Cheesy Pesto Pull Apart Bread, paired with our creamy Lemon Pistachio Pesto Dip

Ingredients

• 3 cups Bread Flour (high‑protein flour for a strong gluten network)
• 1 cup Warm Water (110°F (43°C) to activate yeast)
• 2 1/4 tsp Active Dry Yeast (one 0.25‑oz packet)
• 1 tbsp Granulated Sugar (feeds the yeast)
• 1 tsp Salt (enhances flavor)
• 2 tbsp Olive Oil (extra virgin, for dough)
• 1 1/2 cups Shredded Mozzarella Cheese (full‑fat for meltiness)
• 1 cup Shredded Sharp Cheddar Cheese (adds sharp flavor)
• 1 cup Fresh Basil Leaves (packed, for pesto)
• 1/3 cup Shelled Pistachios (unsalted, toasted for extra flavor)
• 1 tsp Lemon Zest (freshly grated)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 small Garlic Clove (peeled)
• 1/4 cup Olive Oil (for pesto) (extra virgin)
• 1 pinch Salt (for pesto)
• 1 Egg (large, for egg wash)
• 1 tbsp Milk (for egg wash)

Instructions

1. Activate Yeast

   In the mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dough

   Add bread flour, salt, olive oil, and the yeast mixture to the bowl. Knead with a stand mixer on medium speed for 8‑10 minutes, or by hand for 10‑12 minutes, until the dough is smooth and elastic.

   Time: PT10M

3. First Rise

   Cover the bowl with a kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour.

   Time: PT1H

4. Prepare Lemon Pistachio Pesto

   While the dough rises, place basil, pistachios, lemon zest, lemon juice, garlic, Parmesan, and a pinch of salt in a food processor. Pulse, then slowly drizzle in olive oil while processing until smooth but still slightly textured.

   Time: PT5M

5. Shape the Bread

   Punch down the risen dough and divide it into three equal pieces. Roll each piece into a 12×8‑inch rectangle. Spread a thin layer of pesto over each rectangle, then sprinkle mozzarella and cheddar evenly. Stack the three rectangles, roll them tightly into a log, and coil the log into a loaf shape on a parchment‑lined baking sheet.

   Time: PT10M

6. Second Rise

   Cover the shaped loaf loosely with the kitchen towel and let it rise for 30 minutes until puffed.

   Time: PT30M

7. Egg Wash

   Whisk together the egg and milk. Brush the surface of the loaf generously with the egg wash.

   Time: PT2M

8. Bake

   Preheat the oven to 375°F (190°C). Bake the loaf for 20‑22 minutes, rotating halfway, until the crust is deep golden and the cheese is bubbling.

   Time: PT20M

   Temperature: 375°F

9. Cool & Serve

   Remove the bread from the oven and let it cool on a rack for 10 minutes. Then pull apart the sections and serve warm.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

40g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Granulated Sugar: Honey
• Instead of Olive Oil: Vegetable Oil
• Instead of Shredded Mozzarella Cheese: Provolone
• Instead of Shredded Sharp Cheddar Cheese: Gruyère
• Instead of Fresh Basil Leaves: Spinach
• Instead of Shelled Pistachios: Almonds
• Instead of Lemon Juice: Lime Juice
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil (for pesto): Canola Oil
• Instead of Egg: Egg White
• Instead of Milk: Non‑Dairy Milk

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Food Processor
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Sharp Knife
• Kitchen Towel
• Oven Mitts
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Yeast activation must become foamy.
• Knead dough until elastic and smooth.
• First rise until dough doubles in size.
• Pesto should be smooth but retain slight texture.
• Evenly spread pesto and cheese before rolling.
• Second rise should puff the loaf without over‑proofing.
• Bake until crust is golden and cheese is fully melted.

Chef Tips from the Video

• Toast the pistachios lightly before blending for a deeper, nutty flavor.
• Add a pinch of red‑pepper flakes to the pesto for a subtle heat.
• Use a pull‑apart pan with individual sections to make serving easier.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze wrapped loaf for up to 2 months; reheat in oven before serving.

Room temperature: Can sit uncovered for up to 1 day, but crust will dry out.

Make-Ahead Tips

• Prepare the lemon pistachio pesto up to 2 days ahead and store in an airtight container in the fridge.
• After the first rise, you can refrigerate the dough overnight for a slower, more flavorful rise.
• Bake the loaf, let it cool, slice, and freeze individual pieces; reheat in a toaster oven.

Frequently Asked Questions