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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.

Ingredients

Scale

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

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