Pesto Parmesan Sourdough

Name: Pesto Parmesan Sourdough
Prep time: 10 min
Cook time: 1 h
Total time: 12 h
Cuisine: American
Ingredients: 500g bread flour; 100g sourdough starter (active); 350ml warm water; 10g salt; 1/2 cup basil pesto; 1/2 cup grated parmesan cheese

Posted on March 27, 2026

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This Pesto Parmesan Sourdough comes together in about 12 hours, don’t worry, most of that is downtime, and the best part is that it’s baked in a Dutch oven, so you can say goodbye to messy pans! It’s a easy option that your family will love, perfect for a cozy weeknight dinner. This recipe is a game changer!

What You’ll Need For Pesto Parmesan Sourdough

Before we dive into the recipe, let’s chat about the ingredients. Here’s what you need for this Pesto Parmesan Sourdough:

500g bread flour: This is your base. It gives the loaf that lovely structure. Don’t worry; all-purpose flour can work too if you’re in a pinch!
100g sourdough starter (active): Make sure yours is bubbly and lively! This is what gives your bread that lovely rise and tangy flavor.
350ml water: Just warm water, nothing fancy. It helps to hydrate the dough!
10g salt: Adds flavor, of course! I always say, “a couple pinches of salt and pepper” can make all the difference.
1/2 cup basil pesto: This is where the magic happens. The pesto infuses the bread with loads of flavor.
1/2 cup grated parmesan cheese: Because who doesn’t love cheese? It adds richness and a little nuttiness to your loaf.

Let’s Get Cooking!

Now that we’ve got our ingredients lined up, let’s get to it. Making this Pesto Parmesan Sourdough is super simple, if I can do it, so can you!

Mix It Up! (10 minutes): In a large bowl, combine 500g of bread flour, 350ml of warm water, and 100g of your active sourdough starter. It’s like a little culinary party coming together! Mix with a spoon or your hands until just combined. No need to worry; it doesn’t have to be smooth, those lumps are part of the charm.
Autolyse Baby! (30 minutes): Now, let it rest! This is called the autolyse phase. Cover the bowl with a damp towel and let it sit for about 30 minutes. During this time, the flour will absorb water, and you’ll thank yourself later. Seriously, this little step is phenomenal.
Salt It Up! (5 minutes): After the rest, sprinkle in 10g of salt and mix it into the dough. This might take a minute or two as the dough will be a little sticky, but keep at it! Just think of it as your workout for the day.
Stretch and Fold! (2 hours): Here’s where the fun begins! Every 30 minutes, for a total of 4 sets, you’ll want to do a stretch and fold. Grab one edge of the dough, stretch it up, and fold it over onto itself. Repeat this process while turning the bowl each time. It’s kind of therapeutic, right? You’ll see the dough becoming more elastic, and it should start looking a bit like magic.
Pesto Time! (5 minutes): After you’ve completed your last set of folds, turn the dough out onto a lightly floured surface. Gently pat it down, making sure not to deflate all your hard work. Spread 1/2 cup of basil pesto and 1/2 cup of grated parmesan cheese over the dough. Yes, this smells divine! Now fold the dough over on itself to envelop that pesto and cheese goodness.
Shape It Up! (10 minutes): Now, shape your dough into a ball. Don’t be shy! Just gently tuck the edges under until it feels smooth and your stomach growls, hopefully it’s hungry for some pesto goodness!
Proof It Right (8-12 hours): Transfer the dough to a floured banneton or a bowl lined with a floured towel. Cover it up again and stick it in the fridge overnight for some cold fermentation magic. Yep, wait for it… it’s worth it!
Time to Bake! (1 hour): The next morning (or whenever you’re ready), preheat your oven to 475°F (245°C). Place your Dutch oven inside to heat up, this will help your bread get that lovely crust. While the oven is getting hot, carefully turn your dough out onto parchment paper. Give it a nice slash on top with a sharp blade. Kind of like a little haircut for your bread.
Into the Hot Dutch Oven (20+ minutes): Carefully transfer the dough into the hot Dutch oven (watch out, it’s hot!). Close the lid and bake it for 20 minutes. Then, remove the lid and bake it uncovered for another 25 minutes until it’s golden brown and absolutely gorgeous.
Cool Down (30 minutes): When it comes out of the oven, let it cool on a wire rack. Waiting is hard, but please don’t slice into it just yet, it’ll be worth it for that crusty goodness!

And voilà! You now have an absolutely scrumptious Pesto Parmesan Sourdough that’s perfect for sharing, or devouring all on your own.

If you loved this Pesto Parmesan Sourdough, be sure to check out my Sourdough Discard Scones, my Sourdough Cheese Crackers, or my Sourdough Coffee Cake Muffins!

Why This Recipe Works

Quick & Easy

This Pesto Parmesan Sourdough is such a breeze to make, despite the long fermentation time. The actual hands-on time is only about 30 minutes, plus you’ll get to enjoy the incredible aroma of freshly baked bread wafting through your home!

Customizable

Feel free to switch things up based on your personal preferences or what you have in the fridge. This recipe is so flexible, you can toss in whatever you have on hand, whether that’s some leftover cheese or fresh herbs from the garden!

Comfort Food

It’s hard to beat the classic taste of fresh bread. This Sourdough is a terrific comfort food that pairs beautifully with soups, salads, or just some good ol’ butter. And let’s be honest, it’s just one of those things that feels like a warm hug.

Make-Ahead Friendly

The overnight cold fermentation not only enhances the flavor profile of your sourdough but also means you can prepare it in advance! Just do your mixing and shaping the night before, pop it into the fridge, and then bake it fresh in the morning!

Serving Suggestions

Now for the million-dollar question: What do you serve with your Pesto Parmesan Sourdough?

Soup: This bread goes hand-in-hand with my Little Red Soup, it’s truly the perfect pairing.
Salad: Enjoy it with a light salad like my Mediterranean Chickpea Salad, which is so refreshing.
Cheese & Charcuterie Board: It makes an excellent starter for a cheese board with your favorite meats and cheeses, just slice it up and let the dipping begin!

Storing Your Bread

How Long Does It Keep?: Once cooled, your Pesto Parmesan Sourdough should stay fresh at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.
Reheating: To jazz it back up, just pop it in the oven at 350°F for about 10 minutes to get that crusty texture back.
Freezer Friendly: Yes! It freezes wonderfully! Just slice it ahead of time, then wrap it tightly in plastic wrap, followed by foil. Stick it in the freezer for up to 3 months. When you’re ready, just let it thaw, then pop it in the oven for that fresh-baked taste.

Trust me, once you make your own Pesto Parmesan Sourdough, you’ll never want to buy bread again! It’s the ultimate comfort food that your family will absolutely adore.

Happy baking, friends! And for more recipes follow us on Pinterest.