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Pesto Pull Apart Bread Recipe

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4.1 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the loaf pan: Grease a 9×5-inch loaf pan with nonstick spray. Meanwhile, prepare pesto and shredded mozzarella for filling.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/pesto-pull-apart-bread-recipe/