This Italian Herb and Cheese Bread is a warm, savory loaf with a golden crust, tender crumb, and pockets of melted mozzarella and sharp Parmesan. Herbs and garlic perfume the dough as it bakes, filling your kitchen with an inviting aroma. Slice it warm for dipping into soups, tearing for sandwiches, or serving alongside a salad. If you enjoy quick, cheesy bread ideas, you might also like this cottage cheese flatbread recipe for another simple, cheesy option.
Recipe Information
- Prep Time: 1 hour 45 minutes (includes two rises)
- Cook Time: 25–30 minutes
- Total Time: 2 hours 10 minutes (use 30 minutes for cook time in total calculation) — adjust to 2 hours 15 minutes if you bake for a full 30 minutes
- Servings: 8 slices
- Difficulty Level: Medium
Nutrition Information
Approximate per serving (1 slice, 1/8 of loaf)
- Calories per serving: 250 kcal
- Protein: 9 g
- Carbohydrates: 38 g
- Fat: 6 g
- Fiber: 1.3 g
- Sugar: 1.7 g
- Sodium: 425 mg
(These values are estimates based on ingredients listed and typical portion sizing.)
Why Make This Italian Herb and Cheese Bread
Make this bread when you want a homemade loaf that smells like an Italian kitchen and pairs with many meals. It’s comforting, flavorful, and worth the short hands-off rising time. The herbs add a bright, savory lift while the cheeses create a moist, cheesy bite. This loaf is perfect for casual dinners, sandwich-making, or as a warm appetizer at small gatherings.
How to Make Italian Herb and Cheese Bread
This is a straightforward yeast bread that mixes up quickly, rises twice for good texture, and bakes to a golden crust with soft, cheesy interior. Keep ingredients at the right temperature and follow the rising times for best results.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 1 tablespoon sugar
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Directions:
Step 1: Preparation
In a small bowl, stir the warm water, sugar, and yeast. Let it sit about 5 minutes until foamy to ensure the yeast is active. Meanwhile, preheat a clean, dry work surface and grease a loaf pan. Preheat your oven later to 375°F (190°C) before the final rise ends.
Step 2: Mixing
In a large mixing bowl, whisk together the flour, dried Italian herbs, garlic powder, and salt. Add the foamy yeast mixture and the olive oil to the dry ingredients. Stir until a loose dough forms and begins to pull together.
Step 3: Kneading and First Rise
Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Incorporating Cheese and Shaping
Punch down the risen dough, then gently knead in the mozzarella and Parmesan until evenly distributed. Shape the dough into a loaf and place it into the greased loaf pan. Cover and let rise for another 30 minutes until puffy.
Step 5: Baking
Place the loaf in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the internal temperature reaches about 190–200°F (88–93°C). If the top browns too quickly, tent it loosely with foil.
Step 6: Cooling and Slicing
Remove the loaf from the pan and transfer it to a wire rack. Allow it to cool for at least 15–20 minutes before slicing so the crumb sets and the cheese stops being very runny. Slice and serve warm or at room temperature.
How to Serve Italian Herb and Cheese Bread
- Serve warm with olive oil and balsamic for dipping.
- Pair with tomato soup, minestrone, or a hearty salad.
- Use slices for sandwiches with roasted vegetables or deli meats.
- For a party, cut into cubes and serve with cheese and charcuterie.
How to Store Italian Herb and Cheese Bread
- At room temperature: Wrap the cooled loaf tightly in plastic wrap or place in a bread box for up to 2 days.
- Refrigeration: Not recommended for freshness—refrigeration can dry bread. If you must, wrap tightly and refrigerate for up to 4 days.
- Freezing: Slice the cooled loaf, wrap slices in plastic, then foil, and freeze up to 3 months. Thaw at room temperature and reheat in a toaster oven or warm oven to refresh.
Expert Tips for Perfect Italian Herb and Cheese Bread
- Water temperature: Keep warm water about 100–110°F; if too hot it kills yeast, too cool and yeast won’t activate.
- Proof check: If the yeast mixture doesn’t foam after 5–10 minutes, your yeast may be old—start over with new yeast.
- Cheese distribution: Add cheeses after the first rise to keep them from melting into the dough during rising.
- Kneading test: Dough is ready when it springs back slightly and a small windowpane can be stretched without tearing.
- Crust control: For a shinier crust, brush lightly with olive oil after baking; for a softer crust, brush with butter while warm.
Delicious Variations
- Garlic-Herb Pull-Apart: Divide dough into small balls, brush with garlic butter between layers, and bake in a round pan.
- Sun-Dried Tomato & Basil: Add 1/3 cup chopped sun-dried tomatoes and a tablespoon fresh chopped basil to the dough.
- Spicy Pepper Jack: Substitute half the mozzarella with shredded pepper jack for a spicy kick.
- Whole Wheat Blend: Use 1 cup whole wheat flour and 2 cups all-purpose flour, and add 1–2 tablespoons extra water for hydration.
- Olive and Rosemary: Fold in 1/2 cup chopped olives and 1 tablespoon fresh rosemary for Mediterranean flavor.
Frequently Asked Questions
-
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly into the dry ingredients and skip the 5-minute proof step; you may still want to let the dough rest for 10 minutes before kneading. Keep rise times the same. -
Q: My dough didn’t rise. What went wrong?
A: Common issues are old yeast, water that was too hot or too cold, or a too-cold environment. Test yeast by proofing first. Move the dough to a warm (not hot) spot like an oven with the light on or near warm water. -
Q: Can I omit the Parmesan or use a different cheese?
A: Yes. Parmesan adds sharpness; you can swap it for Pecorino Romano or use extra mozzarella. For stronger flavor, add 1/2 cup of a robust cheese like Asiago. -
Q: How do I keep the cheese from leaking out of the loaf?
A: Knead the cheese in gently and avoid overfilling. Letting the dough rise fully helps the gluten trap the cheese. If cheese pools during baking, tent the loaf with foil to finish baking without burning the cheese. -
Q: Can I make this in a bread machine?
A: Yes—add ingredients in the order your machine recommends, with yeast last. Use the basic dough setting, then remove, add cheeses, shape, and bake in a loaf pan or follow your machine’s bake cycle. -
Q: Is there a way to get a softer crumb?
A: Use slightly warmer water and avoid overbaking. Brushing the crust with butter after baking also softens the crust. For an even softer crumb, replace 1/4 cup of water with whole milk.
Conclusion
This Italian Herb and Cheese Bread bakes up with a golden crust, fragrant herbs, and melty cheese—perfect for weeknight dinners and friendly gatherings. It’s approachable for home bakers and delivers big flavor with straightforward steps. For another take on cheesy, easy breads you can try at home, see this Italian Herb and Cheese Bread Subway Copycat Recipe. Give this loaf a try and enjoy the warm, herby aroma filling your kitchen.
Print
Italian Herb and Cheese Bread
- Total Time: 135 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A warm, savory Italian bread with a golden crust, tender crumb, and pockets of melted mozzarella and sharp Parmesan, perfect for dipping or sandwiches.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 1 tablespoon sugar
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- In a small bowl, stir the warm water, sugar, and yeast. Let it sit about 5 minutes until foamy.
- In a large mixing bowl, whisk together the flour, dried Italian herbs, garlic powder, and salt. Add the foamy yeast mixture and olive oil, stirring until a loose dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour.
- Punch down the risen dough and knead in the mozzarella and Parmesan until evenly distributed. Shape into a loaf and place in a greased loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until golden brown.
- Remove from the pan and cool on a wire rack for 15–20 minutes before slicing.
Notes
Serve warm with olive oil for dipping or use in sandwiches. Wrap cooled loaf tightly for storage.
- Prep Time: 105 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1.7g
- Sodium: 425mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.3g
- Protein: 9g
- Cholesterol: 0mg
