Go Back
–+ servings
Pesto Parmesan Sourdough

Irresistible Pesto Parmesan Sourdough: Your New Favorite Bread

Savor the delightful flavor of Pesto Parmesan Sourdough, combining the tang of sourdough with savory pesto and rich Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 12 slices
Course: Snacks
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 100 g Active Sourdough Starter This is key to leavening the bread; make sure it’s bubbly and at its peak.
  • 500 g Bread Flour Forms the structure and strength for a great sourdough crumb.
  • 350 g Warm Water This hydration supports gluten development in the dough.
  • 10 g Fine Sea Salt Enhances flavor while controlling the fermentation process.
For the Filling
  • 1/2 cup Pesto Brings moisture and a burst of flavor; thicker pesto is preferable to maintain the right dough consistency.
  • 1 cup Freshly Grated Parmesan Cheese Adds a rich cheesy flavor that perfectly complements the pesto in your Pesto Parmesan Sourdough.

Equipment

  • Dutch oven
  • Mixing Bowl
  • Banneton
  • Parchment paper
  • wire rack

Method
 

Step-By-Step Instructions
  1. Activate your active sourdough starter 4-6 hours before mixing the dough, ensuring it’s bubbly and doubled in size.
  2. Combine 500 g of bread flour with 350 g of warm water in a mixing bowl and let it rest for 30-60 minutes.
  3. Add the activated sourdough starter and 10 g of fine sea salt to the dough, mixing until smooth.
  4. Let the dough rise for 2-3 hours at room temperature, stretching and folding every 30-45 minutes.
  5. Transfer the risen dough to a floured surface, spread the pesto over it, sprinkle Parmesan cheese, and roll it into a log.
  6. Shape the dough into a boule or batard, place it into a floured banneton, cover, and refrigerate for 12-24 hours.
  7. Preheat your Dutch oven to 500°F (260°C), then bake the dough for 20 minutes covered and an additional 20-25 minutes uncovered.
  8. Cool the bread on a wire rack for at least 2-4 hours before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 2gVitamin A: 100IUCalcium: 150mgIron: 1mg

Notes

Allow the loaf to cool for the best texture and flavor. Experiment with different fillings for variety.

Tried this recipe?

Let us know how it was!