This pesto Parmesan sourdough bread is everything! Swirled with Parmesan cheese, the robust flavors of pesto, and topped with more cheese on top. Eat it warm fresh from the oven or turn into mini pizzas!
Sourdough Starter
This bread is made using sourdough starter. You can follow these instructions using a different bread recipe to make pesto Parmesan bread. However, the sourdough element just takes it up a notch!
If you do not have sourdough starter you can follow this recipe to make your own starter and be baking a loaf of this delicious bread by next week! Or you can order some dehydrated starter from my Etsy shop and be ready to bake in three days.
Making your own starter (or rehydrating ours!) is simple. We have curated instructions that are not complicated and use words everyone can understand. Plus get all the tips, tricks, and recipes right here in one place!
If you are wanting to learn how to use sourdough there is no better time than now! Learn all the ropes and be making delicious goodies for all your friends and family in time for the holidays. You will not want to miss our fall sourdough recipe coming up this month and in October!
Sourdough Stretch And Folds
Stretch and fold is a term used for the process of allowing the gluten to break down in your sourdough while also making your bread light and airy. Stretch and folds are necessary in most sourdough bread that requires no kneading or is called an “artisan” loaf.
Your dough will be relatively wet, or sticky after mixing. This is exactly what you want. After fermentation you will notice it is a bit more firm but able to be stretched a good bit and maybe still slightly sticky. If you find it is sticking to your hands a lot you may want to try working with wet hands or lightly dusting your hands with some flour.
Here is the process of stretching and folding further explained…
- Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
- Rotate the bowl a quarter turn and repeat the process. Up, out, over.
- Rotate once more a quarter turn, taking the dough from underneath then up, out, over.
- Rotate one more time a quarter turn, then stretch up, out, over.
- Cover your bowl with a slightly damp tea towel. Let rest 30 minutes (flexible). Repeat the process as many times as the recipe directs.
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Folding Techniques for Pesto Parmesan Bread
The folding technique for making pesto parm bread really matters when it comes to getting the pesto and cheese flavors evenly throughout the bread. You want that nice swirling pattern that really makes the flavors burst. Here are some detailed instructions on how to fold the dough…
•Start by pressing (not rolling) your dough out flat on a floured surface.
•Add a layer of pesto, then top with shredded Parmesan cheese avoiding the edges of the dough.
•Fold the dough into thirds (almost as if you were rolling up a sleeping bag).
•Press the dough flat again.
•Add another layer of pesto and cheese.
•Fold into thirds again then shape into a loaf.
The key is to not handle the dough too much or too roughly. By now you will have completed your stretch and folds giving you those nice bubbly patterns throughout the dough. You do not want to damage these by mishandling the dough. That is why I recommend pressing the dough flat instead of rolling.
Pesto Parmesan Sourdough Pizza
One of my favorite things about this recipe is that you can easily turn it into quick mini sourdough pizzas! You can use whatever pizza ingredients you have on hand. Use these instructions to turn your bread into sourdough pizza!
- Cut bread into 1-1 1/2 inch slices and place on a greased sheet pan.
- Top with sauce, cheese, and other toppings you have on hand.
- Bake for 12-15 minutes or until cheese is melted and toppings are hot.
Ingredients
The ingredients for this pesto Parmesan sourdough bread are simple and fairly inexpensive. I find all my organic ingredients like flour, baking powder, and more from Thrive Market! They are a one stop shop for all things clean label that delivers right to your door.
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Sourdough Starter
Water
Baking Powder
Salt
Unbleached All-Purpose Flour
Pesto (homemade or store-bought)
Shredded Parmesan cheese
Powdered Parmesan cheese (optional; for top)
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Baking Pesto Parmesan Sourdough Bread
This recipe an artisan style bread requiring the use of a Dutch oven. The Dutch oven gives the bread a moist, chewy center with a delicious outer crust. However, you can transfer these instructions to the use of a regular sandwich style loaf pan.
Simply shape the loaf into a sandwich style shape after folding the pesto and cheese into the dough (as mentioned above). Bake for 35-40 minutes on 350 degrees Fahrenheit.
Tips for Baking Pesto Parmesan Sourdough Bread
1. Be sure to follow folding instructions above to get a good swirled pattern.
2. Don’t overwork your dough in the folding and shaping process.
3. Be sure to scour the dough well to keep the pesto and cheese from expanding through the dough.
4. If using a Dutch oven for best results bake with the lid on for 20 minutes and off for 15 minutes. Add the Parmesan to the top in the last 7 minutes of baking.
Pesto Parmesan Sourdough Bread
Equipment
- 1 Dutch Oven See note one.
Ingredients
- 1 cup sourdough starter
- 1 cup warm water
- 2 tsp honey
- 1 ½ tsp baking powder
- 1 tbsp salt
- 2½-3 cups unbleached all-purpose flour
- 4 oz pesto
- 8 oz shredded parmesan cheese
- ½ cup powdered parmesan cheese
Instructions
- Combine sourdough starter and water. Allow to sit for 15 minutes to dissolve then stir well.
- Add honey, baking powder, and salt.
- Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
- Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for 8-12 hours for best result.
- After fermentation begin stretch and folds. See note two.
- After stretch and folds are complete place dough on a floured surface and press flat but try not to overwork the dough.
- Add half the pesto and half the shredded parmesan to the top of your pressed dough. Avoid the edges. See note three.
- Fold dough into thirds.
- Press dough flat again and add another layer of pesto and parm.
- Fold into thirds once more then shape into a circular loaf, again try not to over handle the dough.
- Place dough uncovered in the refrigerator for one hour. While dough is in the refrigerator preheat dutch oven at 425℉ for one hour.
- Scour the dough and make art if desired.
- Place dough in the dutch oven and at 400 for 20 minutes with the lid on.
- Remove dutch oven lid and bake for 8 minutes.
- Add powdered parmesan cheese to the top of the bread. Bake an additional 7 minutes.
- After baking time is complete remove the bread from dutch oven and allow to cool before slicing.
