Italian Herbs and Cheese Bread

This hearty Italian herbs and cheese bread has transformed my family's pasta nights from ordinary to extraordinary with its irresistible aroma and flavor. The combination of aromatic herbs and melted cheese creates a soft, golden loaf that looks impressive but requires surprisingly little effort.

I first developed this recipe when trying to recreate my favorite bakery bread at home. After several attempts, my family declared this version even better than the original, and it has become our weekly tradition for Sunday dinner.

Ingredients

• All purpose flour the backbone of our bread providing structure without being too heavy
• Active dry yeast creates the perfect rise for a fluffy texture
• Sugar feeds the yeast and adds subtle sweetness
• Salt enhances all flavors and controls yeast activity
• Warm water activates the yeast must be around 110°F
• Olive oil adds moisture and that distinctive Mediterranean flavor
• Butter creates richness and carries herb flavors throughout the dough
• Fresh garlic provides aromatic depth use fresh cloves for best flavor
• Dried Italian herb blend the signature flavor profile look for a quality blend with oregano basil and thyme
• Mozzarella cheese creates those irresistible cheese pulls choose low moisture for best melting
• Parmesan cheese adds savory depth and slight saltiness freshly grated works best
• Fresh parsley brightens the flavor and adds visual appeal

Step-by-Step Instructions

Activate the yeast

Combine warm water, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy. This step is crucial for proper rising. The mixture should look bubbly and smell slightly sweet and yeasty. If it doesnt foam, your yeast might be old or your water too hot.

Form the dough

Add olive oil, 3 cups flour, and salt to the yeast mixture and stir until a shaggy dough forms. The dough will look rough and uneven at this stage, which is exactly what you want.

Knead to perfection

Transfer dough to a floured surface and knead for 6 8 minutes, adding remaining flour as needed. The dough should become smooth, elastic, and slightly tacky but not sticky. When properly kneaded, it will spring back slowly when poked.

First rise

Place dough in an oiled bowl, turning once to coat, and cover with a clean kitchen towel or plastic wrap. Let rise for 1 hour in a warm spot until doubled in size. The dough is ready when an indentation remains when you press it gently.

Prepare herb butter

While dough rises, mix softened butter with garlic and dried herbs until well combined. This mixture should be at room temperature for easy spreading. The warmth of the butter releases the aromatic oils in the herbs for maximum flavor.

Shape and fill

Roll dough into a 12×18 inch rectangle on a lightly floured surface. Spread with herb butter, leaving a half inch border, then sprinkle with cheeses and parsley. Roll from the long side, creating a tight spiral, and pinch the seam to seal completely.

Second rise

Place the rolled dough seam side down in a greased 9×5 inch loaf pan. Cover and let rise another 30 45 minutes until puffy and nearly reaching the top of the pan. This second rise ensures a light, airy texture.

Bake to golden perfection

Bake in a preheated 375°F oven for 30 35 minutes. The bread is done when golden brown on top and hollow sounding when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan.

Bookmark

The dried Italian herb blend is truly the heart of this recipe. My grandmother always said good bread needs herbs that transport you somewhere special. When this bread bakes, the aroma of herbs mingling with cheese transforms my modern kitchen into something reminiscent of the small bakery near her childhood home in northern Italy.

Make Ahead Options

This Italian herb and cheese bread works wonderfully as a make ahead option. You can prepare the dough through the first rise, then refrigerate overnight. The slow, cold fermentation actually improves flavor development. Simply bring to room temperature for 30 minutes before shaping, filling, and proceeding with the second rise. Alternatively, fully baked loaves can be frozen for up to 3 months when wrapped tightly in plastic wrap and foil.

Ingredient Substitutions

While traditional Italian herbs create the classic flavor profile, you can customize this bread to your preference. Rosemary and thyme make a wonderful winter variation, while basil and oregano shine in summer. For cheese, provolone offers a sharper flavor than mozzarella, while fontina creates an exceptionally creamy texture. Whole wheat flour can replace up to half the all purpose flour for a more rustic loaf with additional nutrients, though you may need to increase the water slightly as whole grains absorb more moisture.

Serving Suggestions

This versatile bread truly shines alongside pasta dishes, particularly those with tomato based sauces where the herbs complement the flavors perfectly. For an elevated appetizer, slice thickly and toast lightly, then serve with a small bowl of extra virgin olive oil sprinkled with flaky sea salt. The bread also makes exceptional garlic bread when sliced horizontally, buttered, and broiled briefly. For a complete meal, use slightly thinner slices to build Italian sandwiches with cured meats, roasted peppers, and additional cheese.

Recipe Q&A

→ Can I use fresh herbs instead of dried in this bread?

Yes, you can substitute fresh herbs for the dried Italian herb blend. Use about 3 tablespoons of freshly chopped herbs like rosemary, thyme, basil, and oregano. Fresh herbs provide brighter flavor, though you may want to increase quantities slightly since dried herbs are more concentrated.

→ How do I know when my dough has risen enough?

Your dough has risen enough when it has roughly doubled in size. A simple test is to gently press two fingers about half an inch into the dough - if the indentation remains, the dough is ready. If it springs back completely, it needs more time.

→ Can I freeze this bread?

Absolutely! Cool the bread completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer bag. It keeps well frozen for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 minutes before serving.

→ What other cheese combinations work well?

Good alternatives include provolone and pecorino romano for a sharper taste, fontina and asiago for a nutty flavor profile, or even smoked gouda and parmesan for a more complex flavor. Just maintain similar proportions of melting cheese to hard cheese.

→ Can I make this bread without a loaf pan?

Yes! After rolling the filled dough, you can shape it into a round loaf or braid it instead. Place on a parchment-lined baking sheet, let rise, and bake until golden and hollow-sounding when tapped. Adjust baking time accordingly - round loaves may need slightly less time.

→ Why did my bread collapse while baking?

Collapsed bread usually indicates over-proofing (letting it rise too long), too much liquid in the dough, or too low baking temperature. Make sure to follow the rising times indicated and ensure your oven is properly preheated to 375°F before baking.