Pesto Parmesan Sourdough Bread (Printable)
Rustic sourdough infused with basil pesto and golden Parmesan topping. Ideal for sandwiches or table bread.
# What You Need:
→ Dough
01 - 17.5 oz bread flour (about 3 3/4 cups)
02 - 1 1/2 cups lukewarm water
03 - 3.5 oz active sourdough starter (100% hydration)
04 - 2 tsp fine sea salt
→ Filling & Topping
05 - 1/4 cup basil pesto
06 - 1.75 oz freshly grated Parmesan cheese (about 1/2 cup)
07 - 1 tbsp olive oil for brushing
# How To Make It:
01 - Combine bread flour and water in a large bowl. Mix until just incorporated, cover, and let rest for 30-45 minutes.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until fully integrated and dough begins to develop structure.
03 - Perform stretch-and-fold sets every 30 minutes for 2 hours (4 sets total). Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after completing the final stretch-and-fold set.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle. Spread pesto evenly, leaving 3/4-inch border. Sprinkle 1/4 cup Parmesan over pesto layer.
06 - Roll dough into tight log from short end. Shape into round boule or batard, ensuring seam is secure.
07 - Place dough seam-side up in well-floured banneton or bowl lined with floured towel. Cover and proof at room temperature for 2-3 hours, or refrigerate overnight for 8-12 hours for enhanced flavor development.
08 - Preheat oven to 450°F with Dutch oven or baking stone inside for at least 30 minutes to ensure proper heat retention.
09 - Turn dough out onto parchment paper. Brush surface with olive oil and sprinkle remaining Parmesan. Score with sharp knife or lame.
10 - Transfer dough to preheated Dutch oven. Bake covered for 20 minutes to create steam and develop oven spring.
11 - Remove Dutch oven lid. Continue baking for 18-20 minutes until crust is deep golden brown and sounds hollow when tapped on bottom.
12 - Transfer loaf to wire rack. Cool completely for at least 1 hour before slicing to ensure proper crumb structure.
# Expert Suggestions:
01 -
- The way the pesto creates these gorgeous green marble patterns throughout each slice makes it feel like you bought it from an artisan bakery
- That crispy Parmesan crust on top transforms into something magical in the oven, all salty and golden and slightly caramelized
- Unlike some flavored breads that taste subtle, this one delivers big bold basil and garlic notes in every single bite
02 -
- Cold pesto straight from the refrigerator will make your dough seize up and become difficult to work with
- The Dutch oven needs to preheat for a full 30 minutes minimum or you wont get proper oven spring
- Scoring too deep can cause your beautiful pesto swirl to leak out during baking
03 -
- Room temperature pesto spreads much more evenly and wont tear your dough during shaping
- If your dough feels too sticky during the stretch and fold phase, lightly wet your hands instead of adding more flour