If you’ve ever wanted to turn pesto into a full-on experience instead of just a sandwich spread, this cheesy pesto pull-apart bread loaf is your dream come true. Soft, buttery layers of homemade bread are stacked high with basil pesto, gooey mozzarella, and parmesan, then baked until golden and irresistible. It’s everything you love about pull apart bread, but with a visually stunning loaf shape that slices apart in beautifully stacked sheets.
Whether you’re looking for bread pull apart recipes to serve at a party, exploring new pesto sandwich ideas, or trying to level up your easy lunch ideas, this bread brings it all together. It’s especially great served warm with a bowl of marinara or added to a table of pesto appetizers. Think of it as pesto focaccia bread’s cheesy, layered cousin.
Cheesy Pesto Pull-Apart Bread Loaf
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Rising Time 1 hour hr
Total Time 2 hours hrs
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
For the Dough
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast 1 packet
- 1 tsp sugar
- 1 ¼ cups warm water about 110°F
- 2 tbsp olive oil
- 1 tsp salt
Optional: Use a tangy sourdough starter instead of yeast if you want to make a sourdough pesto pull apart bread.
For the Filling
- ¾ cup basil pesto homemade or store-bought
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
- 1 tsp garlic powder
- ½ tsp red pepper flakes optional
- 2 tbsp melted butter for brushing
Make the Dough
In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 10 minutes.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix and knead until a soft, smooth dough forms (about 8–10 minutes).
Cover and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the Filling
Mix together mozzarella, parmesan, garlic powder, and red pepper flakes. Set aside. If your pesto is thick, thin it slightly with a little olive oil to make it more spreadable.
Roll and Cut
Once the dough has risen, punch it down and roll it out into a large rectangle about 12 x 20 inches.
Spread a thin, even layer of pesto across the entire surface, then sprinkle the cheese mixture on top.
Use a pizza cutter or sharp knife to cut the dough into 5 strips lengthwise (you’ll have five 12-inch-long strips). Stack the strips on top of each other, then cut the stack into 6 even squares (like a tall stack of layered squares).
Assemble the Loaf
Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
Take each stacked square and place it vertically into the loaf pan, like a row of books standing upright. Don’t worry if it looks messy — it will rise and fill out the pan beautifully.
Cover and let rise again for 20 minutes while the oven preheats to 350°F (175°C).
Bake
Brush the top with melted butter and bake for 30–35 minutes, or until golden brown and puffed.
If the top browns too quickly, cover loosely with foil halfway through.
Let cool in the pan for 10 minutes, then lift out using the parchment. Serve warm — the layers will pull apart beautifully.
Pairings
This pesto pull apart bread loaf is made for sharing — or devouring solo.
Serve With
- Spinach artichoke dip for a double-dip win
- Roasted red pepper sauce or warm marinara
- A fresh Caprese salad or lemony arugula greens
Drink Pairings
- Basil lemonade or cucumber mint water
- A chilled glass of white wine (try Pinot Grigio)
- Sparkling iced tea with a splash of lemon
It’s also a great side for soups or pasta — and a clever companion for pesto sandwich ideas when you want to switch up the usual bread.
FAQs
1. Can I use store-bought dough?
Yes! Store-bought pizza dough works great. Let it come to room temperature so it rolls easily. It's a great shortcut for quick bread pull apart recipes.
2. Can I make this with puff pastry?
Puff pastry works if you want a flakier version, but it’s best for small bites like pesto pinwheels or mini pesto puff pastry layers. For this loaf, yeasted dough gives the best pull-apart effect.
3. Can I add meat?
Definitely. Thin slices of pepperoni or prosciutto layered with the pesto make an epic pepperoni pull apart bread loaf.
4. Can I freeze it?
Yes. Once baked, let the bread cool completely, wrap in foil, and freeze. Reheat at 300°F wrapped in foil until warmed through.
5. What’s the best way to store leftovers?
Wrap tightly in foil or store in an airtight container. Reheat slices in the oven or toaster oven for best texture.
