Pesto Mozzarella Sourdough Loaf

Pesto Mozzarella Stuffed Sourdough (Bold Flavor in Every Slice)

This pesto mozzarella sourdough loaf is as irresistible as it gets. Naturally leavened with sourdough starter, the dough is filled with rich basil pesto and gooey mozzarella, then baked to a beautiful golden brown.

Every bite brings bold, savory Italian flavor—like something straight out of a rustic bakery. It’s the kind of bread that steals the spotlight, whether you’re serving it at a casual family dinner or a festive holiday gathering.

If you’re looking to impress with your sourdough, this loaf is a guaranteed crowd-pleaser.

❤️ Why You’ll Love Pesto Mozzarella Loaf

This Cheesy Basil Pesto Sourdough Loaf is a show-stopping, flavor-packed artisan bread that’s as delicious as it looks. Made with a naturally leavened sourdough starter, this rustic loaf is layered with fresh basil pesto and stuffed with melty mozzarella cheese. Each slice is bursting with savory, cheesy goodness and the irresistible aroma of homemade sourdough. It’s the perfect bread for serving at dinner parties, holiday gatherings, or enjoying as a flavorful side with soups, salads, or pasta dishes. This bakery-style sourdough bread brings bold Italian flavors right to your kitchen—no trip to the bakery required!

🍲 Ingredients

Sourdough Starter – This is the leavening agent for your sourdough bread. Use bubbly, active starter that has been fed 4 – 8 hours prior.

Water – Filtered water

Pesto – I like to use the basil pesto from Costco, or you can make your own! Just make sure it’s not excessively oily, you really want the flavor from the herbs more than the oil.

Flour – Organic, unbleached, all-purpose flour.

Salt – We use pink Himalayan salt in the majority or our recipes but use what you have.

Mozzarella – Shredded mozzarella. If you want the cheese to be extra melty, shred it yourself. The pre-shredded cheese is coated with a chemical that prevents it from sticking, which makes it less “melty”.

👩‍🍳 How to Make Pesto Mozzarella Sourdough

• In the morning, feed your sourdough starter.
• In the afternoon, assemble your dough by whisking together your bubbly starter, water and pesto in a large mixing bowl. Add the flour and salt and mix together until a shaggy dough forms. Cover with a damp tea towel or bowl cover and let rest for 45 minutes – 1 hour.
• After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough forms. Cover and let rest for 45 minutes – 1 hour.
• Perform 2 – 4 sets of stretch and folds anywhere from 30 minutes to 1 hour apart. The more stretch and folds you do, the more the gluten will develop inside the dough.
• Cover with damp tea towel or bowl cover and let rest on the counter overnight for the bulk fermentation (8-10hours)

The next morning

• The next morning, turn your dough over onto a clean work surface and stretch out into a rectangle, careful not to tear the dough.
• Sprinkle ¾ cup of the shredded cheese all over the surface of the stretched dough. Fold the shorter ends of the dough over and towards the middle. Sprinkle the rest of the cheese on the folded parts of the dough.
• Shape your dough into the size of your banneton (oval – batard, circle – boule).
• Place your shaped dough seam side up inside your banneton and carefully pinch the middle of the dough together (stitch) from the top, all the way down to the bottom.
• Cover and place in the fridge for at least 2 hours, or up to 3 days.
• When you’re ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes.
• Turn your dough over onto a piece of parchment paper or a bread mat. Using a sharp bread lame, score your bread and carefully place into your hot Dutch oven. Place the lid on top and bake at 475 for 23 minutes.
• After 23 minutes, remove the lid, drop the heat of the oven to 450 and bake for an additional 23 minutes.
• Transfer your bread to a wire rack and let cool completely before slicing and serving! Enjoy with a delicious herb butter.

🪄 Tips and Tricks

• Shredding the cheese yourself ensures you have extra melty cheese inside your loaf.
• Make sure you’re using the bulk of the herbs in your pesto, and not as much of the oil.
• Wet your fingers while doing the stretch and folds so the dough doesn’t stick to your hands.

🗒 Bakers Schedule

9am: feed your sourdough starter a 1:3:3 ratio

6pm: assemble your dough – (starter + water + pesto + flour + salt)

7pm: stretch and fold.

8pm: stretch and fold.

9pm: stretch and fold.

10pm: (optional) stretch and fold.

7am: add cheese and shape your dough.

7:30 am: place dough into the fridge

(If you want bread for lunch, preheat the oven at 10:30am and bake at 11am. If you want bread for dinner, preheat your oven at 3:30pm and bake at 4pm)

🗒 Substitutions

You can substitute the pesto for either homemade, or your favorite store-bought brand. I highly recommend the basil pesto from Costco! It’s delicious, vibrant and has the perfect ratio of herbs to oil.

If you want to switch out the cheese, you can add whatever shredded cheese you like! Or even slices of brie cheese 🙂

• Pesto
• Cheese

🗒 Best served with

• Breakfast – avocado toast
• Lunch – cold cut sandwiches.
• Dinner – side of pasta a la vodka or fettucine alfredo

👝 How to Store Leftovers

You can slice the loaf and place the slices into a Ziplock bag and into the freezer for up to three months. Or place in an airtight container on the counter, in a bread box or the pantry for up to three days. If you’re eating leftover bread a couple days after you made it, I recommend warming it up in a 350-degree oven with a drizzle of olive oil on top to bring it back to life.