Name: Pesto Pull-Apart Bread
Prep time: 3 h
Cook time: 50 min
Total time: 4 h
Cuisine: Italian
Ingredients: 2 teaspoons instant or active dry yeast; 1 Tablespoon granulated sugar; 3/4 cup (180g/ml) whole milk, warmed to about 110°F (43°C); 3 Tablespoons (43g) unsalted butter, softened to room temperature; 1 large egg, at room temperature; 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon dried basil; 1/2 cup (125g) basil pesto (homemade recommended); 1 cup (125g / 4 ounces) shredded mozzarella cheese; 2 Tablespoons (28g) unsalted butter, melted; 1/4 teaspoon garlic powder; 2 Tablespoons (15g) freshly grated or shredded parmesan cheese; Optional for garnish: extra pesto

This aromatic and cheesy pull-apart bread combines the bold flavors of basil pesto with gooey mozzarella cheese, all layered between soft, garlicky bread dough. Perfect for sharing at gatherings or enjoying as a special treat with your favorite meal.

Why You’ll Love This Recipe

This Pesto Pull-Apart Bread is a crowd-pleasing masterpiece that combines homemade dough with the vibrant flavors of basil pesto and cheese. Each piece pulls away to reveal ribbons of green pesto and stretchy mozzarella. The soft interior contrasts beautifully with the golden-brown exterior, creating an irresistible texture. The garlic butter topping adds an extra layer of flavor that makes this bread truly special. Whether served as an appetizer, side dish, or snack, this pull-apart bread is sure to impress without requiring advanced baking skills.

Pesto Pull-Apart Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instant or active dry yeast serves as the leavening agent in this recipe, creating those beautiful air pockets that make the bread soft and fluffy. Either type works well, though instant yeast will activate more quickly.

Granulated sugar provides food for the yeast and adds a subtle sweetness that balances the savory elements of the bread. It helps the yeast activate properly, ensuring a good rise.

Whole milk adds richness and tenderness to the dough. The fat content in whole milk creates a softer texture than water or lower-fat milks would provide.

Unsalted butter enriches the dough and adds moisture, creating that wonderfully tender bread texture. For the topping, it carries the garlic flavor across the surface of the baked bread.

Eggs provide structure, richness, and help with the bread’s texture and rise. They also add a lovely color to the finished bread.

All-purpose flour forms the foundation of the dough, providing the structure and gluten development necessary for proper bread texture. The protein content in all-purpose flour is perfect for this application.

Salt enhances all the flavors and strengthens the dough structure. Never skip salt in bread baking—it’s crucial for proper flavor development.

Garlic powder infuses the dough with a mild garlic flavor that complements the pesto perfectly. It adds depth without overpowering the other ingredients.

Dried basil in the dough echoes the fresh basil in the pesto, creating layers of flavor throughout the bread.

Basil pesto is the star ingredient, providing vibrant color and robust flavor in every bite. Homemade pesto works beautifully, but store-bought is perfectly acceptable for convenience.

Mozzarella cheese creates those irresistible cheese pulls when the bread is torn apart. It melts beautifully and its mild flavor allows the pesto to shine.

Parmesan cheese adds a salty, umami finish to the bread’s exterior, creating a flavorful crust that ties all the elements together.

Directions

Make the dough: Place yeast and sugar in a stand mixer bowl with a dough hook or paddle attachment (or a regular large mixing bowl if mixing by hand). Whisk in warm milk (about 110°F), cover with a kitchen towel, and let sit for 5-10 minutes until frothy. Add butter, egg, flour, salt, garlic powder, and dried basil. Beat on low speed for 3 minutes until soft dough forms.
Knead the dough: Continue beating with the dough hook for an additional 5 minutes, or knead by hand on a lightly floured surface. Add minimal flour if sticky—just enough to make a soft, slightly tacky dough. The dough is properly kneaded when it slowly bounces back when poked, or passes the “windowpane test.”
First rise: Shape dough into a ball and place in a greased bowl. Cover with plastic wrap or aluminum foil and let rise in a warm environment until doubled in size, approximately 60-90 minutes.
Prepare for assembly: Grease a 9×5-inch loaf pan and prepare your pesto while the dough rises.
Assemble and fill: Punch down the risen dough and divide into 12 equal pieces (about 50g each). Flatten each piece into a 4-inch diameter circle. Spread 1-2 teaspoons of pesto on each circle and sprinkle with a heaping tablespoon of mozzarella cheese. Fold each circle in half and arrange in the prepared pan with rounded sides facing up.
Second rise: Cover the filled pan and allow the dough to rise again until puffy, about 45 minutes. Don’t extend this rise as the bread could overflow during baking.
Bake: Position oven rack in the lower third of the oven and preheat to 350°F (177°C). Bake for about 50 minutes until golden brown, tenting with foil if the top browns too quickly.
Finish with topping: While the bread is still warm, brush with a mixture of melted butter and garlic powder, then sprinkle with Parmesan cheese. Add additional fresh pesto on top if desired.
Cool and serve: Let the bread cool in the pan for 10 minutes, then remove and serve warm.

Servings and Timing

This recipe yields one 9×5-inch loaf that serves 8-10 people as an appetizer or side dish. The total preparation time is approximately 4 hours, including 3 hours of prep (mostly inactive rising time) and 50 minutes of baking. Although the process spans several hours, most of that is hands-off time while the dough rises, making this a perfect weekend baking project.

Variations

Sun-Dried Tomato and Feta: Replace the pesto with sun-dried tomato spread and substitute feta for the mozzarella for a Mediterranean twist.

Spinach and Artichoke: Use spinach-artichoke dip instead of pesto and keep the mozzarella for a creamy variation.

Herbed Cheese: Replace the pesto with a mixture of softened cream cheese mixed with fresh herbs like chives, dill, and parsley.

Roasted Garlic and Herb: Substitute the pesto with roasted garlic cloves and fresh herbs like rosemary and thyme for an aromatic version.

Vegan Option: Use plant-based butter, milk, and cheese alternatives, and omit the egg (replace with 3 tablespoons of aquafaba).

Whole Wheat Blend: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.

Spicy Variant: Add red pepper flakes to the pesto or incorporate chopped jalapeños with the cheese filling for a kick of heat.

Storage/Reheating

Room Temperature Storage: Store leftover bread covered at room temperature for up to 2 days. The bread may become slightly firmer after the first day due to its crispy exterior.

Refrigeration: For longer storage, keep in an airtight container in the refrigerator for up to 1 week.

Freezing: This bread freezes well for up to 3 months. Wrap individual portions or the entire remaining loaf tightly in plastic wrap, then place in a freezer bag or container.

Reheating in Oven: For the best texture, reheat refrigerated or room-temperature bread in a 300°F (149°C) oven for 10-15 minutes until the interior is soft again and the exterior regains some crispiness.

Microwave Reheating: For a quick option, warm individual portions in the microwave for 15-30 seconds. The texture won’t be as good as oven reheating, but it works in a pinch.

Refreshing Stale Bread: If the bread has become hard, sprinkle it with a few drops of water before reheating in the oven to help restore moisture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it complete its first rise, then refrigerate it overnight. The next day, allow the dough to come to room temperature for about 30 minutes before shaping, filling, and proceeding with the second rise.

What if I don’t have a stand mixer?

No problem! You can mix the dough with a wooden spoon or silicone spatula and knead by hand on a lightly floured surface. It will take a bit more effort, but many bakers prefer the tactile experience of hand-kneading.

Can I use store-bought pesto?

Absolutely! While homemade pesto offers freshness and customizable flavors, a good-quality store-bought pesto works perfectly in this recipe when you’re short on time.

Why is my dough not rising?

This could be due to expired yeast, liquid that’s too hot (which kills yeast), or an environment that’s too cold. Make sure your yeast is fresh, your milk is warm but not hot (about 110°F), and your rising area is comfortably warm.

Can I use different cheese?

Yes! While mozzarella provides that classic stretchy pull, provolone, fontina, or a young Gouda would work well. Avoid very hard cheeses as they won’t melt properly, and very soft cheeses may make the bread soggy.

How do I know when the bread is fully baked?

The bread should be golden brown on top, and if you tap the bottom of the loaf (carefully removing it from the pan with oven mitts), it should sound hollow. The internal temperature should reach about 190-200°F if you’re using a thermometer.

Can I make this bread gluten-free?

While it’s possible to substitute a 1:1 gluten-free flour blend, the texture will be different, and you may need to adjust the liquid amounts. For best results, look for recipes specifically designed for gluten-free pull-apart bread.

Why did my bread overflow during baking?

This usually happens if the second rise goes too long. Be sure to limit the second rise to about 45 minutes and don’t let the dough rise above the rim of the pan before baking.

How can I get more pesto flavor?

For a more intense pesto flavor, you can brush additional pesto on top of the bread right after baking, or serve extra pesto on the side for dipping.

What can I serve with this bread?

This bread pairs beautifully with tomato-based soups, pasta dishes, or as part of an antipasto spread. It’s also delicious alongside a simple green salad for a light lunch.

Conclusion

This Pesto Pull-Apart Bread transforms simple ingredients into an impressive, flavorful creation that’s sure to become a favorite in your baking repertoire. The combination of soft, garlicky bread with pockets of vibrant pesto and melty cheese creates a sensory experience that’s hard to resist. While it requires some time and patience, most of the process is hands-off, and the results are well worth the effort. Whether served as a side dish, appetizer, or casual snack, this pull-apart bread invites sharing and brings people together. The versatility of the recipe also allows for endless variations to suit your taste preferences or the ingredients you have on hand. Give this recipe a try the next time you want to create something special that will have everyone reaching for just one more piece.