This pesto mozzarella sourdough bread recipe will definitely impress your friends with its delightful combination of flavors and textures. The rich, aromatic pesto, made from fresh basil, pine nuts, garlic, and high-quality olive oil, infuses the bread with a vibrant herbal essence that elevates it beyond ordinary homemade bread.
The addition of creamy mozzarella cheese creates a luscious, gooey interior that melts beautifully as the bread bakes, adding a savory richness that complements the pesto perfectly. The sourdough base provides a wonderful tangy flavor profile and a chewy crust that contrasts beautifully with the soft, cheesy center. The fermentation process involved in making sourdough not only enhances the taste but also contributes to the bread's unique texture, making each bite a delightful experience.
As you prepare this recipe, you’ll enjoy the process of kneading and shaping the dough, watching it rise and develop its characteristic bubbles. Once baked, the bread will emerge from the oven with a golden-brown crust and an irresistible aroma that will have everyone eagerly anticipating a taste. Serve it warm, sliced, and perhaps with a side of extra pesto for dipping, and watch as your friends rave about this impressive culinary creation.
INGREDIENTS
350g water (room temperature)
100g sourdough starter
10g salt
1-2oz shredded mozzarella cheese
DIRECTIONS
1. In a large mixing bowl, combine sourdough starter and water. Mix together. Next add flour and salt. Mix together and knead for 3-5 minutes or until it forms a shaggy dough.
Cover dough and let rest for 30 minutes.
Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest for 4-12 hours. This will depend on the temperature of your dough.
Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly. This is when you will add your pesto and mozzarella cheese. Place dough into a banneton basket and let rest 8-16 hours or overnight in the fridge.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Bake for 30 minutes covered. Remove lid and bake for another 10-15 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!
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