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Pesto Sourdough Pull-Apart Bread

Nine Sourdough Pesto Pull-Apart Bread rolls in an overproof glass dish held by a hand in an oven glove.
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How do you like your Sourdough? Open crumb with a chewy crust? Or soft and filled with delicious pesto & cheese? We like Sourdough in any way it comes, but this Pesto Sourdough Pull-Apart Bread has made it into our most frequently cooked sourdough recipe TOP 3! Milk and butter enriched dough rolled with fragrant basil pesto and cheese is an amazing way to enjoy your bread on any occasion! Make your own pesto, if you can, it will be the most amazing pull-apart bread you’ve ever had!

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One roll being pulled off the Sourdough Pesto Pull-Apart Bread.

Pesto Sourdough Bread Timeline

I typically make this recipe over two days, so it’s ready for lunch the day after I start. Here’s my timeline:

DAY 1: Starter, Dough, Folds

8:00 am Feed the starter and leave to it for 4 hours to double in size.

12:00 pm Make the dough.

12:30 pm Stretch and fold 4 times every 30 minutes, then leave for 2 hours undisturbed.

4:30 pm Place the dough in the fridge until tomorrow morning.

DAY 2: Shave, Second Proof, Bake

8:00 am Take the dough out of the fridge and leave for 30 minutes to come to room temperature.

8:30 am Shape the rolls and leave to prove for the second time (about 2-3 hours).

11:30 am Bake

12:00 am Leave to cool down for an hour.

1:00 pm Eat.

A cross section of one of the pesto sourodugh rolls on baking parchment.

Fancy Making Your Own Pesto?

We highly recommend it! Your Sourdough Pull-Apart Bread will taste amazing! Pesto is actually really easy to make, especially if you have a food processor. But if you don’t you can still use pestle and mortar (just make sure to make your pesto with softer buttery nuts like walnuts, pinenuts or pecans). Here are two of our favourite pesto recipes for you to try!

Method

DAY 1

Combine flour, milk and sourdough starter in a bowl of your stand mixer (we love Kenwood) and mix into a rough dough. Cover and leave for an hour to autolyse.

In your stand mixer, fitted with a dough hook attachment, knead the dough for 5 minutes, add the salt and sugar, then bit by bit start adding the room temperature butter and keep the mixer running until all the butter is incorporated and the dough is soft and elastic; around 7-8 minutes.

Place the dough into a lightly greased bowl, cover and leave for 30 minutes. After 30 minutes, stretch and fold the dough. Cover and leave for 30 minutes. Perform 3 more stretch and folds during the bulk fermentation, spaced by 30 minutes.

After the last stretch and fold, cover the dough and leave it to prove for 2-3 hours until it rises by about 50%. Then pop the dough in the fridge to finish proving overnight.

DAY 2

Take the dough out of the fridge and let it come to room temperature for about 30 minutes. Scrape the dough out onto a lightly floured surface. Using your hands or gently rolling with a rolling pin, flatten it into a rectangular shape (30x24cm), about 3 mm thick. Spread pesto onto the dough, then lay the slices of cheese side by side to cover all the surface (or scatter grated cheese) and roll the dough from the shorter edge.

Cut the roll into 3cm thick pieces and place them snuggly into a generously greased tin (or lined with baking paper). Cover with lightly oiled clingfilm and leave the rolls to rise for about 2-3 hours.

Preheat the oven to 210ºC Fan. Bake the sourdough pull-apart bread for about 25-30 minutes. It will rise more in the oven, the cheese will melt and the tops we’ll become golden brown!

Let the pesto sourdough bread cool for at least 1 hour before digging in, otherwise, it will taste a bit gummy!


What to Serve Sourdough Pull-Apart Bread With?

  • Perfect with soup. We love it with a simple Garden Pea Soup or our Courgette & Cheddar Soup.
  • Perfect as a starter or a side to your summer BBQ, especially with chicken and halloumi dishes.
  • Lovely on their own, especially on the day they’re baked, when they are fresh out of the oven and still a bit warm. They taste almost like pizza!
  • Try the Sourdough Pesto Pull-Apart Bread with your pasta dishes instead of a traditional slice of garlic bread!

Other Sourdough Recipes To Try

If you are a keen sourdough baker, maybe we can tempt you to try some of our other Sourdough dishes:

Recipe Card

Nine Sourdough Pesto Pull-Apart Bread rolls in an overproof glass dish held by a hand in an oven glove.

Pesto Sourdough Pull-Apart Bread

How do you like your Sourdough? Open crumb with a chewy crust? Or soft and filled with delicious pesto & cheese? We like Sourdough in any way it comes, but this Sourdough Pesto Pull-Apart Bread has made it into our most frequently cooked sourdough recipe TOP 3! Milk and butter enriched sourdough rolled with a fragrant basil pesto and cheese is an amazing way to enjoy your bread on any occasion! Make your own pesto, if you can, it will be the most amazing pull-apart bread you've ever had!
4.60 from 5 votes
Prep Time 1 hr
Cook Time 30 mins
Fermenting & Proving 20 hrs
Total Time 21 hrs 30 mins
Course Bread, Side Dish
Cuisine Italian, Sourdough
Servings 9 rolls
Calories 189 kcal

Equipment

Ingredients
 
 

  • 125 g milk
  • 100 g active sourdough starter 100% hydration
  • 200 gram strong white flour
  • 50 g butter softened
  • 10 g caster sugar
  • 5 g salt
  • 2 tbsp pesto
  • 5 slices Emmental or Mozzarella, or mild Cheddar or 100g grated cheese

Instructions
 

Day 1:

  • Combine flour, milk and sourdough starter in a bowl of your stand mixer and mix into a rough dough. Cover and leave in a warm spot for an hour.
  • In your stand mixer, fitted with a dough hook attachment, knead the dough for 5 minutes, add the salt and sugar, then bit by bit start adding the butter and keep the mixer running until all the butter is incorporated and the dough is soft and elastic, around 7-9 minutes.
  • Place the dough into a lightly greased bowl, cover and leave for 30 minutes. After 30 minutes, stretch and fold the dough. Cover and leave for 30 minutes. Perform 3 more stretch and folds during the bulk fermentation, spaced by 30 minutes.
  • After the last stretch and fold, cover the dough and leave to prove for 2-3 hours until it rises by about 50%. Then pop the bowl with the dough in the fridge to finish proving overnight.

Day 2:

  • Take the dough out of the fridge and let it come to room temperature for about 30 minutes. Scrape the dough out onto a lightly floured surface. Using your hands or gently rolling with a rolling pin, flatten it into a rectangular shape (30x24cm), about 3 mm thick. Spread pesto onto the dough, then lay the slices of cheese side by side to cover all the surface and roll the dough from the shorter edge.
  • Cut the roll into 3cm thick pieces and place them snuggly into a generously greased tin (or lined with baking paper). Cover with lightly oiled clingfilm and leave the rolls rise for about 2-3 hours.
  • Preheat the oven to 210ºC Fan. Bake the pull-apart bread for about 25-30 minutes. Let the bread cool for an hour before digging in.

Nutrition

Calories: 189kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 311mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 312IUCalcium: 102mgIron: 1mg
Keyword Cheese & Pesto Pull Apart Bread, Cheese & Pesto Sourdough Rolls, Pesto Sourdough Rolls, Sourdough Pesto & Cheese Rolls, Sourdough Pesto Rolls, Sourdough Pull Apart Bread, Sourdough Pull Apart Bread with Pesto, Sourdough Tear & Share Bread, Sourdough Tear & Share with Pesto
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4 Replies to “Pesto Sourdough Pull-Apart Bread”

  1. 5 stars
    This truly is the most amazing pull-apart bread I’ve ever had! Thanks!

    1. Thanks, Natalie! The best compliment ever! 🤭

  2. 5 stars
    Pesto + Sourdough is utter heaven. Quite an easy bake, and everyone totally loved it.

    1. That’s so lovely to hear, Louise! Glad there’s another huge pesto and sourdough fan out there!:)

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