Italian Cheese and Herb Bread

Italian Cheese and Herb Bread is a soft, fluffy yeast bread with a golden crust of mozzarella, Parmesan and Italian herbs. It comes out of the oven bubbling and cheesy, and your kitchen smells like a bakery. It is my go to bread to serve with Stuffed Onions to mop up all that juice.

I like it best warm, when the cheese on top is still gooey, but it's just as good with a bowl of soup or a plate of pasta.

The recipe makes two soft homemade loaves, and it's easier than it looks. You only need flour, yeast, a little olive oil and the cheese, and there's nothing difficult in it.

The loaves keep well for a couple of days, and the leftovers are perfect for making sandwiches. It's so much better than any cheese bread you'll find at the supermarket.

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• How to Make Italian Cheese and Herb Bread?
• Recipe Tips From the Chef
• Variations
• Serving Suggestions
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Italian Cheese and Herb Bread

Why This Recipe Works

• The garlic and herb oil on top makes it taste like cheesy garlic bread.

• It’s perfect for dipping into a bowl of my Tomato Soup with Fresh Tomatoes.

• This cheesy bread makes a delicious appetizer when served with Zeytoon Parvardeh.

• It freezes well, so you can bake both loaves and keep one for later.

• Making it at home costs much less than buying cheese bread from the store.

• You know exactly what’s in it, with no preservatives or additives.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Ingredients for the Dough

• All-purpose flour - This is what I use for a soft loaf. Bread flour works as well, and it makes the bread a little chewier.

• Yeast - I use instant (fast-action) dry yeast. Active dry works the same way, or you can use double the weight of fresh yeast.

• Milk and water - The milk makes the bread soft. Whole, low-fat or plant-based milk all work.

Ingredients for the Cheese Topping

• Cheese - I use shredded mozzarella and grated Parmesan. Provolone, Asiago, fontina and Romano are good swaps, and you can use as much or as little as you like.

• Olive oil - It goes into the dough and the herb topping. You can use canola, sunflower or vegetable oil instead.

• Garlic and herbs - I use a fresh garlic clove, chopped parsley and dried oregano. Garlic powder works if that’s all you have.

How to Make Italian Cheese and Herb Bread?

Make the Dough

In a large bowl, combine the lukewarm milk, water, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Add the flour, olive oil, and salt, and mix until everything comes together into a soft dough.

Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic. If you’re using a mixer, about 5 minutes is enough. The dough should feel soft to the touch, not sticky. If it sticks too much, add a small amount of flour, one tablespoon at a time.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Make the herb topping during the first rise. In a small bowl, mix the olive oil, minced garlic, parsley, oregano, and a pinch of salt, then set it aside.

Shape the Loaves

Once the dough has risen, gently press it down to release the air. Transfer it to a floured surface and divide it evenly into two pieces, one for each loaf.

Roll each piece out into a rectangle, about 9x13 inches (23x33 cm). Starting from one long side, roll it up into a log.

Place each shaped loaf onto a lined baking sheet or into a loaf pan. If you don’t have a loaf pan, you can use a clean kitchen towel to support the shape; just roll it up and secure it with plastic wrap and a rolling pin to form a baguette-style holder. Cover the loaves loosely and let them rise again for 25 to 30 minutes, until slightly puffy.

Top and Bake the Loaves

Preheat your oven to 180° C (356° F) during the second rise. If you used a towel, gently transfer the loaves to a baking sheet lined with parchment paper.

Brush the herb mixture evenly over each loaf, then sprinkle the mozzarella and Parmesan over the top.

Bake the loaves for 30 to 35 minutes, until golden brown on top. Let them cool for about 10 minutes before slicing.

Recipe Tips From the Chef

• Use milk and water that feel warm to the touch, not hot. Hot liquid kills the yeast, and the dough won’t rise.

• If the yeast mixture isn’t frothy after 5 minutes, the yeast is too old. Start again with a fresh packet.

• Don’t add too much extra flour when you knead, or the bread will be dense. The dough should feel soft to the touch, not sticky.

• Let the dough double in size in the first rise. In a cold kitchen, this can take longer than an hour.

• The loaves are ready to bake when they look puffy. Press one gently with a finger, and the dent should fill back in slowly.

• Grate your own mozzarella and Parmesan if you can. Freshly grated cheese melts better than the pre-shredded kind.

• If the top browns too quickly, cover the loaves loosely with foil.

• Let the bread cool for about 10 minutes before slicing, or the inside can be gummy.

Variations

Add a little roasted garlic to the herb oil for a sweeter garlic taste. For a bit of heat, stir in a pinch of red pepper flakes.

Scatter a handful of chopped sun-dried tomatoes over the loaves before you add the cheese. If you don’t have fresh parsley, use a little dried Italian seasoning instead.

For an extra cheesy loaf, sprinkle some shredded mozzarella over the dough before you roll it into logs. You can swap the herb oil for a spoon of basil pesto.

Serving Suggestions

Serve this Italian herb and cheese bread with a bowl of Mediterranean Lentil Soup, Turkish Tarhana Soup, or Turkish Red Lentil Soup.

For a lighter meal, it goes well with Persian Shirazi Salad, Arugula Spinach Salad, or Greek Cucumber Salad.

It’s a good side for pasta and risotto, like Chicken and Chorizo Pasta, Creamy Roasted Cauliflower Risotto, Swedish Meatball Pasta, or Easy Lasagna.

Slice it for sandwiches, or toast it and rub it with a little garlic for a quick side. It’s good on its own with a drizzle of olive oil or a bit of butter.

Serve it as part of an antipasto spread with cured meats, olives, roasted vegetables, and cheese.

Storage and Reheating

Once the bread has cooled completely, store it in an airtight container or wrap it in foil. It keeps at room temperature for up to 2 days, or in the fridge for up to 5 days.

To freeze it, slice the bread first and store the slices in a freezer bag for up to 2 months. Reheat slices from the fridge or freezer in the oven or toaster until warmed through.

Recipe FAQs

Related Recipes

For some delicious recipes to pair with Italian Cheese and Herb Bread, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this Delicious Italian Cheese and Herb Bread as much as you enjoy eating it! 🙂