Italian Herbs and Cheese Bread

I’ve been baking Italian Herbs and Cheese Bread for years, and it never fails to fill my kitchen with the most amazing aroma. This soft, fluffy bread topped with melted cheese and fragrant herbs is exactly what you need when you want homemade bread without the fuss.

There’s something magical about pulling a golden loaf of Italian Herbs and Cheese Bread from the oven, watching the mozzarella bubble and the Parmesan turn crispy at the edges. I started making this recipe on weeknights when my family wanted something special alongside pasta, and it quickly became our go-to. The combination of garlic powder and Italian seasoning creates that classic Italian flavor we all crave, while the double cheese topping makes every slice irresistible. Whether you’re serving it with marinara for dipping or alongside a steaming bowl of minestrone, this herbed cheese bread brings comfort and flavor to any meal.

What You’ll Need for This Herbed Bread

I always use high-quality Parmesan cheese for the best flavor, and I recommend freshly grated over pre-shredded for a better melt. Here’s everything you need:

For the Dough:

• 3 ½ cups all-purpose flour, plus more for dusting
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F to 115°F)
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten

For the Topping:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Pro tip: The milk temperature is critical. Too hot and it kills the yeast, too cold and your dough won’t rise properly. I test it on my wrist like baby formula – it should feel warm but not hot.

Step-by-Step Instructions for Perfect Results

I recommend using a stand mixer with a dough hook if you have one, though this Italian Herbs and Cheese Bread works beautifully kneaded by hand.

Step 1: In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes actively foamy and bubbly. If it doesn’t foam, your yeast is dead or your milk was too hot – start over with fresh yeast.

Step 2: Add the melted butter, beaten egg, and 2 cups of flour to the yeast mixture. Mix with a dough hook or a wooden spoon until combined and no dry flour remains.

Step 3: Gradually add the remaining 1 ½ cups of flour and the salt, mixing until a soft dough forms. The dough should be slightly tacky but not sticky.

Step 4: Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic. You’ll know it’s ready when you press it with your finger and it slowly springs back.

Step 5: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. I often put mine in the oven with just the light on to create a warm environment.

Step 6: Punch the risen dough down and turn it out onto a lightly floured surface. Shape the dough into a 9×12 inch rectangle for pull-apart style, or form into a traditional loaf shape. Place on a parchment-lined baking sheet.

Step 7: Cover the dough and let it rise for another 30 minutes. This second rise gives you that perfect fluffy texture.

Step 8: Preheat your oven to 375°F (190°C) during this second rise.

Step 9: In a small bowl, mix together the olive oil, garlic powder, and Italian seasoning until well combined.

Step 10: Gently brush the topping mixture over the risen dough, covering the entire surface. This creates that golden, flavorful crust.

Step 11: Sprinkle the Parmesan and mozzarella cheese evenly over the top, making sure to reach the edges. Press the cheese down lightly so it adheres to the dough.

Step 12: Bake for 20-25 minutes, or until the bread is deep golden brown (like amber, not pale yellow) and the cheese is melted and bubbly. The internal temperature should reach about 190°F.

Step 13: Let the bread cool on the baking sheet for at least 10 minutes before slicing and serving. This cooling time allows steam to escape and prevents a gummy texture inside.

Perfect Pairings for Italian Cheese Bread

This bread shines alongside Italian dishes and makes every meal feel more special.

Spaghetti Marinara: The soft texture of this Italian Herbs and Cheese Bread perfectly soaks up tomato sauce, and the cheese topping complements the pasta beautifully.

Minestrone Soup: The fluffy bread provides a satisfying contrast to the chunky vegetables and broth, making it ideal for dipping.

Caesar Salad: The herbed cheese flavors echo the Parmesan in a classic Caesar, creating a harmonious Italian-inspired meal.

Chicken Parmigiana: Serve this cheese bread as a side to complete your Italian dinner with complementary flavors and textures.

Italian Wedding Soup: The garlic and herb notes in the bread enhance the savory broth while the cheese adds richness.

More Savory Bread Recipes to Try

Italian Herbs and Cheese Bread pairs wonderfully with other homemade breads and savory dishes that complete your meal. For a heartier bread option, try the rustic Garlic Herb Dutch Oven Bread with its crispy crust and tender crumb. The Spaghetti Garlic Bread takes Italian flavors to the next level by combining two classics into one amazing dish.

When you want more cheese-forward options, the Cheddar Cheese Quick Bread offers a faster alternative with sharp cheddar flavor, while Garlic Butter Cheese Bombs deliver pull-apart perfection with gooey mozzarella centers. These breads work beautifully alongside soups, salads, or as standalone snacks for any occasion.

How to Store Your Homemade Bread

Store this Italian Herbs and Cheese Bread in an airtight container at room temperature for up to 1 day. For days 2-3, refrigerate the bread to prevent the cheese from spoiling, as dairy toppings need cooler storage after the first day.

For reheating, wrap slices in foil and warm in a 350°F oven for 5-7 minutes, or microwave individual slices for 15-20 seconds. The cheese will melt again and the bread will taste freshly baked.

Pro tip: This bread freezes beautifully for up to 3 months. Wrap the cooled loaf tightly in plastic wrap, then in foil. Thaw at room temperature and reheat in the oven for the best texture. You can also slice before freezing and toast individual pieces straight from the freezer.

Common Questions About Cheese and Herb Bread

Print