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.
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
Instructions
- Whisk the warm water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until frothy.
- Stir in flour, salt, herbs, mozzarella, and Parmesan until a sticky dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic, adding more flour if needed.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1–2 hours until doubled in size.
- Punch down the dough and shape it into a loaf or place in a greased loaf pan. Let rise again for about 30 minutes.
- Preheat the oven to 450°F (230°C). Place a shallow pan of water on the oven floor for a crisp crust.
- Bake the bread for 25–30 minutes until the crust is golden and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
Notes
Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
Swap mozzarella with provolone or fontina for deeper flavor.
Add crushed red pepper flakes for a spicy version.
Shape freeform and bake on a pizza stone for a rustic loaf.
Brush the top with garlic butter before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
