If you’re ready to take your sourdough baking to the next level, then this sourdough herb loaf is the perfect recipe to try. Loaded with fresh herbs, it’s a beautiful balance of classic sourdough and aromatic flavors that will have you coming back for more. Whether you’re dipping it in olive oil or enjoying it with a spread of butter, this loaf adds a gourmet touch to your homemade bread.

This page may contain affiliate links which means that I earn a small commission with no cost to you. Click here for our full disclosure.

As I’ve progressed on my sourdough journey, I’ve found myself wanting to explore new ways to enhance the flavor of my loaves. A simple, traditional loaf is great, but sometimes you crave a little extra flair. Enter the sourdough herb loaf—a fragrant, flavorful creation that is sure to impress. It’s light and airy, just like your favorite artisan sourdough, but with the added depth of fresh herbs.

This herb-filled sourdough is my latest “branching out” recipe, and it certainly doesn’t disappoint. It’s perfect for anyone who wants to add a new dimension to their bread baking without straying too far from the classics.

What You’ll Need to Make This Sourdough Herb Loaf

Equipment:

Dutch oven
Mixing bowl
Kitchen scale or measuring cups
Shaping basket
Proofing bag or plastic wrap
Parchment paper or silicone baking mat
Bread lame or sharp knife for scoring
Bowl scraper (optional)

Ingredients:

¼ cup (50 g) active sourdough starter
1 ⅓ cups + 2 Tbsp (350 g) filtered water
4 cups + 2 Tbsp (500 g) bread flour
1 ½ tsp (10 g) fine sea salt
2 Tbsp fresh herbs, chopped and stems removed

Sourdough bread dough in bowl with fresh rosemary set to the side.

How to Make Your Sourdough Herb Loaf

Autolyse: Mix your sourdough starter, water, and flour in a large mixing bowl until you get a shaggy dough. Let it rest, covered, for about an hour.
Bulk Ferment: After resting, sprinkle salt and your fresh herbs (rosemary, thyme, and oregano) over the dough. Perform a series of stretch and folds – gently stretch one side of the dough up and over itself, turn 90 degrees and repeat for a total of 4 stretch and folds. This is one set of stretch and folds. Repeat this process every 30 minutes for a total of 4-6 stretch and folds. Allow to rest in a warm place until the dough has grown by about 75% – approximately 3-4 hours depending on temperature.
Shaping: Once your dough has completed its bulk fermentation, scrape it onto a floured surface and shape it into a ball. Let it rest for 30 minutes. After resting, reshape it and place it into a floured shaping basket. Cover and refrigerate for up to 36 hours.
Baking: When ready to bake, preheat your oven and Dutch oven to 500°F for 30 minutes. Turn your dough out onto parchment paper, score it with a sharp blade, and carefully place it into the preheated Dutch oven. Lower the oven temperature to 450°F and bake with the lid on for 20 minutes, then remove the lid and bake for another 20 minutes until golden brown.

Sourdough bread dough in bowl with fresh rosemary sprinkled on top.

Tips for Making the Perfect Herb Loaf

Fresh Herbs: Using fresh herbs is key to getting the best flavor. If you don’t have fresh, you can substitute with dried, but fresh will give the bread a more vibrant taste.
Stretch and Fold: Don’t skip this process! It helps develop the gluten and ensures the herbs are evenly distributed throughout the loaf.
Scoring: Scoring your bread allows it to expand properly in the oven and gives it that professional, artisanal look.

How to Serve

As an Appetizer: Dip slices in olive oil with a splash of balsamic vinegar.
Toast: This loaf makes the most incredible toast. Spread with butter, or try a savory avocado toast topped with herbs and a sprinkle of sea salt.
With a Meal: Serve alongside your favorite soups, salads, or as a side for pasta dishes.

Storing Your Sourdough Herb Loaf

Store your loaf in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, though it’s best enjoyed fresh!

Other Recipes You’ll Love

If you’re a fan of this sourdough herb loaf, don’t forget to check out my other sourdough recipes, including olive and rosemary sourdough, sourdough sandwich bread, and more!

This fragrant loaf will become a favorite for those who enjoy the perfect balance of a traditional sourdough with a fresh herbaceous twist. Give it a try and let your kitchen be filled with the incredible aromas of homemade bread!