Spiral Pesto Breads

Great as an appetizer or a side dish.


Serves 6-8

Preparation Time

Cook time

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  • 450g bread flour
  • 5ml salt
  • 5ml sugar
  • 45ml olive oil
  • 300ml milk
  • 10g instant yeast
  • 125g ready-made pesto
  • 30ml milk, for brushing


Place the bread flour and salt into a large mixing bowl.

Warm the milk, olive oil and sugar together until lukewarm but not hot. Sprinkle with the yeast. Leave to stand for 5 minutes until the mixture is bubbling.

Add the yeast mixture to the flour mixture and stir together until combined. Use the dough hook attachment of a mixer to knead the dough for 5 minutes or knead for 10 minutes by hand.

Place the dough into a lightly oiled mixing bowl and cover with cling wrap. Leave in a warm place until the dough has doubled in size, about 45 minutes.

Transfer the dough to a floured surface and knead for a few minutes. Roll into a rectangle shape, about 20 x 30cm, with the long edge closest to you. Spread the pesto evenly over the dough. Gently roll the dough, from the long edge closest to you to the other long edge, so that you end up with a 30cm long sausage-like shape. Slice into rounds, 4-5cm thick. Place each round into a greased Le Creuset Large Ramekin. Cover with cling wrap and leave to rise again for about 45 minutes.

Preheat the oven to 190°C. Place 4 ramekins at a time onto a Le Creuset Rectangular Baking Tray. Brush the top of each spiral with a little milk. Bake for 35-40 minutes, or until the breads are golden brown and cooked through.

Allow to cool slightly, then serve alongside your main course.

Image and recipe by The Sweet Rebellion.