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Tomato and basil pesto twist

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Egg free

The winning combo of tomato and basil pesto is perfect in this braided bread recipe. You'll be making it on repeat.

  • Serves8
  • Cook time30 minutes
  • Prep time10 minutes, + 1 hour 20 mins standing time
Tomato and basil pesto twist


  • 1 1/2 cups (375ml) warm water
  • 2 tsp (1 sachet/7g) dried yeast
  • 1 tsp caster sugar
  • 4 cups (600g) plain flour
  • 1 tsp salt
  • 2 tbs extra virgin olive oil
  • 1 cup (260g) sun-dried tomato pesto

Basil pesto

  • 1/2 cup basil leaves
  • 60g pkt Coles Australian Baby Rocket
  • 1 garlic clove, crushed
  • 1/4 cup (40g) pine nuts, toasted
  • 1/3 cup (25g) finely grated parmesan
  • 1/3 cup (80ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until frothy.
  2. Step 2

    Combine the flour and salt in a bowl. Make a well in the centre. Add the oil and yeast mixture. Use a round-bladed knife to stir until a sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place dough in a large greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
  3. Step 3

    Meanwhile, to make the basil pesto, process basil, rocket, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add oil in a thin, steady stream.
  4. Step 4

    Use your fist to punch down dough. Turn onto a lightly floured surface and divide into 2 even portions. Use a rolling pin to roll 1 portion out to a 30cm x 40cm rectangle. Spread evenly with basil pesto. Starting from 1 long end, roll up the dough to form a log. Repeat with remaining dough and tomato pesto. Preheat oven to 200°C. Line a baking tray with baking paper. Use a large sharp knife to cut each log in half lengthways to expose the layers. Place on lined tray. Twist the 4 halves together to make a braided loaf, tucking the ends under. Set aside for 15 mins to rise.
  5. Step 5

    Bake loaf for 10 mins. Reduce heat to 180°C. Bake for a further 20 mins or until the loaf sounds hollow when tapped. Serve warm or at room temperature.