This Italian Herb and Cheese Sourdough Bread is a fun twist on the classic. It’s soft and fluffy on the inside, with a beautiful crust full of tasty herbs and gooey cheese. Yum!
When it comes to the smell—oh boy! Your kitchen will feel like an Italian bakery. I love to have a slice with a bit of butter or dunk it in soup. Perfection! 😋
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter that is bubbly and smells sour. If you don’t have one, you can substitute with a store-bought yeast bread recipe, but the flavor won’t be as rich.
Flour: All-purpose flour works well, but bread flour gives a chewier texture. If you’re gluten-sensitive, consider a gluten-free flour blend—just be aware that the texture may differ.
Cheese: Mozzarella adds stretchiness while Parmesan gives a sharp, nutty flavor. You can swap mozzarella with provolone or cheddar, and use Pecorino Romano in place of Parmesan for a different twist.
Italian Herbs: The blend of dried herbs is essential, but feel free to replace them with fresh herbs for an even stronger flavor. Fresh basil or parsley can be lovely, too!
Garlic: For extra flavor, you might roast the garlic before adding it. If you want a milder taste, you can skip the garlic entirely or use garlic powder instead.
How Do I Get the Right Texture with Stretch and Fold Technique?
The stretch and fold technique is key for developing gluten without heavy kneading. It helps make the bread airy and chewy. Here’s how to do it:
- After allowing the dough to rest (autolyse), wet your hands to prevent sticking.
- Lift one side of the dough, stretching it gently upward, and fold it back onto itself. Rotate the bowl and repeat this for each side (total of 4 folds).
- Do this every 30 minutes for about 2 hours. This process creates strength and structure in your dough without overworking it.
Take your time with this. It may feel odd at first, but stick with it! You’ll see the dough become smoother and more elastic with each fold.
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) all-purpose flour or bread flour
- 2 tsp salt
For the Cheese and Herbs:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp dried Italian herb blend (e.g., oregano, basil, thyme, rosemary)
- 2 cloves garlic, minced
For Finishing:
- 2 tbsp olive oil (plus extra for brushing)
- Optional: fresh parsley or basil for garnish
How Much Time Will You Need?
This scrumptious bread requires about 30 minutes of active preparation time, followed by 4 to 6 hours for fermentation, and an additional 2 to 3 hours for the final proofing. Plan for a total of around 7 to 9 hours, which includes resting periods where you can relax while your bread rises and develops flavor. Perfect for a weekend project!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine your active sourdough starter with warm water. Give it a good stir to mix everything well. Then, add the flour and salt, mixing with a wooden spoon or dough hook until the flour is fully incorporated and a rough dough forms. Don’t worry about it being perfect; just mix until the flour is hydrated.
2. Add Flavor:
Next, grab your dried Italian herbs, minced garlic, and half of the shredded mozzarella and Parmesan cheeses. Gently fold these ingredients into the dough until they’re evenly distributed throughout.
3. Autolyse the Dough:
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes. This process, called autolyse, helps develop the dough’s structure and flavor.
4. Develop Gluten:
After resting, it’s time to strengthen that gluten! Perform a series of stretch and folds every 30 minutes for 2 hours. To do this, wet your hands to prevent sticking, gently pull one side of the dough up, and fold it over the top. Rotate the bowl and repeat this process until you’ve stretched and folded each side four times.
5. Ferment the Dough:
Once you’ve completed stretching and folding, cover the bowl again and let it sit at room temperature for 4 to 6 hours, or until the dough has doubled in size. Keep an eye on it; warm kitchen conditions can speed up this process!
6. Shape the Loaf:
Once the dough has risen, it’s time to shape it. Lightly flour a work surface and gently turn the dough out. Sprinkle the remaining cheeses on top, then fold the dough into a round loaf, tucking the edges underneath to create a smooth surface.
7. Proof the Dough:
Place the shaped dough seam-side down on a piece of parchment paper. Cover it while it proofs for another 2 to 3 hours until it’s slightly puffed. This is where it gets all nice and airy!
8. Preheat the Oven:
While the dough is proofing, preheat your oven to 450°F (230°C) with a Dutch oven or heavy cast-iron skillet inside. This will give your bread that amazing crust!
9. Score and Bake:
Once the oven is ready, carefully remove the hot Dutch oven. Using a sharp knife or lame, score the top of your loaf with diagonal slashes—this helps the bread expand while baking. Transfer the dough on the parchment into the Dutch oven.
10. Finish Baking:
Brush the surface of the dough with olive oil and sprinkle a bit more Italian herbs if you like. Cover with the lid and bake for 20 minutes. After that, remove the lid and bake for an additional 15 to 20 minutes until the crust turns a deep golden brown and is deliciously crispy.
11. Cool and Serve:
Once baked, remove the bread from the oven and allow it to cool on a wire rack before slicing. This final step helps improve the texture and flavor. Serve it warm or at room temperature, and enjoy the delightful aroma and taste of Italian herbs and cheese in your homemade sourdough bread!
Can I Use a Store-Bought Sourdough Starter?
Absolutely! A store-bought sourdough starter can work well for this recipe. Just make sure it’s active and bubbly before using it to ensure a good rise.
What Cheese Can I Substitute?
You can replace mozzarella with any cheese that melts well, like provolone or even Fontina. For Parmesan, consider using Pecorino Romano for a different flavor twist!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices directly from the freezer when you want to enjoy some.
Can I Add Other Ingredients?
Definitely! Feel free to add other herbs like fresh basil or sun-dried tomatoes for extra flavor. Just be cautious not to overload the dough, so it maintains its structure.
