This Italian Herb and Cheese Sourdough Bread is a warm, comforting delight. With the perfect blend of herbs and gooey cheese, every slice is packed with flavor!
Let’s be real, anyone who tries to slice this bread usually ends up sneaking a chunk. 🙈 I love to serve it warm with butter, and it’s great for sandwiches too!
Key Ingredients & Substitutions
Flour: All-purpose or bread flour works well. If you’re looking for a gluten-free option, try a 1-to-1 gluten-free baking flour. My personal favorite is using bread flour for a chewier crumb.
Sourdough starter: Make sure your starter is active and bubbly for best results. If you don’t have homemade starter, you can buy a commercial one or use a store-bought sourdough bread as a base for the flavor.
Cheese: I love using mozzarella and Parmesan for their meltiness and flavor. You can substitute with cheeses like cheddar, fontina, or even feta for a different twist.
Herbs: Fresh herbs in this recipe add a burst of flavor! If fresh isn’t available, use dried herbs, but reduce the amount to about a teaspoon for each herb to avoid overpowering the flavor.
Olive oil: This brushing adds a nice shine and flavor to the crust, but you can skip it if you want to keep it lighter or use melted butter instead!
How Do I Get the Perfect Crust on My Sourdough Bread?
A good crust is key to delicious sourdough! Achieving this can be tricky, but here are some tips:
- Use a preheated Dutch oven. This creates steam, helping the bread rise and form a crispy crust.
- Score the top of the loaf before baking. This allows the bread to expand evenly, giving it a better shape.
- Remove the lid halfway through baking. This lets the crust brown nicely without getting too dark.
Make sure to let your bread cool on a rack after baking. Cutting it too soon will affect the texture! Enjoy your homemade sourdough bread adventure! 🥖
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 3 ½ cups (420g) all-purpose or bread flour
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ¼ cups (300ml) lukewarm water
- 2 tsp salt
- 1 ½ tsp Italian seasoning (dried mix of basil, oregano, thyme, rosemary)
- 1 tbsp fresh rosemary, chopped finely
- 1 tbsp fresh thyme leaves
- 1 ½ cups shredded cheese (a mix of mozzarella and Parmesan works well)
- 1 tbsp olive oil (optional, for brushing)
How Much Time Will You Need?
This recipe takes about 6-8 hours total for preparation and proofing, plus 1 hour for baking. Plan for around 4-6 hours for bulk fermentation, and then let the dough proof in the fridge overnight (8-12 hours) for the best flavor and texture. Baking takes about 40-45 minutes. It’s well worth the patience for delicious homemade bread!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the dry ingredients. In a large mixing bowl, combine the flour, salt, and Italian seasoning. In a separate bowl, mix the active sourdough starter with lukewarm water until it’s all blended together. This ensures your dough will rise nicely!
2. Combine Wet and Dry Ingredients:
Slowly add the wet mixture into the dry ingredients. Use a wooden spoon or dough whisk to stir until all the flour is hydrated, and you have a shaggy dough. This is the base of your bread!
3. Add Cheese and Herbs:
Now it’s time to give your bread that delicious flavor! Gently fold in the chopped fresh herbs and shredded cheese into the dough. This will create pockets of cheesy goodness throughout!
4. Bulk Fermentation:
Cover the bowl with a damp cloth or plastic wrap. Let the dough rest at room temperature for about 4-6 hours. During the first 2 hours, perform stretch and folds every 30 minutes. This helps to develop the gluten structure in your bread.
5. Shape the Dough:
Once the dough has grown, turn it out onto a lightly floured surface. Shape it into a round boule by folding the edges toward the center and creating tension on the surface of the dough.
6. Final Proofing:
Place your shaped dough seam-side up in a well-floured banneton or bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours (overnight) to let it proof further. This adds depth of flavor!
7. Preheat the Oven:
About 30 minutes before you plan to bake, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat up.
8. Score the Dough:
When ready to bake, gently remove the dough from the fridge. Carefully invert it onto a piece of parchment paper and score the top with a sharp blade or lame. This helps it to expand while baking.
9. Bake the Bread:
Using caution, place the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
10. Finish Baking:
After 20 minutes, remove the lid and bake for an additional 20-25 minutes until the bread is golden brown and has a beautiful crust.
11. Optional Brushing:
If you like, brush the crust with olive oil and sprinkle some fresh herbs on top right after baking. This add an extra layer of flavor!
12. Cool Down:
Let the bread cool completely on a wire rack before slicing. This allows the inside to finish cooking and develop its texture.
Enjoy your fragrant, cheesy loaf packed with Italian herb goodness! It’s perfect for sharing or as a delicious treat for yourself! 🍞🥖
Can I Use a Different Type of Cheese?
Absolutely! While mozzarella and Parmesan add great flavor and texture, you can substitute with other cheeses like cheddar, gouda, or a spicy pepper jack for a twist. Just remember that softer cheeses may alter the dough’s consistency slightly.
What Can I Use If I Don’t Have Sourdough Starter?
If you don’t have an active sourdough starter, you can make a quick bread using yeast. Substitute 1 packet of instant yeast (about 2 ¼ tsp) dissolved in lukewarm water for the sourdough starter and proceed with the recipe by incorporating it directly into the wet ingredients.
How Should I Store the Bread?
Store your bread in a paper bag at room temperature for up to 3 days to maintain its crust. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Just remember to let it thaw at room temperature or slice before freezing for quicker thawing!
Can I Add More Herbs or Ingredients?
Definitely! Feel free to mix in additional herbs like basil or oregano, or even add ingredients like sun-dried tomatoes or olives for a Mediterranean twist. Just ensure that the total additions don’t exceed the overall dough balance, or adjust the flour and water accordingly.
