Pesto Parmesan Sourdough Bread (Printable)

Rustic sourdough swirled with basil pesto and topped with golden melted Parmesan

# What You'll Need:

→ Dough

01 - 2 ¼ cups bread flour
02 - 1 ½ cups lukewarm water
03 - ⅓ cup active sourdough starter at 100% hydration
04 - 2 teaspoons fine sea salt

→ Filling & Topping

05 - ¼ cup basil pesto
06 - ½ cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil for brushing

# How-to Steps:

01 - In a large bowl, combine the bread flour and water. Mix until just combined, cover, and let rest for 30–45 minutes to allow gluten development.
02 - Add the sourdough starter and salt to the dough. Mix thoroughly until well incorporated and the dough begins to develop structure.
03 - Complete stretch-and-folds every 30 minutes for 2 hours, performing a total of 4 sets while keeping the dough covered between folds to build strength.
04 - After the final fold, let the dough rest for 1 hour at room temperature to relax the gluten.
05 - Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Spread the pesto evenly over the dough, leaving a ¾-inch border, then sprinkle with ¼ cup of Parmesan.
06 - Roll the dough up into a log from the short end, then shape into a round or batard form, ensuring the seam is tight.
07 - Place the dough into a well-floured banneton or bowl, seam side up. Cover and let rise at room temperature for 2–3 hours, or refrigerate overnight for enhanced flavor development.
08 - Preheat oven to 450°F with a Dutch oven or baking stone inside for optimal steam retention and crust development.
09 - Turn the dough out onto parchment paper, brush the top with olive oil, and sprinkle with the remaining Parmesan. Score the loaf as desired using a lame or sharp knife.
10 - Bake in the preheated Dutch oven with the lid on for 20 minutes to create steam and develop oven spring.
11 - Remove the lid and continue baking for another 18–20 minutes, or until the loaf is golden brown with a crispy crust and sounds hollow when tapped on the bottom.
12 - Transfer the loaf to a wire rack and let cool completely before slicing to ensure proper texture and prevent gumminess.

# Expert Pointers:

01 -
  • The pesto creates these gorgeous green spirals throughout the crumb that make every slice look like edible art
  • That crispy Parmesan crust on top adds this salty crunch that people cannot stop picking at
  • It transforms ordinary sandwich bread into something that feels like it came from a bakery
02 -
  • The dough needs to be fully fermented before shaping or it will not have the strength to hold together when you roll it with the pesto filling
  • Refrigerating the shaped dough overnight makes it so much easier to score and creates a blistered crust that looks professionally made
  • That autolyse period is not optional, it is what gives your dough the extensibility to stretch without tearing when you add the filling
03 -
  • If your dough feels too sticky to handle after adding the pesto, lightly flour your hands and work quickly but gently
  • Score deeper than you think you need to, the cheese topping can sometimes prevent the bread from expanding where you want it to
  • Use an instant read thermometer and aim for an internal temperature of around 99°C for perfectly baked bread

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