Soft Sourdough Sandwich Bread: Italian Herb & Cheese

Updated at: 10/05/2025

This recipe elevates the humble sandwich bread to new heights with the delightful tang of sourdough and the aromatic burst of Italian herbs and cheese. Forget bland, store-bought loaves – this soft and flavorful bread is perfect for creating gourmet sandwiches, bruschetta, or simply enjoying toasted with butter. The slightly chewy crumb and crisp crust are a testament to the power of slow fermentation, delivering a depth of flavor unmatched by quick breads. Imagine the fragrant combination of oregano, basil, rosemary, and a generous scattering of Parmesan cheese woven throughout each slice.

This Italian Herb & Cheese Sourdough Bread recipe isn't just delicious; it's surprisingly manageable, even for sourdough novices. We'll guide you through each step, from creating a bubbly starter to shaping the perfect loaf. Ready to transform your lunchtime routine and impress your friends and family with your baking prowess? Let's dive into the detailed, step-by-step instructions below.

Tools Needed

  • Kitchen scale
  • Digital thermometer
  • Mixing bowls
  • Spray bottle
  • Loose lid
  • Bread pan (10x5.5 inch recommended)
  • Proofing box (optional)
  • Ziploc baggie or container

Ingredients

  • Sourdough starter: 150g
  • Warm water (80-90°): 330g
  • Honey: 25g
  • Avocado oil: 20g
  • Unbleached flour (bread flour or all-purpose): 500g
  • Salt: 10g
  • Italian seasoning: 4g (2 tbsp)
  • Garlic powder: 5g (2 tsp)
  • Asiago cheese: 40g
  • Parmesan cheese: 40g

Step-by-Step Instructions

Step 1. Prepare the Dough

  • Feed your sourdough starter the night before. Mix 60g starter, 60g flour, and 60g water until no dry clumps remain. Cover loosely and mark the level to track doubling.
  • The next morning, your starter should have doubled. Measure out 150g of starter.
  • In a bowl, combine 330g warm water (80-90°), 25g honey, and 20g avocado oil.
  • Add 500g flour, 10g salt, 4g Italian seasoning, and 2g garlic powder to the wet ingredients. Mix until a shaggy dough forms.
Feed your sourdough starter the night before. Mix 60g starter, 60g flour, and 60g water until no dry clumps remain. Cover loosely and mark the level to track doubling.The next morning, your starter should have doubled. Measure out 150g of starter.In a bowl, combine 330g warm water (80-90°), 25g honey, and 20g avocado oil.Add 500g flour, 10g salt, 4g Italian seasoning, and 2g garlic powder to the wet ingredients. Mix until a shaggy dough forms.
Prepare the Dough
  • Cover and let the dough rest for 1 hour.
  • Perform the first set of stretch and folds. Wet your hands, stretch a corner of the dough, and fold it over into the center. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes.
  • Grate 80g of cheese (40g Asiago, 40g Parmesan).
  • Perform the second set of stretch and folds, incorporating 50g of the grated cheese. Repeat the stretch and fold technique on all four sides. Set aside the remaining 30g of cheese.
Cover and let the dough rest for 1 hour.Perform the first set of stretch and folds. Wet your hands, stretch a corner of the dough, and fold it over into the center. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes.Grate 80g of cheese (40g Asiago, 40g Parmesan).Perform the second set of stretch and folds, incorporating 50g of the grated cheese. Repeat the stretch and fold technique on all four sides. Set aside the remaining 30g of cheese.
Prepare the Dough
  • Cover and rest for another 30 minutes.
  • Perform the final set of stretch and folds using a coil fold technique to keep the cheese inside. Cover the dough.
  • Let the dough rise until doubled in size, bubbly, and airy (approximately 6 hours at 80°).
Cover and rest for another 30 minutes.Perform the final set of stretch and folds using a coil fold technique to keep the cheese inside. Cover the dough.Bulk fermentation: Let the dough rise until doubled in size, bubbly, and airy (approximately 6 hours at 80°).
Prepare the Dough

Step 2. Shape and Bulk Fermentation

  • Shape the dough into a rectangle. Fold the sides into the middle, then roll it up from the bottom, tucking in the sides. Place seam-side down into a greased bread pan.
Shape the dough into a rectangle. Fold the sides into the middle, then roll it up from the bottom, tucking in the sides. Place seam-side down into a greased bread pan.
Shape and Bulk Fermentation

Step 3. Proofing and Baking

  • Let the dough rise for 2-3 hours (same-day) or overnight in the refrigerator.
  • Preheat oven to 400°. Score the dough with three diagonal cuts. Sprinkle the remaining 30g of cheese on top. Use the double pan method (invert a second bread pan on top or use greased foil).
  • Bake covered at 400° for 30 minutes. Remove the top pan, reduce oven temperature to 375°, and bake for another 15 minutes.
Second rise (proofing): Let the dough rise for 2-3 hours (same-day) or overnight in the refrigerator.Preheat oven to 400°. Score the dough with three diagonal cuts. Sprinkle the remaining 30g of cheese on top. Use the double pan method (invert a second bread pan on top or use greased foil).Bake covered at 400° for 30 minutes. Remove the top pan, reduce oven temperature to 375°, and bake for another 15 minutes.
Proofing and Baking

Step 4. Cooling and Serving

  • Remove from the pan immediately to cool before slicing.
Remove from the pan immediately to cool before slicing.
Cooling and Serving

Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables

Tips

  • Use warm water for faster bulk fermentation.
  • Bread flour is preferred, but all-purpose flour works as well.
  • Use a proofing box to maintain a consistent warm temperature.
  • Wetting your hands prevents the dough from sticking during stretch and folds.
  • The double pan method helps trap steam for a better rise and prevents cheese from burning.

Nutrition

  • N/A

FAQs

1. Can I use a different type of cheese?

Absolutely! Asiago, provolone, or even a blend of Italian cheeses would work well. Just ensure it's finely grated for even distribution.

2. How can I tell if my sourdough starter is active enough?

A healthy starter will roughly double in size within 4-6 hours after feeding. It should also be bubbly and have a slightly sour aroma.

3. What if my bread doesn't rise as much as expected?

This could be due to a weak starter, insufficient kneading, or incorrect oven temperature. Double-check your starter activity and ensure you've followed the kneading and proofing times carefully.


This Italian Herb & Cheese Sourdough bread recipe offers a rewarding baking experience, resulting in a loaf that's both delicious and impressive. The subtle tang of the sourdough perfectly complements the aromatic herbs and savory cheese, creating a truly unforgettable flavor combination. Enjoy the fruits of your labor with this versatile bread, perfect for any occasion.