Italian Herbs and Cheese Bread Recipe

Introduction

Italian Herbs and Cheese Bread is a fragrant, savory treat perfect for any meal or snack. Crisp on the outside and soft inside, it combines aromatic herbs with melty cheese for irresistible flavor.

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil
• 2 teaspoons mixed Italian herbs (such as oregano, basil, thyme)
• 1 cup shredded cheese (mozzarella, cheddar, or a blend)
• 1 teaspoon salt

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine the flour, salt, and Italian herbs.
3. Step 3: Add the yeast mixture and olive oil to the dry ingredients. Stir until the dough begins to come together.
4. Step 4: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Step 5: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Step 6: After rising, gently fold in the shredded cheese to distribute it evenly throughout the dough.
7. Step 7: Shape the dough into a loaf or rounds and place on a baking sheet lined with parchment paper.
8. Step 8: Let the loaf rise for another 30 minutes, covered.
9. Step 9: Preheat the oven to 375°F (190°C). Bake the bread for 25–30 minutes until golden brown and cooked through.
10. Step 10: Remove from oven and cool on a wire rack before slicing and serving.

Tips & Variations

• For extra flavor, sprinkle some additional Italian herbs and cheese on top before baking.
• Try using fresh herbs if available, finely chopped, for a more vibrant taste.
• Substitute the cheese with your favorite type, such as Parmesan or Asiago, for different textures and flavors.
• For a crispier crust, place a pan of water in the oven during baking to create steam.

Storage

Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw if frozen and warm in the oven at 350°F (175°C) for 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount and mix it directly with the dry ingredients, reducing or skipping the proofing step.

What if I don’t have Italian herbs?

You can use a mix of dried oregano, basil, thyme, and rosemary individually to replicate Italian herbs, or use just one herb for a simpler flavor.

Italian Herbs and Cheese Bread Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Italian Herbs and Cheese Bread is a flavorful, aromatic loaf combining the rustic charm of Italian herbs with the rich, melty goodness of cheese. Perfect as a side for pastas, soups, or enjoyed on its own, this bread boasts a golden crust and tender crumb, scented with oregano, basil, and rosemary, baked to perfection for an irresistible homemade treat.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon Italian herb mix (dried oregano, basil, rosemary, thyme)
• 1 teaspoon salt

Wet Ingredients

• 1 1/4 cups warm water (about 110°F)
• 2 tablespoons olive oil

Add-ins

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Activate yeast: In a small bowl, combine warm water and yeast; let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix dry ingredients: In a large mixing bowl, whisk together flour, Italian herb mix, and salt to evenly distribute the herbs and salt in the flour.
3. Combine dough: Pour the activated yeast mixture and olive oil into the dry ingredients. Mix with a spoon until the dough starts to come together.
4. Knead dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic, folding in the shredded mozzarella cheese and grated Parmesan gradually during the last few minutes of kneading.
5. First rise: Place the dough ball in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
6. Shape and second rise: Punch down the risen dough gently, shape it into a loaf or round boule, place it on a baking sheet or in a loaf pan, cover again, and let rise for 30-40 minutes until puffed.
7. Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until the crust is golden brown and a tap on the bottom sounds hollow.
8. Cool and serve: Remove bread from oven and let cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.

Notes

• Use warm water to activate the yeast without killing it; water temperature should be around 110°F.
• You can substitute Italian herb mix with individual dried herbs to customize the flavor profile.
• For a crispier crust, place a pan of water in the oven during the first 10 minutes of baking to create steam.
• Fresh herbs can be used instead of dried but increase quantity to about 2 tablespoons total.
• Store the bread in a paper bag at room temperature for up to 2 days or freeze for longer storage.

Keywords: Italian bread, herb bread, cheese bread, homemade bread, savory bread