Ultimate Italian Herb Cheese

This ultimate Italian herb cheese bread brings an irresistible combination of aromatic herbs and melted cheese into a soft, chewy loaf. It is perfect for serving alongside dinner, as a snack, or for sandwich making. The blend of oregano, basil, and garlic powder with mozzarella and Parmesan gives it a rich flavor profile that feels both rustic and comforting.

I first baked this bread for a family gathering and it disappeared faster than I expected. Now it’s a tradition whenever we have Italian night at home.

Ingredients

• All-purpose flour: Three cups of all-purpose flour forms the base of the dough choose unbleached for better texture
• Active dry yeast: One packet of active dry yeast to help the dough rise check that it’s fresh and not expired for best results
• Sugar: One teaspoon of sugar feeds the yeast and promotes fermentation
• Salt: One teaspoon of salt to enhance flavor and balance the sweetness
• Warm water: One cup of warm water at about 110 degrees Fahrenheit activates the yeast avoid water that is too hot or it can kill the yeast
• Olive oil: Two tablespoons of olive oil lends moistness and subtle richness extra for greasing your bowl prevents sticking
• Dried oregano and dried basil: One teaspoon each of dried oregano and dried basil provide fragrant classic Italian herb notes
• Garlic powder: Half a teaspoon of garlic powder infuses mild garlic flavor without overpowering
• Mozzarella: One cup of shredded mozzarella cheese melts nicely into the dough for gooey pockets
• Parmesan: Half a cup of grated Parmesan adds a nutty sharpness and depth

Instructions

Activate the Yeast:

Combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5 to 10 minutes until it becomes frothy This froth means the yeast is alive and ready to work its magic

Mix the Dry Ingredients:

In a large mixing bowl weigh or measure the flour Salt oregano basil and garlic powder Whisk these ingredients together ensuring they are evenly distributed

Combine Wet and Dry:

Make a well in the center of the dry mixture. Pour the frothy yeast mixture and olive oil into this well. Stir gently until the dough just begins to clump together

Knead the Dough:

Lightly flour a clean surface and turn the dough onto it Knead the dough for about 8 to 10 minutes until it looks smooth and feels elastic This kneading develops the gluten which gives the bread good structure

First Rise:

Place the dough ball into a greased bowl Turn it once to coat the dough evenly Cover it with a damp cloth Place it somewhere warm but not hot Let it rise until doubled in size about one hour

Incorporate the Cheese:

After the dough has risen punch it down with your fist to release built-up gases Add the shredded mozzarella and Parmesan cheese Fold and knead the dough a few times to distribute the cheese throughout

Shape the Loaf:

On a lined or greased baking sheet shape the dough into your preferred loaf form This could be a round boule or an oval batard Cover it with a cloth again

Second Rise:

Let the shaped loaf rest and rise for another 30 to 45 minutes This step builds a lighter texture inside the bread

Preheat Your Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius Allow it to reach the full temperature before baking

Bake the Bread:

Place the loaf on the middle rack Bake for 25 to 30 minutes until the crust is golden brown and sounds hollow when tapped

Cool and Enjoy:

Transfer the baked bread to a wire rack and let it cool for several minutes before slicing This helps maintain the bread’s texture and flavor

Mozzarella is my favorite part of this recipe because it melts into delightful pockets of gooeyness throughout each slice My family always requests the bread at holidays when it pairs perfectly with pasta dishes and soups The smell baking in the oven fills the house with comforting warmth

Storage Tips

Allow the bread to cool completely before sealing it in an airtight container or bag It keeps well at room temperature for two to three days For longer storage wrap it tightly in plastic wrap and foil and freeze

Ingredient Substitutions

You can swap mozzarella for provolone or Monterey Jack for a different cheese melt quality Parmesan can be replaced with pecorino Romano for a saltier nuttier bite Fresh herbs can replace dried if used in larger amounts (approximately three times)

Serving Suggestions

Serve this bread warm with olive oil and balsamic vinegar for dipping It also makes an excellent base for sandwiches or alongside a bowl of minestrone or tomato soup

Serve warm with olive oil and balsamic for dipping. Store well or freeze for later enjoyment.

Common Questions About Recipes

→ What herbs enhance the bread’s flavor?

Oregano, basil, and garlic powder add aromatic, earthy, and savory notes that enrich the bread’s profile.

→ How does adding cheese affect the dough?

Mozzarella and Parmesan folded into the dough create a moist, tender crumb with a savory, cheesy richness.

→ What is the purpose of the two rises?

The first rise develops the dough’s texture and volume, while the second ensures lightness before baking.

→ Can olive oil be substituted?

Yes, you can use other vegetable oils like canola, though olive oil offers its own subtle fruity flavor.

→ What temperature should the water be for activating yeast?

Warm water around 110°F (43°C) helps activate yeast without killing it, ensuring proper fermentation.

→ How do I know when the bread is baked?

Bake until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.