Sourdough Pesto Swirl Bread

A naturally leavened country-style loaf rolled with basil pesto for a vibrant, garlicky swirl and irresistible aroma.

At a Glance

• Loaf Style: Rolled sandwich loaf

• Skill Level: Intermediate

• Total Time: ~16–20 hours (including fermentation and chilling)

• Prep Time: ~30 minutes

• Yield: 1 standard loaf

• Hydration: ~70%

• Bake Temp: 425°F / 220°C, then reduce to 375°F / 190°C

• Baking Vessel: Standard loaf tin

Ingredients

Dough

• 350g bread flour

• 245g water

• 80g active sourdough starter

• 7g salt

• 10g olive oil

Filling

• 80–100g basil pesto (store-bought or homemade)

• Optional: grated parmesan or pine nuts for extra richness

To Finish

• Olive oil for brushing

• Optional: sesame or nigella seeds for topping

Instructions

Mix and Autolyse
1. In a large mixing bowl, combine flour and water until no dry spots remain. Cover and rest for 45 minutes.

Add Starter, Salt & Oil
2. Add starter, salt, and olive oil. Mix until well combined, then knead lightly until smooth.

Bulk Fermentation
3. Let the dough ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours, performing 2–3 stretch and folds every 30–45 minutes.
4. Cover and refrigerate the dough overnight (optional, but improves flavor and handling).

Shape and Fill
5. Turn the dough out onto a floured surface. Gently stretch into a rectangle (~12x16 inches).
6. Spread pesto evenly over the surface, leaving a 1-inch border at the top edge.
7. Optional: sprinkle with grated parmesan or pine nuts.
8. Starting at the bottom long edge, roll the dough up tightly into a log, seam-side down. Pinch the seam to seal.

Final Proof
9. Transfer to a greased loaf tin. Cover and let rise at room temperature for 1½–2½ hours, or until puffy and nearly doubled.

Bake
10. Preheat oven to 425°F / 220°C. Brush the top of the loaf with olive oil and sprinkle with seeds if using.
11. Bake for 15 minutes, then reduce temperature to 375°F / 190°C and bake for another 25–30 minutes, or until deep golden and sounds hollow when tapped.

Cool and Slice
12. Allow to cool completely in the tin for 10 minutes, then transfer to a rack to cool fully before slicing.

Visual Cues

• Loaf should be golden brown with visible green swirls inside.

• Crumb will be soft, slightly open, and infused with herby aroma.

Why This Works

The pesto swirl adds moisture, color, and flavor, turning a humble loaf into something visually striking and deliciously fragrant. Rolling it up creates an artisan bakery-style look with minimal effort — a wow-factor centerpiece for any table.