Description
This Italian Cheese and Herb Bread is a flavorful and aromatic bread that is perfect for any meal. The combination of Parmigiano reggiano and Pecorino romano cheeses with oregano, thyme, and garlic powder creates a delicious savory flavor that pairs well with soups, salads, or as a standalone snack.
Ingredients
Units
Scale
Bread:
- 1 1/3 cups (315mls) warm water
- 2 1/4 teaspoons (7 grams) active dry yeast
- 2 teaspoons honey
- 3 1/4 cups (400 grams) bread flour
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
Cheese and Herb Mixture:
- 1/2 cup (55 grams) Parmigiano reggiano cheese, grated
- 1/3 cup (37 grams) Pecorino romano cheese, grated
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 4 tablespoons extra virgin olive oil (extra)
Instructions
- Prepare the dough – In the bowl of a stand mixer, combine warm water, yeast, and honey. Let it sit until frothy. Add flour, oil, and salt. Mix until smooth. Let rise for 1 hour.
- Stretch and fold the dough – Stretch and fold the dough into a rectangle, then roll into a log shape. Let it rest for 20 minutes.
- Shape the loaves – Divide the dough, flatten into rectangles, add cheese and herb mixture, roll into logs, and place on a baking sheet.
- Bake the bread – Brush loaves with oil, sprinkle with cheese and herbs, let rise, then bake at 400°F for 20-25 minutes.
Notes
- Use warm water to activate the yeast.
- Oil surfaces to manage sticky dough.
- Rise dough in a warm spot for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 1g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
