Name: Easy Sourdough Loaf with Mozzarella & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 50 min
Ingredients: 350 grams milk at room temperature; 200 grams sourdough starter, active and bubbly; 600 grams flour; 15 grams sugar or honey; 1 cup mozzarella cheese, diced; 1 cup oil-packed sundried tomatoes, drained and patted dry

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Easy Sourdough Loaf with Mozzarella & Sun-Dried Tomatoes

This Easy Sourdough Loaf with Mozzarella & Sundried Tomatoes is a savory twist on classic sourdough, filled with melty pockets of cheese and the rich, tangy flavor of sun-dried tomatoes. Perfect for sandwiches, soups, or enjoying on its own, this rustic loaf is beginner-friendly and loaded with Mediterranean-inspired flavor. No special tools required — just your sourdough starter, pantry staples, and a love of good bread!

Type: Sourdough Bread

Cuisine: American

Keywords: sourdough bread, sourdough inclusions, baking, easy sourdough recipes

Recipe Yield: 12 servings

Preparation Time: 15

Cooking Time: 50

Total Time: 13 hours

Recipe Ingredients:

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If you love sourdough but want to take it beyond the classic loaf, this easy sourdough loaf with mozzarella and sundried tomatoes is the perfect twist. It combines the satisfying tang of naturally fermented dough with pockets of melted mozzarella and the rich, sweet bite of sun-dried tomatoes. The result? A rustic, savory bread that's perfect alongside pasta, as a gourmet sandwich, or toast with butter.

If you're new to sourdough, check out How to Make Sourdough Starter: A Beginner's Step‑by‑Step + Free Printable!

easy homemade sourdough with mozzarella cheese in a dutch oven

There are two types of people in this world: people who love tomatoes and people who are kidding themselves.

Just kidding!

I think people who say they don't like tomatoes haven't had the right tomatoes.

I believe they've tried sad tomatoes from the grocery store in mid-February, not vine-ripe, juice running down your face, July tomatoes.

This isn't a juicy July tomato recipe, but I said all that to say this: this sourdough loaf with mozzarella and sundried tomatoes is for everyone. Everyone!

How? How can this bread appeal to people who claim they don't like tomatoes?

Because sun-dried tomatoes aren't like ordinary tomatoes. They're flavor-packed and never dry ot watery because they are packed in olive oil and fresh Italian seasonings.

So, whether you're making bread in July or February, you can enjoy the beautiful flavors of a tomato that will please everyone.

But that's not all.

Cheese. Need I say more?

Probably not, but I will anyway.

You cannot argue with cheese, especially when it's stuffed inside a beautiful loaf of tangy sourdough bread alongside its soulmate (sun-dried tomatoes). One bite and you'll think you're sitting in the Italian countryside or in the Mediterranean with someone's great grandma who was put on this earth to bake bread.

Why You'll Love This Sourdough Bread with Cheese

Savory twist on classic sourdough. If you're ready to branch out from plain sourdough, this loaf brings bold Mediterranean flavor with every bite.
Cheesy, tangy, and totally satisfying. The combination of gooey mozzarella and rich sun-dried tomatoes gives this bread a warm, indulgent flavor that feels like comfort food - but in artisan bread form.
Beginner-friendly sourdough recipe and no special tools required. You don't need a fancy mixer or baking stone - just your starter, some patience, and a good oven.
Perfect for sandwiches, soups, or on its own. This savory sourdough with sun-dried tomatoes makes an incredible grilled cheese, adds flair to charcuterie boards, and pairs beautifully with tomato soup or pasta dishes.
Customizable. Want to use roasted red peppers or a sharper cheese? Go for it - this dough is forgiving and fun to play with.
Easy introduction to inclusions. Adding chunks of cheese and veggies to sourdough can feel daunting, but this recipe includes step-by-step instructions and pictures to build your confidence. And at the end of the day, it's homemade sourdough bread with cheese, which means it will be delicious even if it's not perfect.

Ingredients You'll Need

Flour. Bread flour is best for sourdough because of its high protein content, which gives your loaf structure and chew. All-purpose flour can work in a pinch.
Room temperature milk. Adds richness and a softer crumb to the dough. Room temperature helps the dough rise more evenly.
Full-fat mozzarella cheese. Melts beautifully into gooey pockets throughout the loaf. Use block mozzarella rather than pre-shredded for the best texture and flavor.
Sun-dried tomatoes in olive oil. Brings intense, tangy-sweet flavor and moisture. Drain them well before adding to the dough to avoid soggy spots.
Sugar. A small amount helps feed the wild yeast and balances the savory ingredients.
Salt. Essential for flavor and dough strength. Don't skip it - it brings the whole loaf to life.

Tools you May Need

Stand mixer with dough hook OR
Large mixing bowl
Banneton basket OR
Medium-sized bowl with parchment paper
Dutch oven

how to Make Sourdough Loaf with Mozzerella and Sun-Dried Tomatoes

Step 1: prep the Sourdough Starter

4-6 hours before you plan to mix the dough, feed 75 grams of sourdough starter with 75 grams of flour and 75 grams of filtered water. Set in a warm place until active and bubbly and passes the float test.

Step 2: Mix dough

In a large bowl, combine room temperature milk, sourdough starter, and sugar until well combined. There should be no clumps remaining from the sourdough starter. Add the flour and salt.

Step 3: Knead the Dough

If using a stand mixer, mix the dough for 5-7 minutes on low speed until the dough pulls away from the sides of the bowl. If kneading by hand, knead for 8-10 minutes until the dough passes the window pane test (see note). Dough should be smooth and easily stretchable.

Step 4: Bulk Ferment

Allow the dough to rise for 8 to 12 hours, or until it has doubled in size.

sourdough dough before bulk fermentation

Step 5: add Mozzarella and Sun-dried tomatoes

When the dough has doubled in size, punch it down and turn it out onto a clean, lightly floured surface. Flatten the dough so it is about 1 inch thick. Scatter ⅔ of the sun-dried tomatoes and mozzarella cheese evenly across the bread.

preparing sourdough dough for sun-dried tomatoes and mozzarella cheese inclusions

incorporating sun-dried tomatoes and cheese into sourdough dough

Fold the sides up and over in thirds, covering the cheese and tomatoes in the process. Add the remaining cheese and tomatoes on top and roll the bottom edge up to the top edge, creating a ball.

sourdough bread loaf with cheese and tomatoes before second rise

Step 6: Second Rise

Transfer your dough to a well-floured banneton or medium-sized bowl with parchment paper. Set the dough aside to rise until it has doubled in size, about 2 hours.

shaped sourdough loaf in dutch oven after second rise

Step 7: Bake

Preheat oven to 500 degrees Fahrenheit.

When the dough has doubled in size, place it in a parchment-lined Dutch oven, cover with the lid, and transfer to the oven. Bake for 10 minutes, then lower the oven temperature to 400 degrees Fahrenheit and continue baking for 25 minutes. Then, remove the lid of the Dutch oven and continue baking for 15 minutes.

golden crusty sourdough bread with melted cheese and tomato

Step 8: Rest and cut

Allow the bread to rest for at least one hour before cutting. Enjoy!

sourdough slices with cheese and tomato on wooden board

mediterranean-inspired sourdough with cheese and tomatoes on a wooden cutting board

Tips for Success

Drain your sun-dried tomatoes well. Excess oil can interfere with the dough's structure. Pat them dry with paper towels after draining to avoid soggy spots.
Use block mozzarella, not pre-shredded. Shredded cheese often contains anti-caking agents that don't melt as well. Cut block mozzarella into small cubes for melty pockets throughout the loaf.
Don't overproof. With rich fillings, the dough can overproof more quickly. Keep an eye on volume and bounce to avoid collapse in the oven.

How to Store Your Homemade Sourdough with Cheese

Room Temperature: Store sliced bread wrapped in paper inside an airtight container for up to 2 days. Reheat slices in the oven or toaster for the best texture.
Fridge: Not ideal, as it can dry out the loaf - but if needed, wrap well and consume within 4-5 days.
Freezer: Freeze slices or the whole loaf wrapped tightly in foil and a freezer bag for up to 2 months. Thaw at room temperature and refresh in a hot oven.

Serving Ideas:

Toasted with butter or garlic olive oil
As the base for a gourmet grilled cheese
Alongside tomato soup or pasta
Cubed for sourdough croutons in salads

Variations to Try

Roasted Red Pepper & Feta. Swap mozzarella and tomatoes for tangy feta and chopped roasted red peppers for a Greek-inspired twist.
Cheddar & Jalapeño. Love heat? Use sharp cheddar and thinly sliced jalapeños for a spicy, cheesy sourdough loaf.
Caramelized Onion & Gruyère. Add depth with sweet onions and nutty cheese - perfect for fall baking.
Olive & Herb. Mix in chopped kalamata olives and fresh rosemary or thyme for a savory, briny bite.

freshly baked sourdough loaf with mozzarella and sun-dried tomatoes

Easy Sourdough Loaf with Mozzarella & Sun-Dried Tomatoes

This Easy Sourdough Loaf with Mozzarella & Sundried Tomatoes is a savory twist on classic sourdough, filled with melty pockets of cheese and the rich, tangy flavor of sun-dried tomatoes. Perfect for sandwiches, soups, or enjoying on its own, this rustic loaf is beginner-friendly and loaded with Mediterranean-inspired flavor. No special tools required - just your sourdough starter, pantry staples, and a love of good bread!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Bulk Ferment 12

Course Bread

Cuisine American

Servings 12

Equipment

1 stand mixer with dough hook or
1 large mixing bowl
1 banneton basket or
1 medium-sized mixing bowl with parchment paper

Ingredients

350 grams milk at room temperature
200 grams sourdough starter, active and bubbly
600 grams flour
15 grams sugar or honey
1 cup mozzarella cheese, diced
1 cup oil-packed sundried tomatoes, drained and patted dry

Instructions

In a large bowl, combine room temperature milk, sourdough starter, and sugar until well combined. There should be no clumps remaining from the sourdough starter.
Add the flour and salt.
If using a stand mixer, mix the dough for 5-7 minutes on low speed until the dough pulls away from the sides of the bowl (see note 1). If kneading by hand, knead for 8-10 minutes until the dough passes the window pane test (see note 2). Dough should be smooth and easily stretchable.
Transfer your dough to a large, greased bowl and cover it with plastic wrap or a damp dish towel.
Bulk ferment. Allow the dough to rise for 8 to 12 hours, or until it has doubled in size (see note 3).
When the dough has doubled in size, punch it down and turn it out onto a clean, lightly floured surface. Flatten the dough so it is about 1 inch thick. Scatter ⅔ of the sun-dried tomatoes and mozzarella cheese evenly across the bread.
Fold the sides up and over in thirds, covering the cheese and tomatoes in the process. Add the remaining cheese and tomatoes on top and roll the bottom edge up to the top edge, creating a ball.
Second rise. Transfer your dough to a well-floured banneton or medium-sized bowl with parchment paper. Set the dough aside to rise until it has doubled in size, about 2 hours.
Preheat the oven to 500 degrees Fahrenheit.
When the dough has doubled in size, place it in a parchment-lined Dutch oven, cover with the lid, and transfer to the oven. Bake for 10 minutes, then lower the oven temperature to 400 degrees Fahrenheit and continue baking for 25 minutes. Then, remove the lid of the Dutch oven and continue baking for 15 minutes.
Allow the bread to rest for at least one hour before cutting. Enjoy!

Notes

1. If your dough doesn't pull away from the sides of the bowl, add flour one tablespoon at a time until the dough comes together. If it's too shaggy, add water or milk one tablespoon at a time until the dough comes together.

2. The windowpane test is a simple way to check if your dough’s gluten is well-developed. Pinch off a small piece of dough and gently stretch it thin between your fingers. If it stretches into a thin, translucent “window” without tearing, the gluten is strong and the dough is ready for the next step. If it tears easily, it needs more kneading.

3. If your bread is slow to rise, the problem could be the temperature of your house. Try placing your bread on a heating pad set to low if you don't have a warm enough place.

Keyword Bread, savory sourdough, sourdough bread

Need Extra Sourdough Help? Check Out:

You're Going to Love This Sourdough with Mozzerella

I hope this cheesy, tomato-packed sourdough becomes a new favorite in your kitchen! You just can't beat a fresh loaf of warm bread, but studding it with gooey cheese doesn't hurt. Dip it in soup or serve it alongside your favorite pasta for a side no one will be able to resist. Happy baking!