I make this Cheesy Italian Herb Bread when I crave something warm, comforting, and bursting with flavor. This golden, crusty loaf is infused with aromatic Italian herbs and loaded with melted mozzarella and Parmesan, giving it a savory, bakery-style finish right from my own oven. Every slice is soft on the inside, slightly crisp on the outside, and packed with cheesy goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Extra flour for dusting
Directions
I start by combining the warm water and sugar in a large bowl. I sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes foamy.
Next, I stir in the olive oil, salt, dried herbs, mozzarella, and Parmesan. I gradually add the flour, mixing until a soft dough forms.
I turn the dough onto a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic.
Then I place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
After the first rise, 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 again and let it rise for another 30 minutes until puffy.
While it rises, I preheat the oven to 375°F (190°C).
I bake the loaf for 25–30 minutes until golden brown and it sounds hollow when tapped. Finally, I remove it from the oven and let it cool on a wire rack before slicing.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10 servings
Calories: Approximately 220 kcal per serving
Variations
I sometimes swap the mozzarella for provolone or add a mix of Italian cheeses for a deeper flavor. When I want a stronger herb profile, I add a pinch of crushed red pepper flakes for gentle heat.
I also enjoy brushing the top with garlic butter before baking for a richer crust. Occasionally, I sprinkle extra Parmesan on top during the last 10 minutes of baking for an even cheesier finish.
Storage/Reheating
I store the bread in an airtight container or tightly wrapped at room temperature for up to 2 days. For longer storage, I slice it and freeze it in a freezer-safe bag for up to 2 months.
To reheat, I warm slices in the oven at 300°F for about 5–10 minutes. I sometimes toast individual slices for a crisp edge and soft center.
FAQs
Can I use fresh herbs instead of dried herbs?
I can substitute fresh herbs, but I usually triple the amount since dried herbs are more concentrated in flavor.
How do I know when the bread is fully baked?
I tap the bottom of the loaf, and if it sounds hollow, I know it is done. I also look for a deep golden-brown crust.
Can I make this dough ahead of time?
I sometimes prepare the dough and let it rise slowly in the refrigerator overnight. I allow it to come to room temperature before shaping and baking.
Why didn’t my dough rise properly?
I always make sure my yeast is fresh and that the water is warm but not too hot. Water that is too hot can kill the yeast.
Can I add other ingredients like olives or sun-dried tomatoes?
I enjoy mixing in chopped olives or sun-dried tomatoes for added flavor. I fold them in when I add the cheese and herbs.
Conclusion
I find this Cheesy Italian Herb Bread to be the perfect blend of comfort and flavor. The combination of fragrant herbs and melted cheese creates a loaf that feels both rustic and indulgent. Whether I serve it alongside dinner or enjoy a warm slice on its own, this bread always delivers a homemade touch that I truly enjoy sharing.
📖 Recipe:
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Cheesy Italian Herb Bread
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Cheesy Italian Herb Bread is a golden, crusty loaf infused with aromatic herbs and loaded with melted mozzarella and Parmesan. Soft on the inside and slightly crisp on the outside, it delivers comforting, bakery-style flavor in every slice.
Ingredients
4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 3/4 cups warm water
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Extra flour for dusting
Instructions
- In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
- Stir in the olive oil, salt, dried basil, oregano, thyme, rosemary, mozzarella, and Parmesan.
- Gradually add the flour, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
- Cover and let rise again for 30 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and cool on a wire rack before slicing.
Notes
Substitute mozzarella with provolone or an Italian cheese blend for deeper flavor.
Add a pinch of crushed red pepper flakes for gentle heat.
Brush the top with garlic butter before baking for a richer crust.
Sprinkle extra Parmesan on top during the last 10 minutes for a cheesier finish.
Store at room temperature in an airtight container for up to 2 days or freeze sliced for up to 2 months.
Reheat in a 300°F oven for 5–10 minutes or toast individual slices.
Fresh herbs can be used by tripling the amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 15 mg
