Italian Cheese and Herb Bread

A bread loaf cut in half on a cutting board.

5 from 1 vote

Italian Cheese and Herb Bread

Two soft homemade loaves brushed with garlic herb oil, then topped with mozzarella and Parmesan. Great with soup or pasta.

Prep Time10

Cook Time35

Rising time1 30

Total Time2 15

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, Italian

Diet: Halal, Vegetarian

Servings: slices

Calories: 101kcal

Author: Ayla Clulee

Ingredients

For the Dough

3 ¼ cups all-purpose flour (390 grams / 13¾ oz)
2 ¼ teaspoon instant yeast (1 packet / 7 grams; or 14 grams / ½ oz fresh yeast)
1 teaspoon granulated sugar
¾ cup milk (180 ml / 6 fl oz; lukewarm)
¼ cup water (60 ml / 2 fl oz; lukewarm)
1 teaspoon salt (6 grams)
2 tablespoon olive oil (30 ml / 1 fl oz)

For the Herb and Cheese Topping

¾ cup shredded mozzarella (85 grams / 3 oz)
¼ cup grated Parmesan (25 grams / 1 oz)
1 ½ tablespoon olive oil
1 clove garlic (minced)
1 tablespoon flat-leaf parsley leaves (finely chopped)
1 teaspoon dried oregano
1 pinch salt

US Customary - Metric

Instructions

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.

Notes

Use milk and water that feel warm to the touch, not hot. If the yeast mixture isn’t frothy after 5 minutes, start again with fresh yeast.
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.
The bread is done when the top is golden brown and the bottom sounds hollow when you tap it. Inside, it should read 88 to 93° C (190 to 200° F). Let it cool for about 10 minutes before slicing.
Bread flour makes a slightly chewier loaf. For whole wheat bread, replace up to half of the flour and add a little extra milk.
Active dry yeast works the same way as instant, or use 14 grams (½ oz) of fresh yeast.
Provolone, Asiago, fontina or Romano all work on top. Use garlic powder if you don’t have fresh garlic, and dried Italian seasoning in place of fresh parsley.
You can make the dough the night before and let it rise slowly in the fridge. Bring it back to room temperature before shaping. With a bread machine, make the dough on the dough cycle, then shape and bake as above.
Store the bread at room temperature for up to 2 days or in the fridge for up to 5 days. Sliced, it freezes for up to 2 months. Reheat slices in the oven or toaster.

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