I love baking this Buttery Italian Herbs and Cheese Bread when I want something warm, comforting, and full of flavor. This loaf comes out beautifully golden with a crisp crust, while the inside stays soft, fluffy, and packed with aromatic herbs and melted cheese. I enjoy serving it alongside pasta, soups, or simply dipping it in olive oil while it’s still slightly warm.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
I start by combining the warm water and sugar in a large mixing bowl, then I sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy.
Next, I stir in the olive oil, salt, basil, oregano, thyme, rosemary, and half of the mozzarella and Parmesan cheese.
I gradually add the flour, one cup at a time, mixing until a soft dough forms.
Then I transfer the dough to a lightly floured surface and knead it for 8–10 minutes until it becomes smooth and elastic.
I place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
After that, I punch down the dough and shape it into a loaf. I place it on a parchment-lined baking sheet or into a greased loaf pan.
I cover it loosely and allow it to rise again for 30 minutes.
I preheat the oven to 425°F (220°C).
Before baking, I sprinkle the remaining mozzarella and Parmesan evenly over the top of the loaf.
I bake it for 25–30 minutes, until the crust turns golden brown and the bread sounds hollow when tapped.
Finally, I remove it from the oven and let it cool slightly before slicing and serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 45 minutes
Calories: Approximately 210 kcal per serving
Variations
I sometimes switch up the cheese by adding provolone or a bit of sharp cheddar for a deeper flavor. When I want a stronger herb profile, I mix in fresh chopped herbs instead of dried ones.
I also like adding minced garlic to the dough for a more intense savory touch. Occasionally, I shape the dough into rolls instead of a loaf, adjusting the baking time slightly to create individual portions.
For a softer crust, I brush the top with melted butter right after baking. If I want a crispier crust, I place a small pan of water in the oven while the bread bakes to create steam.
Storage/Reheating
I store leftover bread in an airtight container or tightly wrapped at room temperature for up to 2 days. For longer storage, I slice the loaf and freeze it in a sealed freezer bag for up to 2 months.
To reheat, I warm slices in a 350°F (175°C) oven for about 5–8 minutes. If I’m in a hurry, I toast individual slices lightly. When reheating from frozen, I let the slices thaw at room temperature before warming them for the best texture.
FAQs
Why didn’t my dough rise properly?
I always make sure my yeast is fresh and that the water is warm, not hot. If the water is too hot, it can kill the yeast. If it’s too cool, the yeast may not activate properly.
Can I use fresh herbs instead of dried?
I can definitely use fresh herbs. I usually triple the amount when substituting fresh for dried since fresh herbs are milder in flavor.
How do I know when the bread is fully baked?
I tap the bottom of the loaf — if it sounds hollow, it’s done. I also look for a deep golden crust on top.
Can I make this dough ahead of time?
I sometimes prepare the dough and let it rise slowly in the refrigerator overnight. The next day, I let it come to room temperature before shaping and baking.
Can I use whole wheat flour instead of all-purpose flour?
I can replace part of the all-purpose flour with whole wheat flour, but I usually keep at least half all-purpose to maintain a soft texture.
Conclusion
I find this Buttery Italian Herbs and Cheese Bread incredibly rewarding to bake. The aroma, the golden crust, and the cheesy, herb-filled interior make it a recipe I return to again and again. Whether I serve it with a hearty pasta dish or enjoy it on its own, I always feel proud pulling this homemade loaf from the oven.
📖 Recipe:
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Buttery Italian Herbs and Cheese Bread
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Buttery Italian Herbs and Cheese Bread is golden and crisp on the outside with a soft, fluffy interior filled with aromatic herbs and melted cheese. It is perfect served alongside pasta, soups, or enjoyed warm with olive oil.
Ingredients
3 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Instructions
- In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit for 5 to 10 minutes until frothy.
- Stir in the olive oil, salt, basil, oregano, thyme, rosemary, and half of the mozzarella and Parmesan cheese.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape into a loaf. Place on a parchment-lined baking sheet or into a greased loaf pan.
- Cover loosely and allow to rise again for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Sprinkle the remaining mozzarella and Parmesan evenly over the top of the loaf.
- Bake for 25 to 30 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
Substitute provolone or sharp cheddar for a deeper cheese flavor.
Use fresh herbs instead of dried by tripling the quantity.
Add minced garlic to the dough for extra savory flavor.
Shape into rolls instead of a loaf and reduce baking time slightly.
Brush with melted butter after baking for a softer crust, or place a pan of water in the oven while baking for a crispier crust.
Store at room temperature in an airtight container for up to 2 days or freeze sliced for up to 2 months.
Reheat at 350°F (175°C) for 5 to 8 minutes or toast lightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 12 mg
