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Pesto Parmesan Sourdough Bread

A delightful combination of tangy sourdough and bold pesto flavor, topped with gooey parmesan cheese, perfect for both seasoned bakers and beginners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 8 servings
Course: Appetizer, Bread
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g bread flour
  • 350 g active sourdough starter
  • 200 g warm water
  • 100 g pesto (store-bought or homemade) For best flavor, use fresh pesto.
  • 200 g grated parmesan cheese Opt for high-quality parmesan.
  • 10 g salt

Method
 

Preparation and Mixing
  1. In a large mixing bowl, combine the bread flour, warm water, and active sourdough starter. Stir until a rough dough forms.
  2. Fold in the pesto and salt, ensuring everything is evenly incorporated.
Rising and Shaping
  1. Cover the bowl with a damp cloth and let it rise in a warm place for about 4 hours, or until it has doubled in size.
  2. On a floured surface, turn out the dough and gently stretch and fold it to create surface tension. Shape it into a round loaf.
  3. Place the shaped dough into a floured proofing basket or bowl. Cover again and let it rise for another 2 hours.
Baking
  1. Preheat your oven to 450°F (230°C) about 30 minutes before baking, ideally with a baking stone or Dutch oven inside.
  2. Once the oven is hot, carefully transfer the dough to the baking surface. Bake for 30-35 minutes until the crust is golden brown and it sounds hollow when tapped on the bottom.
Cooling and Serving
  1. Remove from the oven and let it cool on a wire rack before slicing.

Notes

To keep your bread fresh, store it in a paper bag at room temperature for up to 3 days or freeze it for up to 3 months. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes.