This Italian Herb and Cheese Sourdough Bread is a winner! It’s soft, chewy, and filled with yummy flavors like herbs and cheese. Perfect for sandwiches or just with butter!
Making this bread is like a little adventure in the kitchen. The aroma alone is worth it—you’ll have everyone popping in to see what’s baking! I love to slice it warm and enjoy it with soup. Yum!
Key Ingredients & Substitutions
Flour: I prefer all-purpose flour for its versatility. Bread flour works well too as it has more protein, giving you a chewier texture. If you’re gluten-sensitive, try a gluten-free blend.
Sourdough Starter: An active, bubbly starter is essential for a good rise. If you don’t have one, you can use commercial yeast (1 packet), but adjust the rise times as it will work faster!
Cheese: I love a mix of mozzarella, parmesan, and asiago for flavor and meltiness. If you want less fat or dairy, consider vegan cheese alternatives or nutritional yeast for a cheese-like flavor.
Herbs: Fresh herbs add a wonderful aroma. If they aren’t available, dried versions can work too! Just use about 1/3 of the amount, as dried herbs are stronger.
How Do I Achieve the Perfect Rise?
Getting that dough to rise beautifully involves patience and technique. After mixing, cover the bowl with a cloth to keep moisture in and let it rise in a warm place. Don’t rush it; the dough should double and show bubbles.
- During the first rise, perform 3 sets of stretch and folds. This helps develop gluten, making your bread chewy.
- For shaping, ensure you create surface tension by folding the edges under, which helps the loaf rise more in the oven.
Why Is the Second Rise Important?
The second rise develops flavor and helps achieve that nice open crumb structure. Refrigerating the shaped loaf overnight allows flavors to deepen and makes it easier to score before baking, giving you that beautiful crust.
What’s the Best Way to Bake This Bread?
Baking in a preheated Dutch oven traps steam, creating a crusty exterior. Follow these steps:
- Preheat your oven and Dutch oven to 450°F (230°C) for at least 30 minutes.
- Score the dough just before placing it in, which helps control the expansion during baking. Sprinkling herbs on top adds a nice touch!
Enjoy making your Italian Herb and Cheese Sourdough Bread! It’s all about patience, a touch of love, and of course, delicious ingredients. Happy baking!
How to Make Italian Herb and Cheese Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 3 cups (360g) all-purpose flour or bread flour
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) water, room temperature
- 1 ¼ tsp salt
- 1 tbsp olive oil
For the Flavor:
- 1 cup shredded Italian cheese blend (mozzarella, parmesan, asiago)
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- Optional: 1 tsp garlic powder for extra flavor
- Extra herbs for topping before baking
How Much Time Will You Need?
This recipe requires about 30 minutes of active prep time, but it takes about 12-16 hours total due to rising and chilling times. You’ll spend a few hours mixing and shaping the dough, let it rise for several hours, then refrigerate it overnight before baking. So, this is a perfect weekend project!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the flour, salt, and any dried herbs you’re using. In another bowl, mix the fed sourdough starter, room-temperature water, and olive oil until everything is well blended. Pour the wet ingredients into the dry mix and stir until just combined, ensuring there are no patches of dry flour.
2. Add Cheese and Fresh Herbs:
Gently fold in the shredded cheese along with the finely chopped fresh rosemary, thyme, and oregano. Be careful not to overmix; you just want everything evenly spread out in the dough.
3. First Rise:
Cover the bowl with a damp cloth or plastic wrap to keep the moisture in. Allow the dough to rest in a warm spot for about 4-6 hours, or until it doubles in size and bubbles form on the surface. You can check the dough by gently pressing it; if it springs back slowly, it’s ready!
4. Stretch and Fold:
For the first 2 hours of the rise, perform 3 stretch and fold sessions every 30 minutes. To stretch and fold, wet your hand, grab a portion of the dough, stretch it upwards, and fold it over the top. Turn the bowl about a quarter turn and repeat this process a few times.
5. Shape the Loaf:
Lightly flour a clean surface and gently turn out the dough. Shape it into a round loaf by folding the edges under to form a tight ball, creating surface tension. Allow it to sit seam-side down for about 10 minutes, then tighten the shape by pulling the dough toward you to help it hold its form.
6. Second Rise:
Place the shaped loaf into a floured banneton basket or a bowl lined with a floured kitchen towel, seam side up. Cover it again and pop it in the fridge for an overnight cold proof (8-12 hours). This helps improve the flavor and texture!
7. Preheat Oven and Bake:
About 30 minutes before baking, place a Dutch oven (or another heavy pot with a lid) in your oven and preheat it to 450°F (230°C). When the oven is hot, carefully take out the pot. Turn the dough out onto a piece of parchment paper, seam side down. Use a sharp knife to score the top (make 3 diagonal cuts) and sprinkle with extra herbs if desired. Place the parchment with the dough inside the pot, cover with the lid, and bake for 30 minutes.
8. Finish Baking:
After 30 minutes, remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and firm. The cheese will also be nicely melted and bubbling!
9. Cool:
Remove the bread from the oven and carefully lift it out of the pot onto a wire rack. Allow it to cool for at least 1 hour before slicing; this lets the crumb set up nicely.
10. Serve:
Slice the bread and enjoy it warm or at room temperature. This Italian Herb and Cheese Sourdough is perfect with butter, olive oil, or your favorite spread. It’s also wonderful alongside soups or salads!
Enjoy your flavorful creation! This crusty, cheesy loaf is sure to impress anyone who tries it!
Can I Use Different Cheeses in This Recipe?
Absolutely! While the Italian cheese blend adds great flavor, feel free to experiment with other cheeses. Cheddar, gouda, or even a bit of blue cheese can work well. Just keep the total amount to about one cup to maintain the dough’s structure.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be due to an inactive starter or too cool of a room. Make sure your sourdough starter is bubbly and active before starting. For a warmer environment, try placing the dough in an oven with the light on or a slightly warmed area of your kitchen.
How Can I Store Leftover Bread?
To store leftover bread, let it cool completely, then wrap it tightly in plastic wrap or foil to keep it fresh. It can be stored at room temperature for about 2-3 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months. Just thaw and toast when you’re ready to enjoy!
Can I Make This Bread Without a Dutch Oven?
Yes! If you don’t have a Dutch oven, you can use any oven-safe baking dish with a lid or a baking sheet. Just place a pan with water on the bottom rack of the oven to create steam, which helps develop a nice crust.
