Do you love pesto sauce spread on a piece of freshly baked bread? Of course you do! What if that yummy pesto flavor was baked right into the bread? Wonder no more! This bread showcases delicious fresh basil pesto flavor paired with tasty bites of sun-dried tomatoes all in one loaf. This is the perfect switch up on the standard garlic bread on family spaghetti night. I can’t wait for you to try it!
Ingredients
- 375 g warm water
- 50 g pesto sauce
- 225 g active sourdough starter
- 600 g bread flour
- 5 g salt
- 1/4 cup sun-dried tomatoes, chopped (optional)
How to Make Pesto Sourdough Bread
Combine the warm water, pesto and sourdough starter in a large bowl. Mix until fully combined.
Gradually mix in flour until no dry flour remains. Cover with a wet towel and let sit in warm area.
Allow dough to autolyze for 45 minutes.
Add the salt and basil to the dough. Stretch and fold until fully combined. Cover.
After 30-60 minutes stretch and fold the dough. Cover.
Optional: After an additional 30 minutes, turn the dough out on a floured surface and stretch out with your hands. Sprinkle the chopped sun-dried tomatoes over the surface of the dough. Fold the dough and sprinkle more chopped tomato on the top and fold again. Shape into a ball and place in a floured banneton and cover. Allow to bulk ferment for 3-6 hours at room temperature or overnight in the fridge.
If you are not adding the sun-dried tomatoes to the dough, perform a final stretch and fold and transfer the dough to a floured banneton for bulk fermentation.
When ready to bake, preheat the oven to 500 degrees F.
Turn the dough out onto parchment paper and score. Place into a dutch oven.
Place the dutch oven, covered into the oven and decrease the temperature to 450 degrees F.
Bake for 20 minutes covered followed by 30 minutes uncovered.
10
servings30
minutes50
minutes300
kcal5
hoursIngredients
375 g 375 warm water
50 g 50 pesto sauce
225 g 225 active sourdough starter
600 g 600 bread flour
5 g 5 salt
1/4 cup 1/4 sun-dried tomatoes, chopped (optional)
Directions
- Combine the warm water, pesto sauce and sourdough starter in a large bowl. Mix until fully combined.
- Gradually fold in flour until no dry flour remains. Cover with a wet towel and let sit in warm area to autolyze for 30-60 minutes.
- Add the salt to the dough. Stretch and fold until fully combined. Cover.
- After 30-60 minutes stretch and fold the dough. Cover.
- After an additional 30 minutes, stretch the dough out with your hands on a floured surface. Sprinkle the chopped sun-dried tomatoes over the surface of the dough. Fold the dough and sprinkle more chopped tomato on the top and fold again. Shape into a ball and place in a floured banneton and cover. Allow to bulk ferment for 3-6 hours at room temperature or overnight in the fridge.
- When ready to bake, preheat the oven to 500 degrees F.
- Turn the dough out onto parchment paper and score. Place into a dutch oven.
- Place the dutch oven, covered into the oven and decrease the temperature to 450 degrees F.
- Bake for 20 minutes covered followed by 30 minutes uncovered.