Braid with Pesto and Cherry Tomatoes

Name: Braid with Pesto and Cherry Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Type 0 flour 3 &frac13; cups; Remilled durum wheat semolina 0.67 cup; Fresh brewer's yeast 2 tsp; Water 1 ¼ cup; Fine salt 2 tsp; Scamorza (provola) cheese 3.5 oz; Genoese pesto (Basil sauce); Sun-dried tomatoes in oil 4.25 oz; Salt to taste; Oregano fresh to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 35 min
Serving: 6
Cost: Average
Note plus the rising times (3 and a half hours)

PRESENTATION

Braided bread? It's got that magic touch. Seriously good. And when you pack it with classic Ligurian pesto and juicy cherry tomatoes, it just gets way, way better. Folks in Liguria, you know, have been making this kind of bread forever. Especially with their famous basil pesto—super aromatic and fresh right from the region. In this recipe, there's a mix of type 0 flour and semolina. Gives the loaf a rustic, golden look. And really, every bite? Extra soft.

But here's the thing, it's not just about the texture. The taste is what really stands out. Swirls of braided bread dough wrap around the rich, herby pesto bread filling and those sweet bursts of cherry tomato bread goodness. Bits of scamorza cheese melting right in—so so good. It all comes together as this tender, savory bread that's perfect for brunch, snacks, or alongside dinner. And you know what, for Italians, especially up north in Liguria, this kind of braided pesto bread really brings people together. Pretty much.

Sometimes, you'll see it with just pesto, but those cherry tomatoes and scamorza? They give it a Southern Italian twist that's just hard to resist. Melty cheese, moist dough, tangy tomatoes—it takes the tomato basil bread to another level. It's super versatile. People slice it for lunch, bring it to picnics, or just pull it apart while it's still warm from the oven. Even though it looks all impressive with its braided shape, it's actually pretty simple. Which is great.

And listen, it's the kind of homemade braided bread that surprises you with how much flavor it packs in. Exploring different fillings like olives or sun-dried tomatoes keeps it interesting, but the pesto and cherry tomato combo? Always feels right at home. Whether you're hosting a dinner or looking for a unique treat to share with friends, this savory braided bread offers a taste of Italy's culinary heritage. It’s got those familiar flavors you find all over Italy, with a little something special in every bite. Really.

INGREDIENTS

for the dough: Type 0 flour 3 ⅓ cups (400 g); Remilled durum wheat semolina 0.67 cup (100 g); Fresh brewer's yeast 2 tsp (7 g); Water 1 ¼ cup (300 g); Fine salt 2 tsp (10 g)

for the filling: Scamorza (provola) cheese 3.5 oz (100 g); Genoese pesto (Basil sauce) (150 g); Sun-dried tomatoes in oil 4.25 oz (120 g)

for the topping: Salt to taste; Oregano to taste - fresh

Preparation

How to prepare Braid with Pesto and Cherry Tomatoes

To prepare the braid with pesto and cherry tomatoes, start with the dough. In a bowl, pour the flour 1, the semolina 2, and the crumbled fresh yeast 3.

Add part of the water 4 and start mixing with a spoon 5. Then add more water 6 and mix.

Finally, add the salt 7 and the remaining water 8. Knead with your hands in the bowl 9.

Then transfer to a work surface 10 and continue kneading until you get a smooth and homogeneous mixture 11. Cover with plastic wrap and let it rise for about 2 and a half hours, until the dough has doubled in volume. A few minutes before, cut the scamorza cheese into cubes 12.

Also cut the well-drained cherry tomatoes into pieces 13. As soon as the dough is well risen 14, transfer it to a lightly floured work surface 15.

Lightly flour the dough 16 and roll it out to obtain a rectangle 0.4 inches (1 cm) thick 17. Pour the pesto onto the dough 18 and spread it to cover almost the entire surface 18.

Place the sun-dried tomatoes 19 and the scamorza cheese 20 on the pesto. Roll up from the long side 21.

Then seal the ends well 22 to obtain a sausage shape 23. Cut it in half, slicing along the entire length 34.

Overlap the two parts 25 and twist them to form a braid 26. Transfer it to a 10x5-inch loaf pan lined with parchment paper 27.

Let it rise for another hour, then sprinkle with salt flakes and oregano leaves 28. Bake in a preheated static oven at 356°F (180°C) until golden brown. Then remove the braid from the oven 29, wait a few minutes, and transfer it to a cooling rack 30. Let it cool and serve 30.