A savory, aromatic bread loaded with Italian herbs and a generous amount of cheese, this Italian Herbs and Cheese Bread is fluffy on the inside with a golden, flavorful crust. Inspired by the iconic Subway bread, I love making this homemade version because it’s even better — fresh, soft, cheesy, and made entirely from scratch. Whether I’m slicing it for sandwiches or serving it as a side with pasta, this bread always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour (plus more for kneading)
1 tablespoon sugar
1 tablespoon active dry yeast
1/4 cup olive oil
1 teaspoon salt
1 cup warm water (110°F / 43°C)
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 tablespoons unsalted butter, melted (for brushing)
Extra herbs and cheese for topping
Directions
I start by mixing warm water, sugar, and yeast in a large bowl and let it sit for about 5–10 minutes until it gets foamy.
Then I add in olive oil, salt, garlic powder, onion powder, oregano, basil, thyme, and crushed red pepper flakes.
Gradually, I stir in the flour until a soft dough forms.
On a lightly floured surface, I knead the dough for 8–10 minutes until smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until it doubles in size.
Once risen, I punch down the dough and gently knead in 3/4 cup mozzarella and 1/4 cup parmesan cheese.
I shape it into a loaf and place it on a parchment-lined baking sheet. After covering it again, I let it rise for another 30–40 minutes.
While it’s rising, I preheat the oven to 375°F (190°C).
Just before baking, I brush the top with melted butter and sprinkle the rest of the cheeses and a pinch of herbs on top.
I bake it for 25–30 minutes until it turns golden brown and the cheese is bubbly.
After a brief cooling time, it’s ready to slice and serve.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes (includes rising time)
Servings: 8 slices
Calories per serving: 285 kcal
Variations
When I feel like switching it up, I try different combinations:
Swap mozzarella for provolone or gouda for a unique flavor twist.
Add sun-dried tomatoes or chopped olives into the dough for a Mediterranean touch.
Make it spicy by adding more red pepper flakes or a pinch of cayenne.
For a whole wheat version, I replace 1 cup of all-purpose flour with whole wheat flour.
Turn it into cheesy breadsticks by shaping the dough into sticks and baking slightly shorter.
Storage/Reheating
I store leftovers in an airtight container or a zip-top bag at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze slices in a freezer-safe bag for up to 2 months.
To reheat, I warm slices in the oven at 300°F (150°C) for about 5–7 minutes or pop them in the toaster oven. If frozen, I thaw first, then reheat.
FAQs
How do I know when the dough is kneaded enough?
I look for a smooth, elastic texture that doesn’t stick to my hands. If I poke it gently and it springs back, it’s ready.
Can I use instant yeast instead of active dry yeast?
Yes, I substitute the same amount and skip the proofing step — just mix it directly with the dry ingredients.
Why didn’t my bread rise properly?
I make sure my yeast isn’t expired and that the water is warm (not hot). Also, I let it rise in a warm, draft-free area.
Can I make this dough ahead of time?
Absolutely. I often prepare the dough, let it rise once, then refrigerate it overnight. The next day, I let it come to room temperature, shape, rise again, and bake.
What’s the best way to serve this bread?
I love slicing it for sandwiches, dipping it in marinara or olive oil, or serving it warm with soups and pastas.
Conclusion
This Italian Herbs and Cheese Bread is a recipe I come back to again and again. It’s easy to make, filled with flavor, and incredibly satisfying. Whether I use it for sandwiches, serve it as a side, or snack on it fresh from the oven, it always hits the spot. With its rich aroma, cheesy topping, and tender crumb, it’s truly a homemade comfort food classic.
📖 Recipe:
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Italian Herbs and Cheese Bread
- Total Time: 1 hour 50 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A savory, cheesy bread infused with classic Italian herbs like oregano, basil, and thyme, topped with melty mozzarella and parmesan. This homemade version is soft, fluffy, and perfect for sandwiches or serving with pasta.
Ingredients
3 1/2 cups all-purpose flour (plus more for kneading)
1 tablespoon sugar
1 tablespoon active dry yeast
1 teaspoon salt
1 cup warm water (110°F / 43°C)
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 tablespoons unsalted butter, melted (for brushing)
Extra herbs and cheese for topping
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add olive oil, salt, garlic powder, onion powder, oregano, basil, thyme, and crushed red pepper flakes.
- Gradually stir in the flour until a soft dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and knead in 3/4 cup mozzarella and 1/4 cup parmesan cheese.
- Shape the dough into a loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30–40 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the top with melted butter and sprinkle with remaining cheese and a pinch of herbs.
- Bake for 25–30 minutes until golden brown and cheese is bubbly.
- Let cool slightly before slicing and serving.
Notes
Substitute mozzarella with provolone or gouda for variation.
Add sun-dried tomatoes or olives for a Mediterranean twist.
Use more red pepper flakes for added spice.
Replace 1 cup flour with whole wheat for a healthier version.
Shape into sticks for cheesy breadsticks; bake slightly shorter.
Store in an airtight container at room temp for 2 days, fridge for 5 days, or freezer for 2 months.
Reheat in oven at 300°F (150°C) for 5–7 minutes or toaster oven. Thaw first if frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 1g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
