This Italian Herb and Cheese Sourdough Bread is a warm, inviting treat! With tasty herbs and a hint of cheese, it’s perfect for sandwiches or as a side with meals.
I love how easy this bread is to make at home. Just mix, let it rise, and bake. Your kitchen will smell amazing, and your taste buds will thank you! 🥖
Key Ingredients & Substitutions
Bread Flour: I always use bread flour for its higher protein content, which gives the bread a lovely structure. If you want to make it lighter, you can mix in some all-purpose flour.
Sourdough Starter: An active, bubbly starter is crucial for the best flavor. If you don’t have time to maintain one, you can replace it with 1 packet of instant yeast dissolved in the warm water.
Italian Cheese Blend: I love a mix of mozzarella and Parmesan, but feel free to swap in cheeses that melt well, like fontina or gouda. Optional: add a bit of sharp cheddar for a flavor kick!
Fresh Herbs: Fresh herbs like rosemary and thyme elevate this bread. If fresh isn’t available, dried herbs work just fine; use about 1/3 of the amount.
How Do I Knead Dough Properly?
Kneading is essential for developing gluten, which gives the bread its chewy texture. Here’s a simple method:
- Turn the dough out onto a lightly floured surface.
- Push it away from you with the heel of your hand, then fold it back over itself.
- Rotate the dough 90 degrees and repeat. Knead for 8-10 minutes until smooth and elastic.
- Don’t over-knead; you want a soft and slightly tacky dough.
This technique helps build strength in the dough and creates a lovely texture in your finished bread!
Why Is Bulk Fermentation Important?
Bulk fermentation allows the dough to rise and develop its flavor. Here’s how to make the most of it:
- Keep the dough in a warm place, around 75-80°F (24-27°C).
- Look for it to double in size. This can take anywhere from 4 to 6 hours, depending on your starter’s activity.
- Be patient! A longer fermentation enriches the taste and makes it fluffier.
This step is vital for achieving that wonderful sourdough tang and texture in your Italian Herb and Cheese Sourdough Bread.
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 3 cups (360g) bread flour
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) warm water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
For the Cheese and Herbs:
- 1 cup shredded Italian cheese blend (such as mozzarella, Parmesan, and provolone)
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- 2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
Optional Toppings:
- 1 tablespoon olive oil for brushing
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active preparation time, plus 4 to 6 hours for the bulk fermentation and another 1 to 2 hours for the final proofing. After that, it will bake for about 40-45 minutes. Set aside a good chunk of an afternoon or early evening for the best results!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, salt, garlic powder, dried oregano, dried basil, and dried thyme. Mix these dry ingredients well so that all the flavors are evenly distributed.
2. Add Starter and Water:
Next, add your active sourdough starter and warm water to those dry ingredients. Mix everything together until a rough dough forms. Don’t be afraid to get your hands in there!
3. Knead:
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If you prefer, you can also use a stand mixer with a dough hook to knead it on medium speed.
4. Add Herbs and Cheese:
Now, it’s time to add the delicious flavor! Gently knead in the shredded cheese and your fresh herbs—rosemary and thyme. Just mix them in without overworking the dough; you want to keep all that cozy cheesy goodness intact!
5. Bulk Fermentation:
Transfer the dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4 to 6 hours, or until it has doubled in size. This is when all the flavors come alive!
6. Shape the Loaf:
Once your dough has risen nicely, turn it out onto a floured surface again. Shape it into a round boule by tucking the edges into the center. Place this dough either on a piece of parchment or in a floured proofing basket.
7. Final Proof:
Cover the dough again and let it proof for about 1 to 2 hours. You’ll know it’s ready when it has puffed up noticeably.
8. Preheat Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). If you have a Dutch oven or a baking stone, place it inside to heat up. This helps create that nice crust!
9. Score and Bake:
When you’re ready to bake, score the top of your loaf with a sharp knife. This allows steam to escape and helps the bread rise beautifully. If you want, brush the top with olive oil and sprinkle it with flaky sea salt and any extra herbs you like.
10. Bake in Dutch Oven:
Carefully place your dough inside the preheated Dutch oven, cover it with the lid, and bake for 20 minutes. After that, remove the lid and continue baking for another 20-25 minutes until the crust is a deep golden brown and crispy.
11. Cool:
Once baked, remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 1 hour before slicing. This allows the crumb to set perfectly!
12. Serve:
Slice your homemade Italian Herb and Cheese Sourdough Bread and enjoy it as a tasty side, a base for sandwiches, or simply as a delightful snack. You’ve done it—enjoy every savory bite!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bread may not have the same chewy texture and rise as it would with bread flour. For the best results, consider mixing in a small amount of vital wheat gluten to increase the protein content.
How Do I Know My Sourdough Starter Is Active?
Your sourdough starter should be bubbly and have doubled in size after being fed. It’s best used when it has a pleasant, slightly tangy smell. If it’s been refrigerated, take it out and feed it at least 4-8 hours before baking to ensure it’s active.
Can I Add Other Ingredients Like Olives or Sun-Dried Tomatoes?
Absolutely! Feel free to add about 1/2 to 1 cup of chopped olives or sun-dried tomatoes during the kneading step. Just keep in mind that too many additions might affect the dough’s structure, so balance is key!
What Should I Do If My Bread Doesn’t Rise?
If your bread doesn’t rise well, it might be due to an inactive starter or too cool of a rising environment. Make sure your starter is bubbly and well-fed before using it, and try to create a warm spot for your dough to ferment, like an oven with the light on.