Pull-apart Wreath with Quick Pesto Dip

Serves: 6-8 Ready in: 11/2 hours

In the Christian tradition the wreath is a symbol of God's unending love and the wreath shape somehow always seems welcoming and generous to me. It's pretty simple to arrange you bread into a circle instead of rows; and it looks pretty and festive, so when you want something to take to a Christmas party or event this pull-apart wreath is a good option.


  • 3 ½ cups Plain flour, plus extra to dust 
  • 1 sachet instant yeast - 7g
  • 1 ½ tsp sugar 
  • 1 tsp salt
  • 1 tsp Italian Herb blend or your fave herby blend
  • ¼ cup olive oil 
  • 1 ½ cups hand warm water
  • 1 egg beaten with ½ tablespoon olive oil- for glazing
  • flaky sea salt to decorate - optional
  • a few cherry tomatoes, and parsley leaves to decorate - optional


    • ½ cup natural yoghurt
    • ½ cup aioli
    • 2 Tbsp Basil paste or pesto


    Place flour, salt, sugar, herbs, yeast and first measure of olive oil in a bowl or processor with a dough fitting. Mix, then add enough warm water to make a soft but not sticky dough.

    Knead using the dough blade or your hands until smooth and springy – if kneading by hand, dust the bench with flour lightly to prevent sticking.

    When dough is smooth and elastic, place in a clean greased bowl, cover with cling film and microwave on low power – 10% for 1 minute. Rest dough for 10 minutes then repeat. After the second 10-minute rest the dough should be doubled in size. While dough is rising combine dip ingredients (see below) and keep in the fridge till needed.

    Place an empty, greased 10cm tuna or other empty tin in the centre of a greased baking tray. Divide dough into 5 even strips – weigh them if you want perfectly even rolls, then cut each strip into 5 making 25 pieces each between 35 -40g.

    Roll dough into balls in a circular motion on the bench with your palm. Place 10 rolls evenly spaced in a circle around the tin allowing 0.5cm between each. Make a second circle around the first with the remaining 15 balls. Leave to rise till almost doubled in size.

    Heat the oven to 190°C. Brush balls all over with the egg/oil mixture, sprinkle lightly with flaky sea salt (optional) and bake in the pre-heated oven for 18-25 minutes or until golden and glossy. Remove the centre tin and when cooled loosen wreath before sliding onto a serving board. Place the dip in the centre.

    Dip: Combine all the ingredients in a bowl. Keep refrigerated until needed.


    Use any dip you like – guacamole, green goddess, whipped feta or hummus...


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