Cheesy Braided Pesto Bread (Print Page)

Golden braided loaf filled with melted cheese and aromatic basil pesto, perfect for sharing.

# What You 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 (about 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 cheese (optional)
13 - Fresh basil leaves, chopped (optional)

# Directions:

01 - In a large mixing bowl, combine warm water (about 100°F), sugar, and instant dry yeast. Stir gently and let stand for 5 minutes until the mixture becomes foamy and bubbly.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms. Turn out onto a lightly floured surface and knead for 7 to 10 minutes until the dough is smooth, elastic, and springs back when pressed.
03 - Transfer the dough to a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1 hour or until doubled in size.
04 - Preheat oven to 375°F. Line a large 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 basil pesto evenly across the surface, leaving a small border around the edges. Sprinkle shredded mozzarella and grated 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 in half lengthwise. With the cut sides facing up, intertwine the two halves by crossing them over each other, keeping the exposed filling facing upward. Pinch both ends together to seal.
07 - Carefully transfer the braided loaf to the prepared baking sheet. Brush the surface evenly with beaten egg. Bake for 28 to 32 minutes until the crust is deep golden and the cheese is melted and bubbling.
08 - Remove from the oven and immediately brush the hot crust with melted butter. Sprinkle with additional Parmesan and chopped fresh basil if desired. Allow to cool for 10 minutes before slicing into portions. Serve warm.

# Expert Tips:

01 -
  • The braiding looks impressive but is genuinely forgiving, even if your strands tear a little.
  • Store bought pesto works beautifully, so you can pull this together without much fuss.
  • That moment when people pull apart the first slice and the cheese stretches is pure kitchen magic.
02 -
  • Do not rush the rise time because underproofed dough will tear when you try to braid it and the texture will be dense.
  • If your kitchen is cold, let the dough rise inside your oven with just the light turned on for gentle ambient warmth.
03 -
  • Dust your knife with flour before cutting the log in half so it slides through cleanly instead of dragging the dough.
  • If the braid looks messy, do not panic because the oven hides almost every imperfection under that golden egg washed crust.

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