Pesto and Tomato Bread Swirls – Willey’s Weekly Bake 141

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A perfect summery bread. Ideal for a BBQ. I decided to make this bread to try as I have loads of bread flour in the cupboards which I am trying to use up before I have to pack up all things at university in a few weeks. And as I haven’t been making sourdough recently due to the lack of time there is excess flour! I am a pesto lover and anything with pesto wins me over every time. You could try this with a red pesto or olive tapenade if you prefer.


  • 200g Strong White Bread Flour
  • 250g Strong Wholemeal Flour
  • 150g Pesto
  • 300g Tomatoes (Roasted or 150g sun dried)
  • 7g Fast action dried Yeast
  • Pinch of salt
  • 1tsp of caster sugar
  • 2 tbsp of Olive oil
  • 40g Cheddar
  • 20g Parmesan


  1. Add both the flours, salt, sugar and yeast to a large bowl. JPEG image-CFD522FE84EA-1
  2. Create a well in the centre of the bowl and add the olive oil and 320ml of Luke warm water mix well until forms a rough ball. JPEG image-CFD522FE84EA-3
  3. Tip the dough onto a floured surface and knead for 5-10 minutes until soft and stretchy. JPEG image-CFD522FE84EA-8
  4. Place back in the bowl lightly floured and cover and leave to rise in a warm place for 1.5 hours until doubled in size.JPEG image-CFD522FE84EA-12
  5. Prepare a baking tray with parchment or teflon sheets.
  6. Once doubled in size roll out the dough until 30x40cm rectangle. JPEG image-CFD522FE84EA-5
  7. Spread the pesto onto the dough.JPEG image-CFD522FE84EA-10
  8. Add the tomatoes and cheese on top. JPEG image-CFD522FE84EA-2
  9. Then roll up from the long edge to create one long roll. JPEG image-CFD522FE84EA-7
  10. Then cut the swirled dough into 12 equal sized pieces. JPEG image-CFD522FE84EA-11
  11. Place on the baking tray in 4×3 with the swirl facing upwards leaving little gaps between them to allow them to rise. JPEG image-CFD522FE84EA-4
  12. Cover again and leave to rise for an hour until they have puffed up and are now touching.
  13. Preheat the oven to 180 degrees celsius.
  14. Bake on the swirls in the oven for 40 minutes until golden brown on top.
  15. Leave to cool or enjoy warm.


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