Pesto Parmesan Sourdough Bread (Printable)

Rustic sourdough swirled with basil pesto and topped with melted Parmesan.

# 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

# How-To Steps:

01 - Combine bread flour and water in a large bowl. Mix until just combined, cover, and let rest for 30-45 minutes for autolyse.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until completely incorporated and smooth.
03 - Perform stretch-and-fold every 30 minutes for 2 hours, completing 4 sets total. Keep dough covered between folds.
04 - Let dough rest at room temperature for 1 hour after the final fold to relax.
05 - Turn dough onto lightly floured surface. Gently stretch into a rectangular shape, approximately 10x14 inches.
06 - Spread pesto evenly over dough surface, leaving 1-inch border. Sprinkle 1/4 cup Parmesan over pesto layer.
07 - Roll dough tightly from short end into log. Shape into round boule or oval batard form.
08 - Place seam-side up in well-floured banneton or bowl lined with towel. Cover and proof 2-3 hours at room temperature or refrigerate overnight for enhanced flavor.
09 - Preheat oven to 450°F with Dutch oven or baking stone inside for at least 30 minutes.
10 - Turn dough onto parchment paper. Brush top with olive oil and sprinkle remaining Parmesan. Score with sharp knife or lame.
11 - Bake in preheated Dutch oven with lid on for 20 minutes to create steam.
12 - Remove lid and bake 18-20 minutes more until deep golden brown and crusty. Internal temperature should reach 200°F.
13 - Transfer bread to wire rack and cool completely before slicing to prevent gumminess.

# Expert Advice:

01 -
  • The pesto creates these gorgeous marble-like veins throughout the crumb that make every slice stunning
  • That moment when you brush it with olive oil and the Parmesan turns golden in the oven is pure magic
02 -
  • The overnight fridge option is absolutely worth it for flavor and scheduling flexibility
  • Don't skip the steam from the covered Dutch oven—it creates that crackly crust we all want
03 -
  • Let the banneton do the work—a well-floured proofing basket makes turning out the dough so much easier
  • That olive oil brush before baking isn't just for looks—it helps the Parmesan stick and creates that gorgeous golden finish

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