Asiago Garlic Sourdough Bread (A Bold, Savory Bakery-Style Loaf)

Asiago Garlic Sourdough Bread (A Bold, Savory Bakery-Style Loaf)

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If you’ve been craving something decadent, savory, and deeply comforting, this Asiago Garlic Sourdough Bread is about to become a favorite.

This loaf delivers everything you want from a bakery-style sourdough: a deeply golden crust, a soft and airy interior, and rich pockets of melted Asiago cheese woven throughout the crumb. Add garlic into the mix, and you get a loaf that fills the kitchen with an aroma so good it’s almost impossible to wait for it to cool.

This is the kind of bread that feels special but is still approachable — perfect for slicing warm, serving with soup, or turning into the most incredible grilled cheese.

Why You’ll Love This Asiago Garlic Sourdough

  • Bold, savory flavor without being overpowering
  • Cheese baked into the crumb (not just on top)
  • Rustic, artisan look with a crackly crust
  • Perfect for sandwiches, toast, or dipping
  • Naturally fermented and slow-proofed for better digestibility

If you love savory sourdoughs that feel indulgent but balanced, this one truly hits the spot.

Ingredients (1 Large Boule)

Starter

  • 100 g active sourdough starter, bubbly and at peak

Dough

  • 375 g warm water
  • 500 g bread flour - or strong all-purpose flour (I like to use 450 g of unbleached organic flour & 50 of organic whole wheat flour)
  • 10 g fine sea salt
  • 150 g Asiago cheese, freshly grated
  • 2–3 cloves garlic, finely minced
    or 1–1½ teaspoons roasted garlic paste (recommended for smoother flavor)

Baker’s Tip: Roasted garlic gives a deep, mellow flavor without harshness and pairs beautifully with Asiago.

How to Make Asiago Garlic Sourdough

1. Autolyse (Optional but Recommended)

Mix the flour and water until no dry bits remain. Cover and let rest for 30–60 minutes. This helps improve dough strength and crumb structure.

2. Mix the Dough

Add the active starter to the dough and mix until incorporated. Add the salt and work it in using stretch-and-folds. Cover and rest for 20 minutes.

3. Bulk Fermentation

Let the dough ferment at room temperature (around 72°F / 22°C) for 4–5 hours.

During the first 2 hours, perform 4 sets of stretch and folds, about 30 minutes apart:

  • Folds 1–2: plain dough
  • Fold 3: gently laminate in the grated Asiago and garlic
  • Fold 4: final strengthening fold

After the final fold, let the dough rest until it looks puffy, airy, and has increased about 50–60% in volume (not doubled).

4. Shape & Cold Proof

Turn the dough out and gently pre-shape. Rest for 20 minutes, then shape into a tight boule.

Place seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate for 8–16 hours.

Baking Day

5. Preheat

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

6. Score & Bake

Turn the dough out onto parchment paper and score deeply to allow room for the cheese to expand.

Optional: sprinkle a little extra Asiago on top for a baked-in cheesy crust.

Bake:

  • 20 minutes covered
  • 20–25 minutes uncovered, until deeply golden

The internal temperature should reach 208–210°F (98–99°C).

7. Cool Before Slicing

Let the loaf cool for at least 1 hour before slicing. This allows the cheese to set and gives you clean, beautiful slices.

Serving Ideas

This loaf is incredibly versatile:

  • Toasted with butter or olive oil
  • Alongside soups, stews, or chowders
  • Used for grilled cheese or paninis
  • Cubed for savory croutons or bread pudding

It’s rich without being heavy and pairs beautifully with both cozy meals and simple snacks.

Variations to Try

  • Asiago Garlic & Rosemary: Add 1 tablespoon finely chopped fresh rosemary
  • Asiago Black Pepper: Add ½–1 teaspoon freshly cracked black pepper
  • Asiago Parmesan Blend: Swap half the Asiago for Parmesan
  • Discard Version: Can be adapted into a same-day discard loaf

Final Thoughts

This Asiago Garlic Sourdough Bread is one of those recipes that feels indulgent, comforting, and deeply satisfying — the kind of loaf you bake when you’re craving something savory that truly delivers.

If you make it, slice it warm, breathe in that garlicky aroma, and enjoy every bite. This one is pure savory sourdough magic.

DOWNLOAD the Recipe HERE

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Want More Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

Sticky Toffee Sourdough Pudding

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Gruyere Apricot Sourdough Bread

Grandma's Classic White Bread Reimagined As Sourdough

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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