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A homemade Italian herbs and cheese bread with a fragrant blend of oregano, thyme, rosemary, and mozzarella and Parmesan cheese, perfect for pairing with pasta, soups, sandwiches, or enjoyed plain with butter.

  • Total Time: 1 hour 45 minutes (including rising times)
  • Yield: 1 loaf (about 10-12 slices) 1x

Ingredients

Scale
  • 39 cups all-purpose flour
  • 24 teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 15 teaspoons salt
  • 1 cup warm water (about 1106F)
  • 3 tablespoons olive oil
  • 4 tablespoons softened butter
  • 3 cloves garlic, finely minced
  • 15 tablespoons dried Italian herb blend (basil, oregano, rosemary, thyme)
  • 1 cup shredded mozzarella cheese
  • 8 cup grated Parmesan cheese
  • 4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast. Stir gently and let rest 5 minutes until frothy.
  2. Add olive oil, 3 cups flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Dust countertop with flour and knead dough for 6-8 minutes, adding remaining flour as needed until smooth and elastic.
  4. Place dough ball in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
  5. Meanwhile, mix softened butter with minced garlic, dried herbs, and red pepper flakes if using to create the herb butter filling.
  6. Once risen, punch down dough and roll onto a floured surface into a 12 by 18-inch rectangle.
  7. Spread the herbed butter evenly over the dough, then sprinkle mozzarella, Parmesan cheese, and fresh parsley on top.
  8. Roll dough tightly from the long edge into a log, pinch seam to seal, and place seam-side down in a greased 9×5-inch loaf pan.
  9. Cover loaf loosely and let rise for another 30-45 minutes until puffy and nearly touching pan top.
  10. Preheat oven to 3756F and bake loaf for 30-35 minutes until golden brown and hollow sounding when tapped, covering with foil during last 10 minutes if browning too fast.
  11. Cool bread at least 20 minutes before slicing for best texture.

Notes

For enhanced herbal aroma, warm dried herbs briefly in butter before spreading., Use room temperature cheese for better melting., Brush top with beaten egg before baking for shiny crust., Can substitute fresh herbs (3-4 times the volume of dried) finely chopped and patted dry., If no loaf pan, shape into free-form loaf or slices for rolls., Store wrapped at room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 3 months., Reheat wrapped in foil at 3506F for 10-15 minutes or toast slices directly., Herb butter can be made up to 3 days ahead and refrigerated.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Bread
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 210 calories per slice
  • Fat: 9 grams per slice
  • Carbohydrates: 25 grams per slice
  • Protein: 8 grams per slice