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Cheesy Pesto Pull Apart Bread loaf

Cheesy Pesto Pull-Apart Bread Loaf

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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 2 hours
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 8

Equipment

  • Mixing bowls
  • Rolling Pin
  • Stand mixer or wooden spoon
  • 9x5-inch loaf pan
  • Pastry Brush
  • Sharp knife or pizza cutter
  • Parchment paper

Ingredients
  

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

Instructions
 

Make the Dough

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 10 minutes.
  2. 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).
  3. Cover and let rise in a warm spot for 1 hour, or until doubled in size.

Prepare the Filling

  1. 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

  1. Once the dough has risen, punch it down and roll it out into a large rectangle about 12 x 20 inches.
  2. Spread a thin, even layer of pesto across the entire surface, then sprinkle the cheese mixture on top.
  3. 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

  1. Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
  2. 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.
  3. Cover and let rise again for 20 minutes while the oven preheats to 350°F (175°C).

Bake

  1. Brush the top with melted butter and bake for 30–35 minutes, or until golden brown and puffed.
  2. If the top browns too quickly, cover loosely with foil halfway through.
  3. Let cool in the pan for 10 minutes, then lift out using the parchment. Serve warm — the layers will pull apart beautifully.