Pesto Garlic Bread Recipe

In a small bowl, combine the dry active yeast, sugar, and lukewarm water. Stir gently and let it sit for about 5-10 minutes until frothy, indicating the yeast is activated.

In a large mixing bowl, combine the flour and fine salt. Make a well in the center and add the activated yeast mixture, beaten egg, and olive oil. Mix until a dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook at medium speed until the dough is stretchy and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 60-90 minutes, or until it doubles in size.

After the dough has risen, punch it down gently and divide it into 4 large or 8 smaller equal portions. Shape each piece into a smooth roll and place on a greased or parchment-lined baking sheet.

In a small bowl, mix the basil pesto and grated garlic cloves thoroughly to combine the flavors.

Using a spoon or brush, spread the pesto garlic mixture evenly over the top of each roll.

Cover the rolls lightly and let them rise again for about 20-30 minutes until slightly puffed.

Brush the tops of the rolls with the slightly beaten egg to give a shiny, golden finish. Sprinkle optional seeds and salt flakes evenly over the rolls for added texture and flavor.

Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes or until golden brown and crisp on the outside.

Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before serving to allow the crumb to set properly.