Cheesy Braided Pesto Bread (Printable)
Golden braided bread stuffed with melted cheese and aromatic basil pesto, perfect for sharing.
# What You'll Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 1/4 tsp (7 g) instant dry yeast
03 - 1 tsp granulated sugar
04 - 1 tsp kosher salt
05 - 2 tbsp extra-virgin olive oil
06 - 1 cup warm water (100°F)
→ Filling
07 - 1/2 cup (120 g) basil pesto, store-bought or homemade
08 - 1 1/2 cups (170 g) shredded mozzarella cheese
09 - 1/2 cup (50 g) grated Parmesan cheese
→ Topping
10 - 1 large egg, beaten (for egg wash)
11 - 1 tbsp unsalted butter, melted
12 - Extra grated Parmesan and chopped fresh basil (optional)
# Directions:
01 - In a large mixing bowl, combine the warm water, sugar, and yeast. Let the mixture rest for 5 minutes until it becomes foamy and fragrant, indicating active yeast.
02 - Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough begins to come together. Turn out onto a floured work surface and knead for 7–10 minutes until the dough is smooth, supple, and springs back when pressed.
03 - Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in volume.
04 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
05 - Punch down the risen dough and transfer to a floured surface. Roll out into a 12×16-inch rectangle. Spread the basil pesto evenly across the surface, leaving a small border around the edges. Sprinkle the mozzarella and Parmesan in an even layer over the pesto.
06 - Starting from one long edge, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to create two halves. With the cut sides facing up, intertwine the two halves by crossing them over each other, forming a braid. Pinch the ends together to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the entire surface generously with the beaten egg wash for a golden, glossy finish.
08 - Bake on the center rack for 28–32 minutes until the crust is deeply golden and the cheese is melted and bubbling through the braid.
09 - Remove from the oven and immediately brush the hot loaf with melted butter. Sprinkle with additional Parmesan and fresh basil if desired. Allow to cool for 10 minutes before slicing into portions and serving.
# Expert Tips:
01 -
- The braiding technique looks impressively complicated but honestly feels like playing with playdough once you get the hang of it.
- Store bought pesto works beautifully, so you dont have to make everything from scratch to get a stunning result.
- It pulls double duty as a centerpiece appetizer or a cozy side that makes soup night feel like a special occasion.
02 -
- Roll the dough tightly so the filling doesnt spill out during braiding, a lesson I learned after a very messy first attempt.
- Letting the bread cool for ten minutes before slicing is not optional because the cheese needs time to set or everything slides apart.
- The braid will spread slightly while baking, so do not panic if it looks a little wild coming out of the oven.
03 -
- If your kitchen is cold, let the dough rise inside your oven with just the light turned on for a consistently warm environment.
- Dont overfill the dough or the braid will burst open during baking, less pesto is more than you think when spreading.