Italian Herb and Cheese Sourdough Bread

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Freshly baked Italian Herb and Cheese Sourdough Bread with a golden crust
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Last updated on June 26, 2025

There’s something incredibly satisfying about baking homemade bread. The process isn’t just about creating a loaf; it’s about the aromas that fill your kitchen, the joy of working with your hands, and the pleasure of sharing a warm, crusty slice with friends and family. Today, we’re diving into a delightful recipe for Italian Herb and Cheese Sourdough Bread. This bread is not only packed with flavors thanks to the addition of cheese and Italian herbs, but it also has the delightful sourdough characteristic that keeps bread lovers coming back for more. Whether you’re new to sourdough or a seasoned pro, this recipe will guide you through every step of the way.

Why You’ll Love This Italian Herb and Cheese Sourdough Bread

Imagine pulling a loaf ofItalian Herb and Cheese Sourdough Bread from the oven, its crust a perfect golden brown, crackling as it cools. When you slice into it, you reveal a soft, chewy interior studded with melted cheese and fragrant herbs. This bread is ideal for sandwiches, pairings with soups, or even just enjoying with a pat of butter. It’s also a wonderful way to impress your friends and family with your baking skills. Plus, sourdough bread is known for its health benefits, including better digestion and a lower glycemic index compared to commercial breads. In other words, every bite is more than just delicious; it’s nourishing, too!

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Freshly baked Italian Herb and Cheese Sourdough Bread with a golden crust

Italian Herb and Cheese Sourdough Bread

  • Author: Sarah Mendez
  • Total Time: 12 to 36 hours including fermentation
  • Yield: 1 large loaf 1x
  • Diet: Vegetarian
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Description

This Italian Herb and Cheese Sourdough Bread is a rustic, flavorful loaf packed with gooey cheese, aromatic herbs, and the signature tang of natural fermentation. Perfect for sandwiches, charcuterie boards, or enjoying fresh from the oven.

Ingredients

Scale
  • 50 g sourdough starter (active and bubbly)
  • 350 g water (room temperature)
  • 500 g bread flour
  • 10 g salt
  • 150 g shredded cheese (cheddar, mozzarella, or a blend)
  • 5 g Italian herbs (dried blend of oregano, basil, thyme)

Optional Add-Ons:

  • 1 tsp garlic powder
  • Chopped olives or sun-dried tomatoes (added during folding)
  • Crushed red pepper flakes or black pepper (to taste)

Instructions

  1. Pre-Mix & Autolyse: In a large bowl, mix the sourdough starter and water. Add bread flour and salt. Mix until shaggy. Cover and let rest for 1 hour.
  2. Form the Dough: With wet hands, fold the dough over itself about 20–25 times to form a smooth ball. Cover and rest for 30 minutes.
  3. Stretch & Fold: Perform 4 sets of stretch and folds over 1–2 hours, resting 15–30 minutes between sets. During the 2nd or 3rd fold, gently incorporate cheese and Italian herbs.
  4. Bulk Ferment: Cover the bowl and let dough rise at room temperature for 4–6 hours, or until doubled with bubbles on the surface.
  5. Shape the Dough: Lightly flour a surface and shape dough into a round loaf. Place seam side up into a rice-floured banneton.
  6. Cold Fermentation: Cover and refrigerate for 5–36 hours for enhanced flavor.
  7. Prepare to Bake: Preheat oven to 230°C (450°F) with a Dutch oven inside. Remove dough from fridge and score the top.
  8. Bake: Place dough into the hot Dutch oven, cover, and bake for 30 minutes. Then reduce heat to 210°C (410°F), uncover, and bake 10–15 minutes more.
  9. Cool: Remove from oven and let cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use rice flour to prevent sticking in the banneton.
  • Cold fermentation is optional but recommended for flavor depth.
  • You can customize the herbs and cheese to your taste preferences.
  • Prep Time: 30 minutes active (plus resting time)
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Sourdough Baking
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 slice (based on 12 slices)
  • Calories: 210
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: undefined
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: undefined

Keywords: sourdough, cheese bread, Italian herb bread, sourdough sandwich loaf, artisan bread

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Ingredients You’ll Need for Italian Herb and Cheese Sourdough Bread

Before we jump into the baking, let’s take a look at the key ingredients that will bring our Italian Herb and Cheese Sourdough Bread to life:

  • 50 g Sourdough Starter: This is the cultured mix of flour and water that contains wild yeast and bacteria. It’s essential for fermenting and leavening your bread, giving it that distinct tangy flavor.
  • 350 g Water: Water is crucial for hydrating the flour and activating the sourdough starter. Make sure it’s at room temperature to help with fermentation.
  • 500 g Bread Flour: This type of flour has a higher protein content, which helps create a strong gluten structure, leading to a chewier and more resilient loaf.
  • 10 g Salt: Salt enhances flavor and controls yeast activity. It also strengthens the dough, allowing it to rise properly.
  • 150 g Cheese: You can use your favorite cheese varieties. Cheddar, mozzarella, or a mix are all fantastic options that melt well and add wonderful flavors.
  • 5 g Italian Herbs: A blend of herbs such as oregano, basil, and thyme brings an aromatic dimension to the bread. You can adjust the herbs according to your preferences.

Essential Add-Ons (Optional)

  • Garlic Powder: A teaspoon adds a subtle garlic flavor.
  • Olives or Sun-Dried Tomatoes: Chopped and added during the folding step, these ingredients introduce a Mediterranean flair to your bread.
  • Spices: Consider adding crushed red pepper flakes or black pepper for a hint of heat.

ding" id="how-to-make-cheese-sourdough-bread-step-by-step">How to Make Italian Herb and Cheese Sourdough Bread Step by Step

Now that we have our ingredients ready, let’s walk through the steps to create this wonderful Italian Herb and Cheese Sourdough Bread.

1. Pre Mix & Autolyse

Start by gathering a large glass or ceramic bowl. In this bowl, mix together the sourdough starter and water until fully combined. Next, add the bread flour and salt. Use your hands or a spatula to mix everything together until the dough looks shaggy. The flour should be fully hydrated, and you shouldn’t see any dry bits. Once mixed, cover the bowl with a damp cloth or plastic wrap and let it sit for about 1 hour. This resting time is called autolyse, and it allows the flour to absorb water, resulting in a smoother dough.

2. Forming Up Your Dough

After the autolyse period, it’s time to form your dough. With wet hands, take the edges of the dough and stretch it towards the center. Repeat this around the bowl until you’ve folded the dough 20-25 times, creating a smooth ball. Afterward, cover it again and let it rest for 30 minutes. This step helps to develop the gluten structure.

ding" id="3-stretch-fold">3. Stretch & Fold

Now comes the fun part! Over the next 1-2 hours, you will perform several sets of stretch and folds to develop the dough further. During the second or third set, add in the cheese and Italian herbs. To do this, gently pat the dough flat, sprinkle the cheese and herbs on top, and fold the dough over itself to incorporate. Repeat this process for about 4 sets, allowing 15 to 30 minutes of rest between each set. You’ll notice the dough becoming smoother and springier with each folding.

4. Bulk Ferment

After your stretch and fold session, cover the dough and let it bulk ferment at room temperature. Depending on your kitchen temperature, this might take about 4 to 6 hours. During this time, the dough should rise, double in size, and show bubbles forming on the surface.

5. Shaping Your Dough

Once the dough has finished bulk fermentation, lightly flour your work surface and gently tip the dough out of the bowl. Dust your banneton (proofing basket) with rice flour to prevent sticking. Shape the dough into a round loaf by tucking the edges into the center and turning it over, seam side down. Place it seam side up in the banneton. Cover it loosely with a cloth.

ding" id="6-cold-ferment">6. Cold Ferment

To enhance the flavor and texture, we’ll now cold ferment the dough. Place your banneton in the refrigerator, loosely covered, for a period of 5 to 36 hours. This step is optional but highly recommended for developing a richer flavor.

7. Preparing to Bake

When you’re ready to bake, preheat your oven to 230°C (450°F). Place your Dutch oven inside the oven to heat up as well. This will create steam during baking, contributing to a nice crust.

8. Baking

Once the oven is hot, carefully remove the Dutch oven (it will be extremely hot!). Take your dough out of the fridge, and with a sharp knife or razor blade, score the top of the dough. This helps control the way it expands during baking. Use a piece of baking paper as a handle to gently lower the dough into the hot Dutch oven. Cover it with the lid and bake for 30 minutes.

After 30 minutes, re

duce the temperature to 210°C (410°F), take off the lid, and bake for another 10-15 minutes. This allows the crust to develop a beautiful golden color and a crispy texture.

9. Finishing Your Bake

Once the loaf is baked to your liking, carefully remove it from the Dutch oven and place it on a wire rack. Let it cool down completely before slicing. This cooling time is essential to ensure the crumb sets properly and the flavors develop fully.

Serving Suggestions for Italian Herb and Cheese Sourdough Bread

There are countless ways to enjoy your homemade Italian Herb and Cheese Sourdough Bread. Here are some of our favorite suggestions:

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  • With Soup: Pair your bread with a hot bowl of tomato soup or a hearty minestrone.
  • Cheese and Charcuterie Board: Serve slices alongside cured meats, fresh fruits, and a variety of cheese for a delicious grazing platter.
  • Grilled Cheese Sandwich: Make the ultimate grilled cheese using slices of your Italian Herb and Cheese Sourdough Bread, melting a mix of your favorite cheeses in between.
  • Breakfast Toast: Top with avocado, poached eggs, or a spread of cream cheese and smoked salmon for a gourmet breakfast.

    • Pro Tips for Perfecting Your Italian Herb and Cheese Sourdough Bread

    1. Use a Kitchen Scale: Weigh your ingredients for more accurate measurements, especially when working with flour.
    2. Check Your Starter: Make sure your sourdough starter is active and bubbly before using it. Feed it a few hours before starting the recipe for best results.
    3. Use Quality Ingredients: Choosing high-quality flour and cheese can make a big difference in flavor.
    4. Patience is Key: Don’t rush the fermentation stages. Allow the dough to develop fully for best taste and texture.
    5. Practice Your Scoring: Good scoring helps control the rise of the loaf. With practice, you’ll develop the perfect techniques to create beautiful designs.

    Easy Variations for Italian Herb and Cheese Sourdough Bread

    While this Italian Herb and Cheese Sourdough Bread recipe is already delightful, feel free to get creative! Here are some variations you can try:

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  • Herb & Garlic Bread: Mix in minced garlic and fresh herbs such as rosemary or parsley into the dough for an aromatic twist.
  • Spicy Cheese Bread: Add chopped jalapeños or crushed red pepper flakes to the dough for a hit of heat.
  • Nut and Seed Bread: Incorporate sunflower seeds, walnuts, or flaxseeds into the dough for added texture and flavor.

    • Storage Tips to Store Italian Herb and Cheese Sourdough Bread

    To keep your Italian Herb and Cheese Sourdough Bread fresh, consider these storage tips:

    ding" id="conclusion">Conclusion

    Baking Italian Herb and Cheese Sourdough Bread is an enriching experience that rewards you with delicious and nutritious results. With just a few simple ingredients and some patience, you can create a loaf that is crusty on the outside, soft on the inside, and bursting with flavor. Whether you enjoy it fresh from the oven or loaded with toppings, this bread is sure to become a favorite in your home. With practice, your skills will only improve, leading to even more variations and delightful creations in your bread-making journey. Happy baking!

    FAQs About Italian Herb and Cheese Sourdough Bread

    How do I know when my sourdough is ready to bake?

    You can perform the “poke test.” Gently poke the dough; if it springs back slowly, it’s ready to bake. If it goes back too quickly, it may need more fermentation.

    Can I use all-purpose flour instead of bread flour?

    How do I know when my sourdough is ready to bake?

    You can perform the &#8

    220;poke test.” Gently poke the dough; if it springs back slowly, it’s ready to bake. If it goes back too quickly, it may need more fermentation.

    What if my sourdough starter is not bubbling?

    Ensure your starter is fed regularly, kept at a warm room temperature, and has a good balance of flour and water.

    Can I add more cheese?

    Absolutely! Feel free to adjust the amount of cheese according to your taste, but keep in mind that too much can affect the dough’s structure.

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    What’s the best way to enjoy leftover bread?

    Leftover bread can be toasted for breakfast or used to make croutons for salads. It’s also great for making bread pudding or a savory bread casserole.

    Creating this Italian Herb and Cheese Sourdough Bread is rewarding and enjoyable. With the right ingredients and techniques, you can bake a loaf that will impress everyone around your table. Happy baking!

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