Crispy on the outside, soft and cheesy on the inside, this Cheesy Pesto Garlic Bread is bursting with bold flavors like garlic and basil pesto!
This bread is the perfect appetizer or side dish. Whether you’re serving it alongside pasta, soup, or enjoying it on its own, this cheesy, garlicky Pesto Garlic Bread will have everyone wanting more!
WHY YOU’LL LOVE THIS RECIPE
- The combination of garlic, pesto, and gooey melted cheese is irresistible. The slight crunch on the edges is also a perfect touch!
- This Cheesy Pesto Garlic Bread is pretty simple to make. It does however take jusst a bit of time to allow the bread to rest. With just a handful of ingredients and a few simple steps, you can have this delicious cheesy bread ready.
- Serve it as an appetizer, side dish, or afternoon snack. It pairs perfectly with pasta, soups, or salads.
- This recipe is versatile. You can switch up the cheeses, and use what you have on hand or your favorites. You can even add extra toppings.
QUICK TIP
- Using fresh ingredients like garlic, high-quality pesto, and freshly grated cheese make all the difference in flavor for this cheesy garlic bread.
- Be careful not to overload the bread with too much pesto because it can make the bread soggy, and adding too much can be a bit overpowering. So spread it evenly but don’t go crazy!
- Use Low moisture mozzarella cheese to reduce the amount of liquid that may release in the dough which could cause it to become soggy.
- Give yourself enough time to make the bread because this will need to rest at least 2 times which takes the longest.
FAQ
DO I HAVE TO MAKE BREAD FROM SCRATCH?
Nope! This recipe is very versatile. While I love the flavor and texture of the bread from this recipe. It’s totally not mandatory and if you’re in a pinch you can certainly use store bought French, Italian, or Ciabatta bread. They will all work well. You just want to make sure you are choosing a sturdy bread that holds up to the toppings.
WHAT CAN I SERVE WITH THIS CHEESY PESTO GARLIC BREAD?
It pairs wonderfully with pasta, soups, salads, or even as a side to grilled meats.
HOW DO I STORE LEFTOVERS?
Store them in the fridge for up to 3ish days. Reheat in the oven at 350°F until warm.
CAN I USE ALL PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
Yes, however it won’t yield the same results bread flour will. Using bread flour will result in a slightly chewier texture while all-purpose flour will produce a lighter, softer texture.The high-gluten content in bread flour yields that crispy-crunchy outer crust that I referenced earlier while still keeping that soft and chewy center we all love. In my opinion it’s totally worth it to grabthe bag of bread flour. Plus you can use bread flour in so many other recipes!
Questions about this Cheesy Pesto Garlic Bread? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Cheesy Pesto Garlic Bread
Ingredients
For the Bread
- 1¼ Cup Bread Flour
- 2¼ Teaspoon Instant Dry Yeast
- ½ Teaspoon Kosher Salt
- ½ Tablespoon Avocado Oil
- 1 Teaspoon Granulated Sugar
- ½ Cup Warm Water (110-115℉)
For the Cheesy Garlic Pesto Topping
- 2 Tablespoons Avocado Oil+ more to coat the pan
- Basil Pesto, as needed
- 1 8oz Bag of Low Moisture Mozzarella Cheese
- Freshly Grated Parmesan Cheese, as needed
- 3-4 Cloves Freshly Minced Garlic
Instructions
- In a medium bowl, combine the bread flour, instant dry yeast, kosher salt, and sugar. Add the warm water and avocado oil, and mix with a spatula until dough begins to form and there are no longer any dry areas. Don’t be alarmed, the dough will be wet and sticky. This is normal!
- On a lightly floured surface, knead the dough for about 4 to 6ish minutes. Place the dough back into the mixing bowl, cover with plastic wrap, and let rest for about 10 minutes.
- While the dough is resting, combine the minced garlic and avocado oil in a small bowl. Set aside.
- Coat the pan with avocado oil. Push the dough out towards the edges of the pan (it won’t fully touch the edges right now). Top the dough with about ½ of the minced garlic and oil mixture, spread and press down gently. Cover with a kitchen towel and allow to rest for about 15ish minutes.
- Uncover the dough and add the rest of the garlic/ oil mixture. Continue dimpling and pushing the dough out with your fingertips. Cover with a kitchen towel and allow to rest for 15 more minutes.
- Dimple and push the dough towards the edges of the pan, using extra oil on your hands as needed, until it reaches the edges and corners of the pan. Cover and let it rest for about an hour. This is the final rest time, yay!
- Add dollops of the pesto sauce on top of the dough, and gently spread it into an even layer using the back of a spoon. Do not press down into the dough. Sprinkle the mozzarella cheese and half of the parmesan cheese evenly on top of the pesto.
- Bake in the oven on 450℉ on the middle rack for about 11-13 ish minutes, until the edges are golden brown and the cheese is melty and bubbling on top. Top with additional parmesan cheese and garnish with chopped parsley. Allow the bread to cool for about 5 minutes, then carefully move it to a cutting board and slice into sticks. Enjoy!
Leave a Reply