Roasted garlic Asiago cheese bread

Prep Time: 30 minutes (active)
Bulk Fermentation Time: 4–6 hours
Cold Proof (optional): 8–12 hours
Bake Time: 45 minutes
Total Time: ~12–24 hours
Servings: 1 large boule (8–10 slices)
Difficulty:  (Intermediate)
Category: Bread
Best For: Entertaining, holiday meals, everyday artisan baking
Diet: Vegetarian

 Introduction

This Roasted Garlic, Asiago Cheese & Rosemary Sourdough loaf brings together the best of bold flavors and crusty artisan texture. Deep caramelized roasted garlic, nutty Asiago cheese, and fragrant rosemary combine with the tang of naturally leavened sourdough for a beautiful loaf that’s as impressive as it is delicious.

Serve it warm with olive oil, alongside a charcuterie board, or just toasted with butter — it’s rustic, rich, and absolutely irresistible.

 Ingredients

For a single artisan-style boule or batard

 Sourdough Bread Dough

• 500g bread flour

• 350g water (70% hydration)

• 100g active sourdough starter (100% hydration)

• 10g fine sea salt

 Add-Ins

• 1 full head of roasted garlic (see below)

• 100g shredded Asiago cheese

• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)

 How to Roast Garlic

1. Preheat oven to 400°F (200°C).

2. Slice the top off a whole head of garlic (exposing cloves), drizzle with olive oil, and wrap in foil.

3. Roast for 40 minutes, until golden and soft.

4. Let cool, then gently squeeze out the soft cloves into a bowl. Mash lightly with a fork.

 Instructions

Step 1: Mix the Dough (Autolyse)

1. In a large bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains.

2. Cover and let rest for 30–45 minutes (autolyse).

Step 2: Add Starter and Salt

1. Add 100g active starter and 10g salt. Mix thoroughly by hand until fully incorporated.

2. You can use the “pinch and fold” or “stretch and fold” method to mix for 5–10 minutes.

Step 3: Bulk Fermentation + Add-Ins

1. Let the dough rise at room temperature for 4–6 hours, performing stretch and folds every 30 minutes for the first 2 hours.

2. Incorporate the fillings after the first or second stretch and fold:

   • Gently stretch the dough out and layer in roasted garlic, Asiago cheese, and rosemary.

   • Fold the dough back over the fillings and continue as normal.

Be gentle — overmixing can tear the gluten. Aim for even distribution, but it’s okay if it’s rustic.

Step 4: Pre-Shape & Bench Rest

1. After the bulk fermentation, turn the dough out onto a lightly floured surface.

2. Pre-shape into a round or oval. Let rest uncovered for 20–30 minutes.

Step 5: Final Shape & Cold Proof

1. Shape into a tight boule or batard and place seam-side up into a floured banneton or towel-lined bowl.

2. Cover and refrigerate for 8–12 hours (overnight cold proof) for better flavor and crust.

Step 6: Bake

Option A: Dutch Oven Method

1. Preheat oven to 475°F (245°C) with a Dutch oven inside for 30–45 minutes.

2. Remove dough from fridge, score with a lame or sharp knife.

3. Place into hot Dutch oven (on parchment paper if desired).

4. Cover and bake for 20 minutes.

5. Remove lid and bake for another 20–25 minutes, until deep golden and crisp.

Option B: Baking Stone + Steam

1. Preheat baking stone and place a metal tray in bottom of oven.

2. Score dough and slide onto stone.

3. Add 1 cup hot water to bottom tray for steam.

4. Bake as above.

 Serving Suggestions

• Warm with butter or garlic herb olive oil

• Toasted and topped with avocado or egg

• Paired with soups like tomato basil or butternut squash

• Alongside a cheese board or charcuterie platter

• Made into grilled cheese or panini

 Storage Tips

• Room Temp: Store wrapped in a kitchen towel or bread bag for up to 2 days

• Freezer: Slice and freeze for up to 2 months; reheat in toaster or oven

• Avoid plastic bags — they soften the crust

 Nutrition Info (Per Slice – Approx. 1 of 10)

Note: Based on 10 slices per loaf; values may vary by ingredients and add-ins.