Sourdough Italian Herb & Cheese Bread
Sourdough Italian Herb & Cheese Bread
Ingredients
For the Dough
- 350 g warm water, 90-95°F
- 100 g active sourdough starter
- 10 g sugar
- 10 g salt
- 500 g all-purpose flour
- 20 g olive oil
For the Herbs & Cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded Parmesan
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper, (optional)
For the Optional Topping
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- as needed shredded mozzarella, extra
- as needed shredded Parmesan, extra
Instructions
- 1
In a large bowl, add 350g warm water (90-95°F) and 100g active sourdough starter. Stir these ingredients together until well combined.
⏱️ 2 min
- 2
Add 10g sugar and 10g salt to the wet mixture. Stir until the sugar and salt are fully dissolved.
⏱️ 2 min
- 3
Add 500g all-purpose flour to the bowl. Mix the ingredients until a shaggy dough forms and no dry spots of flour remain visible.
⏱️ 3 min
- 4
Pour 20g olive oil over the dough. Continue to mix until the olive oil is completely combined and absorbed into the dough.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap. Let the dough rest undisturbed for 30 minutes.
- 6
After 30 minutes, perform the first set of stretch and folds. To do this, lightly wet your hands. Grab a portion of the dough from one side, stretch it upwards, and fold it over onto the center of the dough. Rotate the bowl approximately a quarter turn and repeat the stretch and fold action. Continue this process around the entire dough until all sides have been stretched and folded.
⏱️ 5 min
- 7
Cover the bowl again and let the dough rest for another 30 minutes. Repeat the stretch and fold process (Step 6) for a total of 4 sets, resting 30 minutes between each set.
⏱️ 15 min
- 8
After the final set of stretch and folds, add 1 cup shredded mozzarella, 1/2 cup shredded Parmesan, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 teaspoon dried rosemary, and 1/2 teaspoon crushed red pepper (optional) to the dough.
⏱️ 3 min
- 9
Gently fold the herbs and cheese into the dough until they are evenly distributed throughout.
⏱️ 5 min
- 10
Cover the bowl with plastic wrap. Allow the dough to rise at room temperature until it has visibly doubled in size. This typically takes approximately 2-4 hours, or it can be placed in the refrigerator overnight for a slower fermentation (up to 12 hours).
⏱️ 120 min
- 11
Lightly flour your work surface. Gently turn the risen dough out onto the floured surface.
⏱️ 2 min
- 12
Divide the dough into two equal pieces. Take each piece and gently shape it into a log or loaf shape by stretching the dough gently and then rolling it into a log, tucking the ends underneath to create tension.
⏱️ 5 min
- 13
Place the shaped loaves into greased baking pans (standard loaf pans are recommended).
⏱️ 1 min
- 14
Loosely cover the baking pans with plastic wrap. Let the loaves proof at room temperature for 1-2 hours, or until they appear visibly puffy and have increased in volume.
⏱️ 60 min
- 15
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 16
In a small bowl, combine 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Stir to mix.
⏱️ 2 min
- 17
Using a sharp knife or a bread lame, score the top of each loaf. Brush the tops of the loaves with the prepared olive oil mixture. Sprinkle generously with extra shredded mozzarella and Parmesan cheese (to your preference).
⏱️ 4 min
- 18
Place the pans in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown on top and cooked through.
⏱️ 30 min•🌡️ 400
- 19
Once baked, remove the loaves from the oven and let them cool completely on a wire rack before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Italian Herb & Cheese Bread
For the Dough
- 350 g warm water, 90-95°F
- 100 g active sourdough starter
- 10 g sugar
- 10 g salt
- 500 g all-purpose flour
- 20 g olive oil
For the Herbs & Cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded Parmesan
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper, (optional)
For the Optional Topping
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- as needed shredded mozzarella, extra
- as needed shredded Parmesan, extra
Instructions
- 1
In a large bowl, add 350g warm water (90-95°F) and 100g active sourdough starter. Stir these ingredients together until well combined.
⏱️ 2 min - 2
Add 10g sugar and 10g salt to the wet mixture. Stir until the sugar and salt are fully dissolved.
⏱️ 2 min - 3
Add 500g all-purpose flour to the bowl. Mix the ingredients until a shaggy dough forms and no dry spots of flour remain visible.
⏱️ 3 min - 4
Pour 20g olive oil over the dough. Continue to mix until the olive oil is completely combined and absorbed into the dough.
⏱️ 3 min - 5
Cover the bowl with plastic wrap. Let the dough rest undisturbed for 30 minutes.
- 6
After 30 minutes, perform the first set of stretch and folds. To do this, lightly wet your hands. Grab a portion of the dough from one side, stretch it upwards, and fold it over onto the center of the dough. Rotate the bowl approximately a quarter turn and repeat the stretch and fold action. Continue this process around the entire dough until all sides have been stretched and folded.
⏱️ 5 min - 7
Cover the bowl again and let the dough rest for another 30 minutes. Repeat the stretch and fold process (Step 6) for a total of 4 sets, resting 30 minutes between each set.
⏱️ 15 min - 8
After the final set of stretch and folds, add 1 cup shredded mozzarella, 1/2 cup shredded Parmesan, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 teaspoon dried rosemary, and 1/2 teaspoon crushed red pepper (optional) to the dough.
⏱️ 3 min - 9
Gently fold the herbs and cheese into the dough until they are evenly distributed throughout.
⏱️ 5 min - 10
Cover the bowl with plastic wrap. Allow the dough to rise at room temperature until it has visibly doubled in size. This typically takes approximately 2-4 hours, or it can be placed in the refrigerator overnight for a slower fermentation (up to 12 hours).
⏱️ 120 min - 11
Lightly flour your work surface. Gently turn the risen dough out onto the floured surface.
⏱️ 2 min - 12
Divide the dough into two equal pieces. Take each piece and gently shape it into a log or loaf shape by stretching the dough gently and then rolling it into a log, tucking the ends underneath to create tension.
⏱️ 5 min - 13
Place the shaped loaves into greased baking pans (standard loaf pans are recommended).
⏱️ 1 min - 14
Loosely cover the baking pans with plastic wrap. Let the loaves proof at room temperature for 1-2 hours, or until they appear visibly puffy and have increased in volume.
⏱️ 60 min - 15
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 16
In a small bowl, combine 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano. Stir to mix.
⏱️ 2 min - 17
Using a sharp knife or a bread lame, score the top of each loaf. Brush the tops of the loaves with the prepared olive oil mixture. Sprinkle generously with extra shredded mozzarella and Parmesan cheese (to your preference).
⏱️ 4 min - 18
Place the pans in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown on top and cooked through.
⏱️ 30 min•🌡️ 400 - 19
Once baked, remove the loaves from the oven and let them cool completely on a wire rack before slicing and serving.