Best Cheesy Pesto Bread
This delicious cheesy pesto bread is perfect for pesto fans. It’s easy to make in a stand mixer or by hand and super fluffy and tender. It is filled with pesto and a little cheese, making the best appetizer or snack.
It’s a rich and cheesy pesto bread that pulls apart nicely and is filled with delicious and vibrant basil pesto. The homemade bread is perfectly soft and fluffy, made from an easy-to-work-with dough.
The dough is slightly enriched with butter and an egg to create flavor and a tender texture. It’s beautifully golden brown on the outside and pillowy soft on the inside.
It makes a nice soft dough that is easy to work with by hand or in a mixer. It’s more flavorful than pizza dough but not quite as enriched as brioche dough , but the soft dough still has fantastic texture and flavor even though it doesn’t use quite so much butter.
Ingredients
Find the actual recipe amounts in the printable recipe card at the bottom of the page. Here’s what you need for this pesto pull-apart bread recipe.
- A strong all-purpose flour with a protein level of at least 11%. You could use bread flour too, but this will make a chewier bread.
- Yeast. The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Whichever one you use, it needs to be viable. Usually, the instant yeast sachets are pretty foolproof, but sometimes active dried yeast can lose viability.
- Granulated white sugar – Only a little bit of sugar to feed the yeast and enhance the dough’s flavor.
- Egg, whole milk and salt.
- Butter – This can be salted or unsalted butter.
- Pesto – This pesto bread recipe can be filled with classic basil pesto (homemade pesto or storebought), sun-dried tomato pesto, or whatever other pesto recipes you like. The green pestos bring color contrast to the baked bread. You can add a little crushed garlic to make pesto garlic bread bites.
- Cheese – A little melting cheese to compliment the savory pesto. This can be parmesan cheese, cheddar cheese, or whatever cheese you like.
- Melted butter and flaky sea salt for topping
Baker’s schedule
This easy recipe is reasonably quick to make especially if you give the dough a warm spot to rise.
- 9 am – Mix the yeast, sugar, and warm milk. Let it stand until foamy.
- 9:10 am – Add in the flour, egg, and salt. Knead, add in butter and knead for 10-15 minutes. Form into a smooth ball.
- 9:25 am – Place dough in a greased bowl and let the dough rise until doubled.
- 10:30 am – Form the dough into a log and cut it into 12 even pieces. Shape and fill each piece of dough, place it in a loaf pan and let it rise again for the second time.
- 11:45 am – Bake for around 25 minutes. Brush the baked bread with melted butter and sprinkle with flaky salt.
Method
In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.
Add in the flour, salt, and egg. Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.
Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl.
Kneading by hand
Alternatively, knead the dough by hand. In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into a large bowl. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped.
Add in the flour, egg, and salt and mix into a shaggy dough. Tip the dough onto a floured bench and work in the softened butter.
Knead by hand for around 10 minutes until it becomes a strong and smooth dough. If you need a break, take it. The dough responds well to resting time.
First rise
Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover it with compostable plastic wrap, beeswax wrap, or a dampened clean kitchen towel.
Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact rise time will depend on your room temperature.
Shaping
Grease a 9×5-inch loaf pan with olive oil or butter.
Pull the risen bread dough from the bowl onto a lightly floured surface. Form the dough into a 12-inch (30cm) long log and use a bench scraper or knife to cut it into 12 equal 1-inch pieces. If you want them really even you can weigh the whole dough first and then divide it by 12.
Shape each piece into a little ball. Roll each ball out into a circle around 4 1/2 inches (11cm) in diameter.
Spread each piece with about 3/4 teaspoon of pesto, leaving a little border around. Add on a sprinkle of cheese, then fold the dough circle in half.
Place the half circle into the loaf pan with the edges facing up. Continue with the remaining dough and pesto, stacking the layers of dough. You might need to balance the loaf pan with the long end facing up when you add the dough into it, so the pieces don’t fall flat.
Cover the loaf pan with compostable plastic wrap or place it in a warm and humid place to rise again until doubled in size. You can create a warm and humid spot by placing the bread in a turned-off oven, next to a mug of boiled water.
Baking
Preheat the oven to 350°F (180°C).
Bake the pesto bread for around 30-35 minutes until deep golden brown. If it is browning too fast, you can cover the top of the pesto bread with aluminum foil.
When the hot bread comes from the oven, brush it with melted butter and add a sprinkle of flaky salt.
Storing
Leftover bread can be stored at room temperature in an airtight container for up to 2 days. Rewarm it gently in the microwave.
The baked bread can also be frozen for up to three months. Wrap it tightly and let it thaw on the bench. Rewarm it in the microwave or in the oven.
Related recipes
If you enjoyed this cheesy pesto bread, you will love these too!
- Fluffy Focaccia with Tomatoes and Onion
- Pesto focaccia
- Easy Fougasse Recipe
- Easy Cheese Scones – Super Flaky
The Best Pesto Bread
This easy and cheesy pesto bread is super fluffy and tender. It makes the best snack and is filled with basil pesto and cheese.
Ingredients
- 180g (3/4 cup) whole milk
- 2 teaspoons instant yeast or active dry yeast
- 30g (2 1/2 Tablespoons) granulated sugar
- 375g (3 cups*) all-purpose flour
- 1 large egg
- 3/4 teaspoon salt
- 60g (4 Tablespoons) unsalted butter, at room temperature.
- 100g (7 Tablespoons) basil pesto
- 50g (1/2 cup) grated cheese (cheddar, parmesan, mozzarella...)
Topping
- 15g ( 1 Tablespoon) unsalted butter, melted
- Flaky salt
Instructions
- In a small saucepan, warm the milk to around 95-104°F / 35-40°C but not hotter. Pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
- Add in the flour, salt, and egg. Fit the stand mixer with a dough hook attachment and mix on low speed to form a thick dough.
- Add in the softened butter, a few cubes at a time, and keep mixing on medium speed for around 10 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl. Alternatively, knead by hand for around 10 minutes until it becomes a strong and smooth dough. If you need a break, take it. The dough responds well to resting time.
- Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover it with plastic wrap or a dampened clean kitchen towel.
- Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact rise time will depend on your room temperature.
- Grease a 9x5-inch loaf pan with olive oil or butter.
- Pull the risen bread dough from the bowl onto a lightly floured surface. Form the dough into a 12-inch (30cm) long log and cut it into 12 equal 1-inch pieces with a bench scraper or knife. If you want them even, weigh the whole dough first and divide it by 12.
- Shape each piece into a little ball. Roll each ball into a circle around 4 ½ inches (11cm) in diameter.
- Spread each piece with about ¾ teaspoon of pesto, leaving a little border around. Add a sprinkle of cheese, then fold the dough circle in half.
- Place the half circle into the loaf pan with the edges facing up. Continue with the remaining dough and pesto, stacking the layers of dough. You might need to balance the loaf pan with the long end facing up when you add the dough so the pieces don't fall flat.
- Cover the loaf pan with compostable plastic wrap or place it in a warm and humid place to rise again until doubled in size. You can create a warm and humid spot by placing the bread in a turned-off oven next to a mug of boiled water.
- Preheat the oven to 350°F (180°C).
- Bake the pesto bread for 30-35 minutes until deep golden brown. If it is browning too fast, you can cover the top of the pesto bread with aluminum foil.
- Brush the top of the bread with melted butter and sprinkle with flaky salt.
Notes
*The cup sizes given are US cups. Please note that these are smaller than metric cups. For best results use grams.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 412mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 7g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Super keen to bake this!
Question:
Is there any issue or benefit from using bakers flour instead of all-purpose?
Thanks!
You can use bakers flour, it’ll make the kneading process even easier 🙂
I really want to make this bread, but can it be possible to convert the receipe to gluten free and still have the proper rise? I would use the AP version without xanthan gum since active dry yeast is listed.
Heya I have no gluten-free bread baking experience so I can’t help you with this sorry!
I would like to make two breads, I could double all the measures of the ingredients or better make each one on its own.
You can just double everything 🙂
Hey,
This looks Sinful. Just one question. If I doubt wanna add the egg to the dough, what’s a suitable replacement to it please.
Would love to give it a try.
Thanks,
Sulagna
I meant don’t want to add.. doubt =don’t. Typo 😁😁
Hey Sulagna! You could just replace it with a little extra milk, about 3 tablespoons 🙂
Is it possible to make this with sourdough or discard? If so, how?
Hey Amber you could add sourdough discard into the dough along with the instant yeast, but I can’t give you measurements sorry as I’ve not done it with this bread
Hi. I have made this before and it was a big hit. Thank you. Is it possible to make to a certain stage and do an overnight rise once the pesto is in etc? Thanks. A-J
Heya, you could let it have the second rise in the fridge once filled, though there is the risk of it over-proofing if it’s in there too long. I would bake it as soon as possible in the morning
Hi, I have made this bread a few times and it was a huge hit. I used herb butter the second time I made it and sprinkled the top with Everything Bagel seasoning, which was delicious as well. I have a couple questions. If I am using instant yeast do I need to do the milk and sugar or just add the packets to the flour? How would you recommend reheating in the oven the next day?
Thank you for sharing your recipes:)
Heya, I’m so happy to read you love it! If you’re using instant yeast, you don’t need to let it sit in the milk and sugar first, but warming the milk will speed up the rising.
The bread can be reheated in the oven, wrapped in some foil at 350F for around 10-15 minutes until warmed. Alternatively, if you’re reheating individual slices, they are best warmed in the microwave for 10-20 secoconds 🙂
Thank you so much! Have a Merry Christmas and Happy New Year😊