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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 minutes
Cook Time 50 minutes
Total Time 8 hours
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
 

  1. Mix flour, water, and starter until a shaggy dough forms. Rest 30 minutes.
  2. Add salt, knead gently, and perform stretch-and-folds.
  3. Bulk ferment 3–4 hours, folding every 30 minutes for 2 hours.
  4. Gently fold in mozzarella and sun-dried tomatoes.
  5. Shape into boule, refrigerate overnight.
  6. Preheat oven to 230°C (450°F), score dough, and bake covered for 25 min, uncovered for 20–25 min.
  7. 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.