Spelt Pesto Mozzarella Pull-Apart Bread

Name: Spelt Pesto Mozzarella Pull-Apart Bread
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 400 g white spelt flour; 7 g instant yeast; 1 tsp fine sea salt; 240 ml warm water; 2 tbsp olive oil; 80 g basil pesto; 200 g fresh mozzarella; 1 pinch flaky sea salt; 1 tsp dried oregano

Soft spelt rolls, pesto-packed, with stretchy melted mozzarella.

Golden spelt pull-apart bread in a cast iron skillet with basil pesto and melted mozzarella between rolls

Pull-apart bread works because each portion is already portion-sized. No cutting, no waiting, just tear and eat.

This version uses white spelt flour, which gives the dough a lighter crumb than wholegrain spelt but still carries more flavour than plain white flour. The nutty, slightly sweet quality of spelt pairs well with the sharp basil notes in the pesto.

A layer of basil pesto and fresh mozzarella goes between each roll before baking. The mozzarella melts into the dough and the pesto keeps the inside moist.

It works as a sharing bread for a casual dinner, a side to soup, or a centrepiece at a table where everyone is standing around talking. You can prep the whole loaf ahead and bake when needed.

Why You’ll Love This Recipe

Spelt dough stays tender without being dense or heavy
Stretchy mozzarella pockets in every pull-apart piece
Prepped ahead and baked fresh when you need it
Simple ingredients, no stand mixer required

Hands placing pesto and mozzarella filled spelt dough balls into a round baking tin before proofing

Ingredient Notes

White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. You can use wholegrain spelt, but the rolls will be slightly denser and nuttier in flavour.
Instant yeast: Instant yeast goes straight into the flour without proofing. Active dry yeast works too – dissolve it in the warm water first and let it sit for 5 minutes before mixing.
Basil pesto: Store-bought pesto is fine here and saves time. If you use homemade pesto, make sure it’s thick rather than oily so it doesn’t make the dough soggy.
Fresh mozzarella: Pat fresh mozzarella dry with kitchen paper before slicing. Excess moisture will steam the dough from inside rather than letting it bake properly.
Olive oil: A light brush of olive oil on the dough before filling adds flavour and helps the pesto stick. Any mild-flavoured oil works as a substitute.
Warm water: Water should be around 38-40 C / 100-104 F, warm enough to activate the yeast without killing it. Too hot and the dough won’t rise.

Hands pulling apart a warm spelt pesto mozzarella roll from a skillet with stretchy cheese visible

Print Recipe

Crowd-Pleaser

Spelt Pesto Mozzarella Pull-Apart Bread

Difficulty: Medium Prep Time 20 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 15 mins

Cooking Temp: 200 C Servings: 6 Estimated Cost: £ 2.80 Calories: 390

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten (spelt) V Vegetarian

Description

Spelt flour keeps the dough tender without heaviness, and the combination of basil pesto and fresh mozzarella creates a pull-apart loaf that stays soft at the centre with a lightly crisped top.

Instructions

Make the dough

Combine the spelt flour, instant yeast, and fine sea salt in a large mixing bowl. Stir to distribute evenly.
Add the warm water and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead the dough gently for 5 minutes until smooth and slightly tacky. Spelt dough feels softer than wheat dough - that's normal. Do not over-knead.
Shape the dough into a ball, return it to the bowl, cover with a clean tea towel or cling film, and leave to rise in a warm spot for 30 minutes until noticeably puffed.

Fill and shape

Heat the oven to 200 C / 390 F. Lightly oil a 9-inch round cake tin or cast iron skillet.
Punch down the risen dough and divide it into 12 equal portions, roughly 55 g each.
Flatten each portion into a small disc about 8 cm wide. Spread a small spoonful of pesto across the centre of each disc, then place a piece of mozzarella on top.
Pull the edges of the dough up around the filling and pinch firmly to seal into a ball. Place sealed side down in the prepared tin, fitting the filled balls snugly together.
Cover loosely and leave to proof for 15-20 minutes until the rolls have puffed slightly and are touching.

Bake

Brush the tops of the rolls lightly with olive oil. Scatter over flaky sea salt and dried oregano if using.
Bake at 200 C / 390 F for 22-25 minutes until the tops are deep golden brown and the centre rolls feel firm when pressed gently.
In the last 5 minutes of baking, brush once more with olive oil to deepen the colour.
Remove from the oven and rest for 5 minutes before pulling apart and serving. The mozzarella stays stretchy for the first 5-8 minutes after baking.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 390kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 6g30%
Cholesterol 25mg9%
Sodium 560mg24%
Potassium 190mg6%
Total Carbohydrate 48g16%
Dietary Fiber 4g16%
Sugars 2g
Protein 16g32%

Vitamin A 420 IU
Vitamin C 1 mg
Calcium 220 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 8 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 35 mcg
Vitamin B12 0.4 mcg
Phosphorus 210 mg
Magnesium 40 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pat mozzarella dry before use to prevent a wet, steamed interior.
Knead spelt dough no more than 5 minutes to preserve gluten structure.
Let shaped loaf proof until visibly puffed before baking, about 25-30 minutes.
Brush top with olive oil in final 5 minutes for a golden crust.
Rest the bread 5 minutes after baking before pulling apart.

Keywords: spelt pesto pull-apart bread, spelt mozzarella bread, pull-apart bread spelt, savoury spelt bread, pesto bread recipe

Equipment

Large mixing bowl
9-inch round cake tin or cast iron skillet
Pastry brush
Kitchen paper
Bench scraper or sharp knife
Instant-read thermometer

Tips

Pat the mozzarella dry before adding it to prevent a soggy base inside the bread.
Knead the spelt dough gently, about 5 minutes by hand - overworking spelt gluten weakens the structure.
Let the shaped loaf rise until noticeably puffed, roughly 30 minutes, before scoring and baking.
Brush the top with olive oil in the last 5 minutes of baking to get a golden, lightly crisp crust.
Pull the bread apart immediately after a 5-minute rest so the mozzarella stays stretchy rather than setting.

Variations

Swap pesto for sun-dried tomato tapenade and use smoked scamorza instead of mozzarella.
Use wholegrain spelt flour for a nuttier loaf with slightly more chew and fibre.
Add 50 g finely chopped roasted red peppers to the filling for a sweeter, smokier pull-apart.

Storage and Reheating

Store leftover pull-apart bread wrapped in foil or in an airtight container at room temperature for up to 2 days. The crust softens overnight but the flavour stays good.

To reheat, wrap in foil and place in a 180 C / 355 F oven for 8-10 minutes until warmed through. Unwrap for the last 2 minutes if you want the crust to crisp back up.

This bread does not freeze particularly well once baked, as the mozzarella turns watery on thawing. If you want to work ahead, shape and fill the loaf, then refrigerate unbaked overnight and bake fresh the next day.

Serving Suggestions

Serve the bread warm, straight from the oven, as a sharing side alongside a simple tomato soup or a plate of marinated olives. The pesto and mozzarella filling is rich enough that you don't need much else alongside it.

For a light lunch, serve two or three pieces with a green salad dressed in lemon and olive oil. The sharpness of the dressing balances the richness of the cheese.

At a casual gathering, place the whole loaf on a wooden board in the centre of the table. A small dish of extra pesto for dipping keeps things from going dry if the bread sits out for a few minutes before everyone gets to it.

File under pesto bread recipe pull-apart bread spelt savoury spelt bread spelt mozzarella bread spelt pesto pull-apart bread

Frequently Asked Questions

Expand All:

Why is my spelt pull-apart bread dense instead of light?

Spelt gluten is more fragile than wheat gluten, so over-kneading breaks down the structure and makes the crumb dense. Keep kneading to 5 minutes by hand and handle the dough gently when shaping.

Can I use wholegrain spelt flour instead of white spelt flour in this pull-apart bread?

Yes, wholegrain spelt flour works but the rolls will be denser and have a stronger, nuttier flavour. You may need to add 1-2 tablespoons extra water since wholegrain flour absorbs more liquid.

Can I assemble the spelt pesto pull-apart loaf the night before and bake it in the morning?

Yes. Shape and fill the loaf, cover tightly with cling film, and refrigerate overnight. Take it out 20 minutes before baking to take the chill off, then bake as normal.

What goes well with pesto mozzarella pull-apart bread at the table?

Tomato soup, a green salad with lemon dressing, or a board of marinated olives and roasted peppers all work well. The richness of the pesto and mozzarella pairs best with something light and acidic alongside it.

Is spelt pesto pull-apart bread suitable for people avoiding gluten?

No. Spelt contains gluten and is not safe for anyone with coeliac disease or a wheat/gluten allergy. Spelt does have a slightly different gluten structure to wheat, but it is not a gluten-free grain.

How do I know when the pull-apart bread is fully baked?

The top should be a deep golden brown and the rolls should feel firm, not doughy, when you press gently on the centre. An internal temperature of around 90-93 C / 195-200 F confirms it's baked through.

Spelt Pesto Mozzarella Pull-Apart Bread

Why You’ll Love This Recipe

Ingredient Notes

Spelt Pesto Mozzarella Pull-Apart Bread

Description

Ingredients

Dough

Filling