Pesto Braid

Name: Pesto Braid
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Remilled durum wheat semolina 2 cups; Water 1 cup; Extra virgin olive oil 1 ½ tbsp; Fine salt 2 tsp; Potatoes 4 oz; Fresh brewer's yeast 1 tsp; Basil 2 ½ cups; Extra virgin olive oil 3 tbsp; Pine nuts 1.1 oz; Parmigiano Reggiano PDO cheese 1.1 oz; Fine salt 1 pinch

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457

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 457
Carbohydrates g 68.4
of which sugars g 2.4
Protein g 13.2
Fats g 14.5
of which saturated fat g 2.89
Fiber g 3.4
Cholesterol mg 5
Sodium mg 363

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 6
Cost: Low
Note more than 13 hours of rising

PRESENTATION

Braided pesto bread is honestly a real gem from Liguria—an Italian region famous for its amazing pesto. What really makes this bread special isn't just the colorful swirl of basil in each slice. Nope. It's also the clever addition of mashed potatoes into the dough. And look, this technique—borrowed from the traditional danubio di patate—ensures every bite is so, so tender and soft. Really. The outside gets that perfect golden and crispy texture, while the inside stays super moist and airy.

Plus, its braided shape and streaks of pesto make it look fancy—no question—but don't worry, it's surprisingly easy once you get the hang of it.

In Liguria, people often serve this braided bread with pesto as a bread substitute, or cut it into cubes for a buffet. And you know what? It's one of those dishes that gets everyone reaching for seconds, especially when the tangy, herby aroma of pesto fills the air. Each bite is a great mix of classic basil, a hint of garlic, and the nutty parmesan flavor from the braided pesto bread. Crafting the perfect combination of these flavors is something folks really, really take pride in—after plenty of attempts to nail it just right.

People love how this bread looks on the table—with its twisted shape and the way the pesto peeks through. Seriously good. You don't need to go overboard with toppings or sides—this savory braided bread holds its own. But if you're feeling adventurous, try pairing it with local cheeses or sliced meats. For sure, it fits right in at any gathering. It's the kind of soft, flavorful bread that makes you want to share it and keep passing it around until it's all gone.

INGREDIENTS

457

Calories per serving

Type 00 flour 2 cups (250 g)

Remilled durum wheat semolina 2 cups (250 g)

Water 1 cup (230 g)

Extra virgin olive oil 1 ½ tbsp (20 g)

Fine salt 2 tsp (10 g)

Potatoes 4 oz (110 g)

Fresh brewer's yeast 1 tsp (4 g)

for the pesto: Basil 2 ½ cups (50 g); Extra virgin olive oil 3 tbsp (40 g); Pine nuts 1.1 oz (30 g); Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Fine salt 1 pinch

Preparation

How to prepare Pesto Braid

To prepare the pesto braid, first boil the potatoes 1 for about 25-30 minutes; the timing may vary depending on the size of the potatoes. To best gauge, test the cooking by piercing the potatoes with the prongs of a fork. Once cooked, drain them and pass them through a potato masher, collecting the puree in a bowl, you should obtain 100 grams 2. Then add the all-purpose flour and re-milled durum wheat semolina 3.

Add the crumbled fresh yeast 4 and the water 5. Mix everything with a spatula 6

and also add the oil 7 and the salt 8. Then knead with your hands until all the ingredients are compacted 9.

Then transfer the dough onto a surface and knead it for about 6 minutes 10, using a sprinkle of flour and half a teaspoon of oil if necessary. Then transfer it to a bowl 11, cover with plastic wrap, and place the dough in the refrigerator to mature for about 12 hours. After this time, take it out of the fridge 12 and let it acclimate for 30 minutes.

In the meantime, prepare the pesto. Pour the basil and the oil into a bowl with high sides 13, add the pine nuts 14, and blend everything with an immersion blender 15.

Then add the Parmesan 16, the salt 17, and blend again until you get a creamy sauce 18.

Then transfer the dough onto a lightly floured work surface 19 and divide it into 6 pieces of 135 g each 20. Take one and, pressing it slightly between the palm of your hand and the work surface, form a ball with a rotary motion 21.

Repeat this operation for all portions of dough 22 and let them rest for about 30 minutes, covering them with a cloth 22. Then, using a rolling pin, roll out each portion of dough to obtain rectangles approximately 6 inches long and 12 inches wide (23-24). The rectangles should be a bit longer than the mold you will use because during the braiding phase they will shrink slightly. Cover them with the cloth and wait a few more minutes.

Spread about 1 oz of pesto on the first rectangle, leaving about 0.8 inches from the edge 25. Then place another rectangle on top 26 and press the edges with your fingers to join them 27.

Spread another 1 oz of pesto 28 and continue as just done by placing the pasta rectangles on top 29 and alternating the pesto layers. Once the ingredients are finished 30

turn it towards you 31 and using a sharp knife, cut the rectangle into 3 strands, keeping the top part together 32. Then braid the strands 33

all the way to the end and seal the final part (34-35). Then transfer to a lightly greased loaf pan measuring 4.3x11 inches 36

and cover with a cloth 37. Let it rise again for 30 minutes, then brush the top of the braid with a bit of oil (38-39).

Bake in a static preheated oven at 356°F for 40 minutes, then take it out and let it warm slightly 40 before removing it from the mold 41. Then transfer it onto a wire rack and let it cool completely before serving your pesto braid 42!

Storage

The pesto braid can be stored once cooked, under a glass dome for 2 days. Alternatively, it can be frozen, always after cooking.

Advice

If you realize that even after 30 minutes you can't roll out the dough balls, let them rest a bit longer.
For a richer braid, add cubes of scamorza cheese, black pepper, or sun-dried tomatoes to the dough!

For the translation of some texts, artificial intelligence tools may have been used.