Basil Pesto Swirl Bread

Ingredients

For the Dough

• 3 cups all-purpose flour
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp Garlic Olive Oil from The Little Shop of Olive Oils

For the Pesto Filling

• 1 cup fresh basil leaves, packed
• 2 cloves garlic
• ¼ cup walnuts or pine nuts
• ½ cup grated Parmesan cheese
• ½ cup Garlic Olive Oil or substitute with another EVOO from the shop
• Salt and pepper to taste

Instructions

• In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
• In a large bowl, mix flour and salt. Add the yeast mixture and Garlic Olive Oil. Stir until a dough forms.
• Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
• Place the dough in an oiled bowl, cover with a towel, and let rise in a warm place until doubled, about 1 hour.
• In a food processor, combine basil, garlic, nuts, and Parmesan. Pulse until finely chopped.
• Slowly drizzle in the Garlic Olive Oil while processing until smooth. Season with salt and pepper to taste.
• Punch down the dough and roll it out on a floured surface into a rectangle about 10x14 inches.
• Spread an even layer of pesto over the dough, leaving a ½-inch border around the edges.
• Roll the dough tightly, jelly-roll style, starting from the short end. Pinch the seam to seal.
• Place the rolled dough seam-side down in a greased loaf pan. Cover and let rise for 30 minutes.
• Preheat the oven to 375°F 190°C.
• Optional: Brush the top with a little olive oil and sprinkle with Parmesan for a golden crust.
• Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Slice and enjoy with soups, salads, or as a flavorful sandwich bread.

Tip - Add a drizzle of Garlic Olive Oil on each slice before serving to enhance the flavor. Perfect for pairing with a charcuterie board or dipping into balsamic vinegar from your shop.