Bread Swirls with Basil Pesto and Mozzarella Filling

Bread doughpestpwheels

(Makes about 20 big swirls)

  • 1kg strong bread flour
  • 1 Sachet Instant Yeast
  • 1 tbsp. coarse salt
  • 600ml lukewarm water
  • 40 ml olive oil
  • 1 tbsp. sugar


To make the dough: Sieve the flour, instant yeast and the sugar together.  Add the coarse salt and mix.  Mix the lukewarm water and the olive oil. Make a well in the middle and add the oil-water mixture and start bringing in the flour from the side. Once the dough started forming start kneading the dough until soft and smooth.

Place the dough in an oiled bowl and cover with a damp cloth, leave to rise until double in size.   Once doubled in size, give the dough a quick knead.  Dust a surface with flour  and roll  out the dough, about 0.5 cm thick.  Spread the filling over the dough.  Cut into strips and start rolling the dough.

To bake: Place onto a baking sheet or roasting pan and let it proof for another 15 minutes.  Set the Big Green Egg for indirect baking (convEGGtor in a “legs down” position) and steady the temperature at 1800 C. Bake until golden brown and ready – about 30 minutes.


  • 4 tbsp. basil pesto
  • 4 tbsp. olive oil
  • 2 tbsp.  coarse salt
  • 1 pkt marinated sundried tomatoes
  • 200 g Mozzarella, grated
  • 100 g Bacon, cut into small blocks and cooked (if vegetarian leave the bacon out)
  • 1 tin Tomato and onion mix

Mix all together.

Recipe courtesy of Olive Chef School, Bloemfontein. 

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