Savory Ham and Cheese Sourdough

Name: Savory Ham and Cheese Sourdough
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 500g bread flour; 350ml water, lukewarm; 100g active sourdough starter; 10g salt; 200g sliced ham; 200g shredded sharp cheddar cheese; 2 tablespoons fresh herbs (like thyme or rosemary), chopped

Highlighted under: Easy Everyday Meals

I’ve always been a fan of the comforting combination of ham and cheese, but when I decided to elevate it with homemade sourdough, the results were truly spectacular. The slightly tangy flavor of the sourdough pairs beautifully with the savory meat and melty cheese, creating a delightful treat I couldn’t get enough of. Every bite is an explosion of flavor and texture, perfect for lunch or as a snack, making it an irresistible choice for gatherings or quiet days at home.

Created by

Ethan

Last updated on 2026-01-25T16:45:27.715Z

When I first tried making this Savory Ham and Cheese Sourdough, I was a bit intimidated, but the result was worth the effort. The sourdough bread lends a unique flavor and texture that contrasts perfectly with the richness of the ham and cheese. I discovered that letting the bread rise longer enhances its flavor, giving it that crusty exterior and airy interior we all love.

Another aspect I found pivotal was the choice of cheese. I opted for a sharp cheddar, which not only melted beautifully but also added a delightful tang that complemented the ham. Additionally, I included a sprinkle of fresh herbs between layers, making each slice burst with flavor. This recipe has truly become a favorite in my home!

You Will Love This Recipe Because
The comforting combo of ham and cheese in a crusty sourdough
Melty cheese that oozes with every slice
Perfect for sandwiches, toasts, or just by itself

Perfecting Your Sourdough Technique

Mastering the technique of sourdough bread-making can significantly enhance your results. When mixing the dough, ensure the water temperature is lukewarm, around 30-35°C (85-95°F), to revive the sourdough starter effectively. A well-fed starter will create a stronger rise and better flavor. Additionally, remember that kneading develops gluten, which is crucial for the chewy texture. Knead until the dough feels smooth and elastic, usually around 10-15 minutes; your dough should spring back when poked.

If you're new to sourdough or don't have a lot of time, consider an overnight cold rise in the refrigerator after shaping the dough. This method enhances the flavor further and makes it easier to handle. Simply shape the loaf and place it in the fridge. The next day, let it come to room temperature before the second rise. This can be a game-changer for your bread’s depth of flavor, as the cold fermentation allows for complex tastes to develop.

Choosing the Right Fillings

The choice of ham and cheese elevates the overall flavor profile of the sourdough. For the ham, opt for a quality smoked variety to introduce a savory depth; you might also consider swapping out the ham for prosciutto or turkey for a lighter option. When it comes to cheese, sharp cheddar is excellent for its melting properties and rich flavor. If you're feeling adventurous, experiment with Gruyère or Swiss cheese for a nuttier taste that complements the sourdough base beautifully.

Fresh herbs add an aromatic freshness to your bread. I often use a combination of thyme and rosemary, but feel free to substitute with whatever herbs you have on hand, such as oregano or parsley. Just be cautious not to overwhelm the other flavors; a little goes a long way! Adjust the quantity based on your taste preference, but typically, 1-2 tablespoons will enhance the bread without overshadowing the ham or cheese.

Ingredients

Gather these ingredients to create a delightful Savory Ham and Cheese Sourdough:

For the Sourdough Bread

500g bread flour
350ml water, lukewarm
100g active sourdough starter
10g salt

Fillings

200g sliced ham
200g shredded sharp cheddar cheese
2 tablespoons fresh herbs (like thyme or rosemary), chopped

Ensure all ingredients are fresh for the best flavors.

Instructions

Follow these steps to create your Savory Ham and Cheese Sourdough:

Prepare the Dough

In a large mixing bowl, combine the bread flour and salt. In a separate bowl, mix the lukewarm water with the active sourdough starter until combined. Gradually add the wet mixture to the flour, mixing until a rough dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 10-15 minutes until you have a smooth and elastic texture. Place it in a lightly greased bowl, cover with a damp cloth, and let it rest for 1-2 hours, or until doubled in size.

Shape the Dough

Once the dough has risen, punch it down gently to release air. Roll it out into a rectangle, then layer the sliced ham, shredded cheese, and chopped herbs on top. Starting from one end, roll the dough tightly into a log.

Second Rise

Place the rolled dough seam-side down in a prepared loaf pan. Cover it again with a damp cloth and let it rise for another 30-45 minutes until it has puffed up.

Bake

Preheat your oven to 220°C (425°F). Once the dough has risen, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and sounds hollow when tapped.

Cool and Serve

Remove from the oven and let cool on a wire rack before slicing. Enjoy the Savory Ham and Cheese Sourdough warm or at room temperature!

Be sure to let the bread cool before slicing to maintain its structure.

Pro Tips

For extra flavor, consider adding a bit of Dijon mustard between the layers of ham and cheese. You can also play with different types of cheese based on your preference. A mix of gouda and mozzarella can create a delightful cheesy experience.

Storage and Reheating Tips

Once you’ve baked the Savory Ham and Cheese Sourdough, allowing it to cool completely on a wire rack is crucial. This cooling process prevents excess moisture from building up, which could make the crust soggy. Once cool, you can wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for about a week. If you want to keep it longer, consider freezing it.

To freeze, slice the bread beforehand. This allows you to take out only what you need, maintaining freshness. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag, ensuring you remove as much air as possible. When ready to enjoy, simply toast the slices directly from the freezer or let them thaw at room temperature for a few hours. The bread will retain its flavors beautifully, and the cheese will still melt wonderfully when heated.

Variations for Culinary Adventure

Don't hesitate to remix this recipe with different fillings! Try substituting the cheddar cheese with a mixture of mozzarella and parmesan for a gooey texture that’s irresistible. Add caramelized onions for a touch of sweetness or even roasted red peppers for a vibrant flavor boost. Each filling variation can make this a new experience each time. Remember that adding ingredients with high moisture content may require tweaking your baking time, so keep an eye on the loaf for doneness.

Additionally, consider trying a gluten-free bread mix or an alternative flour, like spelt or whole wheat, to vary the nutritional profile. Be mindful that different flour types may absorb water differently, so adjusted hydration levels may be necessary. If you're unsure, a good rule is to start with the specified water amount and add a little more if the dough feels too dry after mixing.

Questions About Recipes

→ Can I use store-bought bread instead of homemade?

Yes, while homemade sourdough adds a unique flavor, store-bought can work if you’re short on time.

→ How can I store leftover sourdough?

Keep it in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ What can I use as a substitute for ham?

You can use turkey, chicken, or even a vegetarian meat alternative for a different twist.

→ Is it necessary to let the dough rise twice?

Yes, the two rises develop the flavor and texture of the bread, making it light and airy.