Pesto Pull-Apart Bread Recipe

Introduction

Pesto Pull-Apart Bread is a deliciously soft and flavorful loaf that’s perfect for sharing. Layers of tender dough filled with fragrant pesto create an irresistible combination. It’s great as a snack, appetizer, or alongside your favorite meal.

Ingredients

• 2 Tablespoons (30mL) warm water
• 1 and ½ teaspoons (4g) active dry yeast or half of 1 packet
• 1 Tablespoon (15g) granulated sugar
• ½ cup (120mL) warm milk (preferably whole cow’s milk)
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon salt
• 2 and ¼ cups (270g) all-purpose flour (measured properly)
• 1 cup homemade pesto (store-bought also works)

Instructions

1. Step 1: Place warm water in a large bowl or the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, add the sugar, and whisk together. Allow the mixture to rest and activate for 10 minutes until bubbly.
2. Step 2: Once the yeast is active, add the warm milk, melted butter, egg, and salt. Whisk again to combine.
3. Step 3: Gradually stir in the flour. Use a dough hook on a mixer or a wooden spoon if mixing by hand. Add the flour in parts until the dough pulls away from the bowl and comes together, though it may still be shaggy.
4. Step 4: Turn the dough onto a floured surface and knead for 8–10 minutes, adding flour a tablespoon at a time if sticky, until smooth and elastic, with a texture similar to PlayDoh.
5. Step 5: Lightly oil the mixing bowl and place the dough inside, turning it to coat. Cover with a towel or lid, and let rise in a warm place until doubled in size, about 90 minutes. Preheating the oven to 200ºF (93ºC), turning it off, and leaving the bowl inside with the door cracked works well.
6. Step 6: After rising, punch down the dough and turn it onto a floured surface. Divide into 12 equal pieces. Stretch each piece into a roughly 4-inch disc and lay them out flat.
7. Step 7: Spray a 9″ x 5″ loaf pan with non-stick spray. Spread about 1 tablespoon of pesto on half of each dough disc, fold in half, and place folded side down in the pan. Repeat until all discs are stacked. Don’t worry if pesto oozes out.
8. Step 8: Optionally, drizzle olive oil over the assembled loaf. Cover with a kitchen towel and let it rise at room temperature for 30–45 minutes.
9. Step 9: Preheat the oven to 350ºF (177ºC) with the rack in the middle. Bake the loaf for 40–45 minutes until golden brown. To prevent over-browning, tent the top with foil after 30 minutes.
10. Step 10: Remove from the oven and cool on a wire rack for at least 15 minutes before turning out. Serve warm or at room temperature, with extra pesto if desired.

Tips & Variations

• For a more rustic flavor, try using whole wheat flour mixed with all-purpose flour.
• Fresh basil pesto adds a bright herby taste, but sun-dried tomato pesto works nicely for a twist.
• Brush the top of the loaf with garlic butter before baking for extra richness.
• If you prefer smaller portions, shape the dough into rolls instead of stacking in a loaf pan.

Storage

Store the bread covered tightly at room temperature for up to 5 days to keep it fresh. It also freezes well for up to 3 months; wrap it tightly and thaw overnight in the refrigerator. Reheat gently in the oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto works perfectly and saves time. Choose a quality brand for the best flavor.

How do I know when the yeast is activated?

The yeast mixture should become bubbly and frothy after resting for about 10 minutes, indicating it’s active and ready to use.

Pesto Pull-Apart Bread Recipe

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★★★★★

4.8 from 144 reviews

This Pesto Pull-Apart Bread is a flavorful and comforting homemade loaf perfect for any occasion. Soft, fluffy dough layered generously with vibrant homemade pesto creates a delightful bread you can easily pull apart piece by piece. The bread is baked until golden brown with a tender crumb, making it great for serving warm with extra pesto or alongside soups and salads.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 pull-apart pieces 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 Tablespoons (30mL) warm water
• 1 and ½ teaspoons (4g) active dry yeast (half of 1 packet)
• 1 Tablespoon (15g) granulated sugar
• ½ cup (120mL) warm whole milk
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon salt
• 2 and ¼ cups (270g) all-purpose flour

Filling

• 1 cup homemade pesto (store-bought acceptable)

Optional

• Olive oil for drizzling

Instructions

1. Activate yeast: Place warm water in a large bowl or stand mixer bowl fitted with a dough hook. Sprinkle the yeast and sugar over the water, whisking together to combine. Let rest for 10 minutes until bubbly and active.
2. Mix wet ingredients: Add warm milk, melted butter, egg, and salt to the yeast mixture and whisk until well combined.
3. Add flour: Gradually stir in the flour, 1 cup at a time, mixing with a dough hook or wooden spoon. The dough will be shaggy but should pull away from the bowl sides.
4. Knead the dough: Turn dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour a tablespoon at a time if sticky. The texture should resemble PlayDoh.
5. First rise: Spray a clean bowl with non-stick spray or olive oil. Place the dough ball in the bowl, flipping to coat all sides. Cover with a towel or lid and place in a warm spot (oven heated to 200ºF and then turned off works well). Let rise until doubled in size, about 90 minutes.
6. Prepare dough discs: Punch down the risen dough and turn onto a floured surface. Divide into 12 equal pieces and stretch each into a 4-inch diameter disc.
7. Layer with pesto: Spray a 9″ x 5″ loaf pan with non-stick spray. Spread 1 tablespoon of pesto on half of each disc, fold in half, and place folded side down into the loaf pan. Repeat until all discs are stacked in the pan.
8. Second rise: Optionally drizzle olive oil over the top. Cover the loaf with a clean kitchen towel and let rise at room temperature for 30-45 minutes.
9. Bake: Preheat oven to 350ºF (177ºC) with rack in the middle. Bake the loaf for 40-45 minutes until golden brown on top. Tent with foil after 30 minutes if browning too quickly.
10. Cool and serve: Remove from oven and cool on a wire rack for at least 15 minutes before removing from pan. Serve warm or at room temperature, preferably with extra pesto. Leftovers keep well covered at room temperature for up to 5 days or frozen for up to 3 months.

Notes

• Ensure water and milk are warm but not hot for effective yeast activation.
• Measure flour accurately by weighing or spooning into the cup to avoid dense bread.
• If the dough is too sticky while kneading, add flour 1 tablespoon at a time.
• The pesto can be homemade or store-bought depending on preference and convenience.
• Covering the dough during rising helps maintain moisture and promotes good rise.
• Tenting with foil during baking prevents over-browning.
• The loaf freezes well; thaw overnight in the fridge for best texture.

Keywords: pesto bread, pull apart bread, homemade bread, Italian bread, savory bread, baked bread, pesto pull apart loaf