There’s something undeniably comforting about the smell of freshly baked sourdough wafting through the kitchen. But when you take that rustic, tangy loaf and fold in creamy mozzarella and tangy sun-dried tomatoes, it becomes more than just bread — it becomes a slice of pure Mediterranean sunshine. This Mozzarella & Sun-Dried Tomato Sourdough Bread is the kind of loaf that feels like a weekend in Italy, full of warmth, depth, and flavor that only real sourdough can deliver.

It’s perfect for lazy brunches, cozy dinners, or as a centerpiece for your next get-together. The melted mozzarella pockets create irresistible gooey bites, while the sun-dried tomatoes add bursts of sweet-tart intensity. Each slice is a golden, blistered crust wrapped around a soft, aromatic crumb — a true celebration of slow baking and honest ingredients.

Ingredients:

500g bread flour
100g active sourdough starter (100% hydration)
350ml lukewarm water
10g fine sea salt
80g mozzarella (cut into small cubes)
50g sun-dried tomatoes (chopped, drained of excess oil)
1 tbsp olive oil (plus more for brushing)
Optional: a few basil leaves for extra aroma

Instructions:

Activate Your Starter: Make sure your sourdough starter is bubbly and active before beginning. It should double in size within a few hours of feeding — this ensures the perfect rise.
Mix the Dough: In a large bowl, combine flour, water, and starter. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes (autolyse stage).
Add Salt and Incorporate: Sprinkle the salt over the dough and knead gently to incorporate. Perform a few stretch-and-folds until smooth.
Bulk Fermentation: Let the dough rest at room temperature (around 22°C) for 3–4 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
Add Fillings: After the dough has strengthened, gently fold in mozzarella cubes and chopped sun-dried tomatoes. Be careful not to tear the gluten structure.
Shape the Loaf: Once bulk fermentation is done, shape the dough into a round boule and place it seam side up in a floured banneton or bowl. Cover and refrigerate overnight (8–12 hours).
Preheat & Score: The next morning, preheat your oven to 230°C (450°F) with a Dutch oven inside. Turn the dough onto parchment, score the top, and carefully transfer it into the hot pot.
Bake: Bake covered for 25 minutes, then uncover and bake another 20–25 minutes until deep golden and crisp.
Cool & Serve: Let it cool on a wire rack for at least an hour before slicing. The aroma will be tempting — but patience rewards you with the perfect texture!

Tips & Tricks:

For an extra cheesy loaf, use smoked mozzarella or add a sprinkle of grated Parmesan to the dough.
To keep your mozzarella pockets from melting completely, make sure the cheese cubes are cold before folding them in.
If your dough feels too sticky, use wet hands when stretching and folding instead of adding extra flour.

Variations:

Mediterranean Herb Mix: Add chopped basil, oregano, or thyme for a fragrant, garden-fresh flavor.
Olive Delight: Fold in sliced kalamata or green olives for a tangy bite.
Spicy Kick: Add a pinch of crushed red pepper flakes to balance the sweetness of the tomatoes.

Mozzarella & Sun-Dried Tomato Sourdough Bread

A rustic artisan sourdough loaf filled with creamy mozzarella and tangy sun-dried tomatoes — the perfect Mediterranean twist on classic sourdough.

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Prep Time 30

Cook Time 50

Total Time 8

Servings: 1 loaf

Course: Bread, Side

Cuisine: Italian, Mediterranean

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Dough

500 g bread flour
100 g active sourdough starter 100% hydration
350 ml lukewarm water
10 g fine sea salt
80 g mozzarella cubes
50 g chopped sun-dried tomatoes drained
1 tbsp olive oil

Equipment

Mixing bowls
Dutch oven
Banneton
Wire rack

Method

Mix flour, water, and starter until a shaggy dough forms. Rest 30 minutes.
Add salt, knead gently, and perform stretch-and-folds.
Bulk ferment 3–4 hours, folding every 30 minutes for 2 hours.
Gently fold in mozzarella and sun-dried tomatoes.
Shape into boule, refrigerate overnight.
Preheat oven to 230°C (450°F), score dough, and bake covered for 25 min, uncovered for 20–25 min.
Cool on wire rack before slicing.

Notes

This loaf combines the tang of sourdough with creamy mozzarella and bursts of sun-dried tomato flavor — a true Mediterranean comfort bread.

Serving Suggestions:
This bread is a star all on its own, but it pairs beautifully with olive oil and balsamic vinegar for dipping. Serve it alongside tomato soup, pasta dishes, or a charcuterie board. Toast slices and top with ricotta and basil for a quick lunch or appetizer.

Storage Information:
Store at room temperature in a linen bag or wrapped in parchment for up to 3 days. To revive a slightly stale loaf, sprinkle it lightly with water and warm it in the oven for 10 minutes. You can also freeze slices for up to 2 months — just toast straight from frozen.

FAQ:

Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly softer and less chewy. Bread flour gives a stronger crust and airy crumb.
Can I skip the overnight proof?
You could, but the long cold fermentation enhances flavor and structure — it’s worth the wait!
What if I don’t have a Dutch oven?
Bake on a preheated baking stone with a pan of water at the bottom of the oven to create steam.

History / Fun Facts:
Sourdough bread has been baked for thousands of years, with origins tracing back to ancient Egypt. Its natural fermentation process makes it easier to digest and rich in character. When you add classic Mediterranean ingredients like mozzarella and sun-dried tomatoes, you’re merging centuries of tradition with a touch of Italian flair — rustic meets modern, and every bite tells that story.

Mozzarella & Sun-Dried Tomato Sourdough Bread – A Rustic Loaf with a Mediterranean Twist