This Pesto Sourdough Bread is an easy, extra soft, and flavorful loaf with pesto mixed right into the dough. It’s perfect for sandwiches, toast, or simply serving alongside your favorite meals.
A few weeks ago, someone messaged me on Instagram asking for tips on adding pesto to sourdough. They’d tried mixing it in during the stretch-and-fold phase, but the oil kept the dough from holding together.
I told her it might work better if the pesto was added right at the mixing stage, but I’d never actually tried it myself. I’d always wanted to make pesto sourdough bread, so I figured it was the perfect excuse to give it a shot.
And wow, I'm so glad I did! I mixed ½ cup of jarred pesto right into the dough (homemade works, too), and it turned out so perfectly soft and packed with flavor.
This savory sourdough is full of garlic and herb goodness, making it amazing for sandwiches, toast, or even just alongside your favorite Italian meal.
Just a heads-up: the oil in the pesto can slow fermentation a bit. But other than that, it’s a super easy sourdough inclusion that even beginners can try.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard.
- Pesto- Either jarred or homemade pesto work well. Try different flavors like sun-dried tomato or spicy pesto.
- Water- Use warm water (80-90°F) to encourage yeast activity.
- Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Mix-In Ideas
Want to take your pesto sourdough up a notch? Try adding one of these:
- Sun-Dried Tomatoes
- Mozzarella or Parmesan Cheese
- Roasted Garlic
- Lemon Zest
- Olives
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures accurate hydration and gives you consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old, but it may take longer to ferment.
- Mix well. Fully incorporate the pesto and flour so you have a well-mixed dough before moving into stretch and folds.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen and starter.
- Expect a darker crust. The fat (and sometimes sugar) in pesto naturally leads to a darker crust.
- Let it cool before slicing. Allow the loaf to cool for at least 2 hours so the crumb can fully set before cutting.
How to Make Pesto Sourdough Bread
Here’s a quick look at how to make sourdough bread with pesto mixed right into the dough. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk together the water, pesto, and starter. Add the flour and salt and mix until a shaggy dough forms. Cover and rest for 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your pesto sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store pesto sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
Serving Suggestions
This pesto sourdough bread makes a flavorful base for all kinds of sandwiches such as turkey, egg, grilled cheese, or even a BLT.
It’s also delicious toasted and topped with bruschetta, mashed avocado, or cottage cheese.
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No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Pesto Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅓ cups (330 grams) warm water 80-90℉
- ½ cup (126 grams) pesto jarred or homemade
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together the water, pesto, and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.1 ⅓ cups (330 grams) warm water, ½ cup (126 grams) pesto, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 4 cups (480 grams) bread flour
- Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are folded. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze for up to 3 months.
Bev Mueller says
The Pesto recipe is amazing! Soft crumb delicious taste! I added sun-dried tomatoes which gave a surprise sweetness bite.
Ashley Petrie, RDN, LDN says
Hi Bev! I'm so glad you enjoyed this one 🙂 Sun-dried tomatoes are perfect in this - good choice!! Thanks for sharing!