Best Italian Herb & Cheese Bread: Easy Homemade Recipe

Italian Herb And Cheese Bread. Just the name itself conjures images of warm, golden crusts, fragrant with garlic and oregano, and bursting with gooey, melted cheese. Imagine pulling apart a slice, the steam rising, and the intoxicating scent filling your kitchen. This isn’t just any bread; it’s a culinary hug, a humble yet magnificent creation that transforms a simple meal into a memorable feast. Its irresistible aroma alone is enough to bring everyone to the table, eagerly awaiting a taste.

The Enduring Appeal of Italian Herb and Cheese Bread

Historically, rustic breads infused with local herbs and cheeses have been a cornerstone of Italian peasant cuisine, turning humble, readily available ingredients into something extraordinary and deeply satisfying. Our take on this beloved classic combines aromatic Italian herbs like oregano, basil, and a hint of garlic, with a generous helping of savory cheese, resulting in a loaf that is both deeply comforting and incredibly satisfying. People adore this dish not only for its incredible flavor profile – that perfect balance of salty cheese and fragrant herbs – but also for its wonderfully soft interior and a delicately crisp crust. It’s the ultimate side dish for pasta, a fantastic companion to soup, or simply a delightful snack on its own.

I am thrilled to share my tried-and-true recipe for this spectacular Italian Herb And Cheese Bread. Get ready to impress your family and friends with a loaf that’s surprisingly simple to make, yet delivers on all fronts: taste, texture, and pure comfort. Let’s bake some magic together in your own kitchen!

this Recipe

Ingredients:

• For the Dough:
• 3 cups (about 360g) all-purpose flour, plus more for dusting
• 1 ½ teaspoons instant or active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 1 ¼ cups (300ml) warm water (around 105-115°F / 40-46°C)
• 2 tablespoons olive oil, plus more for greasing
• For the Herb and Cheese Filling:
• 1 cup (about 115g) shredded mozzarella cheese, low-moisture, whole milk preferred
• ½ cup (about 50g) freshly grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried Italian seasoning blend
• 1-2 cloves garlic, minced (optional, for an extra aromatic kick)
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes (optional, for a subtle warmth)
• Freshly ground black pepper to taste
• For the Topping/Brushing:
• 1 large egg, whisked with 1 teaspoon water (egg wash)
• 1 tablespoon grated Parmesan cheese
• ½ teaspoon dried Italian seasoning blend

Preparing the Dough for Our Italian Herb And Cheese Bread

1. Activate the Yeast (if using active dry): If you’re using active dry yeast, start by combining the warm water and sugar in a large mixing bowl. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it looks foamy and bubbly. This indicates the yeast is alive and ready to work its magic. If you’re using instant yeast, you can skip this step and add it directly with the flour.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour and salt. If using instant yeast, add it to this dry mixture now.
3. Mix Wet and Dry: Once your yeast mixture is ready (or if you’re using instant yeast directly), add the 2 tablespoons of olive oil to the wet ingredients. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or a sturdy spatula until a shaggy, sticky dough forms. Make sure all the flour is incorporated, scraping down the sides of the bowl as needed. The dough will look a bit rough and not smooth at this stage, and that’s perfectly fine. We’re just bringing it together.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Begin to knead the dough. This process develops the gluten, which gives our bread its structure and chewiness. Knead for about 8-10 minutes. Initially, the dough will be quite sticky, but as you knead, it will become smoother, more elastic, and less sticky. You’ll know it’s ready when it passes the “windowpane test” – you should be able to gently stretch a small piece of dough until it’s thin enough to see light through without tearing. If it tears easily, keep kneading for a few more minutes. Resist the urge to add too much extra flour, as this can make your Italian Herb And Cheese Bread dense and dry. A light dusting is all you need.

First Proof: Letting the Dough Rest and Develop Flavor

1. Prepare for Rising: Lightly grease a large, clean bowl with a little olive oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. This prevents the dough from sticking and drying out during its rise.
2. Cover and Rise: Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. This creates a warm, humid environment that’s ideal for yeast activity. Place the bowl in a warm, draft-free spot in your kitchen. A slightly warm oven (turned off, perhaps after preheating briefly and then turned off completely), or simply on your countertop in a warm room, works well.
3. First Rise (Bulk Fermentation): Let the dough rise for 1 to 1 ½ hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen. When gently poked, the dough should spring back slowly. If it springs back too quickly, it needs more time. If it collapses, it’s over-proofed. This first rise is crucial for developing the depth of flavor and airy texture that makes a truly exceptional Italian Herb And Cheese Bread.

Adding the Italian Herbs and Cheese & Shaping Our Bread

1. Prepare the Filling: While the dough is on its first rise, prepare your delicious herb and cheese filling. In a medium bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, fresh oregano, fresh basil, dried Italian seasoning blend, minced garlic (if using), red pepper flakes (if using), 1 tablespoon of olive oil, and a generous grinding of black pepper. Toss everything together until well combined. The olive oil helps to distribute the flavors and lightly coats the herbs and cheese.
2. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. We’re going to create a pull-apart style bread, which is perfect for showcasing the herbs and cheese. Divide the dough into approximately 18-20 equal pieces. The easiest way to do this is to shape the dough into a rough log, then cut it in half, then cut each half in half, and so on, until you have roughly even portions.
3. Shape and Fill Each Piece: Take one piece of dough and flatten it into a small disc, about 3-4 inches in diameter. Place a generous tablespoon of the herb and cheese filling in the center of the dough disc. Carefully bring the edges of the dough up and over the filling, pinching them together tightly at the top to seal the filling inside. Roll the dough gently between your palms to form a smooth ball. It’s important to seal it well to prevent cheese from leaking out during baking. Repeat this process with all the remaining dough pieces and filling. This meticulous step ensures every bite of our Italian Herb And Cheese Bread is packed with flavor.
4. Arrange in a Pan: Lightly grease a 9×13 inch baking pan or a similar sized baking dish. Arrange the filled dough balls in the prepared pan, side by side, snuggled together. Don’t worry if they don’t completely fill the pan yet; they will expand during the second proof and baking, creating that wonderful pull-apart effect.

Second Proof: The Final Rise

1. Cover for Second Rise: Once all the dough balls are arranged in the pan, cover the pan loosely with plastic wrap or a clean kitchen towel. This prevents the surface of the dough from drying out.
2. Second Rise (Proofing): Let the dough rise again in a warm, draft-free spot for another 30-45 minutes, or until the dough balls have significantly expanded and are touching each other, looking puffy and soft. They should have nearly doubled in size once more. This final proof is crucial for achieving a light, airy texture in your finished Italian Herb And Cheese Bread.
3. Preheat Oven: About 15 minutes before the end of the second proof, preheat your oven to 375°F (190°C).

Baking Our Delicious Italian Herb And Cheese Bread

1. Prepare Egg Wash and Topping: In a small bowl, whisk together the egg and 1 teaspoon of water to create an egg wash. This will give our bread a beautiful golden crust. In another small bowl, combine the extra grated Parmesan cheese and dried Italian seasoning blend.
2. Apply Egg Wash and Topping: Gently brush the top surface of the risen dough balls with the egg wash. Be careful not to deflate the dough. Then, sprinkle the Parmesan and Italian seasoning mixture evenly over the top. This adds another layer of incredible flavor and a lovely visual appeal to our Italian Herb And Cheese Bread.
3. Bake: Place the baking pan in the preheated oven. Bake for 30-35 minutes, or until the bread is deeply golden brown on top and cooked through. If you notice the top browning too quickly, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking. The internal temperature of the bread should reach around 200-210°F (93-99°C) if you’re using an instant-read thermometer.
4. Check for Doneness: The aroma filling your kitchen will be incredible! The bread should sound hollow when gently tapped on the bottom. The crust will be firm and beautifully colored. This ensures your Italian Herb And Cheese Bread is perfectly baked.

Cooling and Serving

1. Cooling Time: Once baked, remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 10-15 minutes. This allows the internal structure of the bread to set and prevents it from becoming gummy when you pull it apart.
2. Serve Warm: After a brief cooling period, you can gently invert the bread onto the wire rack to fully cool, or simply serve it warm directly from the pan. Our Italian Herb And Cheese Bread is best enjoyed warm, where the cheese is still gooey and the herbs are fragrant. It’s perfect for tearing off individual pieces.
3. Enjoy! Serve this incredible Italian Herb And Cheese Bread as an appetizer, a side dish with pasta or soup, or simply as a delightful snack on its own. It pairs wonderfully with marinara sauce for dipping!

Baker’s Notes and Variations for Your Italian Herb And Cheese Bread

1. Cheese Choices: While mozzarella and Parmesan are classic, feel free to experiment with other cheeses. Provolone, fontina, or even a sharp cheddar can add a different dimension. Just make sure to use low-moisture cheeses to avoid a soggy interior. For a more intense flavor in your Italian Herb And Cheese Bread, consider using a good quality aged provolone or a blend of Italian cheeses.
2. Herb Combinations: Don’t limit yourself to just the specified herbs. Rosemary, thyme, or marjoram would also be fantastic additions. You can adjust the ratios based on your personal preference. If fresh herbs aren’t available, you can use dried, but reduce the quantity by about one-third, as dried herbs are more potent.
3. Garlic Power: For garlic lovers, you can increase the amount of minced garlic in the filling or even brush the finished bread with a little garlic-infused olive oil after baking for an extra punch. A roasted garlic paste could also be folded into the filling for a milder, sweeter garlic flavor in your Italian Herb And Cheese Bread.
4. Spice Level: If you love heat, don’t shy away from adding more red pepper flakes to the filling. You could also sprinkle a few on top with the Parmesan before baking for a spicier crust.
5. Make Ahead Tips: You can prepare the dough and let it have its first rise in the refrigerator overnight (8-12 hours). This slow, cold fermentation actually develops more complex flavors. Just bring the dough to room temperature for about 30-60 minutes before punching it down and proceeding with shaping.
6. Freezing Instructions: Unbaked bread balls, once shaped and filled, can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to one month. When ready to bake, arrange them in a greased pan and let them thaw and rise in a warm place for several hours (4-6 hours) or overnight in the refrigerator, then bake as directed. Baked bread can also be frozen and reheated. Simply wrap individual pieces or the entire loaf tightly in foil and plastic wrap. Reheat in a preheated oven at 350°F (175°C) until warm through. This is an excellent way to always have delicious Italian Herb And Cheese Bread on hand.
7. Serving Suggestions: While fantastic on its own, this Italian Herb And Cheese Bread is exceptional alongside a hearty lasagna, a simple spaghetti with marinara, or a robust minestrone soup. It’s also a star at potlucks and family gatherings, as it’s so easy to serve. Don’t forget a side of warm marinara for dipping!

Conclusion:

As we wrap up our journey through this incredible recipe, I truly hope you’re feeling as excited as I am about getting your hands doughy and creating something truly spectacular. This isn’t just another bread recipe; it’s an experience, a sensory delight that transforms your kitchen into a comforting haven. From the moment the yeast starts to bubble, promising fluffy goodness, to the glorious scent that fills every corner of your home as it bakes, this bread is a testament to the simple, profound joy of homemade baking. The way the golden crust shatters slightly to reveal a tender, airy interior, studded with savory herbs and pockets of melted, tangy cheese – it’s pure magic. I’ve made countless loaves, and each time, I’m still captivated by its perfection. It’s comforting, it’s robust, and it carries that unmistakable homemade warmth that store-bought simply cannot replicate. This is why this particular recipe for Italian Herb And Cheese Bread isn’t just a suggestion; it’s a culinary invitation to elevate your meals and treat your senses. Its ability to effortlessly complement almost any dish while also shining brightly on its own makes it an indispensable addition to your baking repertoire. Seriously, prepare for compliments; this bread is a showstopper.

Serving Suggestions & Creative Variations:

Now that you’ve got your beautiful loaf (or loaves!), let’s talk about how to enjoy it, and how you can make it uniquely yours. While a slice of this magnificent bread, still warm from the oven, might just be the most perfect snack on its own, its versatility truly knows no bounds. I often serve thick slices alongside a hearty bowl of minestrone or a rich tomato-based pasta dish – it’s perfect for soaking up every last drop of that delicious sauce. It’s also an absolute dream with a crisp green salad, providing that satisfying chew and savory balance. For breakfast or brunch, toast it lightly and top with a fried egg and a sprinkle of chili flakes for an unexpectedly delightful start to your day. You could even slice it horizontally, fill it with your favorite deli meats and cheeses, and press it into a gourmet grilled sandwich that will make your lunchtime truly special.

Making it Your Own:

Don’t be afraid to experiment! That’s the beauty of baking. For a different flavor profile, try swapping out the Parmesan for sharp provolone or a nutty Asiago cheese. A touch of smoked gouda would also be absolutely divine. If you’re a garlic lover like me, kneading in a tablespoon or two of minced fresh garlic with the herbs will take it to another level. Consider adding sun-dried tomatoes (chopped finely) or a handful of pitted Kalamata olives for an extra burst of Mediterranean flavor. For a more rustic look and texture, you could even form the dough into smaller rolls instead of one large loaf, perfect for individual servings at a dinner party. Or, press the dough into a rectangular baking sheet, dimple it with your fingers, drizzle with olive oil, and bake it as a flavorful focaccia. The possibilities are truly endless, limited only by your imagination.

Your Turn to Create:

I genuinely believe that the best recipes are those shared and experienced. So please, don’t just read about this incredible bread; make it! Set aside an afternoon, gather your ingredients, and immerse yourself in the wonderfully therapeutic process of baking. I promise you, the aroma alone is worth the effort, and the taste is beyond compare. Once you’ve pulled your golden-brown masterpiece from the oven, slice into it, savor that first bite, and then, crucially, share your experience! I absolutely adore hearing from you. Did you try a unique variation? What did you serve it with? Snap a photo, leave a comment, or simply tell me how much your family enjoyed it. Your stories inspire me and help this wonderful community grow. Go forth, bake, and enjoy every single crumb of this spectacular creation!

Italian Herb and Cheese Bread

A comforting homemade Italian herb and cheese pull-apart bread, featuring a soft interior, crisp crust, and gooey melted cheese. Perfect as a side dish, appetizer, or delightful snack.

Prep Time
50 Minutes

Cook Time
35 Minutes

Total Time
45 Minutes

Servings
18-20 pieces

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F/45°C)
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp crushed red pepper flakes (optional)

Instructions

1. Step 1
   In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until it looks foamy.
2. Step 2
   Add olive oil to the yeast mixture. In a separate bowl, whisk flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy, sticky dough forms.
3. Step 3
   Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and less sticky.
4. Step 4
   Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until roughly doubled in size.
5. Step 5
   While the dough rises, prepare the filling. In a medium bowl, combine shredded mozzarella, grated Parmesan, dried oregano, dried basil, garlic powder, and optional red pepper flakes. Toss until well combined.
6. Step 6
   Once the dough has doubled, gently punch it down. Turn onto a lightly floured surface and divide into approximately 18-20 equal pieces. Flatten each piece into a small disc (3-4 inches), place a generous tablespoon of filling in the center, then bring the edges of the dough up and pinch tightly to seal the filling inside, forming a smooth ball. Repeat for all dough pieces.
7. Step 7
   Lightly grease a 9×13 inch baking pan. Arrange the filled dough balls in the pan, side by side, snuggled together.
8. Step 8
   Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm, draft-free spot for 30-45 minutes, or until the dough balls have significantly expanded and are touching each other, looking puffy.
9. Step 9
   About 15 minutes before the end of the second proof, preheat your oven to 375°F (190°C).
10. Step 10
    Place the baking pan in the preheated oven. Bake for 30-35 minutes, or until the bread is deeply golden brown on top and cooked through. If the top browns too quickly, loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.
11. Step 11
    Once baked, remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 10-15 minutes before serving warm. Enjoy by tearing off individual pieces.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.