Italian Cheese and Herb Bread Recipe

Bursting with the flavors of Italy, this Italian Cheese and Herb Bread is your ticket to golden, crusty bliss. Imagine a loaf that’s soft and airy on the inside, laced with nutty cheese and aromatic herbs in every bite—this is the kind of bread you’ll crave for snacking, sandwiches, and serving alongside your favorite pastas.

Ingredients You’ll Need

With just a handful of pantry and fridge staples, you’ll create a standout Italian Cheese and Herb Bread bursting with rustic flavor and texture. Let’s take a look at what makes every ingredient in this recipe shine.

• Warm water: Gets the yeast going and creates that lovely, tender crumb. Just make sure it’s not too hot—think warm bath, not scalding shower.
• Active dry yeast: This little powerhouse brings your dough to life, ensuring a gorgeous rise and lightness.
• Honey: Adds a touch of sweetness that balances the sharp cheese and helps the yeast grow strong and happy.
• Bread flour: With extra protein, it gives your bread strength, chew, and structure, for a truly bakery-style bite.
• Extra virgin olive oil: Enhances flavor and keeps the crumb soft, and gives the crust that beautiful, golden finish.
• Salt: Essential for taste—but it also helps control the dough’s rise so you get balanced flavor, not blandness.
• Parmigiano Reggiano & Pecorino Romano cheeses: A dynamic Italian duo—nutty, salty, tangy, and utterly luxurious.
• Dried oregano & thyme: These classic Italian herbs infuse every bite with an aroma that’s savory and irresistible.
• Garlic powder: Just enough to bring a gentle warmth and depth, perfectly complementing the cheese and herbs.
• More extra virgin olive oil (for finishing): Don’t be shy—it transforms your loaves into glossy, flavor-packed beauties.

Variations

One of the best things about Italian Cheese and Herb Bread is how easy it is to adapt. Whether you’re working around what’s in your pantry, want to eat dairy-free, or are craving even more flavor, there’s endless room to make it your own.

• Go cheesy or go home: Try Asiago, fontina, or sharp provolone for a different melty, savory twist.
• Fresh herbs, fresh flavor: Swap the dried oregano and thyme for a handful of finely chopped fresh basil, parsley, or rosemary for a vibrant, herby fragrance.
• Add some zest: Sprinkle in a little lemon zest or cracked black pepper to brighten things up and create a unique spin on the classic loaf.
• Dairy-free option: Forgo the cheese and double up on the herbs, or use your favorite plant-based cheese alternative for that same melty, dreamy bite.
• Bread shape swap: Form one large loaf, a round boule, or even individual dinner rolls—just adjust the bake time as needed.

How to Make Italian Cheese and Herb Bread

Step 1: Prepare the Dough

Start by stirring together the warm water, active dry yeast, and honey in your stand mixer bowl. Let this fizz and froth for about 10 minutes—if it’s bubbling away, you know your yeast is alive and ready to bake magic. Mix in the flour gently and let it rest for another 10 minutes, helping the flour hydrate. Then, mix in your olive oil and salt, kneading until you’ve got a smooth, elastic dough that’s just begging to be shaped.

Step 2: First Rise

Scrape your dough onto a lightly oiled surface, shape it into a ball by folding the edges in and pinching closed, and pop it seam-side down in an oiled bowl. Cover tightly and let it rest in a warm, draft-free spot for about an hour, until puffy and doubled. Don’t rush this—flavor is developing, and the wait is worth it!

Step 3: Stretch, Fold, and Rest

Once risen, gently turn the dough out onto a lightly oiled counter. With oiled hands, stretch and fold each edge into the center in turn, going all the way around—this strengthens the dough and builds better structure. Flatten, then roll your dough up into a log, pinching the seam. Cover and let it rest for 20 minutes, allowing the gluten to relax so shaping is a breeze.

Step 4: Shape and Fill the Loaves

Divide the dough into four pieces. For each, flatten into a 6×8-inch rectangle with the long side facing you. Brush with olive oil and sprinkle a generous layer of your cheese and herb mixture. Roll up tightly from the long edge, pinch to seal, and place seam-side down on a parchment-lined pan. Repeat for each loaf—this step ensures every bite is packed with herby, cheesy goodness!

Step 5: Second Rise and Bake

After shaping, brush the tops with more olive oil and sprinkle on any remaining cheese and herbs. Let your little loaves rise until puffy (about 30 minutes) while your oven heats to a roaring 400°F (200ºC). Bake for 20–25 minutes, until golden brown and the center registers 200°F. The smell alone will make you swoon!

How to Serve Italian Cheese and Herb Bread

Garnishes

For a picture-perfect finish, brush the warm loaves with a final drizzle of extra virgin olive oil and a delicate dusting of grated Parmigiano or torn fresh basil. If you’re feeling decadent, a tiny sprinkle of coarse sea salt on top brings out all those cheesy, herby notes and adds a satisfying crunch.

Side Dishes

This bread is divine with a cozy bowl of tomato soup or alongside a robust Italian stew. Serve slices with an antipasto platter, swirl it through olive tapenade, or pair with a crisp green salad—the savory, cheesy aroma elevates everything on your table.

Creative Ways to Present

Slice each mini loaf diagonally for striking crostini, split and grill them for sandwich masterpieces, or serve a rustic tear-and-share plank with bowls of dipping oil and balsamic. For brunches or dinner parties, stack slices in a linen-lined basket so guests can help themselves—guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Wrap cooled Italian Cheese and Herb Bread tightly in foil, beeswax wrap, or a zip-top bag and stash on the counter for up to two days. Just be sure it’s well covered to lock in softness and prevent it from drying out—it’s still fabulous the next day.

Freezing

For longer storage, freeze the fully cooled loaves either whole or pre-sliced. Place in a freezer bag and squeeze out as much air as possible. They’ll keep their cheesy, herby punch for up to two months. Thaw at room temperature or toast slices straight from the freezer!

Reheating

To recapture that fresh-baked aroma and texture, wrap bread in foil and warm in a 325°F oven for 7–10 minutes. For individual slices, a quick toast does the trick—crispy crust, melty cheese, herbs reawakened. Brush with a touch more olive oil before serving if desired!

FAQs

Final Thoughts

Go ahead—gather your flour, your cheese, and your favorite olive oil, and treat yourself to the joy (and aroma!) of homemade Italian Cheese and Herb Bread. Whether you’re serving it warm from the oven or sneaking slices for midnight snacking, this recipe is bound to become one of those treasured, soul-satisfying favorites you return to again and again. Happy baking!

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