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Bring the flavours of a Margherita pizza into your homemade bread with this Margherita Sourdough Bread recipe, made using the Panasonic Bread Maker (SD2530) and Microwave Oven (NN-DS59NBQPQ) . This recipe combines the tangy goodness of sourdough with a gooey, cheesy tomato filling. Follow along for the perfect blend of traditional sourdough techniques with the convenience of Panasonic appliances, delivering a unique bread that’s bursting with flavour.

Margherita Sourdough Bread - 5

In collaboration with Panasonic Australia

Margherita Sourdough Bread

To feed starter:

100g bread flour

100g water

100g existing starter

Margherita Pizza Filling:

4 tbsp tomato paste

100g cherry tomatoes, halved

130g mozzarella cheese

1 tbsp fresh thyme leaves

1 tsp dried oregano

1 garlic clove, finely chopped

2 tsp sweet paprika

2 tsp onion powder

1 tsp sugar

1 tsp extra virgin olive oil

½ tsp salt

a pinch of ground black pepper

To make sourdough:

300g water

160g starter

500g bread flour

12g sea salt

extra virgin olive oil, to serve

fresh basil leaves, to serve

  • To Feed the Starter: Combine bread flour, water, and existing starter in a sanitised jar. Mix well, cover, and let sit at room temperature (27°C) for about 3 hours, or until the starter doubles in volume. When the starter is ready, it will float on water and have a stretchy, elastic consistency.
  • Preparing the Sourdough: Once the starter is ready, place the water and starter in the bread pan of the Panasonic Bread Maker (SD2530) . Stir until the starter dissolves. Add the bread flour and sea salt on top of the flour. Insert the bread pan into the machine and select the ‘21 Sourdough’ setting. Press start to begin the kneading and proofing cycle. After the cycle completes, wet your hands and remove the dough from the bread maker. Form it into a round ball on a large chopping board.
  • Filling and Shaping the Dough: Flatten the dough slightly and spread the Margherita filling ingredients in layers—starting with mozzarella cheese, then tomato paste, and cherry tomatoes—onto the centre of the dough. With wet hands, gently stretch the edges of the dough outwards, rotating as you go, to cover the filling entirely. Fold the dough over itself and pinch the edges to seal. Place the dough, seam side up, into a floured bread proofing basket. Cover and let the dough proof at room temperature (27°C) for 6-7 hours, or 8 hours 30 minutes at 24°C, until it has doubled in size.
  • Baking the Sourdough: Preheat the Panasonic Microwave Oven (NN-DS59NBQPQ) to 220°C with the ‘Grill tray’ on the middle rack, and place a casserole pot inside for 20 minutes. Prepare the sourdough for baking by placing it seam-side down into the preheated casserole pot lined with baking paper. Score the top of the dough with a razor blade. Spray the surface of the dough with water, then place it back in the microwave oven. Set the timer for 20 minutes and activate the microwave ‘Steam shot’ feature by holding down the ‘Steam’ button for 3 minutes to create steam. After 20 minutes, remove the casserole pot. Place the sourdough directly on the ‘Grill tray’ and reduce the temperature to 200°C. Bake for an additional 18-20 minutes to ensure the bread is fully cooked with a crispy crust. Once baked, transfer the sourdough to a mesh tray and allow it to cool at room temperature for at least 10 minutes. Slice the bread and serve with extra virgin olive oil and fresh basil leaves for a delicious Italian-inspired treat.
  • Notes: This recipe is ideal for special occasions or for sharing with family and friends. The Panasonic Bread Maker (SD2530) and Microwave Oven (NN-DS59NBQPQ) work together to create this unique and flavourful Margherita-inspired sourdough with ease.

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