If you are searching for a show-stopping yet cozy treat to make at home, this Pesto Pull Apart Bread Recipe is an absolute winner. Imagine warm, fluffy dough layered generously with vibrant basil pesto and gooey mozzarella cheese, all baked together into a golden loaf that just begs to be pulled apart and shared. Every bite bursts with aromatic garlic, fresh herbs, and melty cheese, making it a perfect appetizer, snack, or side that will instantly elevate any meal or gathering.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building those soft, flavorful layers and irresistible textures. From the punchy pesto to the tender, buttery dough, these simple components are the foundation of deliciousness you won’t want to miss.
- Instant or active dry yeast (2 teaspoons): This magical ingredient gives the dough its airy texture and beautiful rise.
- Granulated sugar (1 tablespoon): Helps activate the yeast and adds a touch of sweetness for balance.
- Whole milk, warmed (3/4 cup): Adds richness and moisture to the dough for that perfect softness.
- Unsalted butter, softened (3 tablespoons dough + 2 tablespoons melted topping): Butter imparts tenderness to the bread and a luscious finish on top.
- Large egg, room temperature (1): Binds ingredients together and contributes to a tender crumb.
- All-purpose flour (2 and 1/3 cups): The main structure builder of the dough, providing the perfect balance for stretch and rise.
- Salt (1 teaspoon): Enhances all the flavors and balances the richness.
- Garlic powder (1 teaspoon dough + 1/4 teaspoon topping): Infuses a gentle, savory punch that complements the pesto beautifully.
- Dried basil (1/2 teaspoon): Adds depth and herbaceous notes to the bread itself.
- Basil pesto (1/2 cup): The star spread that brings fresh, vibrant flavor and moisture to the filling.
- Shredded mozzarella cheese (1 cup): Melts into dreamy, cheesy pockets that tie all the flavors together perfectly.
- Parmesan cheese, freshly grated (2 tablespoons): Sprinkled on top, it adds a delightful savory crust and extra cheesy goodness.
- Optional extra pesto for garnish: A little extra green goodness to brighten up your finished loaf.
How to Make Pesto Pull Apart Bread Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by mixing your yeast with sugar and warm milk—let it sit until it becomes frothy and alive, about 5 to 10 minutes. This bubbling activity means your yeast is ready to work its magic. Then, add softened butter, egg, flour, salt, garlic powder, and dried basil. Mix everything together gently until the dough begins to form. Whether you use a stand mixer or your hands, aim for a soft, tacky dough that feels just right—not too sticky, not too dry.
Step 2: Knead the Dough to Perfection
Kneading is where your dough baby starts developing strength and elasticity. Knead for about 5 minutes, either by machine or by hand on a floured surface. If it’s too sticky, sprinkle a little flour bit by bit. The dough should become soft yet resilient, telling you it’s ready when it passes the “windowpane test” or slowly bounces back when poked. This part is so satisfying because you can feel the dough come alive under your hands.
Step 3: First Rise
Shape your dough into a nice ball and place it in a greased bowl. Cover it and let it rise in a warm spot until it doubles in size. This usually takes about 60 to 90 minutes, giving your dough the time it needs to expand and develop flavor. Use this time to prep your loaf pan with a light greasing and ensure your pesto and cheese are ready for assembly.
Step 4: Shape and Fill the Dough
Once risen, punch down the dough to release trapped air and divide it into 12 equal pieces. Flatten each piece into a roughly 4-inch circle, then spread a spoonful or two of basil pesto on each followed by a generous sprinkle of mozzarella cheese. Fold each circle in half, sealing in all that cheesy, herby goodness. Place these stuffed dough pieces upright in your loaf pan, letting them snugly nestle together, ready to become one spectacular loaf.
Step 5: Second Rise
Cover the filled pan and allow the dough to puff up again for about 45 minutes. This second rise ensures the bread becomes pillowy and light once baked. Be gentle with this step—you don’t want it to over-rise and overflow in the oven, so keep a close eye as the dough plumps up beautifully.
Step 6: Bake and Finish the Bread
Preheat your oven to 350°F (177°C) and place the loaf on the lower rack. Bake for approximately 50 minutes until the top glows a gorgeous golden brown. If the crust starts browning too fast, simply tent with foil for the remainder of baking. When out of the oven, brush melted butter mixed with garlic powder over the warm loaf and sprinkle parmesan cheese on top for an irresistible finish. Optionally, add a few dollops of extra pesto for a gorgeous green garnish and extra punch of flavor. Let the bread cool slightly so it is perfectly warm and pull-apart ready.
How to Serve Pesto Pull Apart Bread Recipe
Garnishes
Adding fresh garnishes can really brighten this rustic bread. A few swirls of extra basil pesto or a sprinkle of freshly grated parmesan immediately upgrade its appearance and taste. Fresh basil leaves or finely chopped parsley also add a pop of green and freshness that pairs wonderfully with the rich filling.
Side Dishes
This bread is wonderfully versatile beside salads, soups, or roasted vegetables. Try it alongside a bright tomato soup or a crisp arugula salad dressed with lemon vinaigrette. It also plays beautifully with pasta dishes, making it a perfect side during Italian-inspired meals or casual dinner parties.
Creative Ways to Present
Serve your Pesto Pull Apart Bread Recipe on a wooden cutting board surrounded by small bowls of dipping sauces like marinara, olive oil with balsamic vinegar, or extra pesto for guests to dip and savor. Or slice it and arrange on a platter with cured meats and cheeses to create a stunning appetizer spread that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them covered at room temperature for up to 2 days or in the refrigerator for up to a week. Note that the crust may get a bit firm after a day, but don’t worry—it’s easily revived with a gentle reheat.
Freezing
This Pesto Pull Apart Bread Recipe freezes beautifully. Wrap your fully baked and cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready, thaw at room temperature or overnight in the fridge, then warm it in the oven to restore its fresh-baked charm.
Reheating
To bring back the fresh-out-of-the-oven softness, warm leftover bread in a 300°F (149°C) oven for 10 to 15 minutes. This gentle reheating melts the cheese and refreshes the crust. Alternatively, the microwave works for a quick fix, but the oven method is best for preserving texture.
FAQs
Can I use store-bought pesto?
Absolutely! While homemade pesto shines brightest here with fresh flavors, a good-quality store-bought pesto will work wonderfully in this recipe and save you some time.
What if I don’t have a stand mixer?
No worries at all—you can easily mix and knead by hand. It might take a little extra elbow grease, but the process is just as rewarding and the results delicious.
Can I substitute the mozzarella cheese?
Yes! Mozzarella is preferred for its melty texture, but feel free to experiment with provolone, fontina, or even sharp cheddar if you want a different flavor profile.
Is active dry yeast interchangeable with instant yeast?
Yes, you can use either. Active dry yeast may require longer rising times, but both will give you excellent rise and texture for the dough.
How do I know when the bread is fully baked?
The bread is done when it’s golden brown on top and sounds hollow when tapped. You can also use an instant thermometer—the internal temperature should reach about 190°F (88°C).
Final Thoughts
I cannot recommend this Pesto Pull Apart Bread Recipe enough—it’s the kind of bread that brings people together, whether for a cozy night in or an impressive party appetizer. The combination of soft, buttery dough, fresh herbaceous pesto, and melty cheese creates an unforgettable experience. So grab your ingredients and get baking today—you’ll be rewarded with a loaf that’s every bit as fun to share as it is delicious to eat.
PrintPesto Pull Apart Bread Recipe
This delightful Pesto Pull Apart Bread is a soft, flavorful loaf filled with fresh basil pesto and melted mozzarella cheese. Perfect for sharing, it’s made from a tender, homemade yeast dough enriched with garlic and dried basil. After two rises, the bread is baked to golden perfection, then brushed with a buttery garlic topping and sprinkled with parmesan cheese for an extra burst of flavor. Ideal as a savory snack, appetizer, or accompaniment to meals, this bread combines the fresh herbal taste of pesto with gooey cheese in every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (12 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 2 teaspoons instant or active dry yeast
- 1 Tablespoon granulated sugar
- 3/4 cup (180g/ml) whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
Filling
- 1/2 cup (125g) basil pesto (recommend homemade pesto)
- 1 cup (125g / 4 ounces) shredded mozzarella cheese
Topping
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 Tablespoons (15g) freshly grated or shredded parmesan cheese
- Optional for garnish: extra pesto
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook or paddle attachment (or a large mixing bowl if mixing by hand), combine the yeast and sugar. Whisk in the warm milk and cover loosely with a kitchen towel. Allow to sit for 5-10 minutes until the mixture becomes frothy, signaling the yeast is active.
- Mix the dough: Add softened butter, egg, all-purpose flour, salt, garlic powder, and dried basil to the yeast mixture. Using a stand mixer on low speed, beat for 3 minutes until the dough begins to come together and feels soft.
- Knead the dough: Switch to the dough hook if using a mixer and knead for an additional 5 minutes until the dough is soft but smooth and elastic. If kneading by hand, lightly flour your surface and knead for 5 minutes. Add small amounts of flour only if dough is too sticky. Perform the windowpane test to check gluten development—a thin stretch of dough that lets light pass through without tearing.
- First rise: Shape the dough into a ball and place it into a greased bowl. Cover with plastic wrap or foil and place in a warm environment to rise until doubled in size, about 60-90 minutes.
- Prepare the loaf pan: Grease a 9×5-inch loaf pan with nonstick spray. Meanwhile, prepare pesto and shredded mozzarella for filling.
- Shape and fill the dough: Punch down the risen dough to release air, then turn out onto a lightly floured surface. Divide into 12 equal pieces (~50g each). Flatten each piece into a 4-inch diameter circle using floured hands. Spread 1-2 teaspoons pesto and sprinkle 1 heaping tablespoon mozzarella on each. Fold each circle in half and arrange in the loaf pan with round sides up.
- Second rise: Cover the pan with plastic wrap or foil and let the dough rise again in a warm place until puffy, about 45 minutes. Do not over-rise.
- Preheat and bake: Place an oven rack in the lower third and preheat the oven to 350°F (177°C). Bake the bread for about 50 minutes until golden brown. Tent with foil if the top browns too quickly.
- Prepare topping and finish: Mix melted butter with garlic powder. Brush the warm bread with this mixture and sprinkle parmesan cheese over it. Optionally, add a spoonful or two of fresh pesto on top for garnish. Let cool in the pan for 10 minutes before removing and serving warm.
- Storage and reheating: Store leftovers at room temperature up to 2 days or refrigerate for up to 1 week. To refresh, reheat in a 300°F (149°C) oven for 10-15 minutes or warm briefly in the microwave to soften the interior.
Notes
- Make Ahead: Freeze baked and cooled bread up to 3 months; thaw at room temperature or overnight in refrigerator and reheat.
- Dough can be prepared through first rise and refrigerated up to 2 days; punch down and continue with shaping and second rise when ready.
- To freeze dough, wrap tightly and store up to 3 months; thaw overnight and let sit 30 minutes at room temperature before continuing.
- Special tools recommended: stand mixer with dough hook, 9×5-inch loaf pan, cooling rack, pastry brush.
- You can use instant or active dry yeast; active dry may require longer rise times.
- Substitutions: Bread flour may be used instead of all-purpose flour for different texture.
- Pesto alternatives: Use tomato sauce or try rosemary garlic pull apart bread for flavor variation.
