Ingredients

For the Dough

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g fine sea salt

For the Filling

• 120g basil pesto
• 200g low-moisture mozzarella cheese, diced into small cubes
• 2 tablespoons grated Parmesan cheese (optional)
• 1 teaspoon garlic powder (optional)
• Fresh cracked black pepper, to taste

Equipment

• Digital kitchen scale
• Large mixing bowl
• Dough scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven
• Bread lame or sharp knife
• Cooling rack

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter about 4–6 hours before mixing the dough. It should be bubbly, doubled in size, and pass the float test.

Step 2: Mix the Dough

In a large bowl, combine:

• Bread flour
• Water
• Active sourdough starter

Mix until no dry flour remains.

Cover and let rest for 30–45 minutes (autolyse).

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands and gently work the salt into the dough until fully incorporated.

Cover and let rest for 30 minutes.

Step 4: Stretch and Fold

Perform 4 sets of stretch and folds.

Space each set about 30 minutes apart.

After the final fold, allow the dough to continue fermenting until it increases by approximately 50%, looks airy, and feels soft.

This usually takes 4–6 hours, depending on room temperature.

Step 5: Add the Filling

Turn the dough onto a lightly floured surface.

Gently stretch it into a large rectangle.

Spread the pesto evenly across the dough, leaving about a 1-inch border around the edges.

Scatter:

• Mozzarella cubes
• Parmesan cheese
• Garlic powder
• Black pepper

Try to distribute everything evenly to avoid large cheese pockets.

Step 6: Shape the Dough

Fold the dough like a letter, then roll it tightly into a loaf.

Pinch the seams closed well to keep the filling inside during baking.

Use a bench scraper to build surface tension while shaping.

Step 7: Final Proof

Place the shaped dough seam-side up into a floured banneton.

Cover and refrigerate for 8–16 hours.

The cold proof enhances both flavor and scoring.

Step 8: Preheat

Preheat your oven to 475°F (245°C).

Place your Dutch oven inside while preheating for at least 45 minutes.

Step 9: Score

Turn the dough onto parchment paper.

Dust lightly with flour if desired.

Score one long slash across the top using a bread lame.

Step 10: Bake

Transfer the dough into the hot Dutch oven.

Bake:

• 20 minutes covered
• Lower temperature to 450°F (230°C)
• Remove the lid
• Bake another 25–30 minutes

The loaf should be:

• Deep golden brown
• Crispy
• Internal temperature around 208–210°F (98–99°C)

Step 11: Cool

Transfer to a cooling rack.

Allow the loaf to cool for at least 2 hours before slicing.

Cutting too soon may cause the cheese to ooze excessively and the crumb to become gummy.

Baker’s Tips

• Use low-moisture mozzarella to prevent excess moisture in the crumb.
• Chill the pesto for 20 minutes before spreading if it’s very runny.
• Avoid overfilling the loaf to prevent leaks during baking.
• Dust the outside with rice flour for a rustic artisan finish.
• If cheese escapes during baking, let it crisp—it creates delicious cheesy edges.
• For extra flavor, add chopped sun-dried tomatoes or roasted garlic to the filling.

Flavor Variations

• Add sliced olives for a Mediterranean twist.
• Mix in shredded Parmesan or provolone.
• Include roasted garlic cloves for deeper flavor.
• Sprinkle Italian seasoning into the dough.
• Add toasted pine nuts for extra crunch.
• Mix chopped fresh basil into the filling before shaping.

Serving Suggestions

This loaf pairs wonderfully with:

• Tomato soup
• Creamy pasta dishes
• Caesar salad
• Antipasto platters
• Grilled chicken
• Italian meatballs
• Bruschetta
• Olive oil and balsamic vinegar for dipping

It also makes incredible grilled cheese sandwiches, paninis, or garlic toast.

Storage

Store the loaf wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days.

For longer storage, slice and freeze in an airtight freezer bag for up to 3 months. Toast slices directly from frozen for the best texture.