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Close-up of sliced savory vegan tomato-pesto loaf with braided layers and golden crust
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Italian Tomato-Pesto Loaf (Savory Vegan Babka Style)

This savory vegan tomato-pesto loaf is a Mediterranean twist on classic babka. Fluffy, herby, and baked to golden perfection!
Prep Time30 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time3 hours
Course: Breakfast, Main Course
Cuisine: Mediterranean / Jewish Fusion
Keyword: dairy-free loaf, Mediterranean baking, savory babka, tomato pesto bread, vegan babka, vegan brunch recipes
Servings: 8 portions
Calories: 280kcal
Cost: €0.65

Ingredients

For the Yeast Activation:

  • 2/3 cup 160ml warm water (or plant milk)
  • 1 tbsp sugar
  • 1 tbsp flour
  • 1 package dry yeast 7g

For the Dough:

  • 2½ cups 300g all-purpose flour
  • 1 tsp salt
  • 5 tbsp vegan butter or margarine/coconut butter

For the Filling:

  • 4 tbsp vegan pesto
  • 1 medium tomato finely chopped

Instructions

Step 1: Activate the Yeast

  • In a bowl, combine warm water with sugar, flour, and yeast. Mix and let sit for 10 minutes until frothy.

Step 2: Prepare the Dough

  • In a large bowl, mix flour and salt. Add vegan butter and yeast mixture. Knead until you form a soft, non-sticky dough. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.

Step 3: Roll and Fill

  • Divide the dough in half. On a floured surface, roll each half into a rectangle about 1-2 cm thick. Spread 2 tbsp of pesto and sprinkle half the tomato evenly.

Step 4: Shape the Loaves

  • Roll each dough tightly into a log. Slice each log lengthwise and twist both strands together into a braid. Place in a greased or parchment-lined loaf pan. Cover and let rise for another 1 hour.

Step 5: Bake

  • Preheat oven to 180°C (355°F). Bake loaves for 25-30 minutes or until golden and cooked through.