This pesto sun-dried tomato parmesan sourdough bread is packed with herby, cheesy flavour in every slice. Made with layered inclusions for a soft crumb and crispy crust, it tastes like bakery-quality bread at home. Perfect for sandwiches, toast, or serving alongside soups and pasta.

Top down view of a slice of pesto sundried tomato sourdough on cutting board.

Pesto Sun-Dried Tomato Parmesan Sourdough Bread Recipe

This is the kind of sourdough that makes your kitchen smell unreal and has people asking “okay but where did you buy this?” after one bite. It’s packed with herby pesto, salty parmesan, and sweet, tangy sun-dried tomatoes folded right into the dough, so every slice is loaded with flavour — not just the edges.

If you’ve mastered a basic sourdough loaf and are ready to level things up, this is a perfect next step.

The inclusions are layered in during shaping so they melt into the crumb instead of leaking out or burning on the crust. The result is a loaf that’s soft and airy on the inside, deeply golden on the outside, and seriously hard to stop slicing into.

It’s incredible toasted with butter, makes next-level sandwiches, and pairs perfectly with soups and pastas. Basically, it’s one of those bakes that feels a little fancy but is still totally approachable if you take it step by step.

If you love sourdough recipes you may also enjoy my Jalapeno Cheddar Sourdough Bread or my Pepperoni Pizza Sourdough Bread.

Side angle of pesto sundried tomato parmesan loaf on cutting board.

Simple Ingredients You Need For The Pesto Sourdough Bread

You will need the following ingredients listed below to make the basil pesto sourdough bread (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

Active sourdough starter – Bubbly and at peak rise for best fermentation.
Warm water – Helps dissolve the starter and hydrate the dough evenly.
Bread flour – High protein content supports the heavy inclusions. Sometimes I also add in some whole wheat flour as well.
Salt – Enhances flavour and strengthens the dough.
Pesto – Adds rich, herby flavour throughout the loaf.
Parmesan cheese – Salty, nutty, and melts beautifully into the crumb.
Sundried tomatoes – Sweet, tangy, and add pops of flavour in every slice. Can use cherry tomatoes if preferred.

How To Make

1. Feed Your Starter (4–8 Hours Before Baking)

Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio).
Let it double in size before using.
To test readiness, drop a spoonful into water—if it floats, it’s good to go.

Side view of active sourdough starter in glass jar covered with plastic wrap.

2. Mix the Dough

In a large bowl, dissolve 125 g active starter in 325 g warm water until milky.
Add 500 g bread flour and 10 g salt.
Mix with a wooden spoon or dough whisk until a shaggy dough forms.

Top down view of raw bread dough in white bowl.

3. Rest & Hydrate

Cover with a kitchen towel and let rest for 1 hour.
This allows the flour to fully hydrate and makes the dough easier to work with.

4. Stretch & Fold

Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength.
After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.

Side angle of dough rolled into a rectangle with sundried tomatoes, pesto and parmesan cheese shreds.

5. Shape the Dough

Lightly flour a countertop and gently shape the dough into a rectangle. Pat dry the sun-dried tomatoes with a paper towel to avoid excess moisture.
Spread a 2 tablespoons of pesto down the center of the dough. Next, spread the sun-dried tomatoes over the pesto and sprinkle half of the parmesan cheese.
Fold the bottom half of the dough up to the middle of the dough. Repeat with layering the inclusions on top of the folded portion of the bread dough. Next, fold the top down, overlapping the bottom half and add the remaining pesto, tomatoes, and cheese on top of the folded dough.
Roll the dough, starting at one end of the dough, until it forms a large ball. Then, using gentle push-and-pull motions, create surface tension on the top. Let it rest seam-side up in a floured banneton basket or towel-lined bowl.

Side view of raw sourdough loaf on parchment paper.

6. Cold Proof for Deep Flavor

Let the dough rest at room temperature for 30–60 minutes, then put in refrigerator for 12–48 hours (longer = more flavour).
Wrap a slightly damp tea towel around the bowl to prevent drying.

7. Score & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes.
Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the bread dough. Can do this using a bread lame or a sharp knife.
Transfer to Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.

8. Cool (Yes, This Matters)

Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.

Tips And Tricks For Best Results

Pat sun-dried tomatoes dry to avoid excess moisture
Don’t over-stuff — spread inclusions evenly
Use sharp scoring for best oven spring
Longer cold proof = deeper flavour

Close up shot of slice of parmesan cheese sourdough loaf with butter and salt.

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Pesto Sun-Dried Tomato Parmesan Sourdough Bread Recipe

Prep Time10

Cook Time45

Chill Time12

Course: Sourdough

Cuisine: American

Servings: sourdough loaf

Calories: 3013kcal

Author: Bailey Campbell

Ingredients

125 g active sourdough starter
325 g warm water
500 g bread flour
10 g salt
6 tbsp pesto
75 g parmesan cheese grated
175 g sun-dried tomatoes chopped

Instructions

Feed Your Starter (4–8 Hours Before Baking) – Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio). Let it double in size before using.To test readiness, drop a spoonful into water—if it floats, it’s good to go.
Mix the Dough – In a large bowl, dissolve 125 g active starter in 325 g warm water until milky. Add 500 g bread flour and 10 g salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Rest & Hydrate – Cover with a kitchen towel and let rest for 1 hour. This allows the flour to fully hydrate and makes the dough easier to work with.
Stretch & Fold – Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength. After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.
Shape the Dough – Lightly flour a countertop and gently shape the dough into a rectangle. Pat dry the sun-dried tomatoes with a paper towel to avoid excess moisture. Spread a 2 tablespoons of pesto down the center of the dough. Next, spread the sun-dried tomatoes over the pesto and sprinkle half of the parmesan cheese. Fold the bottom half of the dough up to the middle of the dough. Repeat with layering the inclusions on top of the folded portion of the bread dough. Next, fold the top down, overlapping the bottom half and add the remaining pesto, tomatoes, and cheese on top of the folded dough.
Roll the dough starting at one end of the dough, until it forms a large ball. Then, using gentle push-and-pull motions, create surface tension on the top. Let it rest seam-side up in a floured banneton basket or towel-lined bowl.
Cold Proof for Deep Flavor – Let the dough rest at room temperature for 30–60 minutes, then put in fridge for 12–48 hours (longer = more flavour). Wrap a slightly damp tea towel around the bowl to prevent drying.
Score & Bake – Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes. Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the bread dough. Can do this using a bread lame, sharp knife or razor blade. Transfer to preheated Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.
Cool (Yes, This Matters) – Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Storing Leftovers

The best way to store sourdough is at room temperature in a paper or cloth bag for a few days, or sliced and frozen for longer storage, as the fridge dries it out quickly.

For short-term, use an airtight plastic bag or beeswax wrap to keep it soft for up to a week; for longer, freeze slices (separated by parchment) for easy toasting later, and refresh older loaves with a quick re-bake.

Faqs

Does the pesto make the dough greasy?
No — it absorbs beautifully into the crumb when layered properly.

Can I use a different cheese?
Yes. Asiago or pecorino work great.

Is this spicy?
No heat here — just savoury and cheesy. Add chili flakes if you want a kick.

Some Good Options For Dips You May Enjoy The Sourdough With!

IF YOU MAKE THIS PESTO SUN-DRIED TOMATO PARMESAN SOURDOUGH BREAD RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

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