Pesto Pull-Apart Bread

Pesto pull-apart bread is the kind of showstopper I bake when I want the kitchen to smell like an Italian bakery and have everyone peeking eagerly into the oven. Each buttery layer is filled with herby pesto and gooey melted cheese, and the loaf pulls apart in fluffy, cheesy pieces that disappear more quickly than I ever expect. Whether you are a beginner bread baker or love a new twist on classic flavors, you will be amazed at how impressive yet totally doable this bread is.

I first made this when I needed a fun appetizer for a family gathering. We ended up eating the whole loaf before dinner even began and now it is a staple whenever someone visits.

Ingredients

• Instant or active dry yeast: Gives lift and a pillowy soft texture look for small granules that dissolve easily
• Granulated sugar: Helps activate the yeast and balances the savory flavors choose pure white sugar for best results
• Whole milk: Warms to jumpstart the rise and adds richness
• Unsalted butter: Makes the dough tender and brings buttery flavor let it come to full room temperature for creamiest blending
• Large egg: Binds the dough and keeps every bite plush use eggs marked Grade A or higher for best quality
• All-purpose flour: Gives bread strength and softness use freshly purchased flour for best leavening
• Salt: Deepens all the flavors choose fine sea salt or kosher salt for cleanest taste
• Garlic powder: Adds classic savory depth make sure your garlic powder is fresh for biggest aroma
• Dried basil: Builds up the herby notes go for a bright green basil for robust flavor
• Basil pesto: Gives the signature taste opt for homemade if you can for fresh color and punchy flavor
• Mozzarella cheese: Melts beautifully for stretchy cheesy pulls buy a block and shred it for the best melt
• Unsalted butter for the topping: Ensures each bite is extra indulgent use freshly melted for easy brushing
• Garlic powder in the topping: Delivers extra savoriness and aroma
• Parmesan cheese for topping: Gives a salty nutty crust buy a chunk and grate just before topping for ultimate flavor
• Optional extra pesto: Makes it extra green and bold spoon on at the end if you love more punch

Step-by-Step Instructions

Make the dough:

Sprinkle yeast and sugar into a large mixing bowl or the bowl of a stand mixer and whisk in the warm milk. Immediately cover with a clean kitchen towel and let it stand for 5 to 10 minutes so it gets frothy and begins to bubble. This means your yeast is active.

Mix in the rest:

Add soft butter egg flour salt garlic powder and dried basil all at once. Mix on low speed for 3 minutes or combine by hand with a sturdy spoon until everything is incorporated into a soft sticky dough.

Knead the dough:

Continue kneading with your mixer’s dough hook or by hand on a floured surface for another 5 full minutes until the dough turns smooth and elastic and bounces back when poked. If it feels too sticky dust with a bit of extra flour just a teaspoon at a time but keep the dough soft and slightly tacky.

First rise:

Shape the dough into a neat ball and place into a greased bowl. Cover tightly with plastic wrap or foil and set in a warm place. Let it rise until twice the size about 60 to 90 minutes.

Prepare your pan and pesto:

While dough rises grease a 9 by 5 loaf pan well and prepare your pesto if making homemade. Have your cheese shredded and ready to use.

Assemble the bread:

Gently punch down your dough to release air. Divide it evenly into 12 pieces. Use floured hands to press each piece into a flat circle about 4 inches across. Spread a spoonful of pesto and sprinkle on mozzarella. Fold each circle in half and line up the folded circles in your prepared pan curved side up.

Second rise:

Cover the pan again and let sit in a warm spot until the dough looks puffy usually about 45 minutes but do not let it rise too long or it might overflow during baking.

Bake the bread:

Adjust your oven rack to the lower third position. Preheat the oven to 350 degrees Fahrenheit. Bake for about 50 minutes until the top is golden brown and the cheese is bubbling. If it gets dark too fast just lay a piece of foil on top for the last stretch.

Add the finishing touch:

Mix your melted butter and garlic powder then brush all over the warm bread. Shower parmesan cheese over the top and if you adore pesto add a few more dollops for color and flavor. Let the loaf cool 10 minutes in the pan then lift out and serve warm so everyone can pull apart layers.

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The star ingredient for me is always the pesto. Sometimes I use fresh basil from my windowsill and blend it up with good olive oil and pine nuts. My kids love getting their hands floury when shaping the circles and this bread fills the house with the most mouthwatering aroma every single time.

Storage Tips

To keep your bread at its best cover any leftovers tightly and store them at room temperature for up to two days. For longer freshness slice and place in the fridge where it lasts up to a week. To revive the bread’s soft texture pop slices in a warm oven for 10 minutes or heat gently in the microwave. Freezing works too just wrap slices in foil and store in a zip-top bag then reheat from frozen when cravings hit.

Ingredient Substitutions

If you are out of mozzarella try Monterey Jack or even shredded provolone for a unique twist. For the pesto you can switch in spinach arugula or sun dried tomato pesto to change the flavor profile. Dairy free butter or plant based mozzarella works well if you need a non dairy version. Gluten free flour blends can be used but the dough will be more delicate so handle gently.

Serving Suggestions

This bread is a knockout at parties and potlucks since every layer is easy to grab. Serve it alongside a hearty soup or an Italian style salad for a full meal. Try slicing and toasting day old bread for unique croutons or dipping pieces into tomato soup for comfort food heaven.

Cultural and Historical Context

Pull apart breads have a history in communal eating especially in Italian and American kitchens. The concept of layered breads with cheese and herbs dates back to family gatherings focused on sharing and abundance. The pesto brings its own legacy from the Liguria region of Italy where basil is king and garlic boldness is celebrated. When you make this bread you are bringing a centuries old tradition to your modern table.

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If you try this bread you will quickly see why it steals the spotlight on any table whether you are baking for friends or for a simple family dinner. The combination of fluffy bread gooey cheese and fresh bright basil is irresistible and the pull apart format makes it extra fun. I never get tired of watching everyone go back for just one more piece.

Frequently Asked Questions

→ How do I know when the dough is kneaded enough?

The dough should be soft and slightly tacky. If it slowly bounces back when poked or passes the windowpane test, it's ready for the first rise.

→ Can I use store-bought pesto?

Absolutely! Homemade or store-bought basil pesto both work well to infuse the bread with rich, herby flavor.

→ Can this be made ahead?

You can bake the bread ahead and store it at room temperature for up to 2 days or in the fridge for a week. Reheat before serving for the best texture.

→ What’s the best way to reheat leftovers?

Place leftovers in a 300°F oven for 10–15 minutes to restore softness, or warm slices gently in the microwave.

→ Can I freeze this bread?

Once completely cooled, wrap tightly and freeze for up to 2 months. Thaw and reheat before serving for fresh flavor.

→ Is it necessary to use a stand mixer?

No, you can knead the dough by hand if you don't have a mixer. A wooden spoon or spatula works for mixing as well.