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Italian Herb and Cheese Bread – A Golden Cheesy Loaf Bursting with Flavor

Sliced Italian herb and cheese bread on a wooden cutting board showing melted mozzarella filling
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A soft, fluffy homemade loaf infused with Italian herbs and loaded with melted mozzarella and Parmesan cheese. The perfect golden, cheesy side for pasta, soups, or toasted with butter.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup warm water (110°F to 115°F)
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella cheese (freshly shredded preferred)
  • 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder

Instructions

  1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 to 10 minutes until foamy. If it does not foam, start over with fresh yeast before proceeding.
  2. Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms.
  3. Continue adding flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is smooth and slightly tacky. You may not need every bit of flour.
  4. Knead the dough for 5 to 7 minutes by hand or on medium speed with a dough hook until soft and elastic. The dough is ready when it springs back slowly when poked.
  5. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm draft-free spot for 1 to 1 1/2 hours until doubled in size.
  6. Punch down the dough and roll it out on a floured surface into a 9×12-inch rectangle, pressing out any large air pockets.
  7. Sprinkle mozzarella, Parmesan, Italian seasoning, and garlic powder evenly over the dough, leaving a 1/2-inch border around the edges.
  8. Starting from one long side, tightly roll the dough into a log. Pinch the seam firmly along the entire length to seal. Dampen fingers lightly if the seam keeps opening.
  9. Place the log seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30 to 45 minutes until visibly puffier.
  10. Preheat oven to 375°F (190°C) during the second rise.
  11. Bake for 25 to 30 minutes until deep golden brown and cheese is bubbling at the seams. Brush with egg wash before baking for a crispier, darker crust.
  12. Cool on the baking sheet for at least 10 minutes before slicing to allow the cheese to set slightly.

Notes

  • Water must be between 110°F and 115°F to activate yeast properly. Too hot kills it; too cold will not wake it up.
  • Freshly shredded mozzarella melts far better than pre-shredded bagged cheese. Freshly grated Parmesan gives the boldest flavor.
  • For a crispier darker crust, brush the loaf with egg wash (1 egg beaten with 1 tablespoon of water) right before baking.
  • Provolone or a shredded Italian cheese blend can replace or be combined with the mozzarella without changing the baking process.
  • Slice before freezing for easy single-serving portions – thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://www.benefitiany.com/italian-herb-and-cheese-bread/