Italian Cheese and Herb Bread Recipe

If you’re the kind of person who’s powerless to resist the sights and smells of a gloriously golden loaf, this Italian Cheese and Herb Bread is about to steal your heart! Every bite is a celebration of pungent cheeses, fragrant herbs, and pillowy-soft bread—think of it as your homemade passport straight to a sunny Italian piazza. It’s rustic, cheesy, aromatic, and just begging to be torn apart and shared around the table.

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Ingredients You’ll Need

This Italian Cheese and Herb Bread comes together with a handful of simple ingredients, each one purposefully chosen for flavor and texture. A proper balance of high-protein flour, robust cheeses, and fresh herbs brings this bread to life—and trust me, you’ll taste the love in every aromatic bite!

• Warm water: Activates the yeast and brings the dough together; err on the side of “warm bath,” not hot, to avoid harming your yeast.
• Active dry yeast: The magic that gives your bread rise and a light, fluffy crumb.
• Honey: Adds delicate sweetness and aids yeast activity for a better rise.
• Bread flour: Higher protein than all-purpose, it delivers bread with real chew and structure.
• Extra virgin olive oil: Adds both flavor and moisture, with more drizzled for a beautiful crust and herby finish.
• Salt: Essential to bring out flavor and balance all the cheesy, herby goodness.
• Parmigiano Reggiano cheese, grated: Intensely nutty and salty, it creates beautiful pockets of flavor throughout the bread.
• Pecorino Romano cheese, grated: A bolder, sharper cheese—it’s the secret weapon that makes this loaf distinctly Italian.
• Dried oregano: Brings that unmistakable Mediterranean aroma and herby note.
• Dried thyme: Adds a subtle earthiness that pairs perfectly with cheese and olive oil.
• Garlic powder: Subtle but vital for that little “something extra” in the flavor profile.
• Extra olive oil (for brushing): A final generous brush before baking for a crisp, golden crust and to help the cheese and herbs adhere.

Variations

Part of the joy of baking Italian Cheese and Herb Bread is making it your own. Don’t hesitate to riff on the original—mix and match cheeses, swap out herbs, or make it vegan with a few simple tweaks.

• Mozzarella & Sun-Dried Tomato: Replace half the Parmigiano with shredded mozzarella and sprinkle chopped sun-dried tomatoes over your dough for a melty, tangy twist.
• Spicy Red Pepper: Add a pinch of crushed red pepper flakes to your cheese and herb blend for a subtle, warming kick in every slice.
• Whole Wheat Version: Substitute half the bread flour for whole wheat flour for a slightly denser, nutty-flavored loaf that’s extra wholesome.
• Vegan Option: Use your favorite vegan cheese shreds and substitute agave or maple syrup for honey for a totally plant-based treat.

How to Make Italian Cheese and Herb Bread

Step 1: Activate the Yeast

Begin by stirring together the warm water, active dry yeast, and honey in the bowl of your stand mixer (or a large mixing bowl, if you’re going by hand). Let this mixture rest for about 10 minutes. You’re looking for a nice, foamy head forming on top—you want the yeast lively and bubbling with excitement!

Step 2: Form the Dough

Add the bread flour to the yeast and water mixture, combining until a shaggy dough forms. Give it a 10-minute breather—this pause helps hydrate the flour and makes your dough much easier to work with. Next, add your first round of olive oil and the salt, and knead for about 5 minutes with a dough hook (or 7 minutes by hand). You’re aiming for supple, elastic dough that feels soft but not too sticky.

Step 3: First Rise

Scrape your dough onto a lightly oiled work surface and gently shape it into a ball by folding the edges into the center and pinching to seal. Place this ball seam-side down into a lightly oiled bowl (the mixer bowl works just fine!), cover snugly with plastic wrap, and let it rise in a warm spot for about an hour until doubled in size. Your dough should feel airy, and a light poke should leave a slow-to-spring indentation—signs it’s perfectly proofed!

Step 4: Stretch, Fold, and Rest

After your initial rise, gently turn the dough onto your oiled countertop. Flatten it slightly and—using oiled hands—lift and stretch the furthest edge towards you, folding it into the center. Repeat this stretch-and-fold on all four sides, twice around, to strengthen the dough (don’t rush, enjoy this moment!). Flatten it again, roll it up tightly into a log, pinch to seal, and cover with a towel for a 20-minute bench rest.

Step 5: Shape and Flavor the Loaves

Divide your rested dough into four equal portions. Working with one at a time, press into a 6-by-8-inch rectangle, then brush with olive oil and shower generously with your cheese and herb mixture. Roll tightly (like a mini jelly roll), pinch the seam, and set seam-side down. Repeat with the remaining pieces and arrange on a parchment-lined baking sheet, leaving space for their second rise.

Step 6: Second Rise and Bake

Generously brush each little loaf with olive oil and sprinkle on the remaining cheese and herbs—this not only amplifies flavor but creates a gorgeous golden topping. Let rise for another 30 minutes or so until puffy, then bake in a preheated 400°F (200ºC) oven for 20–25 minutes. The bread is done when crisp and deeply golden, and the center reads about 200°F if you use a thermometer.

How to Serve Italian Cheese and Herb Bread

Garnishes

Just out of the oven, sprinkle your Italian Cheese and Herb Bread with a touch more grated Parmigiano or a tiny pinch of flaky sea salt. A scattering of fresh chopped parsley or basil adds beautiful color and an extra pop of herbaceous aroma.

Side Dishes

This bread sings alongside a saucy Italian pasta, a hearty bowl of soup, or any deeply savory meat or vegetarian main dish. It’s especially in its element when sharing the spotlight with marinara for dipping or a fresh, zesty salad.

Creative Ways to Present

For a showy starter, slice your Italian Cheese and Herb Bread and arrange it in a basket with a ramekin of olive oil for dipping. Or, assemble an antipasto platter with bread slices, cheeses, olives, and roasted veggies—a true Italian feast!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Italian Cheese and Herb Bread tightly in foil or place in an airtight container. It stays soft and delicious on the counter for up to two days, and even longer if you refrigerate it—just expect the crust to lose a little of its initial crunch.

Freezing

This bread freezes beautifully. Allow the loaves to cool, then wrap them individually and store in a freezer bag. Pop one out whenever a carb craving hits—just thaw at room temperature or gently warm in the oven when ready to eat.

Reheating

To restore that just-baked magic, reheat loaves or slices in a 350°F oven for 7–10 minutes. This crisps the crust back up and brings the cheesy, herby aroma wafting through your kitchen all over again.

FAQs

Final Thoughts

If homemade bread sounds intimidating, let this Italian Cheese and Herb Bread change your mind—one aromatic, tender, flavor-packed piece at a time. I hope you’ll make it, enjoy every bite, and maybe even share a loaf (or two) with the people you love most. Happy baking!

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