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–+ servings
Star bread with artichoke and basil.

Pesto Artichoke Star Bread

Krista Stechman
This show stopper appetizer is a yeast star bread dough filled with pesto, marinated artichokes, parmesan and Romano cheeses
5 from 2 votes
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Prep Time 40 minutes
Cook Time 25 minutes
Proofing time 1 hour 20 minutes
Total Time 2 hours 25 minutes
Course appetizer
Cuisine american
Servings 8 people
Calories 494 kcal

Equipment

  • stand mixer
  • dough hook
  • oven
  • thermometer
  • large sheet pan
  • 3 inch diameter object (medium - large mason jar)

Ingredients
  

For the Dough

  • ¾ cup milk heated to 110°F-115°F
  • 2 tablespoon granulated sugar
  • 2¼ teaspoon active yeast equal to 1 pkg
  • ¼ cup unsalted butter
  • 1 egg
  • 1 teaspoon kosher salt
  • 2¼ cup all purpose flour

For the Filling

  • 12 oz pesto
  • 10 oz artichoke small dice
  • 1 cup parmesan cheese shaved or freshly grated
  • ⅔ cup Romano cheese freshly grated

For the Top

  • 1 egg for eggwash

Instructions
 

Making the Dough

  • Warm milk to 110°F-115°F then whisk in sugar in the bowl of your stand mixer until dissolved
  • Sprinkle yeast over the top of milk mixture, cover the bowl with a kitchen towel and let stand in a warm spot for 10-15 minutes until yeast is frothy
    yeast after it becomes frothy
  • Add butter, egg, salt and flour then knead in the bowl of your stand mixer fitted with the dough hook attachment on low speed for 3 minutes
    butter, egg and flour being added to the yeast mixture
  • The dough should have formed a ball, be soft but not too sticky. If it's too sticky add a little flour
    star bread dough formed into a ball after kneading in the mixer
  • Place the dough in a lightly greased bowl, cover it with a kitchen towel and let rise in a warm spot for 60-90 minutes
  • Once the dough has risen, turn it out onto a lightly floured surface and punch the dough down once to get the air out
    dough after it has risen
  • Divide the dough into 4 equal parts and roll them into balls
    dough cut into 4 equal parts
  • Roll 1 section of dough into a 10-12 circle and place it on a baking sheet lined with parchment paper
    star bread dough rolled into a circle
  • Spread ⅓ of the pesto, artichoke and cheese over the dough. Roll out the next ball of dough, layer it on top of the first and repeat this process until all the dough is layered on top of each other. Do not put filling on top of the last layer of dough
    cheese added on top of the pesto and artichoke spread
  • Using a pizza cutter, trim the outer edges of the circle to for a round shape
    trimming the dough around the edges
  • Place the 3 inch diameter object directly in the center of the dough and press down firmly but do not press all the way through
  • Using a pizza cutter cut the dough in half directly down the center one way then directly down the center in the opposite direction being careful NOT TO CUT THROUGH THE CENTER WHERE THE 3 INCH DIAMETER IS. Leave the center circle intact the entire time
    pesto artichoke star bread cut into 16 strips
  • You should have 4 equal sections of dough. Cut each of those in half to have 8 sections of dough. Cut each of those in half to end up with 16 strips of dough
    the strips of the star bread
  • Grab 2 strips of dough next to each other, slightly lift them then twist outwards 3 times and press the ends together to form a point
  • Repeat with remaining dough strips
    twisting 2 sections at a time of the pesto star bread to form points
  • Cover the star bread with a kitchen towel and let rise in a warm spot for 20 minutes while preheating the oven to 350°F

Making the Filling

  • While the dough is rising for the first time get your filling ready. Small dice the marinated artichokes and grate your cheese

Baking the Pesto Artichoke Star Bread

  • After the star bread has risen for the second time, egg wash the top of the dough then bake for 20-25 minutes until golden brown
  • Do not over bake
  • Serve hot or warm and enjoy!
    pesto artichoke star bread after being cooked

Notes

Let the dough rise in a warm place. If you don't have a proofer, you can warm the oven to 150°F then shut it off and use that warm space for the dough to rise. 
It's important to use a thermometer to check the temperature of the liquid before adding the yeast. 110°F-115°F.
Use the process photos to help you during the cutting and twisting the first time until you get the hang of it.

Nutrition

Calories: 494kcalCarbohydrates: 40gProtein: 17gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 1051mgPotassium: 267mgFiber: 4gSugar: 6gVitamin A: 1268IUVitamin C: 4mgCalcium: 361mgIron: 3mg
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