Wild Garlic Pesto Swirl Bread

Prep time: 2hrs | Serves: 6-8

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 320g warm water

• 30g olive oil

For the Wild Garlic Pesto:

• 80g wild garlic leaves

• 40g parmesan, finely grated

• 30g pine nuts

• 100g extra virgin olive oil

• 10g lemon juice

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Start with the dough. In a large bowl, combine the bread flour, yeast, salt and sugar (keeping the salt and yeast separate at first).

2. Add the warm water and olive oil. Mix to form a dough, then knead for 8–10 minutes until smooth, elastic and slightly tacky.

3. Place into a lightly oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

4. Meanwhile, make the pesto. Place the wild garlic, parmesan and pine nuts into a food processor and pulse until roughly chopped.

5. With the motor running, slowly drizzle in the olive oil until you have a smooth but slightly textured pesto. Stir in the lemon juice, salt and pepper. Taste and adjust if needed.

6. Once the dough has risen, tip it onto a lightly floured surface and roll into a rectangle approximately 30cm x 40cm.

7. Spread the wild garlic pesto evenly over the dough, leaving a small border around the edges.

8. Roll the dough tightly into a log from the long side.

9. Slice the log lengthways down the middle, exposing the layers, then twist the two halves together to create a visible swirl pattern.

10. Place into a greased loaf tin or shape into a round and place on a lined baking tray.

11. Cover and leave to prove again for 30–40 minutes until puffed up.

12. Preheat your oven to 180°C (fan 160°C).

13. Bake for 30–35 minutes until golden brown and cooked through. If browning too quickly, loosely cover with foil.

14. Allow to cool slightly before slicing to set the structure and keep the swirl intact.

15. Taste and adjust next time if needed — more lemon for brightness or extra parmesan for depth.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat gently in the oven before serving. Suitable for freezing for up to 1 month.