Italian Herbs and Cheese Bread
A soft, aromatic, and cheesy Italian bread loaded with flavorful herbs. Perfect as a snack, appetizer, or a comforting side for soups, salads, and pasta dishes.
Equipment
- Mixing bowls
- Measuring cups and spoons
- wooden spoon
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 4 cups all-purpose flour (480 g)
- 1 1/2 cups warm water (110°F / 43°C)
- 2 1/4 tsp active dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 2 tsp Italian herbs (oregano, basil, thyme)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Combine the warm water and active dry yeast in a small bowl. Let sit for 5–10 minutes until frothy.
- In a large bowl, whisk together the flour, salt, and Italian herbs.
- Add the yeast mixture and olive oil to the dry ingredients and stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Flatten the dough, sprinkle mozzarella and Parmesan on top, then fold and gently knead until evenly incorporated.
- Place dough in a lightly greased bowl, cover, and let rise for 1–2 hours until doubled in size.
- Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet.
- Cover and let rise again for 30–45 minutes until puffed.
- Preheat the oven to 425°F (220°C).
- Score the top of the dough with shallow slashes.
- Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
Fresh herbs can be used instead of dried for a brighter flavor. Avoid adding too much flour while kneading to keep the crumb soft. For extra cheesy bread, fold in additional cheese during kneading. The dough can be prepared ahead and proofed overnight in the refrigerator.