Name: Italian Herbs and Cheese Bread
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 3 1/4 cups all-purpose flour; 1 cup warm water (110°F); 2 1/4 tsp active dry yeast (1 packet); 1 tbsp sugar; 1 tsp salt; 2 tbsp olive oil; 1 tbsp dried Italian herbs (oregano, basil, thyme); 1 tsp garlic powder; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tbsp melted butter (for brushing); Extra herbs and cheese for topping (optional)

Why You’ll Love Italian Herbs and Cheese Bread Recipe

The blend of herbs and cheeses gives the loaf a robust, savory flavor that enhances any meal.
It’s beginner-friendly — you don’t need special equipment, just basic pantry ingredients.
The bread is versatile: enjoy it on its own, with soups or salads, or use it as sandwich bread.
It’s budget‑friendly and far more satisfying than store-bought bread — freshly baked, warm, and aromatic.

Ingredients

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

For the Dough:

3½ cups all-purpose flour
2¼ teaspoons active dry yeast (1 standard packet)
1 tablespoon sugar
1½ teaspoons salt
1 cup warm water (about 110°F)
3 tablespoons olive oil

For the Herb and Cheese Filling:

4 tablespoons butter, softened
3 cloves garlic, minced
1½ tablespoons dried Italian herb blend (or a mix of basil, oregano, rosemary, thyme)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

Directions

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Add the olive oil, 3 cups of flour, and salt. Mix until a rough dough forms.
On a floured surface, knead the dough for 6–8 minutes, gradually adding the remaining flour until the dough becomes smooth and elastic and springs back when poked.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough rises, mix the softened butter with minced garlic, dried herbs, and red pepper flakes (if using) in a small bowl to make the herb butter.
Once risen, punch down the dough and roll it into a rectangle about 12 × 18 inches. Spread the herb butter evenly over the surface, then sprinkle with mozzarella, Parmesan, and chopped parsley.
From the long side, tightly roll the dough into a log and pinch the seam to seal. Place the log, seam-side down, in a greased 9×5-inch loaf pan.
Cover and let the loaf rise again for 30–45 minutes, until it becomes puffy and nearly fills the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom. If the crust browns too fast, cover loosely with foil during the last 10 minutes.
Remove from oven and let cool slightly before slicing. The bread is best enjoyed warm.

Servings and timing

This recipe makes 1 loaf (about 12 slices).

Prep Time: ~20 minutes
First Rise: ~1 hour
Second Rise: ~30–45 minutes
Bake Time: 30–35 minutes
Total Time: ~55–60 minutes from start to finish

Storage/Reheating

Store leftover bread in an airtight container or tightly wrapped for up to 2 days at room temperature. For longer storage, refrigerate (up to 1 week) or freeze (wrapped in plastic and foil) for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10–15 minutes, or toast individual slices for a crispy exterior.

FAQs

Can I use fresh herbs instead of dried herbs?

Yes — you can substitute fresh herbs, but use about 3–4 times the amount compared to dried, and chop them finely. Pat them dry before mixing to avoid excess moisture.

What if I don’t have a loaf pan?

You can shape the dough into a free‑form loaf and bake it on a baking sheet, or cut the rolled log into slices and bake them as individual “rolls.”

Can I use different cheeses instead of mozzarella and parmesan?

Absolutely. Cheeses like provolone, fontina, asiago, or even cheddar work well — just choose ones that melt nicely and complement the herbs.

My bread didn’t rise well. What could have gone wrong?

Possible causes include expired or inactive yeast, dough rising in a place that’s too cold, or salt contacting the yeast before mixing, which can inhibit yeast activity.

Can I skip the butter and just use olive oil?

You could try, but butter adds richness and helps the herb mixture adhere and meld with the dough. Olive oil may result in a different texture and flavor.

How can I tell when the bread is fully baked?

The crust should be golden brown and the bottom should sound hollow when tapped. Internally, the bread should feel light and not doughy.

Can I add extras like olives or sun-dried tomatoes?

Yes — for a Mediterranean twist, you can mix in chopped olives, sun-dried tomatoes, or even bits of roasted red pepper along with the herbs and cheese.

Is there a quick version of this bread for beginners?

If you’re new to bread baking, you can reduce the second rise slightly, but it may affect texture and flavor. Kneading and proper proofing are key for good results.

How thick should I slice the bread for sandwiches?

Slices about ½ to ¾ inch thick work well — thick enough to hold fillings without falling apart, but still soft and easy to bite.

Does the bread freeze well?

Yes — once cooled completely, wrap tightly (plastic + foil) and freeze for up to 3 months. Thaw overnight and reheat in the oven or toaster when ready.

Conclusion

This Italian Herbs and Cheese Bread is a rewarding, flavorful loaf that transforms simple ingredients into a warm, aromatic centerpiece for meals. Whether served alongside pasta, turned into sandwiches, or enjoyed warm with butter, its herbaceous, cheesy goodness elevates even the most ordinary dishes. With easy steps and pantry‑friendly ingredients, it’s a go-to recipe for home bakers craving a taste of rustic, homemade bread.