Every once in a while, a loaf of bread comes along that feels like it belongs at the center of your kitchen table. The kind you tear into while it’s still warm, spreading a bit of butter or dipping it in olive oil. For me, that loaf is Pesto Parmesan Sourdough.
I first made this bread on a rainy spring weekend. It was one of those days when staying indoors felt like a treat, not a chore. With the scent of basil wafting through the kitchen and the tangy scent of fermenting dough in the air, this bread became a ritual—a reminder of warmth, comfort, and creativity. Combining the bold punch of homemade pesto with the nutty sharpness of parmesan, all baked into a chewy sourdough loaf, it’s everything I want in a savory bake.
This sourdough is inspired by Italian flavors—especially the Ligurian love for basil and cheese. It takes a humble sourdough and gives it a sunny Mediterranean twist. Whether it’s served with a bowl of soup, used as sandwich bread, or simply enjoyed warm from the oven, this loaf invites you to slow down and savor.
Why You’ll Love This Recipe:
- A perfect balance of tangy, cheesy, and herby.
- Makes your kitchen smell like an Italian bakery.
- Ideal for sandwiches, toast, or snacking with olive oil.
- A creative way to use sourdough starter.
- Freezes beautifully and stays flavorful.
Pesto Parmesan Sourdough
- Yield: 1 loaf 1x
Description
Every once in a while, a loaf of bread comes along that feels like it belongs at the center of your kitchen table. The kind you tear into while it’s still warm, spreading a bit of butter or dipping it in olive oil. For me, that loaf is Pesto Parmesan Sourdough.
I first made this bread on a rainy spring weekend. It was one of those days when staying indoors felt like a treat, not a chore. With the scent of basil wafting through the kitchen and the tangy scent of fermenting dough in the air, this bread became a ritual—a reminder of warmth, comfort, and creativity. Combining the bold punch of homemade pesto with the nutty sharpness of parmesan, all baked into a chewy sourdough loaf, it’s everything I want in a savory bake.
This sourdough is inspired by Italian flavors—especially the Ligurian love for basil and cheese. It takes a humble sourdough and gives it a sunny Mediterranean twist. Whether it’s served with a bowl of soup, used as sandwich bread, or simply enjoyed warm from the oven, this loaf invites you to slow down and savor.
Ingredients
-
500g bread flour
-
100g active sourdough starter
-
350g water
-
10g salt
-
100g grated parmesan cheese
-
4 tablespoons basil pesto (store-bought or homemade)
Instructions
1. Mix the Dough
In a large bowl, mix 100g of active sourdough starter with 350g of water. Stir until combined. Add 500g of bread flour and mix until there are no dry bits. The dough will be shaggy—don’t worry, that’s perfect. Cover with a damp cloth and let rest for 30 minutes.
2. Add the Salt and Pesto
Sprinkle 10g of salt over the dough. Add 2 tablespoons of basil pesto. With wet hands, fold the dough over itself several times to incorporate everything. This may take a few minutes but keep going until the pesto is streaked throughout the dough.
3. Bulk Fermentation and Folds
Let the dough rise at room temperature for 4 to 5 hours. During the first two hours, perform 3 sets of stretch and folds every 30 minutes. This strengthens the gluten and distributes the pesto evenly.
4. Add the Parmesan
After the last stretch and fold, gently incorporate the parmesan. You can fold in the grated cheese by laminating it: stretch the dough out gently on a clean surface and scatter the cheese across it, then fold it up like a letter.
5. Shape the Dough
Once the dough has completed bulk fermentation and has nearly doubled in size, shape it into a round or oval loaf. Let it rest for 20 minutes, then reshape for surface tension and place seam-side up in a well-floured proofing basket or bowl lined with a floured towel.
6. Cold Proof
Cover the dough and refrigerate overnight (8 to 12 hours). This slow rise develops deep flavor and makes the dough easier to score.
7. Bake the Bread
Preheat your oven to 475°F (245°C) with your Dutch oven inside. Once hot, carefully place the dough seam-side down into the Dutch oven. Score the top with a razor or sharp knife. Bake covered for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown and crisp.
8. Cool and Enjoy
Let the bread cool for at least an hour before slicing. This allows the crumb to set and intensifies the aroma of parmesan and basil throughout.
Notes
This recipe works well with a 100% hydration sourdough starter. Make sure your starter is active and bubbly before using. The loaf can be sliced and frozen for up to 2 months.
Nutrition
- Calories: 210
INGREDIENTS YOU’LL NEED:
- 500g bread flour
- 100g active sourdough starter
- 350g water
- 10g salt
- 100g grated parmesan cheese
- 4 tablespoons basil pesto (store-bought or homemade)
How to Make Pesto Parmesan Sourdough
This is a two-day recipe—slow fermentation gives it depth of flavor, and it’s well worth the wait. I’ll walk you through each step like I’m right there in the kitchen with you.
Step-by-Step Instructions:
1. Mix the Dough
In a large bowl, mix 100g of active sourdough starter with 350g of water. Stir until combined. Add 500g of bread flour and mix until there are no dry bits. The dough will be shaggy—don’t worry, that’s perfect. Cover with a damp cloth and let rest for 30 minutes.
2. Add the Salt and Pesto
Sprinkle 10g of salt over the dough. Add 2 tablespoons of basil pesto. With wet hands, fold the dough over itself several times to incorporate everything. This may take a few minutes but keep going until the pesto is streaked throughout the dough.
3. Bulk Fermentation and Folds
Let the dough rise at room temperature for 4 to 5 hours. During the first two hours, perform 3 sets of stretch and folds every 30 minutes. This strengthens the gluten and distributes the pesto evenly.
4. Add the Parmesan
After the last stretch and fold, gently incorporate the parmesan. You can fold in the grated cheese by laminating it: stretch the dough out gently on a clean surface and scatter the cheese across it, then fold it up like a letter.
5. Shape the Dough
Once the dough has completed bulk fermentation and has nearly doubled in size, shape it into a round or oval loaf. Let it rest for 20 minutes, then reshape for surface tension and place seam-side up in a well-floured proofing basket or bowl lined with a floured towel.
6. Cold Proof
Cover the dough and refrigerate overnight (8 to 12 hours). This slow rise develops deep flavor and makes the dough easier to score.
7. Bake the Bread
Preheat your oven to 475°F (245°C) with your Dutch oven inside. Once hot, carefully place the dough seam-side down into the Dutch oven. Score the top with a razor or sharp knife. Bake covered for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown and crisp.
8. Cool and Enjoy
Let the bread cool for at least an hour before slicing. This allows the crumb to set and intensifies the aroma of parmesan and basil throughout.
Helpful Tips:
- Use fresh pesto: Homemade or high-quality store-bought pesto will make a huge difference.
- Avoid overmixing the pesto: You want swirls, not green dough.
- Grate your own parmesan: Pre-grated often includes additives that can affect texture.
- No Dutch oven? Bake on a baking stone with steam (a tray of water in the bottom of the oven works well).
- Flavor variations: Try adding sun-dried tomatoes or swap parmesan for aged cheddar for a twist.
DETAILS:
Prep Time: 30 minutes (plus overnight proof)
Cook Time: 45 minutes
Total Time: 18–20 hours
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: Fusion / Mediterranean-inspired
Diet: Vegetarian
Notes:
This recipe works well with a 100% hydration sourdough starter. Make sure your starter is active and bubbly before using. The loaf can be sliced and frozen for up to 2 months.
Nutritional Information:
Estimates per slice (1 of 10)
Calories: 210
Carbohydrates: 34g
Protein: 7g
Fat: 5g
Fiber: 2g
Sodium: 320mg
Calcium: 90mg
Frequently Asked Questions:
Can I use store-bought pesto?
Absolutely. Just make sure it’s a thick variety, not too oily, so it doesn’t affect the dough’s hydration.
Can I make this bread without a Dutch oven?
Yes, but you’ll need to create steam in your oven to get a nice crust. Use a baking stone and place a tray of water on the bottom rack during the first 20 minutes of baking.
Can I freeze this bread?
Yes, slice it after cooling completely, then freeze in an airtight bag. Toast from frozen or let it thaw at room temperature.
What’s the best way to serve Pesto Parmesan Sourdough?
It’s fantastic with tomato soup, as grilled cheese, or simply with butter or olive oil. It also makes incredible savory French toast.
Storage Instructions:
Store at room temperature in a bread bag or wrapped in a towel for up to 3 days. For longer storage, slice and freeze.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion:
Making Pesto Parmesan Sourdough at home is more than just baking—it’s a little journey through flavor, tradition, and comfort. With every slice, you’ll taste the tangy sourdough, the herbaceous pesto, and the rich parmesan all folded into a crusty, golden loaf. Whether you’re new to sourdough or a seasoned baker looking for a twist, this loaf is a showstopper you’ll want to make again and again.
