No Knead Pesto Bread

This No Knead Pesto Bread is crusty on the outside, soft on the inside, and packed with garlic, basil, and olive oil flavor. An easy Dutch oven bread recipe with no kneading required.

Course Bread

Cuisine French

Keyword artisan bread, crusty bread, dutch oven bread, no knead bread, no knead pesto bread, pesto bread, pesto bread recipe

Prep Time 5

Cook Time 45

Proofing Time 12

Total Time 19 5

Servings

Calories 235kcal

Author Tiffany Bendayan

Ingredients

3 cups bread flour
1 cup prepared pesto thick, not too oily
1 teaspoon instant yeast
1 teaspoon salt
1 cup water room temperature

Instructions

In a large bowl, combine the flour, yeast, and salt.
Add the pesto and water. Mix with a wooden spoon until a shaggy dough forms. Do not overmix.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours.
Place a Dutch oven with its lid inside the oven and preheat to 450°F.
Lightly flour a work surface. Turn the dough out and gently shape it into a ball.
Carefully place the dough into the hot Dutch oven. Cover with the lid.
Bake for 30 minutes with the lid on.
Remove the lid and bake for an additional 12 to 15 minutes, or until golden brown.
Let the bread cool before slicing.

Notes

Use a thick pesto for best results. Oily pesto can make the dough too wet.
The dough will be sticky, this is normal for no-knead bread.
For extra flavor, add 2–3 tablespoons of grated Parmesan cheese to the dough.
You can use all-purpose flour instead of bread flour, but the texture will be slightly softer.
Store at room temperature for up to 2 days or freeze slices for longer storage.

Nutrition