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–+ servings

Artisan Pesto Parmesan Sourdough Bread

A cheesy, herb-flecked sourdough loaf with pesto and Parmesan, perfect for slicing, toasting, or turning into mini pizzas.
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Prep Time 9 hours 30 minutes
Cook Time 35 minutes
Total Time 10 hours 5 minutes
Servings: 1
Course: Baking, Side Dishes
Cuisine: American
Calories: 279
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup active sourdough starter 100% hydration, at room temperature
  • 1 cup warm water about 110°F
  • 2 teaspoons honey
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon salt
  • 2 1/2 to 3 cups unbleached all-purpose flour plus extra for dusting
  • 4 ounces prepared basil pesto homemade or store-bought
  • 8 ounces shredded Parmesan cheese preferably freshly shredded
  • 1/2 cup finely grated Parmesan cheese for topping

Method
 

  1. In a large bowl, combine the sourdough starter and warm water. Let it sit for about 15 minutes to loosen, then stir gently until blended.
  2. Add the honey, baking powder, and salt, and stir until evenly distributed.
  3. Add 2 cups of the flour and mix well. Continue adding the remaining flour 1/4 cup at a time, mixing until the dough is soft, slightly sticky, and no longer clings to the sides of the bowl. A stand mixer works fine, but mixing by hand helps prevent overworking the dough.
  4. Transfer the dough to a lightly oiled or floured bowl, cover it, and let it rise at room temperature for 1 hour. For the best flavor and texture, refrigerate the covered dough for 8 to 12 hours.
  5. After the cold fermentation, perform stretch and folds by lifting the edge of the dough upward and folding it over the center. Repeat this around the dough 4 to 6 times, letting it rest briefly if it becomes too elastic.
  6. Turn the dough out onto a lightly floured surface and gently press it into a flat rectangle or round, being careful not to overwork it.
  7. Spread half of the pesto over the surface and sprinkle with half of the shredded Parmesan, leaving a 1-inch border around the edges.
  8. Fold the dough into thirds like a letter.
  9. Press the dough flat again and repeat with the remaining pesto and shredded Parmesan, again leaving the edges clear.
  10. Fold the dough into thirds once more, then gently shape it into a round loaf without excessive handling.
  11. Place the shaped loaf on parchment paper and refrigerate it uncovered for 1 hour. Meanwhile, preheat the empty Dutch oven with its lid on in the oven to 425°F for 1 full hour.
  12. Remove the loaf from the refrigerator and score the top with a sharp knife or lame, creating any decorative pattern you like.
  13. Carefully place the dough into the hot Dutch oven, cover with the lid, and reduce the oven temperature to 400°F. Bake for 20 minutes.
  14. Remove the lid and bake for 8 more minutes so the crust can brown.
  15. Sprinkle the finely grated Parmesan over the top of the bread and bake for an additional 7 minutes.
  16. Carefully remove the finished bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Nutrition

Calories: 279kcalCarbohydrates: 30gProtein: 13gFat: 11gSaturated Fat: 5gCholesterol: 21mgSodium: 1068mgFiber: 1gSugar: 1g

Notes

Nutrition information is estimated for 1 slice, assuming the loaf is cut into 12 slices.
Use an active, bubbly sourdough starter for the best rise and tang; a mature starter adds more flavor.
Don't skip the overnight cold ferment if possible, it develops the sourdough character and makes the crumb more tender.
Keep the dough slightly sticky and use wet hands or a bench scraper when shaping instead of adding too much extra flour.
Freshly shredded Parmesan from a block melts and blends better than pre-shredded shelf cheese.
Store leftovers wrapped tightly at room temperature for up to 2 days, or freeze slices for longer storage.
To make mini pizzas, top slices with sauce and mozzarella, then broil until bubbling.

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