Mozzarella & Sun-Dried Tomato Sourdough Bread: A Rustic Mediterranean Twist on a Classic Loaf

There’s something magical about the aroma of freshly baked sourdough bread wafting through your kitchen. The crackling crust, the soft chewy interior, and that distinctive tang from the natural fermentation — it’s no wonder sourdough has become a staple in artisan baking. But today, we’re adding a twist that’s sure to elevate your baking game: Mozzarella & Sun-Dried Tomato Sourdough Bread.

This loaf takes all the hallmarks of traditional sourdough — the long fermentation, the golden crust, the open crumb — and infuses it with the irresistible flavors of Italy. Creamy mozzarella adds richness and softness, while tangy sun-dried tomatoes bring bursts of savory sweetness in every bite. The result? A loaf that’s hearty yet indulgent, perfect for brunch, sandwiches, or simply enjoyed warm with butter or olive oil.

🌿 The Flavor Inspiration

The combination of mozzarella and sun-dried tomatoes captures the heart of Mediterranean cooking. Think of it as sourdough meets pizza margherita — simple, rustic, and deeply flavorful. The sourdough provides the tang and chew, while the tomatoes and cheese create a mouthwatering balance of salty, sweet, and creamy notes.

Sun-dried tomatoes have an intense flavor because they’re dehydrated at low temperatures, concentrating their natural sugars and umami depth. Mozzarella, on the other hand, melts beautifully into the dough during baking, creating soft cheesy pockets that make each slice irresistible.

🕒 Why You’ll Love This Recipe

• Artisan flavor at home – You don’t need to be a professional baker to make bakery-quality bread.
• Long fermentation for better digestibility – Natural fermentation breaks down gluten and enhances gut-friendly probiotics.
• Versatile serving – This bread pairs perfectly with soups, salads, or Italian entrées.
• Customizable – You can swap in herbs, olives, or different cheeses for your own twist.

🧂 Ingredients

For the Dough:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter (100% hydration)
• 10g salt
• 2 tbsp olive oil

For the Mix-Ins:

• 100g shredded mozzarella cheese
• 60g sun-dried tomatoes, chopped
• 1 tsp dried basil or oregano (optional)

👩‍🍳 Instructions

1. Feed Your Starter:
   Make sure your sourdough starter is active and bubbly. Feed it about 4–6 hours before starting your dough, or the night before if it’s cooler in your kitchen.
2. Autolyse:
   In a large mixing bowl, combine the flour and water. Mix until no dry flour remains. Cover and rest for 45 minutes. This step allows gluten to begin developing naturally.
3. Add Starter & Salt:
   Add the active starter and salt to the dough. Mix well by hand until incorporated. You can use the “pinch and fold” method to evenly distribute.
4. Bulk Fermentation:
   Over the next 3–4 hours, perform 3 sets of stretch-and-folds every 30 minutes. This strengthens the gluten and builds structure.
5. Add Mozzarella & Sun-Dried Tomatoes:
   During the second fold, gently incorporate the chopped sun-dried tomatoes and mozzarella. Fold carefully to distribute evenly without tearing the dough.
6. Final Proof:
   After bulk fermentation, shape the dough into a tight round loaf. Place it seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate overnight (8–12 hours).
7. Preheat & Bake:
   Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, gently transfer the dough seam-side down onto parchment paper. Score the top, then carefully place it in the Dutch oven.
8. Steam Bake:
   Cover and bake for 20 minutes. Remove the lid and bake another 25–30 minutes until deep golden brown.
9. Cool:
   Transfer the loaf to a wire rack. Let it cool at least 1 hour before slicing — this helps the crumb set properly.

Mozzarella & Sun-Dried Tomato Sourdough Bread

A rustic sourdough loaf infused with mozzarella and sun-dried tomatoes for a Mediterranean-inspired twist — chewy, cheesy, and full of flavor.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Bread, Snack

Cuisine: Italian, Mediterranean

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 500 g bread flour
• 350 g water room temperature
• 100 g active sourdough starter 100% hydration
• 10 g salt
• 2 tbsp olive oil

Mix-Ins

• 100 g shredded mozzarella
• 60 g sun-dried tomatoes chopped
• 1 tsp dried basil or oregano optional

Equipment

• Mixing bowls
• Dutch oven
• Proofing basket
• Bench scraper

Method

 

1. Feed your starter until active and bubbly before beginning.
2. Combine flour and water, mix until no dry flour remains, rest 45 minutes.
3. Add sourdough starter and salt, mix well using pinch-and-fold method.
4. Perform 3 sets of stretch-and-folds every 30 minutes during bulk fermentation.
5. Incorporate mozzarella and sun-dried tomatoes gently.
6. Shape dough, place in proofing basket, cover and refrigerate overnight.
7. Preheat oven and Dutch oven to 475°F (245°C).
8. Score dough, bake covered 20 minutes, uncovered 25–30 minutes until golden.
9. Cool at least 1 hour before slicing.

Notes

Store at room temperature up to 2 days or slice and freeze.

💡 Tips for Success

• Active Starter Is Key: Your starter should double in size and be airy before mixing.
• Moisture Control: If your sun-dried tomatoes are packed in oil, pat them dry before adding to prevent sogginess.
• Cheese Options: You can swap mozzarella for provolone, fontina, or smoked gouda for added flavor.
• Crust Perfection: For a crunchier crust, mist the oven with water just before baking.
• Storage: Wrap the cooled loaf in a clean kitchen towel and store at room temperature for up to 2 days, or slice and freeze for longer storage.

🍽️ Serving Suggestions

This sourdough loaf pairs beautifully with Mediterranean dishes. Try serving it alongside tomato basil soup, fresh burrata salad, or even as the base for an open-faced sandwich with pesto and roasted vegetables. It’s also perfect for dipping in olive oil with balsamic vinegar and cracked pepper.

🧑‍🔬 Fun Fact: The Science of Sourdough

Sourdough is one of the oldest forms of leavened bread, dating back over 5,000 years. The natural fermentation by wild yeast and lactic acid bacteria not only gives sourdough its tang but also helps preserve it naturally. The long rise time develops complex flavor and texture that commercial yeast can’t replicate.

🧺 Variations

• Herb Sourdough: Add 1 tbsp mixed Italian herbs to the dough.
• Olive & Tomato Twist: Swap mozzarella for Kalamata olives for a salty contrast.
• Cheesy Pull-Apart Loaf: Add extra mozzarella chunks just before baking for gooey pockets.

❤️ Why It’s Worth Making

This Mozzarella & Sun-Dried Tomato Sourdough Bread isn’t just another loaf — it’s a sensory experience. Every slice tells a story of patience, fermentation, and Mediterranean flavor. Once you bake it, it’s hard to go back to store-bought bread again.