Name: Easy Italian Herb & Cheese Sourdough Sandwich Bread
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 42 min
Ingredients: 2 Cups of lukewarm to cool water; 4 - 6 Cups of All Purpose Unbleached Flour ( Or flour of your choice); 2 tsp Mineral Salt ( Redmond Real Salt, Hawaiian Salt, Pink Himalayan); 2 tsp of Italian Seasoning Blend + some to sprinkle on top after scoring.; 1/2 cup of shredded cheese of choice + some to add on top after scoring,; 2 TBS Olive Oil or Melted Butter + Some for brushing the tops

Soft, Savory Homemade Sandwich Loaf

No Dutch Oven Needed

If you love a savory twist on sourdough, this easy Italian Herb & Cheese Sourdough sandwich loaf recipe is a must try. It is soft, flavorful and perfect for sandwiches, toast, or cottage bakery shelves. It will quickly become a customer and household favorite. (Check your states cottage food laws on cheese inclusions.)

Inspired by traditional Italian flavors, this loaf pair perfectly with soups and pastas. Try this homemade Creamy Parmesan Italian Sausage Soup recipe.

What makes it different?

During the stretch and folds you’ll add a couple teaspoons of Italian seasoning plus half a cup (or more, depending on your taste) of shredded cheese. Then when you go to bake, score the loaf down the middle and top it with a little extra cheese. These simple additions transform the classic sandwich loaf into something savory, aromatic, and perfect for lunches, snacks, or a bakery shelf pick-me-up.

Italian herb and cheese sourdough sandwich bread in a USA loaf pan. Being held by a hand with a oven mitt.

Recipe Basics

This dough is designed to make two loaves, because if you’re making one, you might as well make two.

Here’s a quick overview of how it comes together:

Mix your dough as usual (see our base recipe or just scroll down to the full recipe below)
During the stretch & fold stage, add the Italian seasoning and shredded cheese, salt and olive oil.
Shape and place into loaf pans after bulk ferment Proof until puffy, then bake in loaf pans—no heavy Dutch oven needed!

Why You’ll Love It

Savory and crowd-pleasing: The herb + cheese combo gives the bread a delicious twist.
Beginner-friendly: Same hands-on time as our classic loaf, no fancy equipment.
Versatile: Great for sandwiches, grilled cheeses, or slicing up for snacks.
Bakery-ready: Makes two loaves, perfect for stocking your freezer or your case.

Looking to expand your sourdough lineup?

You can absolutely customize further: swap in different cheeses (cheddar, provolone, mozzarella) or herbs (rosemary, thyme). The base is still our trusty sourdough sandwich bread .

Some of our favorite combos are Jalapeno Cheddar, Rosemary Garlic, Cinnamon Sugar with Raisins. The sky in the limit. Be sure to subscribe so you don’t miss when we publish a new recipe.

* Note*

Step photos are shown from our Traditional Sourdough Sandwich bread, the process is the same for this recipe and when you shape you will see all the herbs and cheese spread throughout your dough.

Easy Italian Herb & Cheese Sourdough Sandwich Bread

Materials Needed:

10-inch mixing bowl

Scoring tool

Danish Dough Wisk Or Wooden Spurtle

Parchment paper

Tea Towel

Loaf Pan

Prep Time 2 hours

Cook Time 30 minutes

Additional Time 12 hours

Total Time 2 hours 42 minutes

Ingredients

2 Cups of lukewarm to cool water
4 - 6 Cups of All Purpose Unbleached Flour ( Or flour of your choice)
2 tsp Mineral Salt ( Redmond Real Salt, Hawaiian Salt, Pink Himalayan)
2 tsp of Italian Seasoning Blend + some to sprinkle on top after scoring.
1/2 cup of shredded cheese of choice + some to add on top after scoring,
2 TBS Olive Oil or Melted Butter + Some for brushing the tops

Instructions

In a 10 mixing bowl add 2 cups of cool to lukewarm water
Add 1 cup of bubbly active sourdough starter just after peak.
Using your Danish dough whisk or wooden spurtle stir until incorporated into the water.
Add 4 cups of flour and mix.
Slowly add more flour half a cup at a time until your reach a shaggy consistency, Your dough shouldn't be sticky.
Cover with a damp tea towel or plastic wrap for 30 minutes.
After the 30 minute rest, add the 2 tsp of salt, Italian Seasoning, 1/2 cup shredded cheese and the 2 TBS of Olive Oil or melted butter and stretch and fold every 30 minutes for 2 hours. Using water to dip your fingers in will help the dough from sticking to your fingers.
Cover the bowl with a warm cloth or plastic wrap for 12 hours in the warmest part of your kitchen. The warmer your house, the quicker your dough will rise. It could be ready in 8 hours. If your home is cooler it could take longer. You want your dough to be at 72 degrees.
After the 12-hour rise/ bulk ferment, you're going to lightly flour your counter and dump the dough out.
Cut in half using a bench scraper or really sharp knife.
Preheat oven to 425 degrees.
Take your dough and flatten it into a rectangle shape.
Then roll like a log.
Pinch the ends closed so they're neat and smooth.
Then gently pull the log toward you on the counter a few times to tighten the surface, similar to shaping a sourdough boule.
Repeat steps 12 & 13 with second half of dough.
Place on parchment paper and put it directly into a loaf pan.
Cover and let rise for another 30 minutes.
Brush the tops with olive oil and score with a scoring tool or a very sharp knife. I like to cut straight down the middle at a 45 degree angle. Sprinkle some cheese and Italian seasoning on top and place in the oven.
Bake at 425 for 25 minutes until the tops are golden brown or the internal temp reaches 205 degrees. Add more time in 5 minutes increment's as needed.
Once baked transfer to a wire cooling rack. Let it cool completely before slicing. Store in an airtight container, bag on the counter or fridge or freeze.