Savory Braided Pesto Bread Recipe from Scratch

Add the olive oil, flour, and salt and mix with a spoon or on medium speed until the dough starts to form a ball.

Turn dough out onto a floured surface and knead until a smooth ball is formed. If using a stand mixer, continue to mix on medium speed until the dough is smooth and elastic. The dough should spring back when a finger is pressed into it.

Lightly drizzle a clean bowl with olive oil. Add the dough, rolling it around so it's coated completely. Cover with a tea towel or plastic wrap and let sit in a warm spot until doubled in size, approximately 1 hour.

Punch down the dough and turn it out onto a lightly floured surface.

Roll the dough into a large rectangle, approximately one inch thick and spread the pesto over the dough, leaving 1/2 inch border.

Starting on the long side of the rectangle, roll the dough up tightly into a large roll, pulling the dough up and in to create a tight roll.

Use a bench scraper or sharp knife to cut the roll in half down the middle into two long ropes.

Pinch the two pieces of dough together at the top to secure them, then twist the two ropes of dough all the way down, pinching at the end to secure.

Take the bottom of the twist and bring it up to the top to form a U shape. Twist the two sides of the U together to form a larger braid, tucking the ends under to secure.

Preheat the oven to 350° and place the braided loaf on a sheet pan lined with parchment paper. Cover the dough with a clean towel or plastic wrap and let it rise for a second time till doubled in size, about 30-45 minutes.

Once the bread has risen for the second time, remove the towel and bake in the preheated oven for 20-25 minutes until golden brown.

Remove the bread from the oven and allow to cool for 10 minutes before slicing and serving.