What’s not to love on savoury babka?
Maybe you already tried some babka but you’re not into all that sweetness? We have something you’ll love: Savoury pesto babka. It’s soft and tender, but also tastie, actually it has a lot on focaccia but it just looks better. We’ve already written an extensive article on babka, you can check it here, or just proceed to start baking now. Enjoy!
- stand mixer with dough hook (optional)
- 1 springform pan 25 cm
- 1 oiled bowl for the dough
- 1 sharp knife
- 1 Rolling Pin
- sheet of baking paper
- 500 g flour
- 1 sachet instant yeast
- 6 g salt
- 300 ml lukewarm water ca. 28° C
- 150 g soft butter
- 100 g pumpkin seeds
- 1/2 bundle fresh basil
- 60 g blanched spinach for extra green color
- 5 cloves garlic
- 30 ml olive oil
- 4 el water
- 3 g salt
- 4 el water
For the dough
- Combine flour, salt, yeast and water and knead, either manually or with the stand mixer and dough hook in 5 minutes to form a supple dough. Then work the softened butter into the dough in 4 portions and knead for a few more minutes until you have a soft, velvety and supple dough.500 g flour, 1 sachet instant yeast, 6 g salt, 150 g soft butter, 300 ml lukewarm water
- Form a ball of the dough and place the dough in the lightly oiled bowl. Cover the bowl with plastic wrap or a lid and let rise in a warm place (ideally 27° C) for about 45 minutes, or until the dough has doubled in volume. In the meantime, prepare the pesto.
- Cut a circle of baking paper that is a few cm. larger than your baking pan all around and push the baking paper into the pan.
- After 45 minutes of rising, deposit the dough on a floured work surface. Roll it out gently, into a rectangular of about 65 x 30 cm. Flour your dough again if necessary to prevent sticking to your work surface or rolling pin.
- Besmeer de deeglap met de vulling. Houd rondom ca. 1 cm. van het deeg vrij. Cover the dough with the filling. Keep about 1 cm. of the dough free on all sides.
- Now roll the sheet of dough up into a roll.
- Now cut the doughroll in half lengthwise with a really sharp knife.
- Place the halves cut side up and lay one half over the other so that a large X forms.
- Now braid the halves together. Pinch the dough ends together.
- Place the braid in the springform pan or in a circle on a baking sheet on a baking tray.
- Cover with plastic wrap or a cloth and set to proof for 20 minutes in a warm place (ideally 27° C).
- Preheat your oven to 175° C.
- Lightly sprinkle the babka with some salt and drizzle a few tablespoons of olive oil over it.
- Bake the babka for about 40 minutes until golden brown. If necessary, check the doneness with a thermometer (at least 85° C).
- Drizzle the babka out of the oven with a few tablespoons of olive oil. Allow to cool for about 20 minutes before carefully removing from the mold. Allow to cool further on a wire rack.