Description
This delicious Pesto Pull Apart Bread is a soft, flavorful loaf filled with aromatic basil pesto and melted mozzarella cheese. Perfect as a savory snack or side, the bread is topped with garlic butter and parmesan, baked to golden perfection, and easy to share. Its fluffy texture reveals layers of cheesy pesto goodness with every pull-apart piece.
Ingredients
Scale
Dough:
- 2 teaspoons instant or active dry yeast
- 1 Tablespoon granulated sugar
- 3/4 cup whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 and 1/3 cups 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 basil pesto
- 1 cup shredded mozzarella cheese
Topping:
- 2 Tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 Tablespoons freshly grated parmesan cheese
- Optional: extra pesto for garnish
Instructions
- Make the dough: Place yeast and sugar in a stand mixer bowl fitted with a dough hook or a large mixing bowl. Whisk in warm milk, cover loosely, and let sit for 5-10 minutes until frothy.
- Mix the dough: Add butter, egg, flour, salt, garlic powder, and dried basil. Beat on low speed for 3 minutes until the dough is soft.
- Knead the dough: Knead in the mixer with the dough hook for 5 minutes or by hand on a floured surface for 5 minutes. Add flour sparingly if sticky. Check softness by poke test or windowpane test.
- 1st Rise: Shape dough into a ball, place in greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 60-90 minutes.
- Prepare pan and pesto: Grease 9×5-inch loaf pan and get the pesto ready while the dough rises.
- Assemble and fill: Punch down dough, divide into 12 equal pieces (~50g each). Flatten each into 4-inch circles, spread 1-2 teaspoons pesto, and sprinkle with 1 heaping tablespoon mozzarella. Fold circles in half and line them round side up in prepared pan.
- 2nd Rise: Cover pan with plastic wrap and let dough rise in a warm spot until puffy, about 45 minutes. Do not over-rise.
- Preheat oven: Adjust oven rack to lower third and preheat oven to 350°F (177°C).
- Bake: Bake bread for about 50 minutes until golden brown. Tent with foil if browning too fast. Remove and place pan on cooling rack.
- Make topping: Mix melted butter with garlic powder, brush over warm bread, and sprinkle parmesan. Optionally garnish with extra pesto. Cool 10 minutes in pan before removing and serving warm.
- Store leftovers: Keep covered at room temperature up to 2 days or refrigerate up to 1 week. Reheat in 300°F oven for 10-15 minutes or microwave briefly to soften.
Notes
- Use warm milk (about 110°F) to activate yeast properly without killing it.
- Do not add too much flour during kneading to keep dough soft and tender.
- Windowpane test helps ensure proper gluten development and kneading.
- Use homemade or good-quality basil pesto for best flavor.
- If baking time causes browning too fast, tent with foil to prevent burning.
- Reheat bread gently to restore softness and freshness.
- Ensure dough rises in a slightly warm, draft-free spot for best results.
