This Rosemary Garlic Cheddar Sourdough Bread is crusty on the outside, soft and airy on the inside, and packed with savory flavor. Fresh rosemary, garlic, and melted cheddar cheese come together in a beautiful rustic loaf with a golden, crispy crust.
It’s perfect for serving alongside soups, pasta, salads, or simply enjoying warm with a little butter.
Why You’ll Love This Bread
- Crispy golden crust
- Soft and chewy interior
- Loaded with melted cheddar cheese
- Fresh rosemary adds wonderful flavor
- Delicious garlic aroma
- Perfect for sandwiches, soups, or snacking
Ingredients
For the Dough
- 3 cups all-purpose or bread flour
- 1½ cups warm water
- ½ cup active sourdough starter
- 1½ teaspoons salt
For the Filling
- 1 cup shredded sharp cheddar cheese
- 2–3 cloves garlic, finely minced
- 1–2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
For the Topping
- 1 tablespoon olive oil or melted butter
- Extra fresh rosemary
- A little shredded cheddar cheese, optional
How to Make Rosemary Garlic Cheddar Sourdough Bread
1. Prepare the Dough
In a large bowl, combine the sourdough starter and warm water. Add the flour and mix until a rough dough forms.
Cover and let the dough rest for about 30 minutes.
Add the salt and gently work it into the dough.
2. Develop the Dough
Over the next 1–2 hours, perform a few rounds of stretch and folds every 30 minutes. This helps strengthen the dough and creates a lighter texture.
Cover the bowl and let the dough continue fermenting until it becomes noticeably puffy and increases in size.
3. Add the Cheese, Garlic & Rosemary
Gently stretch the dough into a rectangle. Sprinkle the shredded cheddar, minced garlic, and chopped rosemary over the surface.
Fold the dough over itself to enclose the filling, then gently shape it into a round loaf.
4. Shape and Proof
Place the dough into a floured proofing basket or a bowl lined with a clean kitchen towel.
Cover and refrigerate overnight for the best flavor and texture.
5. Bake
The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside.
Carefully place the dough onto parchment paper. Score the top with a sharp knife or bread lame.
Brush lightly with olive oil or melted butter and sprinkle with fresh rosemary. Add a little extra cheddar on top if desired.
Transfer the loaf to the hot Dutch oven and cover with the lid.
Bake covered for 25 minutes. Remove the lid and continue baking for another 20–25 minutes, until deeply golden brown and crisp.
6. Cool Before Slicing
Remove the bread from the Dutch oven and place it on a wire rack.
Allow it to cool for at least 1 hour before slicing. This helps the interior finish setting and gives you a better crumb.
Tips for the Best Sourdough Bread
- Use an active, bubbly sourdough starter for the best rise.
- Sharp cheddar gives the loaf a stronger cheesy flavor.
- Fresh rosemary provides the best aroma.
- Don’t add too much garlic, as it can overpower the other flavors.
- Let the loaf cool completely before cutting.
- A Dutch oven helps create the crisp, golden crust shown in the photo.
Serving Ideas
Enjoy this bread warm with butter, or serve it alongside tomato soup, creamy soups, pasta, roasted vegetables, or a fresh salad. It also makes an incredible grilled cheese sandwich.
Recipe at a Glance
Prep Time: 30 minutes + fermentation
Bake Time: 45–50 minutes
Total Time: About 12–18 hours including overnight proofing
Yield: 1 rustic loaf
Oven Temperature: 450°F (230°C)
