This soft, pillowy Pesto Pull Apart Bread is the kind of thing you pull out of the oven and everyone gathers around, unable to resist. Each piece tears away easily, revealing layers of melted mozzarella and vibrant basil pesto tucked inside a golden, garlicky crust. I first made this on a rainy Sunday when I wanted something cozy and a little impressive, and it's been on repeat ever since.
If you love savory bread recipes, you'll also want to try these Glazed Doughnuts for a sweet contrast, or dive into my Carrot Muffins for another homemade favorite. This cheesy garlic Pesto Pull Apart Bread loaf comes together with simple ingredients and fills your kitchen with the most incredible aroma.
What Makes This Pesto Pull Apart Bread Special
This homemade Pesto Pull Apart Bread combines everything you love about Italian-inspired flavors in one stunning loaf. The dough itself is soft and slightly sweet, flavored with garlic powder and dried basil. When you fold each piece around a generous scoop of basil pesto and mozzarella, you create pockets of flavor that bake into cheesy, garlicky perfection. The loaf rises beautifully in the pan, creating that signature pull-apart texture that makes every bite interactive and fun. It's the kind of bread that works as a snack, a side dish, or the star of a casual dinner party.
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Pesto Pull Apart Bread Ingredients
Here's what you'll need to make this cheesy Pesto Pull Apart Bread from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Dough
- Instant or active dry yeast: Helps the dough rise into a soft, fluffy texture. Make sure it's fresh for the best results.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness to balance the savory filling.
- Whole milk: Warmed to 110°F, it activates the yeast and creates a tender crumb. Don't skip warming it, cold milk won't work.
- Unsalted butter: Adds richness and keeps the dough soft. Room temperature butter blends in more easily.
- Egg: Binds everything together and gives the bread structure and a slight richness.
- All-purpose flour: Forms the base of the dough. Spoon and level your flour for accuracy, or you might end up with dense bread.
- Salt: Enhances all the flavors and balances the sweetness.
- Garlic powder: Builds savory depth right into the dough itself.
- Dried basil: Adds a hint of herby flavor that complements the pesto filling.
Filling
- Basil pesto: Homemade is recommended for the freshest, brightest flavor, but store-bought works too. This is the star of the show.
- Shredded mozzarella cheese: Melts beautifully and creates gooey pockets of cheese in every layer.
Topping
- Melted butter: Brushed on warm bread for extra richness and shine.
- Garlic powder: Mixed into the butter for a final hit of garlicky goodness.
- Freshly grated parmesan cheese: Adds a salty, nutty finish that crisps up slightly on top.
- Extra pesto (optional): A drizzle on top makes it even more vibrant and flavorful.
How to Make Pesto Pull Apart Bread
Follow these steps to create your own Pesto Pull Apart Bread with mozzarella and pesto.
Activate yeast: Place the yeast and sugar in your mixing bowl, then whisk in the warm milk. Cover and let it sit for 5 to 10 minutes until it gets frothy and bubbly on top.
Mix dough: Add the softened butter, egg, flour, salt, garlic powder, and dried basil to the yeast mixture. Beat on low speed for 3 minutes until the dough comes together and looks soft.
Knead dough: Increase the speed slightly and beat for 5 more minutes in the mixer, or turn the dough out onto a floured surface and knead by hand. The dough should feel soft, slightly tacky, and stretch thin without tearing when you pull it gently.
First rise: Shape the dough into a smooth ball, place it in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 60 to 90 minutes until it doubles in size.
Prepare pan and pesto: Grease your 9x5-inch loaf pan well and get your pesto and shredded mozzarella ready for assembly.
Shape bread: Punch down the risen dough and divide it into 12 equal pieces, about 50 grams each. Flatten each piece into a 4-inch circle. Spread 1 to 2 teaspoons of pesto on each circle and top with 1 heaping tablespoon of mozzarella. Fold the dough in half over the filling and place each piece in the loaf pan with the round side facing up.
Second rise: Cover the pan and let the shaped dough rise until puffy, about 45 minutes. Keep an eye on it so it doesn't over-proof and spill over the edges.
Bake: Preheat your oven to 350°F and position the rack in the lower third. Bake for about 50 minutes until the top is golden brown and the bread sounds hollow when tapped. If it's browning too quickly, tent it loosely with foil. Let it cool on a rack.
Add topping: Mix the melted butter with garlic powder and brush it all over the warm bread. Sprinkle the freshly grated parmesan on top and add extra pesto if you like. Let it cool for 10 minutes before serving.
Storage: Keep the bread at room temperature for up to 2 days or in the fridge for up to a week. Reheat at 300°F for 10 to 15 minutes or microwave individual pieces until soft and warm.
Substitutions and Variations
Use sun-dried tomato pesto instead of basil pesto for a richer, slightly tangy flavor.
Try different cheeses like provolone, fontina, or a blend of Italian cheeses for variety.
Add cooked, crumbled sausage or bacon to the filling for a heartier version.
Make it vegan by using plant-based butter, a flax egg, and dairy-free cheese. Choose a vegan pesto as well.
Swap in whole wheat flour for half the all-purpose flour to add a nutty flavor and extra fiber. You might need to add a bit more liquid.
Use store-bought pizza dough if you're short on time. It won't be quite as soft, but it's a fast shortcut.
Equipment For Pesto Pull Apart Bread
- Stand mixer with dough hook or paddle attachment: Makes mixing and kneading easier, though you can do it by hand in a large bowl with a wooden spoon.
- 9x5-inch loaf pan: The perfect size for this Pesto Pull Apart Bread to rise and bake evenly.
- Pastry brush: For brushing on the garlic butter topping at the end.
- Cooling rack: Helps the Pesto Pull Apart Bread cool evenly without getting soggy on the bottom.
- Plastic wrap or a clean kitchen towel: Covers the dough while it rises.
How to Store Pesto Pull Apart Bread
Store leftover garlic butter Pesto Pull Apart Bread at room temperature in an airtight container or wrapped in foil for up to 2 days. For longer storage, refrigerate it for up to a week. The bread will firm up in the fridge, so reheating is key. Preheat your oven to 300°F, wrap the loaf in foil, and warm for 10 to 15 minutes until soft and heated through. You can also microwave individual pieces for 20 to 30 seconds. If you want to freeze it, wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed.
Serving Suggestions
Serve this soft and fluffy Pesto Pull Apart Bread warm, straight from the oven, with a simple arugula salad tossed in lemon vinaigrette. The peppery greens balance the richness of the bread beautifully.
Pair it with a big bowl of marinara or creamy tomato soup for dipping. The cheesy, garlicky layers soak up the sauce and make every bite even better.
Set it out as an appetizer at your next gathering alongside a platter of cured meats, olives, and marinated vegetables. It's interactive, delicious, and always a hit.
Serve slices alongside roasted chicken or grilled vegetables for a cozy weeknight dinner. It's hearty enough to feel special but simple enough for any night of the week.
Expert Tips
Warm your milk to the right temperature. Too hot and you'll kill the yeast, too cold and it won't activate. Aim for 110°F, which feels warm but not hot to the touch.
Don't skip the windowpane test. After kneading, stretch a small piece of dough between your fingers. If it stretches thin without tearing, it's ready. This ensures the Pesto Pull Apart Bread will have the right texture.
Use room temperature ingredients. Cold eggs and butter can slow down the rise and make the dough harder to work with.
Grease your pan well. This Pesto Pull Apart Bread has cheese and pesto that can stick, so don't be shy with the butter or cooking spray.
Watch the second rise carefully. The dough should be puffy but not overflowing the pan. Over-proofed dough can collapse in the oven.
FAQ
Can I make this Pesto Pull Apart Bread ahead of time?
Yes! Assemble the loaf, cover it tightly, and refrigerate after the first rise. The next day, let it sit at room temperature for about 30 minutes, then do the second rise and bake as directed. My mom does this all the time for brunch, and it makes the morning so much easier.
What type of pesto works best in pull apart bread?
Homemade basil pesto gives you the freshest, brightest flavor, but good-quality store-bought pesto works well too. Look for one with simple ingredients and avoid anything watery. You can also try sun-dried tomato pesto or even a kale and walnut version for a twist.
How do I store leftover pesto bread?
Keep it in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the fridge for up to a week. Reheat in a 300°F oven for 10 to 15 minutes to bring back that soft, warm texture. Jackeline always reheats hers in the microwave for 20 seconds when she's in a hurry.
Can I use bread flour instead of all-purpose flour?
You can, and it will give you a slightly chewier texture with more structure. Bread flour has more protein, which develops more gluten. You might need to add a tablespoon or two more liquid since bread flour absorbs moisture differently. Start with the recipe as written and adjust if the dough feels too dry.
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Pairing
These are my favorite dishes to serve with Pesto Pull Apart Bread
Pesto Pull-Apart Bread
Ingredients
Method
- Combine the yeast and sugar in a mixing bowl.
- Whisk in warm milk and let sit covered for 5-10 minutes until frothy.
- Add softened butter, egg, flour, salt, garlic powder, and dried basil.
- Knead the dough in a stand mixer with dough hook for 5 minutes or by hand on a floured surface until smooth and slightly tacky.
- Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60-90 minutes.
- Grease a 9x5-inch loaf pan and prepare the pesto filling.
- Punch down the risen dough and place on a floured surface. Divide into 12 equal portions (~50g each).
- Flatten each portion into a 4-inch circle. Spread 1-2 teaspoons pesto on each and sprinkle 1 heaping tablespoon mozzarella cheese.
- Fold each circle in half and arrange in prepared pan, round side up.
- Cover the pan and let dough rise again in a warm spot until puffy, about 45 minutes.
- Preheat oven to 350°F (177°C) and position rack in lower third.
- Bake the bread for 50 minutes until golden brown, tenting with foil if top browns too fast.
- Mix melted butter with garlic powder and brush over warm bread. Sprinkle with parmesan cheese and add optional pesto.
- Cool in the pan for 10 minutes before serving warm.
- Store leftovers at room temperature up to 2 days or in the fridge up to 1 week. Reheat at 300°F (149°C) for 10-15 minutes to soften.
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