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Baked Pesto Pull Apart Bread sliced on wooden board, garnished with basil and parmesan.

Pesto Pull-Apart Bread

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Soft, cheesy, and fragrant with homemade pesto and garlic butter, this pull-apart bread is irresistible for snacking or sharing.
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Prep Time 30 minutes
Cook Time 50 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 35 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Bakery, Italian
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 teaspoons instant or active dry yeast for dough rise
  • 1 Tablespoon granulated sugar to activate yeast
  • ¾ cup 180ml whole milk warmed to 110°F (43°C) (for yeast activation)
  • 3 Tablespoons 43g unsalted butter softened (for dough richness)
  • 1 large egg at room temperature (for structure)
  • 2 ⅓ cups 291g all-purpose flour spooned & leveled (plus extra if needed for kneading)
  • 1 teaspoon salt for flavor balance
  • 1 teaspoon garlic powder for subtle garlic flavor
  • ½ teaspoon dried basil for herbal aroma
  • ½ cup 125g basil pesto (for filling)
  • 1 cup 125g shredded mozzarella cheese (for gooey layers)
  • 2 Tablespoons 28g unsalted butter melted (for topping)
  • ¼ teaspoon garlic powder for topping flavor
  • 2 Tablespoons 15g freshly grated parmesan cheese (for topping garnish)
  • Optional: extra pesto for serving or garnish

Method
 

  1. Combine the yeast and sugar in a mixing bowl.
  2. Whisk in warm milk and let sit covered for 5-10 minutes until frothy.
  3. Add softened butter, egg, flour, salt, garlic powder, and dried basil.
  4. 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.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60-90 minutes.
  6. Grease a 9x5-inch loaf pan and prepare the pesto filling.
  7. Punch down the risen dough and place on a floured surface. Divide into 12 equal portions (~50g each).
  8. Flatten each portion into a 4-inch circle. Spread 1-2 teaspoons pesto on each and sprinkle 1 heaping tablespoon mozzarella cheese.
  9. Fold each circle in half and arrange in prepared pan, round side up.
  10. Cover the pan and let dough rise again in a warm spot until puffy, about 45 minutes.
  11. Preheat oven to 350°F (177°C) and position rack in lower third.
  12. Bake the bread for 50 minutes until golden brown, tenting with foil if top browns too fast.
  13. Mix melted butter with garlic powder and brush over warm bread. Sprinkle with parmesan cheese and add optional pesto.
  14. Cool in the pan for 10 minutes before serving warm.
  15. 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.

Nutrition

Serving: 100gCalories: 280kcalCarbohydrates: 28gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 420mgPotassium: 120mgFiber: 1.5gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 180mgIron: 2mg

Notes

This pull-apart bread is perfect for cozy nights or festive gatherings. The cheesy, garlicky layers will have everyone reaching for another piece.

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