Name: Savory Italian Herb & Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2¼ teaspoons active dry yeast (1 packet); 1¾ cups warm water (about 110°F / 43°C); 1 tablespoon sugar; 1 tablespoon salt; 2 tablespoons dried Italian herb blend (basil, oregano, thyme, rosemary); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Extra flour for kneading and dusting

A wonderfully aromatic loaf that blends the rich flavors of classic Italian herbs with the gooey indulgence of melted cheese. This savory Italian herb and cheese bread features a golden, crusty exterior and a soft, cheesy interior that’s hard to resist. I love serving it with a hearty bowl of soup, pairing it with pasta, or simply tearing off a piece to dip in olive oil. It’s an irresistible bread I keep coming back to whenever I want something rustic and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all‑purpose flour

2¼ teaspoons active dry yeast (1 packet)

1¾ cups warm water (about 110°F / 43°C)

1 tablespoon sugar

1 tablespoon salt

2 tablespoons dried Italian herb blend (basil, oregano, thyme, rosemary)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Extra flour for kneading and dusting

Directions

I start by whisking the warm water, sugar, and yeast in a large bowl, letting it sit for about 5 minutes until it gets frothy.

Then I stir in the flour, salt, herbs, mozzarella, and Parmesan. Once a sticky dough forms, I turn it out onto a floured surface.

I knead it for 8–10 minutes until smooth and elastic, sprinkling in a bit more flour if it sticks too much.

After that, I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1–2 hours until doubled.

I punch it down, shape it into a loaf or fit it into a greased loaf pan, then let it rise again for about 30 minutes.

Meanwhile, I preheat the oven to 450°F (230°C). For a crisp crust, I place a shallow pan of water on the oven floor.

I bake the bread for 25–30 minutes, checking for a golden crust and that signature hollow sound when tapped.

Once baked, I let it cool on a wire rack before slicing. It’s perfect warm or at room temperature.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 15 minutes

Servings: 8

Calories: Approx. 200 kcal per serving

Variations

I sometimes add chopped sun-dried tomatoes or olives for a Mediterranean twist.

Swapping mozzarella with sharp provolone or fontina gives the bread deeper flavor.

For a spicy version, I add crushed red pepper flakes to the dough.

If I want a rustic, crustier loaf, I shape it freeform and bake it on a pizza stone.

I’ve also tried brushing the top with garlic butter before baking—absolutely worth it.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 3 days. To keep the crust crispy, I reheat slices in the oven at 350°F (175°C) for about 8–10 minutes. For longer storage, I freeze slices or the whole loaf tightly wrapped in foil and a freezer bag. When ready, I thaw at room temperature and reheat in the oven.

FAQs

How do I know when the bread is fully baked?

I check if the crust is golden and the loaf sounds hollow when tapped on the bottom. A thermometer reading of 200–210°F (93–99°C) confirms it’s done.

Can I use fresh herbs instead of dried?

Yes, I’ve swapped in fresh herbs when I have them on hand—just triple the amount since dried herbs are more concentrated.

What kind of cheese works best?

Mozzarella and Parmesan are classic, but I’ve also used asiago, fontina, or provolone with great results. Mixing cheeses adds even more depth.

Why do I need to let the dough rise twice?

The first rise develops flavor and structure; the second rise helps the loaf get its final shape and airy texture. I find the crumb turns out much better this way.

Can I make this bread gluten-free?

I haven’t personally tried it, but with a good 1:1 gluten-free flour blend and some added binding agents like xanthan gum, it could work. The texture might vary, though.

Conclusion

This savory Italian herb and cheese bread has become one of my favorite go-to recipes for something hearty, flavorful, and homemade. It’s got everything I want in a comfort food—cheese, herbs, a golden crust, and a soft inside. Whether I’m making it for a casual weeknight dinner or a weekend gathering, it always disappears fast. I keep coming back to it not just because it’s easy to make, but because it tastes like something I’d get from an artisan bakery, only better—because I made it myself.

📖 Recipe:

Savory Italian Herb & Cheese Bread

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Author: Sophia
Total Time: 2 hours 15 minutes
Yield: 1 loaf (8 servings)
Diet: Vegetarian

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Description

A rustic and flavorful loaf combining Italian herbs with gooey mozzarella and nutty Parmesan. This golden, crusty bread is perfect for dipping, pairing with pasta, or serving alongside soups.