Pesto Pinwheel

This recipe was adapted from Richard’s Pesto Pinwheel during bread week of GBBO 2014, to see the original recipe see here.

This is a great (but time-consuming) bread! Filled with homemade pesto, walnuts, roasted vegetables and feta, it is perfect for a sunny day with friends! 


For the dough
  • 500g strong white flour (I just used plain flour), plus extra for dusting

  • 10g salt

  • 25g caster sugar

  • 10g sachet of fast-action yeast

  • 30g unsalted butter

  • Warm water

  • 2 large eggs (beaten)

  • 50ml semi-skimmed milk

  • Olive Oil

For the filling
  • 1 red onion, sliced

  • 1 red pepper, sliced into strips

  • ⅓ medium butternut squash, cut into strips about 5cm x 5mm

  • Olive Oil

  • 100g feta cheese

  • 50g shelled walnuts, broken into small pieces

For the pesto
  • 50g pine nuts

  • 50g parmesan cheese

  • 150ml olive oil

  • 2 garlic cloves, peeled

  • large bunch basil

For the topping
  • 1 large egg

  • 10g pine nuts

  • Sea salt, to taste

  • Black pepper, to taste


  1. Make the dough: put the bread flour (500g) in a large mixing bowl. Add the salt (10g), sugar (25g), yeast (10g), butter (30g), 2xbeaten eggs, milk (50g) and approximately 25ml warm water. Mix until combined. Slowly add up to another 100ml warm water (mix between each addition of water) until you have a soft dough.
  2. On a floured work surface knead the dough for about 10 minutes, or until it is smooth and elastic (remember the windowpane test)
  3. Lightly oil a large bowl and add the dough. Cover with cling film and set aside to prove for an hour.
  4. For the filling, preheat the oven to 170C/325F/Gas 3.
  5. Put the onion, pepper and butternut squash onto baking trays, drizzle with olive oil and roast in the oven for about 15 minutes, or until tender.
  6. Meanwhile, make the pesto. Heat a small, dry frying pan over a low heat. Add the pine nuts (50g) and toast until lightly browned. Add the pine nuts and all the remaining pesto ingredients (150ml olive oil, 2 garlic cloves, large bunch basil, 50g parmesan cheese) to a food processor and blend until smooth.
  7. To finish the bread, knock back the proved dough by kneading it for 20 seconds (technique to remove all air pockets), then cut it into two. Wrap half in oiled cling film and set aside.
  8. On a lightly floured work surface, roll the remaining half of dough into a circle with diameter of approximately 30cm/12in. Let the dough rest for about five minutes – it will shrink back. Roll it out again to a diameter of approximately 32cm/13in and place on a large baking tray.
  9. Spread three tablespoons of pesto over the dough and pile the roasted vegetables, feta and walnuts over the top in layers, making the layers slightly deeper in the centre. This will form the base of the bread.
  10. Roll out the remaining dough as in step 8. This will make the top layer.
  11. Brush the edges of the base with a little water and carefully lift the top layer onto the base.
  12. Use a sharp knife to trim the dough into a neat circle (approximately 30cm/12in diameter). Place a small bowl over the filling. Using a sharp knife, cut the dough into 16 equally-sized strips radiating from the bowl (like a sunshine). Carefully twist each strip twice and cut the ends into points. Press the end of each strip onto the baking sheet to stop them unravelling while they prove. Set aside to prove for about 30 minutes.
  13. Meanwhile, preheat the oven to 190C/375F/Gas 5.
  14. For the topping of the bread, brush the top of the dough with the beaten egg and sprinkle the pine nuts, salt and pepper in the centre. Bake for 20-25 minutes, or until golden-brown. Check after 15 minutes and cover the twists with aluminium foil if they are browning too quickly. Allow to cool before serving.

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