Vegan Basil Pesto and Tomato Bread Wreath
This Vegan Basil Pesto and Tomato Bread Wreath is a simple yeasted dough rolled with fresh homemade vegan pesto and chopped tomatoes, then twisted into an eye catching wreath shape. The dough stays soft inside with a golden crust, while the pesto melts into the layers for a savory pull apart texture. It works for brunch, holiday tables, or a cozy weekend bake. Serve warm with extra pesto for dipping.
Equipment
- Large mixing bowl
- Clean kitchen towel
- Rolling Pin
- Sheet pan
- Parchment paper
- Sharp knife or bench scraper
- Pastry brush
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 tablespoon cane sugar
- 1 teaspoon fine salt
- 2 tablespoons olive oil
Filling
- 1 cup fresh basil pesto (see my vegan version above!)
- 1 cup finely chopped tomatoes roma or cherry
- 1 teaspoon salt
- 1 teaspoon black pepper
Finish
- Olive oil for brushing
- Flaky salt
- Optional: extra pesto for serving
Instructions
- In a large bowl, mix the warm water, yeast, and sugar. Let it sit for 5 minutes. Add the olive oil and salt. Stir in the flour until the dough starts to come together.
- Knead the dough on a clean counter for 8 minutes until smooth. Place it back into the bowl and cover with a clean towel. Let rest for 1 hour or until doubled.
- Preheat the oven to 375°F. Line a sheet pan with parchment.
- Punch down the dough. Roll it into a large rectangle about 10 by 16 inches.
- Spread a thin, even layer of basil pesto over the dough, leaving a small border. Sprinkle the chopped tomatoes over top, then the salt and pepper.
- Starting from a long edge, roll the dough into a tight log. Pinch the seam to seal.
- Using a sharp knife, slice the log down the center lengthwise so the layers are exposed.
- Twist the two long pieces together by lifting one over the other, keeping the cut sides facing upward.
- Bring the twisted dough into a wreath shape and pinch the ends tightly.
- Transfer the wreath to the prepared sheet pan. Brush lightly with olive oil and sprinkle with flaky salt.
- Bake for 25 minutes until golden and fragrant.
- Cool for 10 minutes. Serve warm with extra pesto if you like.
Notes
From personal experience, don't overfill the tomatoes. If you want more, you can always add them on top to roast once the wreath is folded into place prior to baking.
This dough is perfectly safe to rest overnight in a covered bowl in your fridge. If it puffs up, punch it down and let the dough sit on the counter for 20-40 minutes before rolling out into the rectangle.