I suppose you can use any sort of bread dough that might go well with pesto (and what doesn’t really?) but I favor a white bread dough. The ingredients for the dough I used are 5/8 cup of buttermilk (or milk…or soy milk), 2/3 cup water, 2 tablespoons olive oil, 4 cups of bread flour, 1 1/2 teaspoons sugar, 1 1/2 teaspoons salt, 1 1/2 teaspoons rapid rise yeast.
When you have kneaded the bread and let it rise in a warm place (covered), punch it down on a lightly floured surface. Roll it out into a rectangle about 3/4 inch thick. Spread roughly 7 tablespoons of pesto over it. Roll it up lengthwise like a jellyroll.
Put the dough in a lightly oiled 10×4 loaf pan. Tuck the ends under and make sure the seam side is down. Cover with oiled plastic wrap. Let rise in warm spot 45 minutes.
Cut four slits across the top. Brush with olive oil. Sprinkle with coarse salt.
Bake at 425 degrees for 25-30 minutes, or until browned and makes a hollow sound when you tap it.
