Description
Pesto Pull-Apart Bread is a soft, fluffy bread filled with aromatic basil pesto, garlic, and melted mozzarella cheese, perfect for sharing at gatherings or enjoying as a flavorful snack or side dish.
Ingredients
Scale
- 2 teaspoons instant or active dry yeast
- 1 Tablespoon granulated sugar
- 3/4 cup whole milk, warmed to about 110°F
- 3 Tablespoons unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 and 1/3 cups all-purpose flour, plus more as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 Tablespoons freshly grated Parmesan cheese (optional)
- Extra pesto for serving (optional)
Instructions
- In a large bowl, combine yeast and sugar. Whisk in warm milk. Cover and let sit 5-10 minutes until frothy.
- Add softened butter, egg, flour, salt, garlic powder, and dried basil. Beat on low speed for 3 minutes until combined.
- Knead dough with stand mixer on low for 5 minutes or by hand on a floured surface for 5 minutes. Add flour 1 teaspoon at a time if too sticky.
- Shape dough into a ball and place in greased bowl. Cover and let rise until doubled, about 60-90 minutes.
- Punch down dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle.
- Spread 1-2 teaspoons pesto on each circle, sprinkle mozzarella cheese, then fold in half.
- Place folded pieces in greased 9×5 inch loaf pan with folded side up.
- Cover and let rise 45 minutes until puffy. Preheat oven to 350°F.
- Bake bread for 50 minutes or until golden brown.
- Brush warm bread with melted butter mixed with garlic powder and sprinkle Parmesan cheese if desired. Serve warm with extra pesto.
Notes
- Use almond or soy milk for dairy-free option; olive oil can replace butter.
- Substitute different pesto varieties or cheeses (cheddar, gouda) for flavor variation.
- Allow dough to rise fully for light, fluffy texture.
- Let bread cool before storing; store airtight for 2-3 days at room temperature.
- Freeze wrapped bread for up to 3 months; thaw and reheat at 350°F for 10-15 minutes.
- Use gluten-free flour for gluten-free version; vegan options include flax egg and vegan butter/cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread, Appetizer, Snack
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Pesto Pull-Apart Bread, Basil Pesto Bread, Cheesy Pull-Apart Bread, Garlic Bread, Party Bread