Burrata & Pistachio Pesto Checkerboard Bread Recipe
A visually stunning and flavorful bread featuring layers of creamy burrata and nutty pistachio pesto arranged in a checkerboard pattern.
Ingredients
Scale
- 3 cupsall-purpose flour
- 1 tspsalt
- 1 tbspsugar
- 1packet active dry yeast
- 1 cupwarm water
- 2 tbspolive oil
- 1 cupburrata cheese, torn into pieces
- 1/2 cuppistachio pesto
- 1egg, beaten (for egg wash)
- 1 tbspsesame seeds (optional)
Instructions
- In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll out the dough into a large rectangle. Spread pistachio pesto evenly over half of the dough and place burrata pieces on the other half. Fold the dough over to enclose the fillings.
- Cut the dough into strips and twist or braid them to create a checkerboard pattern. Place on a baking sheet, brush with egg wash, and sprinkle with sesame seeds if desired.
- Bake at 375°F (190°C) for 25-30 minutes or until golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.