This Italian Herb and Cheese Sourdough Bread is a delightful mix of flavors! It has a crispy crust, soft inside, and is packed with tasty herbs and cheesy goodness.
Trust me, your kitchen will smell amazing as this bread bakes. I love enjoying it warm with butter—it’s the perfect treat to brighten any meal! 🧀🍞
Key Ingredients & Substitutions
Bread Flour: This is key for a nice chewy texture. If you don’t have bread flour, you can use all-purpose flour, but your bread may not be as lofty.
Sourdough Starter: Make sure your starter is active! If you don’t have one, you can use store-bought yeast. For every cup of starter, mix 2 teaspoons of yeast with 1 cup of water and 1 cup of flour to replace it.
Cheese: I love a blend of mozzarella and parmesan for flavor. However, feel free to experiment with other cheeses like cheddar or fontina for a different taste.
Italian Herbs: The classic blend adds a great flavor. Fresh herbs can be substituted if you have them—just use about three times the amount since they have a milder taste.
Garlic: Adding garlic is optional, but it boosts the flavor incredibly! You can use garlic powder if you’d like a milder garlic aroma.
How Do You Achieve the Perfect Rise with Sourdough?
The secret to a great sourdough rise is in the fermentation process. After mixing your dough, the bulk fermentation is crucial. Keep an eye on your dough during this time.
- Ensure the dough is covered to keep moisture in, which helps the yeast work better.
- Check the dough occasionally: it should double in size and have bubbles forming on the surface.
- If it’s summer or in a warm spot, it might rise faster. In cooler weather, consider a longer rise or a warmer spot.
After the first rise, don’t skip the shaping step! Shaping the dough into a loaf creates surface tension, helping it hold its shape while baking. Happy baking!
Italian Herb and Cheese Sourdough Bread
Ingredients You’ll Need:
- 3 ½ cups (450g) bread flour
- 1 ½ tsp salt
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ¼ cups (300 ml) lukewarm water
- 1 tbsp olive oil (plus extra for greasing)
- 1 cup shredded Italian cheese blend (mozzarella, parmesan, provolone)
- 2 tbsp dried Italian herbs (basil, oregano, thyme, rosemary)
- 2-3 cloves garlic, minced (optional)
- Additional olive oil or melted butter for brushing
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 4-6 hours of bulk fermentation time, plus an additional 2-4 hours for proofing, and around 1 hour for baking and cooling. While it may seem long, most of this time is hands-off, where the dough does all the work! Plan for at least 8-10 hours from start to enjoying this delicious bread.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, salt, and dried Italian herbs. Mix them well to distribute the herbs throughout the flour. Create a well in the center, and add your active sourdough starter, lukewarm water, and 1 tablespoon of olive oil. Mix until you have a shaggy dough. If you’re using garlic, now is the time to add it in!
2. Knead the Dough:
Transfer the dough to a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you prefer a hands-off approach, you can use the stretch and fold method: every 30 minutes for the first 2 hours, stretch and fold the dough over itself a few times, allowing it to rest between each folding.
3. Add Cheese:
Once your dough is kneaded, gently fold in the shredded Italian cheese evenly throughout the dough, ensuring it’s well-distributed.
4. Bulk Ferment:
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 4-6 hours, or until it has doubled in size. Keep an eye on it as it rises!
5. Shape the Loaf:
When the dough has risen, turn it out onto a floured surface and shape it into a tight oval or round loaf. This process helps create tension that will help the bread rise perfectly in the oven.
6. Proof the Dough:
Transfer your shaped loaf into a well-floured proofing basket or a bowl lined with a clean towel dusted with flour. Cover it and leave it to proof for another 2-4 hours until it looks puffy.
7. Preheat Oven and Pan:
About 45 minutes before you plan to bake, preheat your oven to 450°F (230°C) with a heavy cast iron skillet or Dutch oven inside. This will give your bread a lovely crust!
8. Score and Bake:
When you’re ready to bake, carefully take the hot skillet out of the oven. Invert your dough onto a piece of parchment paper, then score the top with a sharp knife or lame in a diagonal pattern. Transfer the dough, along with the parchment paper, into the skillet.
9. Final Touches:
Brush the top with olive oil or melted butter and sprinkle with some extra dried herbs and coarse sea salt, if you’d like.
10. Bake:
Cover the skillet with a lid or foil and bake for 20 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp, and the loaf sounds hollow when tapped underneath.
11. Cool Down:
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This helps the steam escape and allows the interior to set perfectly.
Enjoy your aromatic, cheesy Italian Herb Sourdough Bread warm or toasted with butter or your favorite toppings!
Can I Substitute the Sourdough Starter?
Yes, if you don’t have a sourdough starter, you can use store-bought yeast. For every cup of starter, mix 2 teaspoons of yeast with 1 cup of water and 1 cup of flour to use as a replacement!
How Do I Know When My Dough Has Risen Enough?
The dough should roughly double in size during bulk fermentation and have a light, airy texture with bubbles appearing on the surface. If it looks puffy and expands when gently pressed, it’s ready!
Can I Use Fresh Herbs Instead of Dried?
Absolutely! Fresh herbs can enhance the flavor, but use about three times the amount of fresh herbs as dried ones, as they have a milder taste.
How Should I Store Leftover Bread?
To keep your Italian Herb and Cheese Sourdough Bread fresh, wrap it in a clean kitchen towel and store it at room temperature for up to 2 days. For longer storage, slice it and freeze it in a sealed bag or container for up to 3 months. Just toast or warm the slices when you’re ready to eat!