Pesto Parmesan Sourdough Bread (Printable)

Rustic sourdough swirled with basil pesto and golden melted Parmesan topping

# What You’ll Need:

→ Dough

01 - 4 ½ cups bread flour
02 - 1 ½ cups lukewarm water
03 - ½ cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt

→ Filling & Topping

05 - ¼ cup basil pesto
06 - ½ 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 incorporated, cover, and let rest for 30-45 minutes to develop gluten structure.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until fully integrated and dough begins to develop strength.
03 - Perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 total sets. Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after final fold to complete bulk fermentation.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle, leaving 1-inch border. Spread pesto evenly and sprinkle with half of Parmesan cheese.
06 - Roll dough from short end into tight log, then shape into round or batard. Ensure seam is securely sealed.
07 - Place dough seam-side up in well-floured banneton or lined bowl. Cover and proof at room temperature for 2-3 hours, or refrigerate overnight for enhanced flavor development.
08 - Preheat oven to 450°F with Dutch oven or baking stone inside for at least 30 minutes to ensure proper heat retention.
09 - Turn dough onto parchment paper. Brush top with olive oil and sprinkle with remaining Parmesan cheese. Score loaf with sharp knife or lame.
10 - Transfer to preheated Dutch oven and bake covered for 20 minutes to create steam and oven spring.
11 - Remove lid and continue baking for 18-20 minutes until crust is deep golden brown and sounds hollow when tapped.
12 - Transfer bread to wire rack and cool completely before slicing to preserve texture and prevent gumminess.

# Expert Tips:

01 -
  • The pesto creates these gorgeous marbleized pockets of flavor throughout each slice
  • It transforms ordinary sourdough into something that feels fancy but comes together naturally
  • The Parmesan crust adds this salty crunch that people cannot stop talking about
02 -
  • The dough will feel sticky and soft before baking, which is normal because of all that pesto moisture
  • Refrigerating the shaped dough overnight makes the flavor deeper and also makes scoring easier
  • The Parmesan on top can burn quickly so keep an eye on it during those last few minutes uncovered
03 -
  • If your pesto is very oily, reduce the water in your dough by about 20 grams to compensate
  • Grate your own Parmesan from a block instead of buying pre grated for the best melting

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