Golden, fluffy pull-apart bread layered with gooey mozzarella and fresh basil pesto, brushed with garlic butter for a comforting, savory treat.

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In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
Add flour, salt, and olive oil to the mixture. Knead into a smooth dough for about 8–10 minutes.
Cover and let rise in a warm spot for 1 hour or until doubled in size.
In a blender, combine basil, parmesan, olive oil, and a pinch of salt to make the pesto. Set aside.
Punch down the dough and roll it into a rectangle on a lightly floured surface.
Spread pesto evenly across the dough, sprinkle with shredded mozzarella, and roll it into a log.
Cut the log into even segments (about 2 inches), and stack them upright in a greased loaf pan, cut side up.
Mix melted butter with minced garlic and brush over the top of the bread.
Cover and let rise for 20–30 minutes. Meanwhile, preheat oven to 350°F (175°C).
Bake for 30–35 minutes, or until golden brown and bubbling with cheese.
Let cool slightly before serving warm.