This Italian Herb and Cheese Sourdough Bread is a warm, crusty delight! Packed with yummy herbs and melted cheese, it’s perfect for sandwiches or enjoying on its own.
I love how the smell fills my kitchen as it bakes. Trust me, your family will be asking for more—especially if you pair it with a nice bowl of soup! 🍲
Key Ingredients & Substitutions
Bread Flour: Using bread flour gives the bread a great structure thanks to its higher protein content. If you don’t have it, all-purpose flour will work too but the bread might be a bit softer.
Sourdough Starter: You need an active starter for this recipe. If you don’t have one or if it’s not feeding well, you can use store-bought yeast instead. Just mix 2 tsp of yeast with water and sugar and let it foam before adding it in.
Italian Herb Blend: The blend adds a lovely flavor. If you’re out of any herb, you can substitute with fresh herbs instead. Just chop them finely—use about three times as much fresh herbs as dried.
Cheese: I recommend mozzarella and Parmesan, but any melting cheese like cheddar or provolone can work too. Want something sharper? Go for aged cheddar!
How Do I Get the Perfect Crust on My Sourdough Bread?
Getting that golden, crispy crust is key! Here’s how to ensure your loaf has a great exterior:
- Preheat your Dutch oven. This step is crucial—starting the bread in a hot pot helps create steam, which is what makes that crusty outside.
- Score the dough. This allows the bread to expand while baking without bursting. A sharp knife or blade works best!
- Cover while baking. The lid helps trap steam, giving you that chewy crust. Remove the lid towards the end to brown it nicely.
Let it cool completely before slicing; this helps set the texture and flavor. Happy baking!
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups (450g) bread flour or all-purpose flour
- 1 1/4 cups (300g) active sourdough starter (100% hydration)
- 1 1/4 cups (300ml) warm water
- 2 tsp salt
- 1 tbsp Italian herb blend (dried oregano, basil, thyme, rosemary, parsley)
For the Cheese Filling:
- 1 1/2 cups shredded cheese (a mix of mozzarella and Parmesan recommended)
For Assembling:
- 1 tbsp olive oil (for greasing)
- Extra herbs or Parmesan for topping (optional)
Time Needed:
This recipe will take about 4-6 hours, including preparation and rising time. Most of this is waiting for the dough to rise, so you can multitask! Baking itself will take about 35 minutes. Enjoy the delightful aroma that fills your kitchen as it bakes!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the active sourdough starter and warm water. Give it a good stir until everything is blended together.
2. Add Dry Ingredients:
Next, stir in the flour, salt, and Italian herb blend. Mix it until a shaggy dough forms. You don’t need to fully knead it yet!
3. Knead the Dough:
Transfer the dough onto a floured surface and knead it by hand, or use a stand mixer on low speed for about 8-10 minutes. The dough should become smooth and elastic.
4. Incorporate the Cheese:
Gently fold in the shredded cheese, ensuring it is distributed evenly throughout the dough.
5. First Rise:
Cover the bowl tightly with a damp cloth or plastic wrap. Let it rest at room temperature for 3-4 hours. During this time, you can fold the dough once or twice to help build gluten and strength.
6. Shape the Loaf:
After bulk fermentation, turn the dough out onto a floured surface and gently shape it into a round loaf. Be careful not to deflate it too much!
7. Second Rise:
Place the shaped dough on a sheet of parchment paper and cover it loosely with a tea towel. Let it proof for an additional 1-2 hours, or until puffed up and lively.
8. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with the lid inside to heat up as well.
9. Transfer the Dough:
Once your oven is preheated, carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place it inside the pot. You can sprinkle extra herbs or Parmesan on top for added flavor.
10. Score the Dough:
Using a sharp knife or razor blade, score the top of the dough with a few slashes. This allows the bread to expand while baking.
11. Bake with Lid:
Cover the pot with its lid and bake for 20 minutes. This helps create steam and yields a beautiful crust.
12. Bake Without Lid:
Carefully remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the cheese is bubbly and melted.
13. Cool and Serve:
Once baked, carefully remove the bread from the oven and let it cool on a wire rack before slicing. This will help the texture set nicely.
Enjoy those warm slices of Italian Herb and Cheese Sourdough Bread with butter, or as a side to your favorite Italian dishes!
Can I Use a Different Cheese?
Absolutely! While mozzarella and Parmesan are recommended for their meltiness and flavor, feel free to experiment with other cheeses like cheddar, gouda, or provolone for a different taste profile.
Can I Make This Without a Dutch Oven?
Yes, you can bake this bread on a baking sheet lined with parchment paper. Just preheat the oven and consider placing a shallow pan with water at the bottom of the oven to create steam for a crustier loaf.
How Do I Store Leftover Bread?
To store any leftover bread, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-top bag; it can last for up to 3 months. Just toast or microwave slices as needed!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can! All-purpose flour will work, but the texture might be a bit softer. For a chewier bread, bread flour is preferred due to its higher protein content, which helps with gluten formation.
