Pesto Parmesan Sourdough (Printable)

Rustic sourdough infused with basil pesto and finished with golden Parmesan topping

# What You Need:

→ Dough

01 - 17.6 oz bread flour (about 3 ¾ cups)
02 - 1 ½ cups lukewarm water
03 - 3.5 oz active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt

→ Filling & Topping

05 - ¼ cup basil pesto
06 - 1.8 oz freshly grated Parmesan cheese
07 - 1 tablespoon olive oil for brushing

# Steps:

01 - Combine bread flour and water in a large bowl. Mix until just combined, cover, and let rest for 30-45 minutes to develop gluten structure.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until fully incorporated and smooth.
03 - Perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 sets total. Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after final fold to relax gluten.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle without tearing.
06 - Spread pesto evenly over dough, leaving ¾-inch border. Sprinkle 1.4 oz Parmesan over pesto layer.
07 - Roll dough into log from short end. Shape into round boule or batard form.
08 - Place in well-floured banneton or bowl, seam side up. Cover and proof 2-3 hours at room temperature, or refrigerate overnight for enhanced flavor.
09 - Preheat oven to 450°F with Dutch oven or baking stone inside for thorough heating.
10 - Turn dough onto parchment paper. Brush surface with olive oil and sprinkle remaining 0.4 oz Parmesan. Score as desired.
11 - Bake in preheated Dutch oven with lid on for 20 minutes to create steam.
12 - Remove lid and continue baking 18-20 minutes until golden brown with crispy crust.
13 - Cool completely on wire rack before slicing to preserve texture.

# Expert Hints:

01 -
  • The pesto creates these gorgeous green swirls throughout the crumb that look impressive but are surprisingly simple to achieve
  • It transforms basic sourdough into something that feels fancy enough for dinner guests but humble enough for Tuesday lunch
02 -
  • The dough will feel stickier than plain sourdough because of the pesto, so resist the urge to add more flour
  • Scoring can be tricky with the cheese on top, so use a sharp blade and make decisive cuts
03 -
  • If your pesto is very thick, thin it slightly with olive oil before spreading for even distribution
  • Place a sheet of foil on the rack below your Dutch oven to catch any cheese that melts off

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