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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!
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Prep Time 15 minutes
Cook Time 50 minutes
Bulk Ferment 12 hours
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