Name: Italian Herbs and Cheese Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour (480 grams); 1 ½ cups warm water (360 ml, about 110°F or 43°C); 2 ¼ teaspoons active dry yeast (1 packet); 1 teaspoon salt (6 grams); 2 tablespoons olive oil (30 ml); 2 teaspoons Italian herbs (oregano, basil, thyme) (10 grams, mixed); 1 cup shredded mozzarella cheese (100 grams); ½ cup grated Parmesan cheese (50 grams)

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Introduction

This Italian Herbs and Cheese Bread is a flavorful, rustic loaf perfect for any occasion. Infused with fragrant herbs and stuffed with mozzarella and Parmesan, it’s irresistibly cheesy and aromatic. Enjoy it fresh from the oven or alongside your favorite meal.

The image shows a round loaf of bread with a thick, golden-brown crust that is crispy and slightly cracked on the surface. The top has a sprinkling of small green herbs and some fine crumbs, adding texture and color contrast. The bread looks dense and well-baked, resting on a dark surface that highlights its warm tones. The lighting accentuates the crunchy crust while showing the soft inside along the cracks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (480 grams)
1 ½ cups warm water (360 ml, about 110°F or 43°C)
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt (6 grams)
2 tablespoons olive oil (30 ml)
2 teaspoons Italian herbs (oregano, basil, thyme) (10 grams, mixed)
1 cup shredded mozzarella cheese (100 grams)
½ cup grated Parmesan cheese (50 grams)

Instructions

Step 1: Activate the yeast by combining the warm water and active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
Step 2: Mix the dry ingredients by whisking together the all-purpose flour, salt, and Italian herbs in a large mixing bowl.
Step 3: Combine the wet and dry ingredients by adding the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
Step 4: Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Step 5: Incorporate the cheeses by flattening the dough and folding in the shredded mozzarella and grated Parmesan evenly.
Step 6: Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 1-2 hours until doubled in size.
Step 7: Shape the dough into a round boule and place it on a parchment-lined baking sheet.
Step 8: Allow the shaped dough to rise for another 30-45 minutes until puffed up.
Step 9: Preheat the oven to 425°F (220°C).
Step 10: Score the bread by making shallow slashes on the surface with a sharp knife.
Step 11: Bake the bread for 25-30 minutes until it is golden brown and the internal temperature reaches 190°F (88°C).
Step 12: Cool the bread on a wire rack for at least 20 minutes before slicing to allow the crumb to set.

Tips & Variations

For extra flavor, sprinkle some additional Parmesan and Italian herbs on top of the loaf before baking.
Use fresh herbs if you have them on hand, adjusting the quantity to taste.
Try swapping mozzarella with provolone or fontina for a different cheesy twist.
If you prefer a softer crust, brush the loaf with olive oil right after baking.

Storage

Store the bread in an airtight container or plastic bag at room temperature for up to 2 days. To keep it longer, freeze the cooled bread wrapped tightly in foil or freezer bags for up to 3 months. Reheat by warming in an oven at 350°F (175°C) for 10-15 minutes to restore crustiness.

How to Serve

A round loaf of bread with a golden-brown, crispy crust that looks crunchy and slightly cracked on the surface. The top has some small green herb pieces sprinkled evenly, adding a touch of color. The bread sits on a smooth, white marbled surface that contrasts with the dark edges of the loaf. The texture shows some rough, toasted spots and a soft, fluffy inside where a small piece is slightly pulled apart, revealing a light, airy crumb. The overall look is warm and fresh, with a rustic, homemade feel photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less instant yeast (about 2 teaspoons) and mix it directly with the dry ingredients without activating it in water first.

How can I tell when the bread is fully baked?

The bread is done when it is golden brown and sounds hollow when tapped on the bottom. Using a digital thermometer to check for an internal temperature of 190°F (88°C) ensures it is fully baked.