This Italian Herb and Cheese Sourdough Bread is a warm hug in loaf form! Made with tangy sourdough, it’s packed with herby flavors and gooey cheese that make every bite special.
Feeling fancy but don’t want to work too hard? Just mix, knead, and let it rise—easy peasy! I love enjoying it fresh with a pat of butter or as a sandwich delight—yum!
Key Ingredients & Substitutions
Sourdough Starter: Using an active sourdough starter is key for the right rise. If you don’t have one, you can substitute with a store-bought yeast package, but the flavor will differ. Consider making your starter days in advance!
Flour: All-purpose flour gives great structure. If you’re looking for a healthier option, whole wheat flour works, but you may want to adjust the water slightly since it absorbs more moisture.
Dried Italian Herbs: I love using a mix of herbs for flavor. Instead of dried, fresh herbs can enhance the taste. Just remember to double the amount as fresh herbs are less concentrated.
Cheese: Mozzarella gives nice stretchy goodness, but feel free to swap it with shredded Cheddar or Gouda for a different flavor profile. Vegan cheese can also be used for a dairy-free version.
Olive Oil: Olive oil adds richness, but melted butter or vegetable oil can also work if you prefer. I find that butter gives a lovely flavor.
How Do You Achieve a Good Rise in Your Sourdough Bread?
The rise is crucial for the bread’s texture. The key lies in the starter and fermentation time. Your starter needs to be bubbly and active, so feed it a few hours before you start baking. Then, be patient during the rising times.
- First Rise: Allow dough to double in a warm area (75-80°F or 24-27°C) for about 4-6 hours. Weather and your starter’s strength can affect this, so check regularly.
- Second Rise: The dough should become puffy, taking another 1-2 hours. It’s okay if it doesn’t double; just look for it to be bigger!
By paying attention to these rises, your bread will come out light and airy! Trust me, the smell of cheesey herbs baking will make the wait worth it.
Italian Herb And Cheese Sourdough Bread
Ingredients You’ll Need:
- 1 cup active sourdough starter (100% hydration)
- 3 cups all-purpose flour
- 1 cup warm water (about 80°F/27°C)
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- 1 ½ teaspoons dried Italian herbs (such as oregano, basil, thyme, rosemary)
- 1 teaspoon garlic powder
- 1 cup shredded cheese (Mozzarella or a blend of mozzarella and Parmesan works well)
- Fresh herbs for topping (optional)
- Cornmeal for dusting (optional)
How Much Time Will You Need?
This delicious homemade sourdough bread takes about 20 minutes of hands-on time for prep, but keep in mind that you need to factor in 4-6 hours for the first rise and 1-2 hours for the second rise. Additionally, bake it for approximately 40-45 minutes. So, set aside a good part of your day, and enjoy the delightful aroma of fresh bread filling your kitchen!
Step-by-Step Instructions:
1. Activate Your Starter:
Before starting, make sure your sourdough starter is bubbly and active. Feed it 4-8 hours before you begin the recipe so it’s at its peak for bread-making. It’s like giving it a little boost!
2. Mix Your Dough:
In a large mixing bowl, combine your active sourdough starter, warm water, and olive oil. Give it a good stir to get everything combined. It’s okay if it looks a little uneven at this stage!
3. Add Dry Ingredients:
Now, add the all-purpose flour, salt, dried Italian herbs, and garlic powder to the wet mixture. Stir everything together until a shaggy dough forms. It doesn’t need to be perfectly smooth just yet—this will come later!
4. Knead the Dough:
Turn your dough out onto a lightly floured surface and knead it for about 8-10 minutes until it feels smooth and elastic. If you’d like, you can also use the stretch and fold method every 30 minutes instead of traditional kneading for about 2 hours. Just make sure to build some strength in that dough!
5. First Rise:
Place the kneaded dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature until it doubles in size. This usually takes around 4-6 hours, but keep an eye on it as it can vary depending on your room temperature and the strength of your starter.
6. Add the Cheese:
Once your dough has risen beautifully, gently fold in the shredded cheese, being careful to maintain air in the dough. It’s cheesy goodness time!
7. Shape the Loaf:
Shape the dough into a rounded or oval loaf. Place it onto a parchment-lined baking sheet or into a well-floured banneton basket. If you’d like, sprinkle a little more of those delicious herbs and cheese on top for extra flavor!
8. Second Rise:
Cover the shaped dough and let it rise again for about 1-2 hours until it’s puffy. This step is essential for that lovely airy texture. Just give it some time; it’ll be worth it!
9. Preheat the Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C). If you have a Dutch oven or heavy cast-iron skillet, place it inside to heat up nicely. This helps create steam during baking, giving you that perfect crust.
10. Score and Bake:
When the oven is ready, carefully transfer your dough (on the parchment) into the hot Dutch oven or skillet. Use a sharp knife to score the top, allowing for expansion as it bakes. Cover and bake for 20 minutes.
11. Finish Baking:
After 20 minutes, carefully remove the lid and continue baking for another 20-25 minutes until the crust turns a beautiful deep golden brown and is crispy to the touch.
12. Cool the Bread:
Once baked, carefully take the bread out of the oven and cool it on a wire rack. Let it cool completely before slicing to maintain its structure and to enjoy that heavenly aroma!
Slice and enjoy your fragrant, cheesy, herb-filled sourdough bread warm with butter, alongside soups, or as part of your favorite sandwiches! Happy baking!
Can I Use Different Types of Cheese?
Absolutely! While mozzarella is a great choice for its meltiness, you can substitute with other cheeses like Cheddar, Gouda, or even a sharp cheese for added flavor. Just keep in mind that the moisture content may vary with different cheeses.
How Do I Know If My Sourdough Starter is Active?
Your starter should be bubbly, have doubled in size after feeding, and smell pleasantly sour. To test it, drop a spoonful into a glass of water; if it floats, it’s ready to use!
Can I Make This Dough in Advance?
Yes! You can mix the dough and let it rise in the fridge overnight after the first rise. This slow fermentation can enhance the flavor. Just bring it back to room temperature and proceed with shaping and the second rise before baking.
What Should I Do If My Bread is Too Dense?
If your bread comes out dense, it may be due to insufficient rise times or an inactive starter. Ensure your starter is bubbly before using, and give your dough enough time to rise. Also, kneading well aids in gluten development, which is crucial for a good texture!
