Pesto Parmesan Sourdough Bread (Printable)
Rustic sourdough infused with basil pesto and golden Parmesan, ideal for artisan sandwiches or table bread.
# What You'll Need:
→ Dough
01 - 17.6 oz bread flour (about 3 ¾ cups)
02 - 1 ½ cups lukewarm water
03 - 3.5 oz active sourdough starter at 100% hydration (about 7 tablespoons)
04 - 2 teaspoons fine sea salt
→ Filling & Topping
05 - 2.5 oz basil pesto (about ¼ cup)
06 - 1.8 oz freshly grated Parmesan cheese (about ½ cup)
07 - 1 tablespoon olive oil for brushing
# How-To Steps:
01 - Combine bread flour and water in a large bowl, mixing until just combined. Cover and let rest for 30–45 minutes to develop gluten structure.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until completely incorporated and smooth.
03 - Complete four sets of stretch-and-fold every 30 minutes over 2 hours, keeping dough covered between sets to develop strength.
04 - Let dough rest at room temperature for 1 hour after the final fold to continue fermentation.
05 - Turn dough onto lightly floured surface and gently stretch into a rectangle. Spread pesto evenly, leaving a 1-inch border, and sprinkle with 1.4 oz (about 3 tablespoons) Parmesan.
06 - Roll dough into a log from the short end, then shape into a round boule or batard. Place in floured banneton or bowl, seam side up.
07 - Cover and let rise at room temperature for 2–3 hours, or refrigerate overnight (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 onto parchment paper. Brush top with olive oil and sprinkle with remaining Parmesan. Score loaf as desired.
10 - Transfer to preheated Dutch oven and bake covered for 20 minutes to create steam and oven spring.
11 - Remove lid and continue baking for 18–20 minutes until golden brown and crusty, with internal temperature reaching 200°F.
12 - Cool on wire rack for at least 1 hour before slicing to ensure proper texture and prevent gummy crumb.
# Expert Suggestions:
01 -
- The pesto creates these gorgeous green swirls throughout the crumb that make every slice look like edible art
- That moment when the Parmesan on top turns golden and crispy in the oven might make you weak in the knees
02 -
- Soggy pesto can ruin your crumb structure so pat down especially oily homemade pesto with paper towels before spreading
- Cold dough straight from the fridge will need longer baking time so check internal temperature rather than relying solely on time
03 -
- Use room temperature pesto and let cold dough warm slightly before filling to prevent tearing
- Reserve a tablespoon of pesto to brush on top instead of olive oil for an extra punch of basil flavor