Pesto Sourdough Bread: A Unique Twist on a Classic Favorite

Are you ready to elevate your bread-baking game? Let’s dive into the world of Pesto Sourdough Bread—a delicious fusion that combines the delightful tang of sourdough with the vibrant flavors of fresh pesto. This bread is perfect for special occasions or even just an ordinary day at home when you want to treat yourself and your loved ones to something truly special. With its inviting aroma and beautiful golden crust, this bread not only looks stunning, but it will also impress your taste buds with every bite.

This bread is all about rich flavors and a delightful texture. The added pesto gives it a burst of herby freshness, making it a fantastic accompaniment to salads, soups, or a charcuterie board. It’s also perfect for sandwiches—imagine a slice of this bread with some fresh tomatoes, mozzarella, or even your favorite proteins. Making it from scratch adds a personal touch that store-bought bread simply can't match.

Here's what you'll need to bring this delicious bread to life: yeast, granulated sugar, milk, olive oil, egg, bread flour, kosher salt, basil leaves, parmesan cheese, pine nuts, garlic, salt, and pepper.

Steps to Deliciousness:

Prepare the Pesto Sauce: In a food processor, combine fresh basil leaves, toasted pine nuts, shredded parmesan cheese, and garlic. Pulse until well-blended and then drizzle in olive oil until your desired consistency is achieved. Set aside.

Make the Dough: In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Let it sit for about 15 minutes until it bubbles and foams—this means the yeast is activated! Add the olive oil, eggs, and salt, mixing well. Using a dough hook, gradually add flour and mix until you achieve a slightly tacky consistency.

Let It Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for about one hour, until nearly doubled in size.

Shape and Fill: Roll out half the dough on a greased mat into a rectangle. Spread half of the pesto on top—leave a half-inch border. Roll the dough into a loaf and place it in an oiled bread pan.

Bake: Preheat your oven to 375°F and bake for approximately 40 minutes, or until golden brown.

Cool & Slice: Allow the bread to rest for about five minutes in the pan before transferring it to a wire rack to cool completely. Patience is key here—let it cool before slicing!

This Pesto Sourdough Bread brings together an amazing combination of flavors. The rich, nutty pesto contrasts beautifully with the gentle tang of the sourdough. The crunchy crust gives way to a soft, chewy interior, creating a satisfying texture with every bite. Each slice is a flavorful journey that can be enjoyed on its own or paired with a wide array of toppings.

This bread pairs perfectly with a light salad, a hearty soup, or even a cheese platter. It’s equally delicious toasted with a smattering of butter or made into a decadent grilled cheese sandwich. The possibilities are endless—with Pesto Sourdough Bread, you’ll always be in for a treat.

So, why should you try making Pesto Sourdough Bread? Because it’s not just bread; it’s an experience! Whether you’re a novice baker or a seasoned pro, this recipe is approachable and rewarding. You’ll impress your friends and family with your artisanal creation while enjoying a delicious loaf that’s both unique and comforting. Don’t wait—gather your ingredients, roll up your sleeves, and let the baking adventure begin. Trust us; your taste buds will thank you!

Pesto Sourdough Bread

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 3 hours and 10 minutes

Ingredients

For the dough:

• 1 Tablespoon yeast

• 1/4 cup granulated sugar

• 1 ⅔ cup 2% milk – slightly warmed

• 1/4 cup extra-virgin olive oil

• 2 large eggs

• 5 cups bread flour – or to right consistency

• 2 teaspoons kosher salt

For the pesto sauce:

• 4 cups fresh basil leaves

• 1 cup grated parmesan cheese

• 1/2 cup toasted pine nuts

• 3 cloves garlic

• 1 cup extra-virgin olive oil

• kosher salt and freshly ground black pepper – to taste

Instructions

Basil Pesto Sauce: 

1. In a food processor, combine fresh basil leaves, toasted pine nuts, freshly shredded parmesan cheese, and fresh garlic. Pulse until well combined. 

2. Then start food processor and drizzle in the extra-virgin olive oil until you get your desired consistency.

Dough:

1.  Combine yeast, sugar, and warm milk in the bowl of a stand mixer. Stir with a spatula and let the yeast mixture sit for about 15 minutes or until the yeast is activated. (You will see it bubble and foam.)

2. Then add the olive oil, eggs, and salt – and mix well. Attach a dough hook attachment and add four cups of bread flour. Run mixer on medium speed until flour is well absorbed, pausing the mixer occasionally to scrape down the sides of the bowl with a spatula.

3. Then gradually add the remaining flour until you get your desired consistency. You may need a little less or more flour than listed.

4. Let dough rise. When dough is well-mixed and slightly tacky, transfer the dough to a large greased bowl. Punch the dough down, pulling the outsides of the dough into the center and forming it into a smooth ball. Cover with a clean towel (or plastic wrap) and let the dough sit in a warm place in your kitchen – until dough almost doubles in size, about one hour.

5. Press dough into a rectangle. Grease a large mat with oil. Transfer half of the dough to the mat and form into a large rectangle.

6. Add pesto sauce. Spread half of the pesto sauce on top of the rectangle, smoothing it to all sides while leaving about 1/2 inch on the edges.

7. Roll into shape. Use your hands to roll up the rectangle into a loaf.

8. Place dough in pan. Carefully transfer the dough into an oiled bread pan.

9. Bake bread. Bake bread in a 375-degree preheated oven for about 40 minutes or until done and golden brown.

10. Cool. Let the bread rest in pans for about 5 minutes, and then transfer them to a wire rack to cool completely. Let the bread fully cool at room temperature before slicing.