Pesto Parmesan Sourdough Bread (Printable Version)
Rustic sourdough swirled with basil pesto and topped with melted Parmesan cheese. Ideal for sandwiches or serving alongside meals.
# What You'll Need:
→ Dough
01 - 3.5 cups bread flour
02 - 1.5 cups lukewarm water
03 - 0.5 cup active sourdough starter at 100% hydration
04 - 2 teaspoons fine sea salt
→ Filling & Topping
05 - 0.33 cup basil pesto
06 - 0.5 cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil for brushing
# Step-by-Step:
01 - Combine bread flour and water in a large bowl. Mix until just combined. Cover and let rest for 30 to 45 minutes to allow gluten development.
02 - Add sourdough starter and sea salt to the autolyse mixture. Mix thoroughly until fully incorporated and dough begins to develop structure.
03 - Complete stretch-and-fold technique every 30 minutes for 2 hours, performing 4 sets total. Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after final fold to complete bulk fermentation.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle, maintaining even thickness throughout.
06 - Spread basil pesto evenly over dough surface, leaving 0.75-inch border. Sprinkle half of Parmesan cheese over pesto layer.
07 - Roll dough into tight log from short end. Shape into round boule or batard form, ensuring seam is securely sealed.
08 - Place dough seam-side up in well-floured banneton or bowl lined with towel. Cover and proof at room temperature for 2 to 3 hours, or refrigerate overnight for enhanced flavor development.
09 - Preheat oven to 450°F with Dutch oven or baking stone inside for thorough heating.
10 - Turn dough out onto parchment paper. Brush top with olive oil and sprinkle remaining Parmesan cheese. Score surface as desired.
11 - Transfer dough to preheated Dutch oven. Bake covered for 20 minutes to create steam and develop oven spring.
12 - Remove Dutch oven lid and continue baking for 18 to 20 minutes until crust develops deep golden brown color and sounds hollow when tapped.
13 - Transfer bread to wire rack. Cool completely before slicing to ensure proper texture and prevent gumminess.
# Expert Advice:
01 -
- The pesto creates these gorgeous green swirls throughout the crumb that look impressive but require zero fancy technique
- That salty Parmesan crust forms these incredible crispy bits that everyone fights over
02 -
- Dough tearing when you spread the pesto usually means it needs more resting time or lighter handling
- Refrigerating the final proof overnight develops incredible flavor and makes scoring much easier
03 -
- Room temperature pesto spreads like a dream without creating holes in your dough
- A Dutch oven creates the steam environment needed for that professional bakery crust