Asiago Sourdough Bread (with rosemary)

Asiago sourdough bread infused with rosemary is a delightful combination of savory flavors and artisan 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!

Why I love this recipe

• Bold, Savory Flavor – The rich, nutty, and slightly tangy Asiago cheese perfectly complements the naturally fermented sourdough, creating an irresistible depth of flavor.

• Crusty Exterior with a Cheesy Twist – The cheese melts into the crust, forming golden, crispy bites that add a delightful crunch in every slice.

• Soft, Airy Interior – Thanks to a well-fermented dough, the inside is light and fluffy, with the perfect balance of chewiness and open crumb.

Three Ways to Enjoy Asiago Sourdough Bread

• 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.

• 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.

• 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.

How to make Asiago Sourdough bread: step-by-step

Baker’s schedule: feed your starter the night before you plan to mix the dough, mix the dough mid-morning, and plan for a 6-9 hour bulk rise (or until the dough doubles). The dough will cold-proof overnight for 12-18 hours and can be baked the following day.

Ingredients

• 300 grams of filtered lukewarm water
• 100 grams of active sourdough starter
• 9 grams of salt
• 400 grams of bread flour
• 50 grams of whole wheat flour
• 14 grams of olive oil

For the inclusions:

• 100 grams of Asiago cheese cut into 1/4-inch cubes or shredded
• 1 tablespoon of fresh or dried rosemary

Equipment

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

Instructions: step-by-step

Mix the dough

• In a medium mixing bowl whisk together the sourdough starter and water until mostly dissolved. Then whisk in the salt.

• Next add the bread flour, whole wheat flour, and olive oil and mix until a shaggy dough is formed.

• Cover and let the dough rest in a warm spot for 30-45 minutes.

Stretch and fold the dough

• After the dough has rested 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.

• To create a smoother, stronger dough, scoop your hand under it and gently slap it against the bowl repeatedly for a few minutes. As you work the dough, you’ll notice it becoming more elastic and cohesive.

• Once complete, cover the dough and let it rest for 45 minutes.

Stretch and folds & add the inclusions

• After the dough has rested sprinkle some of the chopped rosemary and cubed Asiago cheese onto the top of the dough then gently stretch a portion of the dough and fold it over to seal.

• Rotate the bowl 90 degrees, repeat the process, and continue adding inclusions in layers as you fold. By the final fold, all the inclusions should be incorporated.

• Cover the bowl and let it rest for 45 minutes.

• Perform two more stretch and folds at 45-minute intervals, then let the dough rest undisturbed for the remainder of the bulk fermentation, or until it has roughly doubled in size.

Pre-shape the dough

• After the dough has finished its first bulk rise, it can be pre-shaped.

• 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

• When it comes to the final shaping, you have the choice of creating a round boule or an oval batard.

• I will offer instructional videos for both shaping options, allowing you to pick the one that suits you best.

• After shaping, position the dough in the banneton basket with the seam facing upwards. If necessary, you can gently stitch or tighten the seams while in the basket.

• Now, cover the dough either with a cloth or by placing it inside a 2.5-gallon bag. Then, transfer it to the refrigerator and let it rest for 12-18 hours.

How to shape an oval batard

How to shape a round boule

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 bread lame or sharp razor score one slightly curved line down the middle of the dough (about 1/4 to 1/2 inch deep)

• Place the dough into the baking pan using the parchment paper and decrease the oven to 450 degrees F and bake for 30 minutes covered and 10-15 minutes uncovered (depending on how crispy you want the crust).

• Allow the bread to cool completely before cutting into it.

• Asiago sourdough bread can last 2-3 days on the counter in a bread bag of choice.

More sourdough bread recipes

• Rustic Sourdough Bread
• Everything Bagel Sourdough Bread (with cheddar cheese!)
• Easy Sourdough Sandwich Bread
• Simple Sourdough Recipe

Thank you for reading my Asiago Sourdough Bread Recipe!