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–+ servings
Sourdough Pesto roll up bread sliced onto a plate.

Sourdough Pesto Bread

Kate Schat
Give garlic bread a break and try out this rolled up pesto bread! It's a fun presentation just like a loaf of cinnamon bread.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 45 minutes
Proofing 6 hours
Total Time 6 hours 45 minutes
Course Bread
Cuisine American
Servings 16 servings
Calories 150 kcal

Ingredients
  

Pre-Ferment

  • ½ cup sourdough starter it needs to have doubled, but can be falling and needing to be fed, it does not need to be at 'optimal bread baking state'
  • ½ cup warm water
  • ⅔ cups all-purpose flour

Dough

  • Pre-ferment from above
  • 1 tablespoon butter, coconut oil or olive oil
  • 1 tablespoon honey sub 1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar
  • 1 teaspoon salt
  • ¾ cup milk (save buttermilk from making butter for this if you have it!) sub non dairy milk or yogurt/cultured buttermilk watered down to to milk consistency.
  • 2 ¼-2 ¾ cup all purpose flour
  • 6 tablespoons basil pesto

Instructions
 

Pre-ferment

  • Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. The longer beforehand, the more sour your end product will be. If I plan to mix the dough in the morning, I make it before bed. Cover with plastic wrap or a plastic bag and let sit on the counter.

To Make the Dough

  • Melt butter, honey, and salt on low in a saucepan. When it's melted and combined, turn off the heat, add your milk, and stir to combine. With a thermometer or your finger, test the temperature of the mixture. By thermometer, it should be no more than 105F. By your finger...you should be able to comfortably hold it in for 10 seconds. If it's not this warm, turn the heat back on to warm it. If I use a heavy bottom pot, there is enough residual heat to heat the milk, if I use something like a thin enamel pot, there isn't.
  • Add the warm liquid to your mixer (or bowl you plan to mix the dough in) and add your pre-ferment.
  • Stir to combine; it's not going to combine super well until you start adding flour.
  • Add your flour, starting on the low end, and mix the dough, adding more flour as needed just until it's combined, but not a cohesive, nice dough.
  • Let sit 15-30 minutes, then knead the dough.
  • This dough takes more kneading than most- my mixer kneads on low for 10 minutes, so if kneading by hand, you're going to knead about 10-15 minutes.
  • If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. It's not a stiff dough, it's on the softer side. Try wetting your hands/counter for kneading if it's sticking and you've already added a lot more flour.
  • Cover your dough with plastic wrap or a plastic bag and let rise 2-3 hours until it looks like it's kind of doubled (don't overthink it, as long as it's 1.5'd its original size).
  • Punch your dough down, give it a few kneads. Yes, you are letting it rise twice before shaping. For more on this, read the blog post above the recipe card.
  • Cover with plastic wrap or a plastic bag and let sit 2-3 hours until it's doubled. To test if your dough has doubled, dip your finger in flour and poke the dough. If the dough bounces back- it's got more to give and needs to keep rising. If the dough stays indented, it's given all it has to give and you can proceed.

To Shape your Loaf

  • Roll out the dough into a rough rectangle about 16x8".
  • Spread the pesto over the bread, leaving a thin border on 3 sides and a couple inches on one long end.
  • Roll up starting with the long end that has pesto all the way to it. Fold in the ends as you go to keep them neat. Place on a parchment lined baking sheet.
  • Cover with a tea towel and let rise 2-3 hours, until it's doubled.
  • When it's doubled and ready to bake, preheat oven to 375°F.
  • Bake for 15 minutes, flip around and bake another 10 minutes.
  • Let cool some on the pan before removing with paper to a cooling rack. Then you are ready to slice and serve!

Notes

  • Use homemade pesto or pick some up at the store. Pesto is a great way to preserve the bounty from the garden!
  • Add some shredded Parmesan with the pesto before rolling up for a little extra something.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.03gCholesterol: 4mgSodium: 209mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 154IUVitamin C: 0.01mgCalcium: 28mgIron: 1mg
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