This Italian Herbs and Cheese Artisan Sourdough Bread comes together in about 30 minutes and uses the no-knead method for a easy side dish that your family will love! Switch up the cheese or the herbs to suit your taste or use it as a “clean out the fridge” recipe to get rid of leftover cheeses. You’ll be amazed at how simple and rewarding this bread is, perfect for busy weeknight meals or cozy weekends!
Ingredient Breakdown
- Sourdough Starter (12 g)
- Bread Flour (450 g)
- Whole Wheat Flour (50 g)
- Water (325 g)
- Active Sourdough Starter (120 g)
- Sea Salt (10 g)
- Italian Seasoning Blend (3 g)
- Lightly Dried Basil (4 g)
- Colby Jack Cheese (110 g, shredded)
- Parmigiano Reggiano (15 g, shredded)
How to Make Italian Herbs and Cheese Artisan Sourdough Bread
Step 1: Feed Your Starter
First things first, let’s get that sourdough starter fed and bubbly! Combine 12 g of starter with 60 g of water and 60 g of bread flour in a small bowl. Mix until smooth. Let it sit at room temperature for about 4-6 hours until it’s nice and puffy.
Step 2: Mix the Dough
Once your starter is perfect, it’s time to mix the dough. In a large mixing bowl, combine the following:
- 325 g of water (at room temperature)
- 450 g of bread flour
- 50 g of whole wheat flour
- 120 g of your puffy, bubbly sourdough starter
- 10 g sea salt
- 3 g Italian seasoning blend
- 4 g lightly dried basil
- 110 g of shredded Colby Jack cheese
- 15 g of shredded Parmigiano Reggiano
Mix everything together until there’s no dry flour left. The dough will be somewhat wet and sticky, which is what you want! Seriously, don’t be tempted to add more flour just yet; leave it alone.
Step 3: Bulk Fermentation
Cover your mixing bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 4-6 hours. This is where the magic happens! You’ll notice the dough becoming airy and puffy. If your kitchen is cooler, let it rise longer. After about 30 minutes, feel free to give it a stretch and fold to strengthen the dough.
Step 4: Shape the Dough
After the dough has risen and doubled in size, it’s time to shape! Lightly flour your work surface and gently turn the dough out. With floured hands, fold the dough inwards until a nice round shape forms, think of it as a little pouch of goodness. Cover it and let it rest for 30 minutes.
Step 5: Final Shaping
After its short nap, it’s time to shape it again. Grab the edges and fold them toward the center, then flip it over and shape it into a tight ball. Get your hands floury, and gently shape it by cupping it and rotating it.
Step 6: Proofing
Whew! Almost done, can you smell it? Now place your dough seam-side down in a well-floured banneton (or a bowl lined with a floured towel) and cover it. Let it proof for another hour.
Step 7: Preheat Your Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside. It needs to be super hot to bake the loaf perfectly.
Step 8: Score and Bake
Wait, before we get to baking, you’ll want to score that dough! Carefully flip the dough onto parchment paper and use a sharp knife or a lame to make a shallow cut, this helps the bread expand in the oven. Once that’s done, carefully remove the Dutch oven from the oven (watch out, it’s hot!) and place the bread (with the parchment) right inside.
Cover it with the lid and bake it for 30 minutes. After that, remove the lid and bake for another 15-20 minutes until it’s golden brown.
Step 9: Cool it Down
When it’s beautifully baked, let it cool on a wire rack for as long as you can stand (about 30 minutes is ideal). Trust me, the smell will be intoxicating. But just wait! You want it to be properly set!
Why I Love This Recipe
This Italian Herbs and Cheese Artisan Sourdough Bread is my go-to recipe for so many reasons. It’s easy, like super easy. Plus, it’s the kind of bread that brings everyone together; just imagine the smiles when you serve it fresh-out-of-the-oven! It’s perfect as a side dish for soups, alongside salad, or even toasted for breakfast. And the best part is, you can use whatever you have on hand, whether it’s the scraps of cheese in your fridge or those herbs! You can make it your own, and that’s what I love so much about it!
If you loved this recipe, be sure to check out my Glazed Sourdough Donuts, my Sourdough Apple Fritter Discard Loaf, or my Sourdough Raspberry Lemon Rolls! All are perfect for those cozy family dinners.
Why This Recipe Works
Crowd-Pleaser
This bread is practically a guaranteed hit! The soft interior combined with the cheesy, herbal flavor means it’s a favorite at every gathering. You can practically see the smiles when it’s served.
Customizable
You can truly switch up the ingredients to suit what you have on hand, which is fantastic. If you’re low on one herb, toss in another! Different cheeses? Go for it! The sky’s the limit here!
Comfort Food
There’s just something about fresh bread that screams comfort. It’s homey, it’s warm, it’s the kind of thing people just gravitate towards. Nothing beats the aroma of baking sourdough in your house.
Serving and Storage Tips
Serving Suggestions
Serve this bread alongside soups, salads, or even just smothered in butter for a cozy snack. It’s also amazing as a base for bruschetta… yum!
Storage
Once cool, you can keep it at room temperature in a paper bag for 2-3 days. Be sure to check for freshness before you dive in!
Reheating Instructions
To reheat, simply pop it in a warm oven (about 350°F/175°C) for about 5-10 minutes. This will bring back its glorious texture and warmth!
Freezer Friendly
Yes, this bread is freezer-friendly! Slice it before freezing for easy toasting later. Just wrap it tightly in plastic wrap and then in foil. It should keep well for about 3 months.
And there you have it! A bustling, aromatic Italian Herbs and Cheese Artisan Sourdough Bread recipe that’s bound to become your new favorite! With a little patience and love, you can create a loaf that not only fills your belly but warms your heart. Happy baking! Follow us on Pinterest for daily meal inspiration!
Italian Herbs and Cheese Artisan Sourdough Bread
Ingredients
Method
- Feed your starter by combining 12 g of starter with 60 g of water and 60 g of bread flour in a small bowl. Let it sit for 4-6 hours.
- In a large bowl, mix together 325 g of water, 450 g of bread flour, 50 g of whole wheat flour, 120 g of active sourdough starter, 10 g of sea salt, 3 g of Italian seasoning, 4 g of lightly dried basil, 110 g of shredded Colby Jack cheese, and 15 g of shredded Parmigiano Reggiano.
- Mix until no dry flour is visible; the dough will be wet and sticky.
- Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 4-6 hours, until puffy. Stretch and fold after 30 minutes to strengthen the dough.
- Once the dough has doubled, turn it out onto a floured surface and shape it into a round pouch. Let it rest for 30 minutes.
- After resting, shape the dough into a tight ball by folding the edges toward the center.
- Place the dough seam-side down in a well-floured banneton and cover it. Let it proof for 1 hour.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside, 30 minutes before baking.
- Score the dough with a sharp knife after flipping it onto parchment paper.
- Transfer the dough into the Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool the bread on a wire rack for about 30 minutes before slicing.