Olive Pesto Bread

Elevate your homemade bread game with this irresistible Olive Pesto Bread, a fusion of Mediterranean-inspired flavors baked into a soft, golden loaf. This recipe combines fluffy, homemade bread with the bold, savory filling of basil pesto, briny chopped olives, and a sprinkle of Parmesan cheese, creating a stunning braid or spiral design that’s as visually impressive as it is delicious. Perfect for serving as an appetizer, side dish, or even a snack, this bread boasts a tender texture and layers of flavor in every bite. With its simple ingredients and easy-to-follow steps—including a satisfying braiding technique—this Olive Pesto Bread is sure to become a favorite for cozy dinners or entertaining guests. Plus, the aroma that fills your kitchen while it bakes is absolutely irresistible!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3.5 cups All-purpose flour
• 1.25 cups Warm water
• 1 tablespoon Active dry yeast
• 1 teaspoon Sugar
• 2 teaspoons Salt
• 2 tablespoons Olive oil
• 0.5 cup Olives (black or green, pitted and chopped)
• 0.33 cup Basil pesto
• 0.25 cup Grated Parmesan cheese

Directions

Step 1

In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, or until it becomes frothy.

Step 2

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix to form a rough dough.

Step 3

Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

Step 4

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 5

Punch down the dough to release air bubbles. Roll it out into a large rectangle (approximately 12x18 inches) on a floured surface.

Step 6

Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges.

Step 7

Sprinkle the chopped olives and Parmesan cheese evenly over the pesto layer.

Step 8

Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal the roll.

Step 9

Using a sharp knife, cut the log lengthwise down the middle, leaving one end intact to create a braided effect.

Step 10

Twist the two halves together, keeping the layers facing upward, and shape into a spiral or fit into a greased loaf pan.

Step 11

Cover the bread loosely with a kitchen towel and let it rise for 30 minutes.

Step 12

Preheat the oven to 375°F (190°C).

Step 13

Bake for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.

Step 14

Let the Olive Pesto Bread cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	991.1 grams (991.1g)

Amount per serving	% Daily Value*
Calories	2434

Total Fat 88.80g	114%
Saturated Fat 17.70g	89%
Polyunsaturated Fat 2.70g
Cholesterol 39mg	13%
Sodium 6491mg	282%
Total Carbohydrate 342.60g	125%
Dietary Fiber 17.30g	62%
Total Sugars 8.90g
Protein 64.80g	130%

Vitamin D 0IU	0%
Calcium 646mg	50%
Iron 24mg	132%
Potassium 1064mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 10.7%

Carbs: 56.4%