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Asiago Sourdough Bread (with rosemary)


Asiago sourdough bread infused with rosemary is a delightful combination of savory flavors and artisanal craftsmanship. The tangy sourdough starter provides a subtle tanginess to the bread, while the sharp Asiago cheese lends a rich and nutty taste. The addition of fragrant rosemary adds a refreshing herbal note that perfectly balances the richness of the cheese. This bread is a versatile choice for any meal, whether served warm with a bowl of soup or toasted and topped with your favorite spread!

Asiago sourdough bread loaf

Three Ways to Enjoy Asiago Sourdough Bread

  1. Toasted with Butter: Toast a slice of Asiago sourdough bread and spread a generous amount of butter on top for a delicious breakfast or snack. The combination of warm, crispy bread with creamy butter and fragrant rosemary is a simple but satisfying treat.
  2. Grilled Cheese: Take your grilled cheese sandwich to the next level by using slices of Asiago sourdough bread instead of plain white bread. Layer slices of your favorite cheese between two slices of the bread and grill until the cheese is melted and gooey.
  3. Bruschetta: Brush slices of bread with olive oil and grill until lightly toasted. Top with diced tomatoes, fresh basil, and a sprinkle of salt and pepper for a delicious appetizer or snack. The combination of savory bread, juicy tomatoes, and aromatic herbs is a crowd-pleaser.
asiago sourdough bread slices

How to make: Step-by-step

Baker’s schedule: make the levain in the morning (7 AM), mix the dough in the afternoon (12 pm), place it in the refrigerator in the evening (6-7 PM), and bake the following morning (8 AM).

Ingredients for the Asiago sourdough bread:

For the levain:

  • 10 grams of sourdough starter
  • 18 grams of whole wheat flour
  • 18 grams of all-purpose flour
  • 36 grams of filtered water

For the dough:

  • 400 grams of bread flour
  • 50 grams of whole wheat flour
  • 315 grams of filtered lukewarm water
  • 2 tablespoons of olive oil
  • 1 tablespoon of dried or fresh rosemary
  • 9 grams of salt
  • 100 grams of asiago cheese cut into 1/4-inch cubes
  • 70 grams levain from above

Equipment

Asiago Sourdough Bread: Make the levain (leaven)

  • Make the leaven by using a mason jar or a small glass jar.
  • Add in the sourdough starter, all-purpose flour, whole wheat flour, and water. Mix using a fork.
  • Mark where the mixture sits and cover loosely. Allow it to rest for 4-6 hours or until it has doubled in size.

Tip: A leaven will thrive in a warmer environment. Turn your oven on and then off to create a warm spot for it.

asiago sourdough levain

Mix the dough

  • Once the leaven has doubled in size, make the dough mixture.
  • To a mixing bowl add the bread flour, whole wheat flour, olive oil, rosemary, and water. Mix until the flour has absorbed all of the water.
  • Cover with plastic wrap and allow the dough mixture to sit next to the leaven for 30 minutes.

This process is called autolyse and allows the flour to absorb all of the water.

autolyse dough

Add the salt & levain

  • After the autolyse has been completed, uncover the dough mixture and sprinkle salt over the surface.
  • Next, spread 70 grams of the levain onto the surface of the dough. 
  • Dimple the dough using your fingers and mix in the levain well. I repetitively fold the dough into itself to form a rough ball.
  • After forming a rough ball, cover the Asiago sourdough bread mixture, and allow it to rest for 1 hour.

Stretch and fold the dough

  • After the dough has rested for 1 hour, perform your first stretch and fold.
  • This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 1 hour.
  • Perform 1 more stretch and fold at the 1-hour mark, cover the dough, and let it rest for 1 hour.

Laminate the dough

  • After the dough has rested for 1 hour, remove the dough from the bowl and laminate the dough on a clean work surface.
  • Stretch the dough as thin as possible in a large rectangular shape. Tip: mist your hands with water to avoid sticking.
  • Next, add your 100 grams of Asiago cheese evenly and sprinkle some fresh rosemary if desired.
  • Then, fold the dough from the top & bottom and roll it into a ball.
  • Place it back into the bowl, cover it, and let it rest for one hour.
  • Perform 1 or 2 coil folds within 1-hour increments, cover the dough, and let it rest for the remaining time.
laminating the Asiago sourdough dough
Stretch the dough out into a rectangle and add your filling
asiago sourdough bread recipe: Fold the top and bottom of the dough
Fold the top and bottom of the dough
Roll into a ball
Roll into a ball
Place the dough back into the bowl
Place the dough back into the bowl

Pre-shape the dough

  • If the dough was mixed around 12 pm, it will be ready for pre-shaping around 6 PM. Do not let this dough bulk ferment past 6 hours.
  • Place the dough on a lightly floured surface and create a round shape by using your bench scraper or hands.
  • To create a round shape place the bench scraper or your hands under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape.
  • After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15-20 minutes.
pre-shaping the dough

Asiago Sourdough Bread: Final Shaping

  • After the dough has rested, sprinkle some flour over the surface of the dough and flip the dough over so the flour side is now on the work surface.
  • Using the envelope-style shaping method, fold the top of the dough to the center, the left side to the center, the right side over the left side, and the bottom of the dough to the center.
  • Flip the dough back over and tighten the shape using your hands. Gently push the dough towards yourself and make circular motions to tighten the seams.
  • Once the desired shape has been achieved, place the dough in a linen-lined lightly floured bowl seam-side up, cover it with plastic wrap, or place it in a large ziplock bag.
  • Lastly, place the dough in the refrigerator for up to 14 hours.

Asiago Sourdough Bread: Score & Bake

  • The following morning preheat the oven to 500 degrees F with the baking pan inside for at least 30 minutes.
  • When ready to bake, remove the dough from the refrigerator and invert the bowl onto a piece of parchment paper.
  • Using a sharp razor or bread lame score the dough by making a cross.
  • Place the dough into the baking pan using the parchment paper and decrease the oven to 450 degrees F and bake for 20 minutes covered and 15-20 minutes uncovered.
  • Allow the bread to cool for a minimum of 2 hours before cutting into it.
  • Asiago sourdough bread can last 2-3 days on the counter in an airtight container or bread bag of choice.
asiago sourdough bread recipe: Score & Bake

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5 from 1 vote

Asiago Sourdough Bread (with rosemary)

Indulge in the delicious aroma and rich flavor of freshly baked Asiago sourdough bread infused with fragrant rosemary!
Prep Time45 minutes
Cook Time40 minutes
Resting time20 hours
Servings: 1 loaf
Calories: 200kcal

Equipment

  • Dutch oven or cast iron
  • Food scale
  • Bench scraper
  • Mixing bowl
  • Parchment paper
  • Sharp razor or bread lame

Ingredients

For the levain

  • 10 grams sourdough starter
  • 18 grams whole wheat flour
  • 18 grams all-purpose flour
  • 36 grams filtered water

For the dough

  • 400 grams bread flour
  • 50 grams whole wheat flour
  • 315 grams filtered lukewarm water
  • 2 tablespoons olive oil
  • 1 tablespoon dried or fresh rosemary
  • 9 grams salt
  • 100 grams Asiago cheese cut into 1/4 inch cubes
  • 70 grams levain from above

Instructions

Make the levain (leaven) for the Asiago sourdough bread

  • Make the leaven by using a mason jar or a small glass jar.
  • Add in the sourdough starter, all-purpose flour, whole wheat flour, and water. Mix using a fork.
  • Mark where the mixture sits and cover loosely. Allow it to rest for 4-6 hours or until it has doubled in size.
  • Tip: A leaven will thrive in a warmer environment. Turn your oven on and then off to create a warm spot for it.

Mix the dough

  • Once the leaven has doubled in size, make the dough mixture.
  • To a mixing bowl add the bread flour, whole wheat flour, olive oil, rosemary, and water. Mix until the flour has absorbed all of the water.
  • Cover with plastic wrap and allow the dough mixture to sit next to the leaven for 30 minutes.
  • This process is called autolyse and allows the flour to absorb all of the water.

Add the salt & levain

  • After the autolyse has been completed, uncover the dough mixture and sprinkle salt over the surface.
  • Next, spread 70 grams of the levain onto the surface of the dough. 
  • Dimple the dough using your fingers and mix in the levain well. I repetitively fold the dough into itself to form a rough ball.
  • After forming a rough ball, cover the mixture, and allow it to rest for 1 hour.

Stretch and fold the dough

  • After the dough has rested for 1 hour, perform your first stretch and fold.
  • This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
  • Once complete, cover the dough and let it rest for 1 hour.
  • Perform 1 more stretch and fold at the 1-hour mark, cover the dough, and let it rest for 1 hour.

Laminate the dough

  • After the dough has rested for 1 hour, remove the dough from the bowl and laminate the dough onto a clean work surface.
  • To do this, stretch the dough as thin as possible in a large rectangular shape. Tip: mist your hands with water to avoid sticking.
  • Next, add your 100 grams of Asiago cheese evenly and sprinkle some fresh rosemary if desired.
  • Then, fold the dough from the top & bottom and roll it into a ball.
  • Place it back into the bowl, cover it, and let it rest for one hour.
  • Perform 1 or 2 coil folds within 1-hour increments, cover the dough, and let it rest for the remaining time.

Pre-shape the dough

  • If the dough was mixed around 12 pm, it will be ready for pre-shaping around 6 PM. Do not let this dough bulk ferment past 6 hours.
  • Place the dough on a lightly floured surface and create a round shape by using your bench scraper or hands.
  • To create a round shape place the bench scraper or your hands under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape.
  • After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 15-20 minutes.

Asiago sourdough bread: Final shaping

  • After the dough has rested, sprinkle some flour over the surface of the dough and flip the dough over so the flour side is now on the work surface.
  • Using the envelope-style shaping method, fold the top of the dough to the center, the left side to the center, the right side over the left side, and the bottom of the dough to the center.
  • Flip the dough back over and tighten the shape using your hands. Gently push the dough towards yourself and make circular motions to tighten the seams.
  • Once the desired shape has been achieved, place the dough in a linen-lined lightly floured bowl seam-side up, cover it with plastic wrap, or place it in a large ziplock bag.
  • Lastly, place the dough in the refrigerator for up to 14 hours.

Asiago sourdough bread: Score & Bake

  • The following morning preheat the oven to 500 degrees F with the baking pan inside for at least 30 minutes.
  • When ready to bake, remove the dough from the refrigerator and invert the bowl onto a piece of parchment paper.
  • Using a sharp razor or bread lame score the dough by making a cross.
  • Place the dough into the baking pan using the parchment paper and decrease the oven to 450 degrees F and bake for 20 minutes covered and 15-20 minutes uncovered.
  • Allow the bread to cool for a minimum of 2 hours before cutting into it.
  • Asiago sourdough bread can last 2-3 days on the counter in an airtight container or bread bag of choice.

Notes

Baker’s schedule: make the levain in the morning (7 AM), mix the dough in the afternoon (12 pm), place it in the refrigerator in the evening (6-7 PM), and bake the following morning (8 AM).

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Cholesterol: 20mg | Sodium: 220mg

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