Pesto Parmesan Sourdough Recipe

Introduction

This Pesto Parmesan Sourdough is a flavorful twist on classic sourdough bread, infused with aromatic basil pesto and savory parmesan cheese. Perfect for sandwiches, dipping, or enjoying on its own, this loaf brings a delightful herb and cheese aroma straight from your oven.

Ingredients

• 500g bread flour
• 100g sourdough starter (active)
• 350ml water
• 10g salt
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese

Instructions

1. Step 1: In a large bowl, mix the bread flour, water, and active sourdough starter until just combined. Let the mixture rest for 30 minutes to autolyse.
2. Step 2: Add the salt and mix it thoroughly into the dough.
3. Step 3: Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours to develop the gluten structure.
4. Step 4: After the final fold, gently spread the dough on a lightly floured surface and evenly layer the basil pesto followed by the grated parmesan cheese.
5. Step 5: Shape the dough into a ball and transfer it to a floured banneton or a bowl lined with a floured towel.
6. Step 6: Cover the dough and refrigerate overnight for cold fermentation, between 8 to 12 hours.
7. Step 7: Preheat the oven to 475°F (245°C) with a Dutch oven inside to get it very hot.
8. Step 8: Turn the dough out onto parchment paper and score the top with a sharp blade to allow for expansion.
9. Step 9: Transfer the dough, on the parchment, into the hot Dutch oven. Bake covered for 20 minutes.
10. Step 10: Remove the lid and bake uncovered for another 25 minutes until the crust is golden and crusty.
11. Step 11: Cool the bread completely on a wire rack before slicing to preserve its texture.

Tips & Variations

• Use a well-active sourdough starter for better rise and flavor development.
• Try substituting basil pesto with sun-dried tomato pesto for a different flavor profile.
• Adding a handful of toasted pine nuts inside the dough before shaping can add a delightful crunch.
• Make sure to preheat the Dutch oven thoroughly to achieve a beautiful crust.

Storage

Store the sourdough bread at room temperature wrapped in a clean tea towel or paper bag for up to 3 days. For longer storage, slice and freeze the bread in a plastic bag for up to 1 month. To reheat, toast slices or warm whole loaves in a 350°F (175°C) oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto works perfectly and speeds up the preparation. Just ensure it’s fresh and good quality for the best flavor.

Do I need a Dutch oven to bake this bread?

Using a Dutch oven helps create steam for a crisp crust, but if you don’t have one, bake the bread on a baking stone with a pan of water in the oven to create steam instead.

Pesto Parmesan Sourdough Recipe

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★★★★★

4.6 from 51 reviews

This Pesto Parmesan Sourdough is a flavorful artisan bread combining the tangy depth of sourdough with aromatic basil pesto and savory grated parmesan cheese. Perfect for sandwiches or as a crusty accompaniment to meals, this loaf features a delightful crispy crust and a tender, cheesy interior achieved through a cold fermentation and Dutch oven baking method.

• Author: Lena
• Prep Time: 30 minutes (autolyse) + 2 hours (stretch and folds) + 10 minutes (shaping and layering)
• Cook Time: 45 minutes
• Total Time: Approximately 12 to 14 hours including overnight fermentation
• Yield: 1 large loaf (about 800-900g) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 500g bread flour
• 350ml water
• 100g active sourdough starter
• 10g salt

Filling & Topping

• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese

Instructions

1. Mix dough and autolyse: In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until just combined, then let the dough rest for 30 minutes to hydrate and develop gluten (autolyse).
2. Add salt: Add the salt to the dough and mix thoroughly to incorporate it evenly.
3. Stretch and folds: Perform a series of stretch and folds every 30 minutes for 2 hours, totaling 4 sets, to strengthen the dough.
4. Layer pesto and parmesan: After the final fold, gently spread the dough on a lightly floured surface and evenly layer with basil pesto and grated parmesan cheese.
5. Shape the dough: Shape the dough into a tight ball to enclose the pesto and parmesan, then transfer it to a floured banneton basket or a bowl lined with floured towel.
6. Cold fermentation: Cover the dough and refrigerate overnight for 8 to 12 hours to allow for slow fermentation and flavor development.
7. Preheat oven: Place a Dutch oven inside your oven and preheat to 475°F (245°C) to get the vessel very hot.
8. Score and prepare for baking: Turn the dough out carefully onto parchment paper. Using a sharp blade, score the top of the dough to allow expansion during baking.
9. Bake covered: Transfer the dough on the parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes to trap steam and develop the crust.
10. Bake uncovered: Remove the lid and continue baking for another 25 minutes until the crust is golden brown and crisp.
11. Cool: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to retain structure and texture.

Notes

• Use active sourdough starter for best rise and flavor.
• Cold fermentation enhances flavor and improves crumb structure.
• Layer pesto and parmesan carefully to avoid tearing the dough.
• Preheating the Dutch oven is crucial for a good oven spring and crust.
• Allow bread to cool fully before slicing to avoid gummy texture inside.

Keywords: sourdough bread, pesto bread, parmesan cheese bread, artisan bread, homemade bread, basil pesto sourdough