Pesto Parmesan Sourdough

There’s something magical about a loaf of artisan sourdough, but when you add pesto and parmesan, it becomes a show-stopping centerpiece for any meal. This savory bread is perfect for holiday dinners, potlucks, or even as an elevated sandwich base. The tangy sourdough pairs beautifully with the fresh basil notes of pesto and the salty richness of parmesan.

Unlike typical sourdough loaves, this version incorporates swirls of vibrant green pesto and ribbons of cheese throughout, creating a stunning presentation when sliced. If you’re comfortable with basic sourdough baking, this recipe is a delightful twist on tradition that’s surprisingly simple.

✨ Why You’ll Love This Bread

• Show-Stopping Appearance: Gorgeous pesto swirls and cheesy pockets.
• Unmatched Flavor: Tangy sourdough contrasts beautifully with herby, garlicky pesto.
• Perfect for Sharing: Slice it up for appetizer boards or serve alongside soups and pasta.
• Freezer-Friendly: Make ahead and freeze slices for quick garlic toast or sandwiches.

🛒 Ingredients

• 3 cups bread flour
• 1 cup active sourdough starter (fed and bubbly)
• 1 cup water (room temperature)
• 1 ½ tsp salt
• 3 tbsp olive oil
• ½ cup basil pesto (store-bought or homemade)
• ¾ cup freshly grated parmesan cheese

👩‍🍳 Instructions

1. In a large mixing bowl, combine the sourdough starter, water, and olive oil. Mix until dissolved.
2. Add bread flour and salt, mixing until a shaggy dough forms.
3. Cover and let rest for 30 minutes (autolyse).
4. Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours to develop gluten.
5. After the final fold, gently stretch dough into a rectangle. Spread the pesto evenly over the surface and sprinkle with parmesan cheese.
6. Roll up the dough tightly into a log, tucking in the ends to keep the filling inside.
7. Place seam-side down in a floured banneton or bowl lined with a towel. Cover and refrigerate overnight for cold fermentation (8–12 hours).
8. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Turn the dough onto parchment paper, score the top, and carefully transfer to the hot Dutch oven.
10. Bake covered for 25 minutes, then uncover and bake for another 20–25 minutes until golden brown and crusty.
11. Cool completely on a wire rack before slicing to reveal the beautiful pesto swirls.

💡 Tips & Variations

• Homemade Pesto: Use a basil-pine nut pesto or experiment with sun-dried tomato pesto for a different twist.
• Cheese Options: Substitute parmesan with asiago or pecorino for a sharper bite.
• No Dutch Oven? Bake on a baking stone with a pan of hot water for steam.
• Serving Ideas: Excellent with soups like tomato basil or as the base for gourmet grilled cheese sandwiches.

Pesto Parmesan Sourdough

Artisan sourdough bread swirled with basil pesto and parmesan, a flavorful and stunning loaf perfect for sharing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 14 minutes mins

Servings: 1 loaf

Course: Bread, Side Dish

Cuisine: Artisan, Holiday

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups bread flour
• 1 cup active sourdough starter fed and bubbly
• 1 cup water room temperature
• 1.5 tsp salt
• 3 tbsp olive oil
• 0.5 cup basil pesto
• 0.75 cup parmesan cheese freshly grated

Equipment

• Mixing bowls
• Dutch oven
• Bench scraper
• Banneton or bowl with towel
• Parchment paper
• Wire rack

Method

 

1. Mix sourdough starter, water, and olive oil in a large bowl.
2. Add bread flour and salt, stir until shaggy dough forms.
3. Cover and rest for 30 minutes.
4. Perform 3–4 stretch-and-folds every 30 minutes for 2 hours.
5. Spread pesto and parmesan over dough, roll tightly into a log.
6. Place seam-side down in banneton, cover, and refrigerate overnight.
7. Preheat oven to 450°F (230°C) with Dutch oven inside.
8. Score dough and bake covered for 25 minutes, then uncovered for 20–25 minutes.
9. Cool on wire rack before slicing.

Notes

Freeze slices for easy toast or sandwiches. Adjust pesto or cheese amounts to taste.