Italian Herbs and Cheese Sourdough Bread

Name: Italian Herbs and Cheese Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 1575 min
Ingredients: 35 grams sourdough starter (ripe and active, about 2 Tablespoons); 35 grams all-purpose flour (about 1/4 cup); 35 grams water (about 2 Tablespoons); 100 grams levain (ripe, bubbly and active, scant 1/2 cup); 370 grams water (about 1 1/2 cups); 10 grams salt (about 1.5 teaspoons); 50 grams whole wheat flour (about 1/3 cup, see recipe notes); 450 grams bread flour (about 3 1/4 cups); 5 grams Italian Seasoning (about 1 1/2 Tablespoons, reserved for adding during 2nd stretch and fold); 50 grams Parmesan cheese, grated (about 1/2 cup, reserved for adding during 2nd stretch and fold); 100 grams medium to sharp cheddar cheese, grated (about 1 cup, reserved for adding during 2nd stretch and fold)

Amy Coyne

5 from 1 vote

Published: Apr 15, 2026

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This Italian Herbs and Cheese Sourdough Bread takes a classic sourdough loaf and adds Italian herbs, parmesan, and sharp cheddar cheese. It bakes up with a perfectly crusty exterior and a soft, cheesy interior, making it the homemade bread my family loves for soups, salads, or slicing and slathering with butter.

Perfectly crusty on the outside and soft, flavorful, and cheesy on the inside, this Italian herbs and cheese sourdough bread is always a hit in my house. It gets gobbled up so fast and if you use it for grilled cheese, be prepared – it takes it to a whole new level.

Golden-brown Italian herbs and cheese sourdough bread resting in a parchment-lined baking dish, with a crisp crust and rustic texture against a light brick background.

Quick Look: Italian Herbs and Cheese Sourdough
Why You’ll Love Italian Herbs and Cheese Sourdough Bread
Important Ingredients
Substitutions & Variations
Sourdough Baker’s Timeline
How to Make Italian Herbs and Cheese Sourdough Bread
How to Store Leftovers
Recipe Tip
Frequently Asked Questions
Popular Sourdough Bread Recipes
Italian Herbs and Cheese Sourdough Bread Recipe

Quick Look: Italian Herbs and Cheese Sourdough

Prep Time: 30 minutes
Bake Time: 45 minutes
Fermentation Time: about 25 hours
Total Time: About 26 hours
Servings: 1 loaf, about 12 slices
Calories: ~209 kcal per slice
Cook Method: Baked in a Dutch oven
Flavor & Texture: Crispy crust with a soft, chewy crumb and cheesy, savory flavor throughout
Difficulty: Easy to Intermediate – great for beginners ready to try inclusions

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Why You’ll Love Italian Herbs and Cheese Sourdough Bread

Savory Flavor – Just like my Jalapeño Cheddar Sourdough Bread, this loaf is full of delicious savory flavor. The Italian herbs and cheese work so well together and is the best bread for soup and grilled cheese.
Cheesy Texture – The cheese melts right into the dough, giving this bread a soft texture and rich flavor. It’s a crowd-pleaser and is easy to make, just like my Three Cheese Sourdough Bread.
Artisan Style – This loaf is based on my classic artisan sourdough bread, but with added flavor from the inclusions. If you love adding inclusions to your sourdough bread, try one of my favorites—caramelized onion sourdough bread! It’s my mom’s favorite.

New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!

Important Ingredients

Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain.
Bread Flour – I almost always use a 12.5% protein bread flour when kneading dough. The higher protein content and proper gluten development give you a lighter, more springy loaf.
Whole Wheat Flour – Freshly milled or store-bought whole wheat flour both work well. It helps boost fermentation and adds extra flavor to the bread.
Water – I use tap water in this recipe. Use warm or cool water depending on your environment to help keep your dough at the right temperature during fermentation.
Salt – Salt enhances flavor and helps control fermentation.
Cheese – I use a combination of shredded parmesan cheese and sharp cheddar cheese. I prefer to shred it myself since pre-shredded cheese contains anti-caking agents that don’t melt as well.
Herbs – Italian seasoning adds great flavor and pairs perfectly with the cheese in this loaf.

See the recipe card for full information on ingredients and quantities

Substitutions & Variations

Levain – If you prefer not to use a levain, you can replace it with active sourdough starter.
Whole Wheat Flour – You can substitute bread flour for the whole wheat flour. Just allow a little extra time for fermentation.
All-Purpose Flour: If you don’t have bread flour, you can use all-purpose flour in this recipe. You may need to reduce the water by about 20 grams to keep the dough from getting too sticky.
Cheese – Swap in any favorite cheese you like in this recipe. Stronger, harder cheeses do tend to have more flavor and bake better at high temperatures
Italian Seasoning – Use your favorite herbs, or make your own blend with dried basil, thyme, oregano, rosemary, marjoram, and parsley. You can also use fresh herbs, just use about 2–3x the amount for the best flavor.
Garlic – Add garlic seasoning to the dough for extra flavor. Avoid adding fresh garlic too early, as it can slow fermentation—mix it in during shaping or right before baking instead.
Spicy Variation – Add sliced jalapeños or a pinch of red pepper flakes for a little heat.

Sourdough Baker’s Timeline

A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake.

A few notes: This schedule assumes the dough temperature is 78°F throughout the process. If you’d like to make the bread all on the same day, skip the cold fermentation and let the dough rise for a few hours in a banneton or bowl before baking.

Day 1	Levain/Mixing/Bulk Fermentation/Shaping/Cold Fermentation
8:00 AM –11:30 AM	Mix Levain. Let sit at 78°F for about 3-4 hours until doubled/bubbly and ripe.
11:30 AM	Mix the Dough
12:00 PM 12:30 PM 1:00 PM 1:30 PM	Stretch and Fold #1 Stretch and Fold #2 Add all of the shredded cheese and dried herbs Stretch and Fold #3 Stretch and Fold #4 if desired
3:30 PM	Pre-Shape/Bench Rest
4:00 PM	Shape dough Begin cold fermentation
Day 2
9:00 AM	Preheat Dutch oven
9:30 AM	Score and Bake

How to Make Italian Herbs and Cheese Sourdough Bread

Mix the Levain

Side-by-side images showing the sourdough starter process: Image 1 features a thick, just-mixed starter in a white bowl with a spoon and a jar of active starter in the background; Image 2 shows a bubbly, active starter in a white bowl, ready to use.

Step 1: Mix the Levain. Take 35 grams ripe, active sourdough starter. Feed it 35 grams flour and 35 grams water (Image 1). Cover and let sit in a warm (78ºF) place for 3-4 hours until bubbly, doubled in size, smells milky sweet and is just about to fall back down (Image 2). Do not use the levain or your sourdough starter if it has not shown these signs. Starter is best to used in its peaked and active state.

Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute active starter in place of the levain in the recipe. A levain is an offshoot of your sourdough starter. It acts as a power feed for your starter and using one will give you a better loaf.

Also Note: The ratios of flour, water, and starter can be adjusted so that your levain will double in the timeframe that works for you. If you want to mix your levain the night before, mix together 5 grams of ripe/over-ripe starter with 55 grams of flour and 55 of grams water. IF kept at a warm 78ºF temperature, the levain will be doubled in about 10-12 hours. If your temperature is colder, the process will take longer.

Mix the Dough

Two pictures show water and sourdough discard being mixed together in a large rectangular container.

Step 2: Mix Dough. As soon as the levain is ready (bubbly, doubled in size, peaked), mix together ripe levain, bread flour, whole wheat flour, warm water and salt (Images 3 & 4). I use a dough whisk or a wooden spoon to mix the ingredients until completely combined. Cover the dough, set it in a warm (78°F) place and let it rest for 30 minutes (Image 5).

Dough rises in a large plastic container.

Fermentolyse Method: If you want to add an extra step to help strengthen the gluten and improve the overall texture and crumb, you can use a fermentolyse. I’ve developed this recipe without it to keep things simple, and it works really well as written. But if you’re looking for a more open crumb or your dough feels too slack, it’s worth trying.

To use this method, mix the sourdough starter, 350 grams water, bread flour, and whole wheat flour until a shaggy dough forms. Let the dough rest for 30 minutes.

After resting, add the salt and 20 grams of reserved water. Gently pinch and fold the dough to incorporate, then knead lightly for 3–5 minutes until smooth and proceed with the rest of the bulk fermentation.

Bulk Fermentation & Stretch and Folds

Step 3: Bulk Fermentation. For artisan style bread, instead of traditional kneading, we use a series of gentle folds to help strengthen the gluten strands in the dough. This dough usually gets about 3-4 sets of stretch and folds over a 2 hour period, if the dough is kept right around 78°F.

Stretch and Fold: To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside for 30 minutes. Repeat every 30 minutes for a total of 3-4 times.

Watch the video to see the stretch and fold process in action, or read my full stretch and folds tutorial for step-by-step tips.

Four pictures show cheese and herbs added to dough and a hand pulling the dough to incorporate it.

Add the Cheese & Herbs: Right before your second set of stretch and folds, add the shredded cheeses and dried herbs on top of the dough (Images 6-8). As you stretch and fold the dough, the cheese will begin to incorporate (Images 9 & 10). Repeat another set or two of stretch and folds over the next hour until the cheese is evenly spread throughout the dough (Image 11).

Two pictures show dough being folded over to incorporate cheese and herbs into a cohesive ball of dough.

Resting & Shaping the Dough

Step 4: Rest – After the stretch and folds, let the dough rest in a warm 78–80°F spot until it has risen about 40–50% and looks puffed and slightly jiggly, with a few bubbles on the surface (Image 11). This usually takes about 2–2.5 hours at 78°F. If your dough hasn’t risen enough, give it more time. Colder dough will take longer, and warmer dough will move faster.

Step 5: Pre-Shaping. Once the dough has rested and is showing the signs of readiness, turn it out onto the counter. Wet your hands and a bench knife if needed. Gently use the bench knife to lift one side of the dough while your other hand tucks it underneath itself. Continue turning the dough on the counter until it forms a smooth, round ball.

Let the dough rest uncovered for about 30 minutes. It will relax and flatten slightly, which makes it easier to shape.

Four pictures show dough being shaped into a round boule.

Step 6: Shaping. Prepare a banneton or small bowl by lining it with a kitchen towel or hair net and dusting it with flour. If using a hair net and cold fermenting, you may not need much flour.

Using a bench knife, lift the dough and place it on the counter floured side down. Gently pull the bottom of the dough toward you and fold it into the center (Images 12 & 13). Repeat with the right side, then the left, and then the top, folding each section into the middle to form a loose package (Image 14).

Shape the dough into a round or oval (Image 15), then lift it and place it into your prepared bowl.

Cold Fermentation (Refrigerated Rest)

A puffed and jiggly oval shaped sourdough batard sits in a banneton basket.

Step 7: Cold Ferment (Refrigerated Rest). I almost always use a cold fermentation for my sourdough bread, and the same goes for this Italian Herbs and Cheese Sourdough (Image 16). Cover the dough and place it in the refrigerator for 12–20 hours. If you leave it longer, up to 48 hours, it may overproof slightly but will still taste yummy.

Want to skip cold fermentation and bake the same day you mix the dough? Leave the dough to continue rising in a warm place for a few hours until puffy, jiggly and risen a little bit more. Bake according to recipe directions.

Baking the Italian Herbs Sourdough

After the cold fermentation, it’s time to bake the bread.

Step 8: Pre-heat the Oven. Put a Dutch oven (top and all) into the oven and preheat to 500°F. Allow the Dutch oven to heat for about 30 minutes to an hour at 500°F. This builds up steam, which is necessary to achieve the beautiful oven spring and perfect crust that artisan bread is known for.

If you don’t have a Dutch oven, you can bake this sourdough bread in a loaf pan instead or use an open baking method (though it can take practice depending on your oven).

Step 9: Score the Dough. Once the oven is preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the plastic wrap (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough.

Flip the dough over so that it is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel. Smooth the flour over the top of the dough and use a bread lame or very sharp knife to score the dough. I find a simple score is best when working with this dough.

A note on scoring: This isn’t a loaf for intricate scoring because of the inclusions. Keep it simple with one long slash or an “X,” about 1 inch deep.

Step 10: Bake the Bread: Carefully remove the Dutch oven from the 500°F oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the hot Dutch oven. Put your hot pads back on before you pick up the lid of the Dutch oven and place it on top of the bread.

Put the whole Dutch oven back into your oven. Lower the temperature to 450°F and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is fully baked (Images 17 & 18). Let cool completely before slicing and enjoy!

Parchment Paper Tip: Use a good quality parchment paper or a silicone baking sling for best results. Lower-quality parchment can stick or tear, especially at high temperatures.

How to Store Leftovers

Leftover sourdough bread can be sliced and stored in the freezer. I often leave our bread at room temperature for up to 24 hours. After that, I’ll stick it in a plastic bread bag (or a beeswax one) and freeze it whole or slice and freeze. Stick pieces of parchment between slices if you don’t want them to stick together. Toast from frozen or thaw to enjoy.

Recipe Tip

You can use any favorite cheese in this italian herbs cheese bread recipe. Keep in mind that, when baked, some cheeses lose some of their flavor, mellow in flavor or change their flavor. for this reason, I like to use sharper cheddar cheese in this loaf.

Frequently Asked Questions

Why do you use a levain?

I love using the levain method because it ensures your sourdough starter is at its peak (ie: ripe, bubbly, and active) before mixing your dough. A well-maintained starter is the foundation of every great sourdough loaf, and a levain acts as a built-in insurance policy, giving you confidence that your bread will rise properly.

That said, if you already follow a solid starter maintenance routine, a levain isn’t strictly necessary. In most recipes, you can substitute ripe, active sourdough starter for the levain and still achieve great results. But if you’re ever unsure, using a levain is an easy way to double-check that your starter is ready to perform.

My sourdough bread turned out gummy. Why?

Typically gummy dough comes from one of two things:

1. Sourdough Starter is not Active Enough – If your starter is still young, it may not be quite ready to raise a loaf of bread. Feed your starter a few more times and use it when it’s very bubbly, doubled in size and just about to fall back down after peaking.

2. An under-proofed loaf – I typically see this with under-proved loaves. Double check your temperature. Make sure your dough has risen before you shape it and stick it in the refrigerator. Under-proved loaves are not fully developed and can turn out gummy – tasting. It can happen with an over-proofed loaf as well, but it is not as common.

Do I have to use whole wheat flour?

You don’t have to use whole wheat flour in this recipe. Whole wheat makes the fermentation move a little faster and adds great flavor to the dough, but you can leave it out and substitute bread flour for the whole wheat flour. And if you like the flavor of whole wheat, you may also want to try my whole wheat sourdough bread.

Can I use Fresh Herbs in this Loaf?

You can use fresh herbs, but I find the flavor isn’t as strong since some of it cooks off at the high baking temperature. I prefer using a dried Italian seasoning blend in this bread for a more pronounced flavor.

Can I make this dough into sandwich rolls?

Yes! You can divide the dough into equal pieces, similar to my sourdough ciabatta rolls, and shape them into sandwich rolls. Bake them until golden and they’ll have that same crusty outside with a soft, chewy interior that’s perfect for sandwiches. Think classic sub-style rolls, but better than Subway! Add a little oil, your favorite deli meat, and you’ve got an easy, homemade sandwich that’s so good.