Pesto Pull-Apart Bread

A piece of pesto bread showing an interior swirl pattern.

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5 from 9 votes

With fluffy brioche-style dough and nutty basil pesto, this pull-apart bread is the perfect crowd-pleasing appetizer or snack. It may taste heavenly and look impressive, but this recipe is actually quite straightforward. If you’ve ever made cinnamon rolls, it’s pretty much the same technique, except you press the rolls into a loaf pan to make that fancy braided swirl pattern.

This recipe makes 1 (8 x 4–inch [20 x 10–cm]) loaf

Prep Time45

Cook Time35

Total Time1 20

Course: Bread

Cuisine: Italian

Servings:

Calories: 378kcal

Author: Elaine Skiadas

Ingredients

For The Bread

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

For The 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

Optional, For Serving

Marinara sauce for serving

Instructions

To Prep The Dough

Heat the water in a microwave-safe bowl in a microwave or in a small saucepan over the stove until it’s lukewarm but not yet hot (110 to 115°F[43 to 46°C]). Stir in the sugar and yeast. Let the mixture stand for 5 minutes, or until the yeast foams. (See notes below).
In a large bowl, whisk together the flour and salt. Pour in the olive oil and the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn out the dough onto a clean work surface and knead for 5 to 6 minutes, or until soft and springy. If the dough feels too dry, wet your hands with a little warm water and continue kneading. If it’s sticking to your fingers, add a dusting of flour, but err on the side of a stickier dough.
Place the dough in a well-oiled bowl and turn the dough over a couple of times so it’s coated. Cover the bowl with a clean, damp towel and place it in a warm spot to rise for 1½ hours, or until the dough has doubled in size.

To Make The Pesto (see note below)

In a high-powered blender or food processor, combine all ingredients. Blend on high until smooth and creamy.

To Prep The Bread

Grease an 8 x 4–inch(20 x 10–cm) loaf pan with vegan butter and line with parchment paper, leaving a slight overhang on two opposite sides, for easy removal.
Once the dough has risen, punch it down.
Roll the dough out into a 12 x 18–inch (30 x 45–cm) rectangle.
Spread the pesto over the surface of the dough, then roll it up lengthwise into a tight log.
Cut the dough into nine or ten equal-sized pieces, using a sharp knife or a clean length of dental floss.
Press each roll into the loaf pan, alternating sides to create a zigzag pattern. Cover the pan with plastic wrap and place in a warm spot to rise for another 45 minutes.
When ready to bake, preheat the oven to 350°F (180°C). Uncover the bread and brush the top with olive oil.
Bake for 30 to 35 minutes, or until the top turns a deep golden brown. Halfway through the bake time, cover with aluminum foil to prevent the top from getting too dark.
Use a toothpick to test that the center is no longer doughy. Remove from the oven and let cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Notes

To make sure your active dry yeast is indeed active, it’s important to “bloom” it before adding the rest of the ingredients. The key is to make sure the water is warm but not hot enough to kill the yeast. If you’re new to bread baking, I recommend using a thermometer just to be safe. This is usually not the case, but if your yeast doesn’t begin to foam within the first 5 to 10 minutes, it means it’s dead and you’ll have to use a new package.

A note about the pesto: The World of Vegan walnut pesto recipe may make a little extra. Any leftovers can be used in pasta or as a sandwich spread.

Nutrition