I don't bake savoury treats all too often which is a little odd as I am a bona fide carb lover. I cannot stay away from them no matter how hard I try. Therefore I have set myself a little channel to branch out into this area and brush up on my bread, pastry and general savoury baked goods skills.

For my first attempt I borrowed my mum's cheesy, chilli bread recipe that I have happily been consuming since a child, and swapped out a few of the ingredients to create these cheese pesto and sundried tomato whirls. Ideal for a lunch box, picnic pack up or simply to nibble on at home!


450g strong white bread flour
7g sachet of dried yeast
1 tsp golden caster sugar
150g fresh pesto
100g grated mozzarella
2 tbsp. olive oil
240g sundried tomatoes
50g parmesan
handful of basil leaves


  1. Add the flour, yeast, sugar and 1 1/2 tsp salt to a large mixing bowl.  
  2. Measure 280ml warm water; add to the flour mixture alongside the olive oil. Mix together until the mixture starts to clump together as a dough, if it seems a little dry add another 10ml of water. 
  3. Once the mixture is combined, lightly flour the work surface and knead for around 10 minutes. The dough is ready once it feels springy, elastic and has come together smoothly.
  4. Clean the mixing bowl and drizzle with olive oil. Place the dough back in the bowl, cover with cling film and set aside to prove and double in size. Depending on the temperature where the dough is placed this should take 1-3 hours.
  5. Line a baking tray with parchment. Uncover the dough and punch down to knock out the air bubbles. Flour the work surface once again and tip the dough out. If the dough is sticky dust with a little flour also.
  6.  Roll the dough into a large rectangle shape until the dough is roughly an inch thick.
  7. Spread the pesto over the dough, scatter the tomatoes, both cheeses and basil evenly. 
  8. From one of the longer sides roll the dough into a long sausage shape.
  9. Cut the dough into 12 even pieces then place on the baking tray, cut side up. 6 pieces to a baking tray, tuck the open end of each roll into the middle to avoid the bread uncoiling during baking.
  10. Leave a little space between as they will double in size again during the second proving. Loosely cover with cling film and leave to prove for 30 minutes-1 hour.
  11. Heat oven to 200C, once the bread has doubled, place in the oven and cook for 35 minutes or until golden brown.
  12. Remove from the oven, leave to cool and tuck in. 
There are quite a few steps to this recipe but putting the proving time aside it is actually quite simple and totally worth it. I happily had these for lunch for two days running and my family quickly ate up the rest!

As always if you do make them please share your photos with me on Twitter or Instagram.


  1. Gah these look so divine! x

  2. These look amazing I definitely need to try them, savoury snacks are one of my weaknesses!

    Lauren Ashleigh xx

  3. So similar to you - I love carbs but I never really make them myself. I always end up baking cakes if I have a few spare hours...but these look so so so good. Cheese and pesto are two of my favourite things so hello bank holiday week bake!

    Katie xx ¦

  4. Wowzer, this sounds absolutely incredible. Anything cheese and pesto is right up my street!


  5. These look amazing! Know what I'm making tonight!

  6. oh mine they look so tasty i definitely will it at home!

    jess x |

  7. The bread looks so yummy! Great post! Definitely going to try the recipe soon. :) | Isabella x

  8. Great post!! :))
    xoxo Antonela

  9. Ah these look amazing, love your photos too!

    Much love,

  10. Cheese AND pesto? Well, I'm definitely sold. Thanks for sharing these, I definitely need to give them a try when I head back to uni.

    Bethany | Curly and Wordy

  11. oh, pesto is one of my favourite things ever. will try them for sure.

  12. They look so delicious :)
    Nati xx



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