Pesto Parmesan Sourdough Bread
**Introduction**
The aroma of baking sourdough is one of life’s simple pleasures, but this recipe transforms that experience into something truly extraordinary. Pesto Parmesan Sourdough Bread is a fragrant, savory masterpiece that elevates the humble loaf to a centerpiece worthy of any table. Its key flavors are a robust combination of nutty, tangy sourdough, the vibrant, herbal punch of basil pesto, and the rich, salty sharpness of Parmesan cheese. The overall character is intensely savory and wonderfully aromatic, with a crisp, blistered crust giving way to a soft, moist crumb streaked with green and pockets of melted cheese. This bread is perfect for special dinners, holiday gatherings, or as a spectacular gift for a food-loving friend. Anyone seeking to push their baking skills and create a loaf that is as beautiful as it is delicious will find immense satisfaction in this recipe.
**Perfect for:**
* A standout side for Italian-themed dinners
* Holiday feasts and celebratory meals
* Impressive homemade food gifts
* Elevating a simple soup or salad into a meal
* A weekend baking project for bread enthusiasts
**Why You’ll Love This Pesto Parmesan Sourdough Bread Recipe**
**An Unforgettable Flavor Combination:** The tang of sourdough provides the perfect robust base for the bright, garlicky pesto and the umami-rich Parmesan, creating a complex flavor profile in every single slice.
**A Visually Stunning Loaf:** The marbling of green pesto throughout the creamy crumb and the golden, cheesy crust result in a bakery-quality loaf that is incredibly impressive to present at the table.
**Elevates Every Meal Instantly:** This is not an ordinary bread. It transforms a simple bowl of tomato soup into a gourmet lunch and makes a charcuterie board or a plate of pasta truly memorable.
**A Rewarding Baking Achievement:** While requiring standard sourdough techniques, the process of laminating the pesto into the dough is a satisfying skill to master, resulting in a beautiful, swirled effect that bakers of all levels will be proud of.
**Preparation and Cooking Time**
Total Time: 12-16 hours (includes proofing)
Preparation Time: 45 minutes (active)
Cooking Time: 45 minutes
Servings: 1 loaf (about 12 slices)
Calories per serving: Approximately 180-220 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 200 kcal
**Protein:** 7g
**Carbohydrates:** 28g
**Fat:** 6g
**Fiber:** 2g
**Sugar:** 1g
**Nutritional Disclaimer**
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Dough:**
* 100g active, bubbly sourdough starter
* 350g warm water
* 500g bread flour
* 10g fine sea salt
* Rice flour for dusting
**For the Filling:**
* 100g high-quality basil pesto (homemade or store-bought)
* 80g Parmesan cheese, finely grated
**Step-by-Step Instructions**
1. **Autolyse:** In a large bowl, combine the bread flour and 350g of warm water. Mix until no dry flour remains. Cover and let it rest for 1 hour. This develops the gluten naturally.
2. **Mix the Dough:** Add the active sourdough starter and the salt to the bowl. Use wet hands to pinch and fold the ingredients until fully incorporated into the shaggy dough.
3. **Bulk Fermentation:** Cover the bowl and let the dough rest for 30 minutes. Perform a set of stretch and folds, pulling one side of the dough up and over to the center. Repeat three more times, rotating the bowl each time. Repeat this process 3-4 more times at 30-minute intervals. The dough will become smoother and stronger.
4. **Laminating with Pesto:** After the final set of stretch and folds, gently turn the dough out onto a lightly wet countertop. Using wet hands, gently stretch the dough into a large, thin rectangle. Spread the pesto evenly over the surface, leaving a 1-inch border. Sprinkle the grated Parmesan evenly over the pesto.
5. **Create Layers:** Carefully fold one third of the dough over the center, then fold the opposite third over the top, like a letter. Then, fold the top and bottom thirds over to create a rough square package.
6. **Final Proof:** Place the dough seam-side up into a proofing basket that has been generously dusted with rice flour. Cover and place in the refrigerator for 8-12 hours (overnight).
7. **Preheat and Score:** Place a Dutch oven with its lid into your oven and preheat to 475°F (245°C). Once hot, carefully remove the pot. Turn the cold dough out onto a piece of parchment paper. Score the top with a sharp lame or razor blade in a pattern of your choice.
8. **Bake:** Lower the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 15-20 minutes until the crust is deeply golden brown.
9. **Cool:** Remove the bread from the pot and transfer to a wire rack. Allow it to cool completely for at least 3-4 hours before slicing to allow the crumb to set.
**How to Serve Pesto Parmesan Sourdough Bread**
* Sliced thickly and served warm with a drizzle of high-quality olive oil and balsamic glaze.
* As the perfect accompaniment to a hearty bowl of pasta, minestrone, or tomato basil soup.
* Toasted and used as the base for an epic grilled cheese or crostini appetizer.
* Served alongside a cheese and charcuterie board, where its savory flavor complements a wide variety of cheeses and cured meats.
**Additional Tips for Pesto Parmesan Sourdough Bread**
* Ensure your pesto is not too oily. If it is, give it a stir and consider draining off any excess oil that has pooled on top to prevent a greasy dough.
* Use a cold dough from the refrigerator for easier scoring and a better “oven spring.”
* Do not skip the cooling time. Slicing into a warm loaf will result in a gummy, sticky crumb.
* For an extra cheesy crust, sprinkle additional grated Parmesan into the bottom of the hot Dutch oven right before placing the dough inside.
**Recipe Variations of Pesto Parmesan Sourdough Bread**
**Sun-Dried Tomato and Olive Version:** Replace the pesto with a paste of sun-dried tomatoes and add 1/2 cup of chopped Kalamata olives.
**Spicy Calabrian Version:** Use a spicy Calabrian chili pesto and incorporate 1/2 cup of cubed, low-moisture mozzarella for a spicy, pull-apart effect.
**Vegan Pesto Twist:** Use a vegan pesto (often made with nuts and nutritional yeast) and a vegan hard “cheese” alternative to create a dairy-free version.
**Freezing and Storage for Pesto Parmesan Sourdough Bread**
**Storage:** Store the completely cooled loaf in a paper bag or loosely wrapped in a tea towel at room temperature for 2-3 days. For longer storage, keep it in an airtight container.
**Freezing:** This bread freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in a warm oven to refresh the crust.
**FAQ Section about Pesto Parmesan Sourdough Bread**
**Can I use store-bought pesto?**
Yes, a high-quality store-bought pesto works perfectly well and saves time.
**My dough felt very wet and sticky after adding the pesto. Is that normal?**
Yes, the oil and moisture from the pesto will make the dough feel wetter and more slack. This is normal. Trust the process and continue with the folds; the dough will strengthen.
**Can I make this without a Dutch oven?**
A Dutch oven is ideal for creating steam, but you can bake it on a preheated pizza stone or baking sheet with a pan of ice cubes placed in the bottom of the oven to create steam.
**Why did my bread not rise much in the oven?**
This could be due to an under-active starter, over-proofing, or not scoring deeply enough to allow for expansion. Ensure your starter is vigorous and double in size 4-8 hours after feeding.
**Conclusion of Pesto Parmesan Sourdough Bread Recipe**
Pesto Parmesan Sourdough Bread is a testament to the art of baking, where simple ingredients are transformed into something truly magnificent. This loaf is a celebration of flavor, texture, and the deep satisfaction that comes from creating a beautiful, handmade food. The process is a rewarding journey, and the result is a versatile, show-stopping bread that will become the star of any meal. Its complex, savory taste and breathtaking appearance make it well worth the time and care. Embrace the challenge, enjoy the aromatic process, and get ready to share a loaf that will have everyone asking for your secret. This is more than just bread; it is an experience to be baked, shared, and savored.