Pesto Cheese Bread

Why You’ll Love This Recipe

This bread combines the rich, aromatic flavor of basil pesto with gooey, melted cheese in every bite. It’s easy to make, customizable with your favorite cheeses, and fills your kitchen with an irresistible aroma. Serve it warm for a comforting treat or alongside your favorite dishes for extra flavor.

Ingredients

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

• All-purpose flour
• Active dry yeast
• Warm water
• Olive oil
• Salt
• Sugar
• Basil pesto
• Shredded mozzarella cheese
• Grated Parmesan cheese

Directions

1. In a bowl, combine warm water, sugar, and yeast. Let it sit until foamy.
2. Mix in flour, salt, and olive oil to form a soft dough. Knead until smooth and elastic.
3. Let the dough rise in a warm place until doubled in size, about 1 hour.
4. Preheat the oven and grease a loaf pan.
5. Roll out the dough into a rectangle and spread pesto evenly over the surface.
6. Sprinkle mozzarella and Parmesan cheese over the pesto.
7. Roll the dough into a log and place it seam-side down in the prepared loaf pan.
8. Let it rise briefly while the oven heats.
9. Bake until the bread is golden brown and the cheese is melted and bubbly.
10. Allow to cool slightly before slicing and serving.

Servings and timing

This recipe makes one loaf, serving about 8 slices.
Preparation time is approximately 20 minutes, with a rising time of 1 hour and baking time of 25 to 30 minutes.

Variations

Add sun-dried tomatoes, roasted garlic, or olives for extra flavor. Swap mozzarella for cheddar or Gruyère for a different cheese profile. For a lighter version, use a whole wheat flour blend.

Storage/Reheating

Store leftover pesto cheese bread in an airtight container at room temperature for up to 2 days. Reheat slices in the oven or toaster to restore freshness and melt the cheese. This bread can also be frozen for up to 2 months; thaw and warm before serving.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly for convenience.

Can I make this bread ahead of time?

Yes, assemble it in advance and refrigerate before baking.

What type of cheese works best?

Mozzarella and Parmesan are classic, but other melty cheeses like cheddar or Gruyère are delicious.

Can I make it gluten-free?

Yes, use a gluten-free flour blend and adjust liquid as needed.

How do I prevent the cheese from burning?

Cover the bread with foil if it starts browning too quickly.

Can I make smaller rolls instead of a loaf?

Yes, cut the dough into smaller pieces and roll individually for mini pesto cheese rolls.

Does the bread freeze well?

Yes, freeze wrapped tightly for up to 2 months.

Can I add herbs?

Fresh or dried herbs like oregano, thyme, or rosemary enhance the flavor.

Can I make it with whole wheat flour?

Yes, though the texture may be slightly denser.

How do I know when the bread is done?

The crust should be golden brown, and the cheese bubbly. A toothpick inserted in the center should come out clean.

Conclusion

Pesto cheese bread is a flavorful, aromatic loaf that’s perfect for snacking, serving with meals, or sharing at gatherings. With its combination of herby pesto, melty cheese, and soft, golden bread, it’s an easy recipe that delivers big flavor and plenty of comfort in every slice.

Pesto Cheese Bread

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Soft and flavorful pesto cheese bread with herby basil pesto and melty mozzarella and Parmesan cheese, perfect as a side, snack, or appetizer.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 1 hour 45–50 minutes (including rising time)
• Yield: 1 loaf (8 slices)
• Category: Bread/Side
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

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Instructions

1. In a bowl, combine warm water, sugar, and yeast. Let it sit until foamy, about 5–10 minutes.
2. Mix in flour, salt, and olive oil to form a soft dough. Knead until smooth and elastic.
3. Let the dough rise in a warm place until doubled in size, about 1 hour.
4. Preheat the oven to 375°F (190°C) and grease a loaf pan.
5. Roll out the dough into a rectangle and spread pesto evenly over the surface.
6. Sprinkle mozzarella and Parmesan cheese over the pesto.
7. Roll the dough into a log and place it seam-side down in the prepared loaf pan.
8. Let it rise briefly while the oven heats.
9. Bake for 25–30 minutes until the bread is golden brown and the cheese is melted and bubbly.
10. Allow to cool slightly before slicing and serving.

Notes

• Add sun-dried tomatoes, roasted garlic, or olives for extra flavor.
• Swap mozzarella for cheddar or Gruyère for a different cheese profile.
• Use whole wheat flour for a healthier, slightly denser loaf.
• Store leftovers in an airtight container at room temperature for up to 2 days; reheat slices in the oven or toaster.
• Freeze wrapped tightly for up to 2 months; thaw and warm before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 220 kcal
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 10 mg