Italian Herbs & Cheese Artisan Sourdough Bread Recipe
Italian Herbs & Cheese Artisan Sourdough Bread Recipe
By Rebekah Parr | Published on January 14, 2025 | Updated on August 21, 2025
I hate to mention Subway in the first sentence of an artisan sourdough bread recipe, but… that Italian herbs and cheese bread was always my go-to growing up.
Now that I make sourdough, I realize that while the bread was good at the time, it doesn’t compare to homemade sourdough.
Thinking back on those memories, I decided to make my own version of the Italian herbs and cheese loaf, but in an artisan-style sourdough loaf.
My husband – and his friends (and me) – think this might be the best loaf of bread I’ve made to date. The flavors are punchy, aromatic, and downright delicious. Here’s how to make it.
Note: If you already have an artisan sourdough recipe you swear by, just add the inclusions during your second set of stretch and folds.
Why You’ll Love This Recipe
- Very beginner-friendly: if you’re beginning to experiment with inclusions, this is a perfect starting place. It’s not messy or difficult – just toss the herbs and cheese in your dough, and you’re golden.
- The most flavorful sandwich base ever: imagine this herby, cheesy bread with some deli meat, cheese, lettuce, tomato, mayo… heaven.
- Delicious on its own: we ate this entire loaf plain with some butter smeared on top. It’s so divine on its own that you even need anything else with it!
- Almost exactly the same as making a regular artisan loaf: this inclusion addition is super simple and will feel almost the same as making a plain sourdough loaf.
Sourdough Bread Timeline
Here’s a sample timeline to help you plan out your bake.
| Day 1 | |
| Before bed | Feed your starter (1:5:5 ratio is best for overnight but experiment with your starter in your environment to nail it down) |
| Day 2 | |
| 8 am | Mix flour, starter, and most of the water (this starts the bulk fermentation) |
| 9 am | Add salt and remaining water; knead or slap and fold for 2-4 minutes |
| 9:30 am | Stretch and fold the inclusions into the dough |
| 10 am | Stretch and fold or coil fold #2 |
| 10:30 am | Stretch and fold or coil fold #3 |
| 11 am | Stretch and fold or coil fold #4 |
| 3:30 pm | Look for signs of bulk fermentation being done (more pointers in the recipe card); if ready, pre-shape dough |
| 4 pm | Final shape, put in banneton, and refrigerate overnight |
| Day 3 | |
| 7 am | Preheat Dutch oven to 450°F/230°C |
| 7:45 am | Score and bake the dough |
| 10:45 am | Let the bread cool; now, enjoy the bread! |
Ingredients
- Bread flour: King Arthur unbleached bread flour (12.7% protein) does the heavy lifting in this recipe. If your flour has a different protein percentage, you may need to adjust the amount of water.
- Whole wheat flour: Adding a touch of whole wheat flour adds nice flavor and a bit of nutrition. It also makes the starter happy!
- Active starter: You’ll need a ripe sourdough starter to leaven this dough. Make sure your starter is happy and healthy – ideally, triple in size when it’s peaked.
Related: Is My Sourdough Starter Ready to Bake With? How I Can Tell
- Warm water: You’ll want lukewarm water – water over 120°F may kill your sourdough starter. Cold water will prevent your dough from rising at a decent pace. Also, I use water straight from my faucet. I live in the country and have well water; I’ve never had any issues. However, I’ve seen others recommend using filtered water.
- Salt: I use sea salt. Just try to avoid salt with anti-caking agents.
- Italian seasoning blend: this is a total staple in our spice cabinet! It includes a mix of oregano, basil, thyme, rosemary, marjoram, and garlic.
- Lightly dried basil: I added this to the dough because we had it; feel free to do the same with what’s in your fridge and pantry for extra flavor. To clarify, this isn’t dried basil in a spice jar. It’s found in the produce section and lasts up to 4 weeks in the fridge. It’s basically halfway between fresh basil and dried basil.
- Colby Jack cheese: once again, this is the cheese block we had in the fridge, so I used it. This recipe would be equally delicious with other types, so customize to your taste! The only thing I ask of you is to shred your own cheese – the pre-shredded stuff won’t melt into your dough well because it has added anti-caking ingredients.
- Parmigiano-Reggiano cheese: I don’t skimp on my parmesan cheese anymore. If you can help it, don’t use the dust in the green container – buy a real wedge of authentic parmigiano reggiano and grate it. The flavor difference is astounding. This also adds umami!
Need more inclusion ideas? Check out: 41 Sourdough Inclusion Ideas: Add-Ins You Should Try
How to Make Italian Herbs & Cheese Sourdough Bread (Video Tutorial)
This YouTube video takes you through this recipe, step by step. If you get stuck on any step in the recipe card, feel free to jump to this video to get a visual look.
Italian Herbs and Cheese Artisan Sourdough Bread
Inspired by nostalgic flavors but elevated with the tang and complexity of homemade sourdough, this Italian Herbs and Cheese Artisan Sourdough Loaf combines aromatic Italian spices, lightly dried basil, and a blend of Colby Jack and Parmigiano Reggiano cheese. The result? A soft, flavorful bread with a perfectly crisp crust that’s as delicious on its own as it is stacked into a sandwich. Beginner-friendly and versatile, this recipe is ideal for anyone ready to explore the world of sourdough inclusions.
Equipment
- Oval banneton (5% off with code TSG5) | Size I'm Using: Oval – Spiral MD
- Dutch oven ($15 off with code REBEKAH15)
Ingredients
Sourdough Starter
- 12 g sourdough starter (active or discard)
- 60 g water
- 60 g bread flour (unbleached, King Arthur)
Main Dough
- 325 g water
- 450 g bread flour (unbleached, King Arthur)
- 50 g whole wheat flour (Sunrise Flour Mills)
- 120 g active sourdough starter (from above)
- 25 g water
- 10 g sea salt (Redmonds)
Inclusions
- 3 g Italian seasoning blend
- 4 g lightly dried basil
- 110 g Colby jack cheese, shredded
- 15 g Parmigiano Reggiano, shredded
Instructions
Feed Your Starter
- The night before you plan to make your dough, feed your starter. Mix together 12 g sourdough starter, 60 g water, and 60 g bread flour. This gives you a little more than you need so you don't have to scrape out every last bit from the jar (you can also feed the leftovers to maintain your starter). At this feeding ratio, your starter should peak by morning (about 10-12 hours after you feed).
Make the Dough
- In the morning, mix 450 g bread flour, 50 g whole wheat flour, 120 g active sourdough starter, and 325 g water. (This is the beginning of the bulk fermentation.) Knead the ingredients together until fully incorporated and you have a shaggy dough. Cover with plastic wrap, a shower cap bowl cover, or cloth bowl cover, and let rest for about 1 hour.Optional: you can opt to do an autolyse by mixing just the flours and water and letting it rest for 30 minutes, up to overnight. Then, proceed by adding your starter.
- Add 10 g sea salt and 25 g water. Dimple in and squeeze the saltwater into the flour. The dough will break up, get stringy, and feel rubbery. This is normal. Mist your counter with water and turn out the mass of dough onto your counter. Do slap and folds for 2-4 minutes, or until the dough smooths out and the saltwater is fully incorporated. Cover and let rest for 30 minutes.
- Add inclusions (3 g Italian seasoning blend, 4 g lightly dried basil, 110 g Colby jack cheese, shredded, and 15 g Parmigiano Reggiano, shredded) on top of the dough in the bowl. Stretch and fold the inclusions into the dough. Cover and let rest for 30 minutes.
- Stretch and fold the dough. Cover and let rest for 30 minutes.
- Coil fold the dough. Cover and let rest for 30 minutes.
- Coil fold the dough. Cover and let rest for 30 minutes.
- The dough strengthening is now completed, so we wait until the dough has finished its bulk fermentation.Bulk fermentation is done when the dough is visibly larger (the exact percentage rise is not as important as the other visual signs), with bubbles all around the sides and underneath the surface. The dough should jiggle like jelly when you shake the bowl and feel light, airy, and puffy to the touch. It should be domed on the edges where the dough meets the bowl. Don’t worry about exact timing; trust these visual and tactile cues to guide you. Warmer dough ferments faster, colder dough takes longer, but slightly overproofed dough often makes better bread than underproofed. Don't be afraid to push the limits. For me, bulk fermentation took 7.5 hours; my dough was 70-72°F (21-22°C) and my home was 71°F (21.6°C), for reference.
- When bulk fermentation is done, dump out dough onto the counter. Gently pre-shape using a bench scraper to coax the dough into a tight ball. This is the end of the bulk fermentation.
- Final shape the dough using the single caddy clasp method. Flip into a floured banneton, seam-side up. Pinch the seam shut. Optional: Let the dough rest for about 10 minutes. Stitch the top of the dough to increase surface tension and cover. Put in the fridge overnight.
Score & Bake
- The next day, at any time, preheat oven to 450°F/230°C with a Dutch oven inside.
- Score the dough and place it in the preheated Dutch oven. Cover and bake for 30 minutes.
- Remove lid and lower oven temperature to 425°F/220°C. Bake for an additional 15-20 minutes, or until the top is as golden brown as you prefer. Feel free to temp the bread to ensure it is fully baked. It should be around 205-210°F (96-99°C).
- Wait for the bread to cool down, about 2 hours. Cut into the cooled bread and enjoy!!
Video
Notes
Lightly dried basil: To clarify, this isn’t dried basil in a spice jar. It’s found in the produce section and lasts up to 4 weeks in the fridge. It’s basically halfway between fresh basil and dried basil.
To make two loaves, simply double the recipe.
Did you make this recipe?Rate this recipe, leave a comment below, and share a photo on Instagram! Tag me @thatsourdoughgal so I can see it!
You might also want to try: The Best Jalapeño Cheddar Artisan Sourdough Bread Recipe
Conclusion
This inclusion combo is super beginner-friendly! Plus, the herbs and cheese blend is super versatile.
If you’re experimenting with adding flavors to your sourdough bread, this is one I’d start with. Save the cinnamon sugar for down the road (it’s the hardest!).
If you make this, let me know what you think. I’d LOVE to see your creations in an Instagram story! Just tag me @thatsourdoughgal.
Related:
Can you use the two pan method for this recipe?
Yes absolutely!
Can you make this bread without the inclusions?
Sure!
It is a great bread! Mine didn’t rise in the oven as yours! It was more like bigger diameter than yours. I wonder it’s because I added buckwheat instead of whole wheat !!!
What a wonderful website and YouTube site! I have been making bread for a few years and am somewhat of a fanatic bread browser!🙃I have experimented From Elaine Boddy to King Arthur and everything in between!
So excited to have found your amazing site! So refreshingly unique and informative! Never heard of Tangzhong and I’m older than dirt!! 🤣
All the best,
Pat
Awww thanks Pat! To even be mentioned among a baker like Elaine makes me giddy!
Can this be made in a 9×5 loaf pan
Yes
If I use my Brod and Taylor proofing box for this, what temperature should I set it at? How do I know what temperature to pick? Do you always do 85 like you do for the wonderbread? Also, can you make this with just bread flour – will it take away from the taste A LOT?
This is one of the easiest inclusion recipes I’ve tried and is packed with flavor!
STUNNING photo wow!
I don’t have an oval dutch oven, but I do have a deep, oval casserole with a domed lid. Would that work? I would assume that I would not preheat the dish empty, I think glass wouldn’t handle that well. If I cold proof in this dish, should I let it set at room temperature (let’s say an hour) before baking?
OR, if I want to bake in my loaf pans, what size do you recommend? I have 1 lb and 1.5 lb pans.
Thank you – you are a wealth of information and I appreciate you!
I’d recommend the 1.5 lb loaf pan!! I don’t feel so great about glass at that high heat but I am not an expert on that!
So I’m sitting here eating a slice with melted mozzarella and pizza sauce on top. OMG, this might be my next pizza crust recipe. Thank you!
That is a great idea!! Looks delish!!
I have been using this recipe without the inclusions for a week or two now and we love it! I decided to do the full recipe today and it turned out great! I have been loving your recipes! Thank you!
Looks gorgeous! Thanks for sharing!!
Wow. The texture. The flavor. It’s all pure perfection. This will easily become a regular loaf in my household and I can’t wait to share it with friends!
Does this bread freeze well? In general, are there breads with inclusions that don’t freeze well?
Yep freezes great! I’ve never had a bad result from freezing any kind of sourdough bread.
Thank you. My loaf turned out perfectly. It is the Subway bread but WAY better. I love your recipes and instruction. On to the next loaf! 🩶
After your experiment with garlic, how would you add the garlic to this recipe?
Roasted garlic folded in with the cheese!
Has anyone does this with just herbs and no cheese? Would you adjust the amounts of the herbs?
I would leave the herb amount as is!
Everyone loved this loaf! It was packed full of flavor in the best way. I loved following alongside the video as well. Thank you for being an amazing resource for the sourdough community!
Yay!! Thanks Tina!!
My dough looked good when I put the banneton into the fridge, but it flattened out overnight. What would cause that?
My loaf looks good. Still waiting to be able to cut into it, though.
Thank you so much for all the recipe testing you do, and for giving us these delicious recipes!!
That is typically related to overproofing.
I’m still learning to read the dough. The baked loaf was a little bit flat, but it’s delicious. I’ll definitely try the recipe again. Thanks!
So glad you enjoyed it Michelle!
I have made this recipe multiple times and it has become an absolute fan favorite. Brought it to a work potluck and ended up having 2 different people ask to buy loaves of this bread for themselves because they loved it so much. Someone else even said it was the best bread they’ve EVER had. I haven’t met a single person who didn’t fall in love with this loaf. If you need a sourdough recipe that everyone will love, this is the one!
I am vegan, so I use vegan colby jack cheese (Violife brand) and vegan parmesian (Plant Ahead brand) and it works brilliantly! They melt into the loaf and the flavors are absolutely to die for!
Give this recipe a try and you will not regret it. Thank you so much for this amazing recipe, Rebekah! I will be making it hundreds of times more.
OMG that is awesome!! Thanks for sharing!
I can’t wait to try this recipe! I have never seen lightly dried basil in my grocery store. Can I take some of the basil from my garden and put it in my dehydrator for a short period of time?
Absolutely!
I have shoulder and elbow issues. Can I use my KitchenAid stand mixer and dough hook instead of the Danish dough whisk? If so, please provide any recommendations on how to adapt the recipe.
Yes absolutely. With the stand mixer, you have two main options: 1) Develop the dough fully in the mixer and either minimize or even skip stretch and folds altogether, or 2) Use the stand mixer just to incorporate the ingredients. Then, transfer to a bowl and proceed with spaced-out stretch and folds. Which way you go depends on your style and also the power of your mixer. For a KitchenAid, I’d lean toward option 2.