Name: Italian Herbs and Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all‑purpose flour; 1 packet (2¼ teaspoons) active dry yeast; 1¾ cups warm water (about 110 °F); 1 tablespoon salt; 1 tablespoon sugar; 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Extra flour for dusting

Homemade Italian herbs and cheese bread with a crispy crust, filled with aromatic herbs and melted cheeses, perfect as a side or snack.

Why You’ll Love This Recipe

I love making this Italian herbs and cheese bread because it fills my kitchen with the most comforting aroma. The mix of dried herbs gives the bread a rustic, earthy flavor, while the mozzarella and Parmesan melt into gooey, savory pockets. I like how versatile it is—I can serve it with pasta, soups, or enjoy it simply dipped in olive oil. I also appreciate that it’s a straightforward bread recipe that doesn’t require special equipment, just time to let the dough rise.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour
1 packet (2¼ teaspoons) active dry yeast
1¾ cups warm water (about 110 °F)
1 tablespoon salt
1 tablespoon sugar
2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Extra flour for dusting

directions

I start by combining warm water, sugar, and yeast in a large bowl and letting it sit for about 5 minutes until frothy.
I add flour, salt, dried herbs, mozzarella, and Parmesan to the yeast mixture and mix until a sticky dough forms.
On a floured surface, I knead the dough for 8-10 minutes until smooth and elastic, adding more flour if needed.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours until it doubles.
After punching it down, I shape it into a loaf or put it in a greased bread pan. I cover it and let it rise another 30 minutes.
I preheat the oven to 450 °F (230 °C) and place a shallow pan of water at the bottom to create steam.
I bake the bread for 25-30 minutes, until golden brown and hollow-sounding when tapped, or until it reaches 200-210 °F inside.
I let it cool on a wire rack before slicing and serving.

Servings and timing

This bread makes enough to serve 8 people. It takes about 15 minutes of prep time, 30 minutes of baking, and a total of around 2 hours and 15 minutes including rising time.

Variations

I like to change things up by using different cheese combinations such as cheddar, gouda, or asiago. Sometimes I add roasted garlic for a sweeter, deeper flavor, or sprinkle sesame seeds on top for extra crunch. For a spicier version, I mix in a little red pepper flakes.

storage/reheating

I keep the bread at room temperature in an airtight bag for up to 2 days. If I want it to last longer, I refrigerate it for up to 5 days or freeze slices for up to 2 months. To reheat, I warm it in the oven at 350 °F for 5-10 minutes or toast individual slices for a quick snack.

FAQs

Can I use fresh herbs instead of dried?

Yes, I can use fresh herbs, but I usually double the amount since dried herbs are more concentrated.

Can I make this bread without cheese?

I can absolutely leave out the cheese for a simple Italian herb bread.

Do I need a bread machine to make this?

No, I don’t need one. I like making it by hand, but I could use a stand mixer with a dough hook if I want less kneading.

How do I know when the bread is fully baked?

I check for a golden brown crust, a hollow sound when tapped, or use a thermometer to make sure it’s 200-210 °F inside.

Can I shape the dough differently?

Yes, I sometimes shape it into rolls, a baguette-style loaf, or even make flatbread with the same dough.

Conclusion

I enjoy making this Italian herbs and cheese bread because it’s flavorful, simple, and always a hit at the table. The combination of herbs and cheeses creates a comforting bread that works for any occasion, whether I’m serving it with a meal or enjoying a slice on its own. It’s a recipe I keep coming back to whenever I want something homemade and satisfying.