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Italian Herbs and Cheese Bread

Italian Herbs and Cheese Bread with melted mozzarella and Parmesan on baking sheet
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Soft, fluffy bread topped with melted mozzarella, Parmesan, and Italian herbs. Perfect side dish for pasta and soups.

Ingredients

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

Instructions

  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.
  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.
  3. Gradually add the remaining 1 ½ cups of flour and the salt, mixing until a soft dough forms.
  4. Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic.
  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.
  6. Punch the risen dough down and turn it out onto a lightly floured surface. Shape the dough into a 9×12 inch rectangle and place it on a parchment-lined baking sheet.
  7. Cover the dough and let it rise for another 30 minutes.
  8. Preheat your oven to 375°F (190°C).
  9. In a small bowl, mix together the olive oil, garlic powder, and Italian seasoning.
  10. Gently brush the topping mixture over the risen dough. Sprinkle the Parmesan and mozzarella cheese evenly over the top, pressing lightly to adhere.
  11. Bake for 20-25 minutes, or until the bread is deep golden brown and the cheese is melted and bubbly. Internal temperature should reach about 190°F.
  12. Let the bread cool on the baking sheet for at least 10 minutes before slicing and serving.

Notes

  • Ensure your milk is between 110-115°F. Test on your wrist like baby formula – it should feel warm but not hot.
  • For an extra golden-brown crust, brush the dough with additional olive oil before baking.
  • Feel free to add other dried herbs like rosemary or oregano to the topping for more flavor variation.
  • Use freshly grated Parmesan for better melting and flavor than pre-shredded cheese.
  • Store at room temperature for 1 day, then refrigerate for days 2-3 to prevent cheese spoilage.

Nutrition

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