There is something truly magical about pulling a warm, intricately shaped loaf of bread out of the oven. If you are looking to impress your guests at your next gathering or simply want to treat your family to a bakery-quality masterpiece, the Savory Pesto and Sun-Dried Tomato Star Bread is the ultimate choice. While it looks like it belongs in the window of a high-end artisanal bakery, the process of making it is deeply rewarding and surprisingly manageable for any home baker. This bread combines the soft, pillowy texture of a classic brioche-style dough with the bold, punchy flavors of the Mediterranean.
What is Savory Pesto and Sun-Dried Tomato Star Bread?
The Savory Pesto and Sun-Dried Tomato Star Bread is a pull-apart yeast bread characterized by its stunning eight-pointed star shape. Unlike sweet versions that often feature cinnamon or chocolate, this savory rendition is packed with herbaceous basil pesto, tangy sun-dried tomatoes, and a blend of melting cheeses. Each “point” of the star is a twisted ribbon of dough that reveals layers of vibrant green and deep red filling. It serves as both a centerpiece and a functional appetizer, allowing guests to tear off a piece of flavored dough easily.
The Fascinating Origin of the Star Bread
While the specific combination of pesto and sun-dried tomatoes is a modern Mediterranean twist, the technique for making star bread—often called Sternbrot in German-speaking regions—has deep roots in European baking traditions. Traditionally, star breads were associated with festive winter holidays and were typically sweet, filled with almond paste, poppy seeds, or jam. Over time, creative bakers began experimenting with savory profiles, realizing that the layered twisting technique was perfect for holding savory spreads and melted cheese. Today, it has become a global favorite for brunch and holiday appetizers because it balances visual elegance with comfort food appeal.
Essential Ingredients for Your Savory Masterpiece
To achieve the perfect texture and flavor, you will need a combination of pantry staples and high-quality Mediterranean accents.
For the Soft Yeast Dough
Three cups of all-purpose or bread flour (approximately three hundred and sixty grams)
Two and one-fourth teaspoons of instant yeast (one standard packet)
Two tablespoons of granulated sugar
One teaspoon of fine sea salt
Three-fourths cup of warm whole milk
One large egg at room temperature
Three tablespoons of unsalted butter, softened to room temperature
Mediterranean Filling
One-half cup of high-quality basil pesto
One-half cup of sun-dried tomatoes (oil-packed, drained, and finely chopped)
One-half cup of shredded mozzarella or provolone cheese
One-fourth cup of grated Parmesan cheese
Freshly ground black pepper to taste
For the Golden Egg Wash
One large egg
One tablespoon of whole milk or water
Preparing the Perfect Star Bread Dough
The foundation of any great Savory Pesto and Sun-Dried Tomato Star Bread is a supple, enriched dough.
In a large mixing bowl or the bowl of a stand mixer, combine your flour, instant yeast, sugar, and salt. Whisk these dry ingredients together to ensure the yeast is evenly distributed. Create a well in the center and pour in your warm milk and the egg. If you are using a stand mixer, use the dough hook attachment on low speed until a shaggy mass forms.
Kneading is where the magic happens. You want to knead the dough for eight to ten minutes in a mixer or twelve to fifteen minutes by hand. Once the dough begins to feel elastic, start adding the softened butter one tablespoon at a time. Continue kneading until the butter is fully incorporated and the dough is smooth, shiny, and no longer sticking to the sides of the bowl. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for one to one and a half hours, or until it has doubled in size.
Assembling and Shaping Your Savory Pesto and Sun-Dried Tomato Star Bread
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into four equal pieces. Using a rolling pin, roll each piece into a circle approximately ten inches in diameter.
Place your first dough circle onto a piece of parchment paper. Spread a thin, even layer of basil pesto over the surface, leaving a small border around the edge. Sprinkle a portion of the finely chopped sun-dried tomatoes, mozzarella, and Parmesan, followed by a crack of black pepper. Place the second circle of dough directly on top and repeat the layering process. Do this until the fourth circle is placed on top, which should remain plain.
To create the star shape, place a small circular glass or cup in the center of the dough to serve as a guide. Using a sharp knife or a pizza cutter, cut the dough from the edge of the cup to the outer rim, dividing it into sixteen equal strips. Take two adjacent strips and twist them away from each other twice. Pinch the ends of the two strips together firmly to create a point. Repeat this process around the entire circle until you have an eight-pointed star. Cover the shaped bread loosely and let it rise for another thirty minutes.
Baking to Golden Perfection
While the bread undergoes its final rise, preheat your oven to three hundred and fifty degrees Fahrenheit. Whisk your egg and milk together to create the egg wash. Using a pastry brush, gently coat the entire surface of the star bread. This ensures a beautiful, glossy, golden-brown finish.
Slide the parchment paper onto a baking sheet and bake for twenty-two to twenty-five minutes. You are looking for a deep golden hue and a firm feel to the dough. If you notice the points of the star browning too quickly, you can loosely tent a piece of aluminum foil over the bread for the final few minutes. Once finished, allow it to cool on a wire rack for at least ten minutes before serving.
Creative Variations of Savory Star Bread
While the Savory Pesto and Sun-Dried Tomato Star Bread is a showstopper as written, you can easily adapt the filling to suit your cravings.
Spinach and Feta: Substitute the pesto with a light brush of olive oil and fill the layers with sautéed spinach and crumbled feta cheese for a Greek-inspired twist.
Garlic Butter and Herb: For a classic profile, use a mixture of softened butter, minced garlic, parsley, and chives instead of the pesto and tomato.
Triple Cheese Blend: If you are a cheese lover, skip the vegetables and use a combination of mozzarella, Parmesan, and sharp asiago for an extra gooey interior.
Spicy Mediterranean: Add a layer of crushed red pepper flakes or a thin spread of spicy Calabrian chili paste to give the bread a lingering heat.
Frequently Asked Questions: Savory Pesto and Sun-Dried Tomato Star Bread
Can I make the dough in advance?
Yes, you can prepare the dough and let it undergo its first rise in the refrigerator overnight. This cold fermentation actually develops a more complex flavor. Just make sure to let the dough come to room temperature before rolling it out.
Why did my pesto leak out during baking?
This usually happens if the pesto is too oily. Try to use a thick, high-quality pesto and drain any excess oil from the top of the jar before spreading it on the dough.
What is the best way to reheat star bread?
To maintain the soft texture, reheat leftovers in an oven at three hundred degrees Fahrenheit for about five to ten minutes. Avoid the microwave if possible, as it can make the bread chewy.
Can I use store-bought pizza dough?
While you can use store-bought dough, the texture will be different. The recipe provided is an enriched dough (containing milk, egg, and butter), which results in a much softer, more tender crumb than standard pizza dough.
How do I ensure the star points stay together?
The key is to pinch the ends of the two twisted strips very firmly. You can even use a tiny drop of water on your fingers to help the dough seal together if it feels too dry.
Is it possible to make Savory Pesto and Sun-Dried Tomato Star Bread vegan?
You can substitute the milk with a plant-based alternative like oat milk, use a flax egg or additional milk for the dough and wash, and replace the butter and cheeses with high-quality vegan substitutes.
Tips for Success with Savory Pesto and Sun-Dried Tomato Star Bread
To ensure your Savory Pesto and Sun-Dried Tomato Star Bread turns out perfectly every time, keep these tips in mind. First, always chop your sun-dried tomatoes as finely as possible. Larger chunks can make the twisting process difficult and may cause the dough to tear. Second, use a ruler when rolling out your dough circles to ensure they are all the same size; this creates a more symmetrical and professional-looking star. Finally, do not overfill the layers. It can be tempting to pile on the cheese, but too much filling will make the dough slippery and hard to shape.
Whether you serve this as a holiday centerpiece, a brunch side dish, or a companion to a hearty bowl of tomato soup, this bread is guaranteed to be the star of the table. The combination of the aromatic basil, the sweetness of the tomatoes, and the salty bite of the cheese creates a flavor profile that is both sophisticated and comforting.
In conclusion, the Savory Pesto and Sun-Dried Tomato Star Bread is more than just a recipe; it is a celebration of texture and flavor that brings people together. The process of kneading the dough and meticulously shaping the star is a meditative experience that yields a truly impressive result. By following these steps and focusing on high-quality ingredients, you will create a loaf that not only tastes incredible but also serves as a beautiful conversation piece.
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The Ultimate Guide to Crafting Savory Pesto and Sun-Dried Tomato Star Bread
- Total Time: 50minutes
- Yield: 8servings 1x
- Diet: Vegetarian
Description
The Savory Pesto and Sun-Dried Tomato Star Bread is a pull-apart yeast bread characterized by its stunning eight-pointed star shape. Unlike sweet versions that often feature cinnamon or chocolate, this savory rendition is packed with herbaceous basil pesto, tangy sun-dried tomatoes, and a blend of melting cheeses. Each “point” of the star is a twisted ribbon of dough that reveals layers of vibrant green and deep red filling. It serves as both a centerpiece and a functional appetizer, allowing guests to tear off a piece of flavored dough easily.
Ingredients
Dough
Ingredients
3 cups (360 g) all-purpose or bread flour
2¼ tsp (1 packet) instant yeast
2 tbsp sugar
1 tsp salt
¾ cup (180 ml) warm milk
1 large egg, room temperature
3 tbsp unsalted butter, softened
Filling
Ingredients
½ cup basil pesto (homemade or store-bought)
½ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
½ cup shredded mozzarella or provolone
¼ cup grated Parmesan
Freshly ground black pepper
Egg Wash
1 egg
1 tbsp milk or water
Instructions
1️⃣ Make the Dough
In a large bowl or stand mixer, combine flour, yeast, sugar, and salt.
Add warm milk and egg. Mix until a dough forms.
Knead 8–10 minutes (or 12–15 by hand) until smooth and elastic.
Add butter gradually, kneading until fully incorporated.
Place dough in a greased bowl, cover, and rise 1–1½ hours, until doubled.
2️⃣ Assemble the Star
Punch down dough and divide into 4 equal pieces.
Roll each piece into a 10-inch circle.
Place one circle on parchment-lined baking sheet.
Spread with pesto, sprinkle sun-dried tomatoes, cheeses, and pepper.
Repeat layering, leaving the top layer plain.
3️⃣ Shape the Star
Place a small cup in the center to mark a circle.
Cut dough into 16 equal strips.
Take two adjacent strips, twist away from each other twice, then pinch ends together.
Repeat around the circle to form an 8-point star.
Cover loosely and rise 30 minutes.
4️⃣ Bake
Preheat oven to 350°F (175°C).
Brush gently with egg wash.
Bake 22–25 minutes, until golden brown.
Cool slightly before serving.
Notes
This savory star bread is perfect as a centerpiece for brunch or dinner. Serve warm with extra pesto or a drizzle of olive oil, and pair it with soups, salads, or roasted vegetables for a flavorful, crowd-pleasing meal. Leftovers can be reheated for a soft, aromatic treat.
- Prep Time: 25minutes
- Cook Time: 25minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1slice
- Calories: 220kcal
