Is there anything better than the smell of fresh bread baking in the oven? Add a blend of Italian herbs and melty, savory cheeses, and you have something truly magical — Italian Herbs and Cheese Bread. 🇮🇹✨
This recipe was inspired by the weekends I spent at my nonna’s house, where the scent of fresh-baked bread filled every corner. She would sprinkle oregano, basil, and rosemary into the dough and stuff it with cheese, creating the most heavenly, golden loaves.
Now, I’m thrilled to share this nostalgic, flavor-packed recipe with you — easy enough for beginners and delicious enough to impress any guest.
Let’s start baking!
Table of Contents
Why You’ll Love Italian Herbs and Cheese Bread
🌿 Bursting with Flavor: Herbs and cheese in every bite
🍞 Perfectly Soft Yet Chewy: Golden crust with a tender interior
🥖 Versatile: Serve with pasta, soups, or just warm with butter
👩🍳 Beginner-Friendly: Simple, straightforward steps
🌎 Crowd-Pleaser: Great for brunches, dinners, and holidays
Ingredients
- 2 ¾ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Optional: extra herbs and cheese for topping
Equipment You’ll Need
- Large mixing bowl
- Dough hook (or strong spoon for hand mixing)
- Measuring cups and spoons
- Baking sheet or loaf pan
- Parchment paper (optional)
- Kitchen towel or plastic wrap (for rising)
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast.
Stir gently and let sit for 5 minutes until foamy.
Tip: If your yeast doesn’t foam, your water may be too hot or the yeast is expired.
2. Mix the Dough
Add olive oil, salt, basil, oregano, rosemary, and garlic powder to the yeast mixture.
Gradually stir in the flour, 1 cup at a time, until a soft dough forms.
3. Knead the Dough
Turn the dough onto a lightly floured surface.
Knead for 5–7 minutes, until the dough is smooth and elastic.
Gently knead in mozzarella and parmesan cheese until evenly distributed.
4. First Rise
Place dough in a lightly oiled bowl.
Cover with a towel or plastic wrap.
Let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Bread
Punch down the dough and shape it into a loaf or round.
Place onto a baking sheet lined with parchment paper or into a greased loaf pan.
6. Second Rise
Cover loosely and let rise again for 20 minutes.
7. Bake
Preheat oven to 375°F (190°C).
Optionally, brush loaf with olive oil and sprinkle with extra herbs and cheese.
Bake for 25–30 minutes, until golden brown and sounds hollow when tapped.
8. Cool and Serve
Let cool slightly on a wire rack before slicing.
Serve warm with butter, olive oil dip, or alongside your favorite Italian meal!
Tips for the Best Italian Herbs and Cheese Bread
Use Freshly Grated Cheese: It melts better and adds extra flavor.
Don’t Skip the Second Rise: It helps develop a lighter, airy texture.
Customize the Herbs: Thyme, sage, or marjoram can be delicious swaps.
Want Extra Cheesy?: Stuff small cubes of mozzarella inside the dough before baking!
Creative Variations
Sun-Dried Tomato Herb Bread: Add chopped sun-dried tomatoes for a Mediterranean twist.
Spicy Italian Bread: Sprinkle red pepper flakes into the dough.
Cheesy Garlic Pull-Apart Loaf: Cut slits into the dough and stuff with garlic butter and cheese before baking.
Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38 g |
| Protein | 10 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 20 mg |
| Sodium | 430 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Calcium | 20% DV |
| Iron | 15% DV |
Nutrition values are estimated per serving.
Frequently Asked Questions
Can I make this bread ahead of time?
Yes! Bake it the day before and store tightly wrapped. Reheat lightly before serving.
Can I freeze Italian Herbs and Cheese Bread?
Absolutely. Freeze slices or the whole loaf for up to 2 months. Thaw and reheat before enjoying.
Can I use fresh herbs instead of dried?
Yes! Use 3x the amount (e.g., 1 tablespoon fresh basil instead of 1 teaspoon dried).
Is it okay to use different cheeses?
Of course! Sharp provolone, asiago, or fontina would be delicious choices.
More Italian-Inspired Recipes You’ll Love
- Classic Homemade Focaccia
- Cheesy Garlic Breadsticks
- Authentic Margherita Pizza
- Creamy Italian Pasta Salad
Conclusion: A Little Taste of Italy at Home
Italian Herbs and Cheese Bread is a celebration of simple, rustic flavors that transport you straight to a little kitchen in Tuscany.
Whether you serve it alongside your favorite pasta dish or simply enjoy it with a pat of butter, every bite is pure comfort.
Trust me — once you try making this bread at home, you’ll find it hard to go back to store-bought! 🍞🌿
Buon Appetito! 🇮🇹❤️
Print
Italian Herbs and Cheese Bread : The Perfect Loaf
- Total Time: 1 hour 45 minutes
Description
Is there anything better than the smell of fresh bread baking in the oven? Add a blend of Italian herbs and melty, savory cheeses, and you have something truly magical — Italian Herbs and Cheese Bread.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Optional: extra herbs and cheese for topping
Instructions
In a large bowl, combine warm water, sugar, and yeast.
Stir gently and let sit for 5 minutes until foamy.
Tip: If your yeast doesn’t foam, your water may be too hot or the yeast is expired.
Add olive oil, salt, basil, oregano, rosemary, and garlic powder to the yeast mixture.
Gradually stir in the flour, 1 cup at a time, until a soft dough forms.
Turn the dough onto a lightly floured surface.
Knead for 5–7 minutes, until the dough is smooth and elastic.
Gently knead in mozzarella and parmesan cheese until evenly distributed.
Place dough in a lightly oiled bowl.
Cover with a towel or plastic wrap.
Let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf or round.
Place onto a baking sheet lined with parchment paper or into a greased loaf pan.
Cover loosely and let rise again for 20 minutes.
Preheat oven to 375°F (190°C).
Optionally, brush loaf with olive oil and sprinkle with extra herbs and cheese.
Bake for 25–30 minutes, until golden brown and sounds hollow when tapped.
Let cool slightly on a wire rack before slicing.
Serve warm with butter, olive oil dip, or alongside your favorite Italian meal!
Notes
Use Freshly Grated Cheese: It melts better and adds extra flavor.
Don’t Skip the Second Rise: It helps develop a lighter, airy texture.
Customize the Herbs: Thyme, sage, or marjoram can be delicious swaps.
Want Extra Cheesy?: Stuff small cubes of mozzarella inside the dough before baking!
- Prep Time: 20 minutes (plus 1 hour rising time)
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 4–6
- Calories: 320 kcal
- Sugar: 2g
- Fat: 14 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
Keywords: Italian Herbs and Cheese Bread
