This crusty, savory Italian Herb And Cheese Sourdough Bread is made with active starter, sharp cheddar, and dried oregano, ready in about 24 hours. Pulling the hot Dutch oven lid to reveal a golden, bubbling cheese crust is the best part of baking. I make this loaf every time I crave comfort food.

The Secret To Getting It Right

I used to mix the cheese and herbs directly into the flour at the beginning, but it always inhibited the gluten development. The dough would often tear and struggle to rise properly during the bulk fermentation stage.

I learned that ‘laminating’ the ingredients—folding them in after the dough has relaxed—distributes the pockets of cheese perfectly. This method preserves the dough strength while ensuring every slice is packed with savory flavor.

Italian Herb And Cheese Sourdough Bread Ingredients

For the Dough:

450g Bread flour
50g Whole wheat flour
350g Water (warm, about 80°F)
100g Active sourdough starter (fed and bubbly)
10g Sea salt

The Inclusions:

150g Sharp Cheddar cheese (cubed into small 1cm pieces)
2 tbsp Dried Italian seasoning (mix of oregano, basil, thyme)
1 tbsp Semolina flour (for dusting)

Italian Herb And Cheese Sourdough Bread Recipe

How To Make Italian Herb And Cheese Sourdough Bread

Autolyse and Mix: Whisk the active starter and water together in a large bowl until milky, then mix in the bread flour and whole wheat flour until no dry spots remain; let this rest for 30 minutes before pinching in the salt.
Laminate the Dough: Wet your counter slightly and stretch the dough out into a large, thin rectangle, then sprinkle the cubed cheese and Italian herbs evenly over the surface before folding it up into a packet.
Bulk Fermentation: Place the dough in a bowl and perform 3 sets of coil folds spaced 45 minutes apart to build strength, then let it rest until it has grown in volume by about 50% (usually 4-6 hours total).
Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a tight boule, and place it seam-side up in a banneton dusted with rice flour; cover and refrigerate for 12-16 hours for the cold proof.
Score and Bake: Preheat your Dutch oven to 450°F (230°C) for one hour, then turn the dough onto parchment, score the top, and bake covered for 20 minutes.
Final Crust: Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the cheese on the surface is toasted.

Recipe Tips

Cube, Don’t Grate: Use small cubes of cheese rather than shredded cheese. Shredded cheese melts into the dough and disappears, while cubes create distinct, gooey pockets of flavor.
Watch the Hydration: Cheese releases oils as it bakes, which mimics hydration. If your starter is very runny, consider reducing the water by 10-20g to keep the dough manageable.
Cool Completely: Sourdough needs to cool for at least 2 hours before slicing. If you cut it while hot, the steam escapes too fast and leaves the crumb gummy and sticky.

What To Serve With Italian Herb And Cheese Sourdough Bread

This savory loaf pairs beautifully with a bowl of roasted tomato basil soup, as the herbs in the bread complement the acidity of the tomatoes. It also makes for an incredible grilled cheese sandwich or panini base. Simply dipping a slice into high-quality olive oil and balsamic vinegar is a delicious way to enjoy it.

How To Store

Store the cooled loaf in a paper bag or a bread box at room temperature for up to 2 days to maintain the crust. For longer storage, slice the bread and freeze it in a sealed freezer bag for up to 3 months, toasting slices directly from frozen.

FAQs

Can I use fresh herbs instead of dried?
Yes, but dry them thoroughly after washing. Excess moisture from fresh herbs can make the dough sticky and impact the rise, so I generally prefer dried herbs for baking.

Why did my cheese burn on the bottom?
If large chunks of cheese are on the very bottom of the loaf, they can scorch in the Dutch oven. Try to keep the inclusions tucked inside the dough during the final shaping.

Can I use a different type of cheese?
Absolutely. Parmesan, Asiago, or low-moisture Mozzarella work well. Harder cheeses hold their shape better, while softer cheeses will melt more into the crumb.

Nutrition

Calories: 210
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 380mg
Total Carbohydrate: 32g
Protein: 8g

Try More Recipes:

Italian Herb And Cheese Sourdough Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minutes

Italian Herb And Cheese Sourdough Bread combines a crusty texture with gooey cheddar pockets and aromatic herbs for a savory loaf ready in 24 hours. Using active starter and the lamination technique makes this artisan recipe approachable for weekend baking. It is perfect for elevating simple sandwiches.

Ingredients

450g Bread flour
50g Whole wheat flour
350g Water (warm, about 80°F)
100g Active sourdough starter (fed and bubbly)
10g Sea salt
150g Sharp Cheddar cheese (cubed into small 1cm pieces)
2 tbsp Dried Italian seasoning (mix of oregano, basil, thyme)
1 tbsp Semolina flour (for dusting)

Directions

Autolyse and Mix: Whisk the active starter and water together in a large bowl until milky, then mix in the bread flour and whole wheat flour until no dry spots remain; let this rest for 30 minutes before pinching in the salt.
Laminate the Dough: Wet your counter slightly and stretch the dough out into a large, thin rectangle, then sprinkle the cubed cheese and Italian herbs evenly over the surface before folding it up into a packet.
Bulk Fermentation: Place the dough in a bowl and perform 3 sets of coil folds spaced 45 minutes apart to build strength, then let it rest until it has grown in volume by about 50% (usually 4-6 hours total).
Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a tight boule, and place it seam-side up in a banneton dusted with rice flour; cover and refrigerate for 12-16 hours for the cold proof.
Score and Bake: Preheat your Dutch oven to 450°F (230°C) for one hour, then turn the dough onto parchment, score the top, and bake covered for 20 minutes.
Final Crust: Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the cheese on the surface is toasted.