Pesto Parmesan Sourdough

Pesto Parmesan Sourdough is a rustic artisan loaf that combines the tangy complexity of sourdough with the rich, herby flavor of basil pesto and the savory melt of parmesan cheese. With a golden crust and soft interior swirled with cheesy, aromatic goodness, this bread is a standout centerpiece for any table.

Why You’ll Love This Recipe

This sourdough is a flavor-packed twist on the traditional loaf. The fermentation gives it a delightful tang, while the pesto and parmesan create deep layers of herbaceous and umami notes throughout. It’s perfect for slicing and serving with soup, toasting with butter, or building into gourmet sandwiches. Best of all, it’s made with simple ingredients and a no-rush, overnight fermentation process for exceptional flavor and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• bread flour
• active sourdough starter
• water
• salt
• basil pesto
• grated parmesan cheese

Directions

1. In a large mixing bowl, combine bread flour, water, and sourdough starter. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
2. Add salt to the dough and mix well. Begin a series of stretch and folds every 30 minutes over the next 2 hours (a total of 4 times).
3. After the final fold, gently stretch the dough out into a rectangle on a lightly floured surface. Spread basil pesto evenly over the surface, then sprinkle with grated parmesan.
4. Roll or fold the dough to encase the filling, then gently shape it into a round loaf.
5. Place the shaped dough into a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8–12 hours).
6. The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
7. Remove the dough from the refrigerator, turn it out onto parchment, and score the top.
8. Carefully transfer to the preheated Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 25 minutes until deep golden brown.
9. Cool completely on a wire rack before slicing.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Resting Time: 12 hours
Baking Time: 45 minutes
Total Time: Approximately 13 hours
Calories: 270 kcal per slice

Variations

• Sun-Dried Tomato Pesto: Use sun-dried tomato pesto for a sweet, tangy twist.
• Cheese Blend: Mix parmesan with asiago, mozzarella, or pecorino for added complexity.
• Garlic Boost: Add minced garlic to the pesto layer for extra aromatic punch.
• Seeded Crust: Roll the shaped dough in sesame or poppy seeds before baking for extra crunch.
• Mini Loaves: Divide dough into smaller portions for personal-sized loaves or gifts.

Storage/Reheating

Store the cooled loaf in a paper bag or wrapped in a clean towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 1 month.

To reheat, toast slices directly from frozen or warm in a 350°F (175°C) oven for 8–10 minutes.

FAQs

What is the best time to add the pesto and parmesan?

Add them after the final stretch and fold, before shaping the dough, to prevent disrupting the dough structure too early in the process.

Can I use store-bought pesto?

Yes, high-quality store-bought pesto works well, though homemade pesto offers the freshest flavor.

Why does the dough need to be refrigerated overnight?

Cold fermentation enhances flavor and improves dough handling for scoring and baking.

Do I need a Dutch oven to bake sourdough?

While ideal for trapping steam, you can use a baking stone with an inverted metal bowl or tray of water in the oven as an alternative.

How do I know when the bread is fully baked?

The crust should be deep golden and the loaf should sound hollow when tapped. An internal temperature of 200–210°F (93–99°C) confirms doneness.

Can I make this bread without a sourdough starter?

This recipe is designed for natural leavening. For a yeast-based version, substitute the starter with a small amount of instant yeast and adjust proofing times.

What’s the best way to shape the dough?

After spreading the filling, gently fold the dough into thirds like a letter, then roll or tuck into a round shape, avoiding too much pressure to retain air.

Can I double the recipe?

Yes, but use a larger mixing bowl and divide the dough after bulk fermentation to shape and bake separately.

How do I keep the crust from getting too hard?

Allow the bread to cool in a draft-free area. If storing, avoid plastic wrap and opt for paper or bread bags to maintain crust integrity.

What’s the best way to serve this bread?

Serve warm with olive oil, use for grilled cheese sandwiches, or pair with soups and salads for a complete meal.

Conclusion

Pesto Parmesan Sourdough is a savory artisan loaf that brings together the tang of sourdough with the rich flavors of basil and parmesan. With its golden crust, soft crumb, and vibrant swirl, it’s a delightful centerpiece for any table. Whether you’re an experienced baker or just starting your sourdough journey, this flavorful twist is sure to become a favorite in your baking routine.

Pesto Parmesan Sourdough

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A golden crusted sourdough loaf swirled with herby pesto and pockets of melted parmesan — fragrant, tangy, and packed with flavor.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: ~13 hours
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

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

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Instructions

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

Notes

• Use a strong, active starter for best fermentation and rise.
• Avoid overloading the dough with pesto to prevent it from becoming too wet.
• Store leftovers in a paper bag or wrapped in a towel to maintain crust.

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 1g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 2.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 5mg