crucial for activating the yeast; ensure it is warm but not hot to avoid killing the yeast.
- Using dental floss to cut the dough helps achieve clean slices without squishing the dough.
- If you prefer a nuttier pesto, lightly toast the walnuts beforehand.
- The pesto can be made ahead and refrigerated for up to 3 days, but fresh is best for flavor.
- This bread freezes well after baking; wrap tightly and thaw before reheating.
Keywords: Pesto bread, pull-apart bread, vegan bread, basil walnut pesto, savory loaf, homemade bread, appetizer bread
Find it online: https://recipeswithmia.com/pesto-pull-apart-bread-recipe/
