Name: Italian Herbs and Cheese Bread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 cups all-purpose flour (You can use bread flour for a slightly chewier texture.); 1.5 cups warm water (about 110°F or 43°C) (Use warm water for yeast activation.); 2.25 teaspoons active dry yeast (Use instant yeast as an alternative.); 1 teaspoon salt (Reduce to ¾ teaspoon for lower-sodium needs.); 2 tablespoons olive oil (Any neutral oil can be used in a pinch.); 2 teaspoons Italian herbs (oregano, basil, thyme) (Dried herbs can be substituted with fresh; use triple the amount.); 1 cup shredded mozzarella cheese (Part-skim mozzarella reduces fat.); 0.5 cup grated Parmesan cheese (For a stronger flavor, swap some mozzarella for sharp cheddar.)

This Italian Herbs and Cheese Bread is soft inside, crisp on the outside, and full of warm, savory herb and cheese flavor. The crumb is tender from a long but simple knead, and pockets of mozzarella and Parmesan give each slice a melty, nutty finish. It’s an easy, classic loaf you can make for weeknight dinners, a cozy brunch, or a simple sandwich base. The method uses one bowl for dry ingredients, a quick yeast bloom, and just 8–10 minutes of kneading — no fancy tools needed. Try serving warm with olive oil for dipping or paired with a quick air-fryer egg and cheese toast for a simple breakfast combo.

Why You’ll Love This Italian Herbs and Cheese Bread

Rich, savory flavor from fresh Italian herbs and two cheeses in every bite.
Crispy golden crust with a soft, tender interior — classic, reliable texture.
Simple, hands-on time: short prep and a single, easy knead (8–10 minutes).
Uses pantry staples: flour, yeast, salt, olive oil, herbs, and common cheeses.
Versatile: serve for sandwiches, sides to soup, or as a snack with dips.
Makes one large loaf that’s perfect for family meals or meal prep.
Flexible timing: first rise can be closer to 1 hour on a warm day or up to 2 hours if cool.
No special equipment required — just a bowl, a floured surface, and an oven.

What Is Italian Herbs and Cheese Bread?

Italian Herbs and Cheese Bread is a rustic yeast loaf flavored with oregano, basil, and thyme and studded with mozzarella and Parmesan. It tastes savory and slightly nutty from the cheeses, with herb notes that lift the dough. The cooking method is direct: mix, knead, two rises, then bake at high heat for a crisp crust and fully cooked interior. The vibe is comfort food with a bit of Italian pantry flair — great for weeknight dinners, casual gatherings, or a cozy weekend baking project.

Ingredients for Italian Herbs and Cheese Bread

For the Dough

4 cups all-purpose flour
1 ½ cups warm water (about 110°F or 43°C)
2 ¼ teaspoons active dry yeast
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons Italian herbs (oregano, basil, thyme)

For the Cheesy Fold

1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Ingredient Notes (Substitutions, Healthy Swaps)

Flour: You can use bread flour for a slightly chewier texture. If you swap, keep the same volume but expect minor differences in crumb.
Cheese: Part-skim mozzarella works fine to reduce fat. For a stronger cheese flavor, swap part of the mozzarella for sharp cheddar (optional).
Herbs: Use a teaspoon each of dried oregano and dried basil if you don’t have a mixed blend. Fresh chopped herbs are fine — use triple the amount if fresh.
Olive oil: Any neutral oil will work in a pinch, but olive oil adds classic flavor.
Yeast: Instant yeast can be used; add it directly to flour and skip the bloom step, but keep the same total yeast amount. If you use instant, you may shorten the first rise slightly.
Salt: Reduce to ¾ teaspoon for lower-sodium needs, but taste will be milder.

Step-by-Step Instructions

Step 1 – Bloom the yeast
In a small bowl, combine 1 ½ cups warm water (about 110°F / 43°C) and 2 ¼ teaspoons active dry yeast. Let sit until frothy, about 5–10 minutes.
Visual cue: The mixture should look foamy on top and smell slightly yeasty.

Step 2 – Mix the dry ingredients
In a large bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, and 2 teaspoons Italian herbs. Make a well in the center.

Step 3 – Combine and form dough
Add the frothy yeast mixture and 2 tablespoons olive oil to the dry ingredients. Stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.

Step 4 – Incorporate the cheeses
Flatten the dough slightly, spread 1 cup shredded mozzarella and ½ cup grated Parmesan on top, then fold and knead gently until the cheeses are distributed throughout the dough in small pockets.

Step 5 – First rise
Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let rise until doubled, about 1–2 hours depending on room temperature.

Step 6 – Shape and second rise
Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet. Cover and let rise until puffed, about 30–45 minutes.

Step 7 – Bake
Preheat the oven to 425°F (220°C). Score the top of the loaf, then bake until golden and the internal temperature reaches 190°F (88°C), about 25–30 minutes. Let cool before slicing.
Pro cue: If the top browns too quickly, tent with foil for the last 5–10 minutes.

Pro Tips for Success

Measure flour by spooning it into the cup and leveling off; too much flour makes dense bread.
Use warm water (about 110°F / 43°C) for yeast activation; hotter water can kill yeast.
Knead until the dough is smooth and slightly tacky, not dry — 8–10 minutes by hand is ideal.
Distribute the cheeses in small clusters so you get cheesy pockets without one big lump.
Let the dough double in a warm, draft-free spot. If your kitchen is cool, a 30–40 minute warm oven (turned off) works well.
Use an instant-read thermometer to check doneness — 190°F (88°C) is the right internal temp for a fully baked loaf.
For a shinier crust, brush with olive oil or melted butter right after the loaf comes out of the oven.

Flavor Variations

OPTIONAL: Garlic and herb — add 1–2 cloves minced garlic to the dough or brush with garlic butter before serving.
OPTIONAL: Sun-dried tomato — fold in ¼ cup chopped sun-dried tomatoes with the cheeses for a bright, tangy note.
OPTIONAL: Olive and rosemary — fold in ¼ cup chopped olives and 1 teaspoon chopped fresh rosemary for a Mediterranean twist.
OPTIONAL: Honey and rosemary — add 1 tablespoon honey to the dough for a slightly sweet crust and pair with rosemary for balance.
OPTIONAL: Spicy kick — add ½ teaspoon red pepper flakes to the dry mix for a faint heat that complements the cheeses.

Serving Suggestions

Slice and serve warm with extra olive oil for dipping.
Make toasted sandwiches with sliced bread and your favorite deli fillings.
Serve alongside tomato soup or minestrone for a hearty meal.
Cut into cubes and use as croutons for a rustic salad.
Bring to a potluck as a centerpiece loaf with herb butter on the side.
Pair with roasted vegetables and a simple green salad for a weeknight dinner.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the dough and do the first rise, then refrigerate for up to 12 hours before shaping and finishing the second rise. Bring to room temperature before shaping.
Storage: Store cooled bread in a paper bag or wrapped in a clean towel at room temperature for 2 days. For longer storage, refrigerate up to 4 days, but expect some drying.
Reheating: Warm slices in a 350°F oven for 8–10 minutes or toast slices for a crisper edge. A quick zap in the microwave (15–20 seconds) will soften slices but won’t crisp the crust.
Texture changes: Refrigeration firms the crumb and can dry the crust. Reheat in the oven to restore crustiness.

Storage and Freezing Instructions

To freeze the whole loaf: Cool completely, wrap tightly in plastic wrap and then foil, and freeze up to 3 months. Thaw overnight in the fridge and re-crisp in a 350°F oven for 10–15 minutes.
To freeze slices: Flash-freeze individual slices on a sheet, then transfer to a freezer bag. Toast or bake from frozen for best results.
If you prefer not to freeze: keep the loaf in a sealed bag at room temp for 1–2 days and plan to use it quickly. Freezing preserves texture and flavor better than long fridge storage.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
——: | —–: | —-: | –: | —: | —-:
216 kcal | 8 g | 32 g | 5.5 g | 1.1 g | 330 mg

Estimates vary by brands and portions.

FAQ About Italian Herbs and Cheese Bread

Q: Why didn’t my dough rise?
A: Check your yeast — if the water was too hot it may have killed it. Use warm (not hot) water and fresh yeast. Also check room temperature; cool rooms slow rising.

Q: The bread is dense — what went wrong?
A: Likely too much flour, under-kneading, or not enough rise time. Use a light touch measuring flour and knead until the dough is smooth and elastic.

Q: My cheese all melted out — how do I keep it inside?
A: Tear or grate cheese into small pieces and fold gently. Large chunks will pool and leak. Also avoid pressing cheese right to the edges when shaping.

Q: How do I know when the loaf is fully baked?
A: Use an instant-read thermometer — internal temperature should be 190°F (88°C). The crust should be deeply golden and sound hollow when tapped.

Q: Can I shorten the first rise to save time?
A: You can, but the dough will be less airy. For a quicker option, place the dough in a warm spot to speed up the rise, or use instant yeast and slightly less time.

Q: Can I make this without mozzarella or Parmesan?
A: You can omit one cheese, but the flavor and texture will change. Replace missing cheese with a similar amount of another melting cheese if desired.

Notes

Let the loaf cool at least 20 minutes before slicing to set the crumb and avoid gummy slices.
For extra crisp crust, place a small oven-safe pan of hot water in the oven while it preheats to create steam.
Use a serrated knife and a gentle sawing motion to slice without squashing the loaf.
If you want herb flecks on top, sprinkle a pinch of extra Italian herbs before baking.
For a softer crust, brush with melted butter as soon as the loaf comes out of the oven.

Troubleshooting

Problem: Bread is too salty — Fix: Reduce salt to ¾ teaspoon next time and check sodium in your cheeses.
Problem: Crust burned before center baked — Fix: Tent with foil mid-bake and check oven temp with a thermometer.
Problem: Dough too sticky to handle — Fix: Dust hands and surface lightly with flour. Avoid adding too much flour; small flour dustings are enough.
Problem: Bread tastes flat — Fix: Increase herbs slightly or use a fuller-flavored Parmesan for a stronger profile.
Problem: Cheesy pockets are gone — Fix: Use chilled cheese and fold gently to keep pockets intact.
Problem: Interior too moist or gummy — Fix: Bake until internal temp reaches 190°F (88°C) and let cool fully before slicing.

Final Thoughts

This Italian Herbs and Cheese Bread is a forgiving, flavorful loaf that fits many meals and moods. With basic ingredients and a straightforward method, you get a golden crust and cheesy, herbed crumb that always feels special. Try it the first time as written, then experiment with optional mix-ins to make it your own.

Conclusion

For a copycat take on a popular herbed sandwich loaf, check this well-tested Subway Bread Recipe (Italian Herb and Cheese Copycat) for inspiration and tips.