Sourdough Pesto Pull-Apart Bread
This homemade sourdough pesto pull-apart bread is loaded with melty cheese and pesto for the ultimate craving.
Servings: 1 loaf
Equipment
- 1 food processor if making homemade pesto
Ingredients
- 2 cups bread flour (240 grams)
- 2/3 cup room temp water (168 grams)
- 5 grams kosher salt
- 30 grams sourdough starter
- 2 Tbsp olive oil
- 1/4 cup pesto
- 2 Tbsp Parmesan cheese
- 2 tsp flaky salt
Instructions
- In a large bowl, combine the water and sourdough starter, mixing until combined. Mix in the bread flour and salt, mix with a wooden spoon or your hands until you do not see any more flour streaks. The dough will be quite sticky. Cover with a lid or plastic wrap and let the dough rest for 1 hour.
- After 1 hour do 1 set of stretch and folds. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat this motion 3 more times around the entire dough. Cover again. Repeat the same process every 30 minutes for the next 2 hours, for a total of 4-5 stretch and folds.
- Bulk ferment! Let the dough sit at room temp for about 10 to 12 hours until the dough has doubled in size. The dough will be ready when it’s puffy and full of bubbles. It should jiggle when you shake the bowl.
- Meanwhile, prep the pesto. Let it come to room temperature before using it. I leave mine out for about an hour. It should be soft and fluid, not thick like butter. Reserve about 2 Tbsp of the pesto for the top after baking.
- Drizzle the olive oil into the bottom of an 8x8 baking dish. Once the fermentation is complete, place the dough onto a lightly floured countertop. Using a bench scraper, cut the dough into 1 to 2 inch chunks and gather all four corners to form a ball. Place them into the greased baking dish. This should make about 10-12 pieces total.
- Using a offset spatula or spoon, gently spread the pesto over the dough balls. Cover and let rest for 1-2 more hours for the final proof, they should puff up a little more.
- Preheat the oven to 425 degrees F. Grate Parmesan cheese over the balls. Bake for 25-30 minutes. The bread will begin to turn golden brown when it is done.
- Add more fresh pesto using a offset spatula or knife, a sprinkle of flaky salt, and serve warm!