Video recipes

Braid with pesto and cherry tomatoes

Recipe type:
Preparation time:
20 minutes
Cooking time:
35 minutes


For the dough

  • Organic wheat flour 400 g
  • Organic semolina 100 g
  • Fresh brewer’s yeast 7 g
  • Water 300 g
  • Fine salt 10 g

For the filling

  • Scamorza cheese (provola) 100 g
  • Pesto alla Genovese 150 g
  • Dried tomatoes in oil 120 g

For the surface

  • Salt to taste
  • Fresh oregano to taste


Pour the organic wheat flour, semolina and crumbled brewer’s yeast into a bowl.

Add some of the water and start stirring with a ladle. Then add more water and stir.

Finally add the salt and the remaining water. Knead with your hands in the bowl.

Then transfer to a work surface and continue kneading until you have a smooth, homogeneous mixture. Cover with cling film and leave to rise for about 2½ hours, until the dough has doubled in volume.

Cut the well-drained cherry tomatoes and the scamorza cheese into pieces and as soon as the dough has risen, transfer it to a lightly floured pastry board.

Flour the dough a little and roll it out to a 1 cm thick rectangle. Pour the pesto over the dough and roll it out so that it covers almost the entire surface.

Place the sun-dried tomatoes and the scamorza cheese on top of the pesto. Roll it up from the long side and then seal the ends tightly to make a sausage. Cut in half, cutting along the length.

Overlap the two parts and roll them up into a braid.

Transfer it into a 25×12 cm cake tin lined with baking paper. Leave to rise for another hour, then sprinkle the salt and oregano on top. Bake in a static oven preheated to 180° until golden brown. Then take the plait out of the oven, wait a few minutes and transfer to a wire rack. Let cool and serve.