Pesto Sun-Dried Tomato Parmesan Sourdough Bread Recipe

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

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.

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.

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