Pesto Pull Apart-Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	62%	83%
fat	24%	4%
salt	2%	2%
yeast	2%	1%
total sugar	4%	2%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

6 g	2 teaspoons instant or active dry yeast
12 g	1 Tablespoon granulated sugar
180 g	3/4 cup (180g/ml) whole milk, warmed to about 110°F (43°C)
43 g	3 Tablespoons (43g) unsalted butter, softened to room temperature
50 g	1 large egg, at room temperature
291 g	2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
6 g	1 teaspoon salt
3 g	1 teaspoon garlic powder
1 g	1/2 teaspoon dried basil
125 g	1/2 cup (125g) basil pesto (I recommend my homemade pesto)
125 g	1 cup (125g / 4 ounces) shredded mozzarella cheese
28 g	2 Tablespoons (28g) unsalted butter, melted
1 g	1/4 teaspoon garlic powder
15 g	2 Tablespoons (15g) freshly grated or shredded parmesan cheese
	optional for garnish: extra pesto

Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have made a few of the pull apart bread recipes from Sally and this is by far my favorite! The pesto makes the bread very moist and the mozzarella filling is the perfect ratio. Once you get the hang of baking yeast breads this process just continues to get e” — a cook

“I was excited to try this recipe and I wasn’t disappointed! The dough came together easily. I used one cup of whole wheat flour with one and a half cups of AP flour. I made the rosemary garlic pull-apart because I didn’t have fresh basil or pesto. I used dried” — a cook