Pesto Wreath

The flavors in this bread are so deliciously fresh and aromatic, and the gorgeous twisted wreath is a total showstopper. It sits beautifully on a bounteous charcuterie board and pairs deliciously with fresh mozzarella or burrata. 

Ingredients:

1 ¼ cups warm water

2 ¼ teaspoons active dry yeast

1 teaspoon granulated sugar

3 ½ cups all purpose flour

1 teaspoon sea salt

Pesto:

2 cups packed fresh basil

2 cloves garlic

½ cup parmesan, grated

¼ cup pine nuts or walnuts

3-4 tablespoons olive oil

Directions:

In a large bowl or the bowl of a stand mixer, combine the water, yeast, and sugar. Allow the yeast to proof until slightly foamy.

Add flour and salt to the bowl. Mix well, then knead for five minutes until the dough forms a smooth ball. It should not be sticky at all. 

Transfer to a large, lightly greased bowl, cover, and let rest for one hour.

Meanwhile, prepare the pesto in a food processor by blending the basil, garlic, and pine nuts, pistachios, or walnuts until pasty. Add the cheese, blending quickly. Finally, drizzle in the olive oil with the food processor on low until desired consistency is reached. It should be fairly thick and not too oily.

Once the dough has risen, roll it out on a clean, greased countertop into a 12x20-inch rectangle. Spread the pesto onto the flattened dough, leaving a ½-inch border on all sides. Roll from the long side as tightly as possible, pinching the edges as you go to seal.

Using a sharp, serrated knife, cut down the center of the roll lengthwise, exposing the inner layers. Work carefully as you twist the layers over and under and shape the “braided” dough into a wreath. Transfer to a lightly greased baking pan, then cover with plastic wrap for 30 minutes. 

Preheat the oven to 350 F. Bake for 40-45 minutes, until golden brown on the edges. Cool before serving. 

Tip: 

One trick is to make sure your pesto isn’t too oily, because it can make the dough feel really heavy and greasy. If you opt for store-bought pesto (and I often do), scoop off some of the excess oil that settles to the top of the jar before spreading. You can save the oil for bread dipping later or use it in a pasta recipe.