Italian Cheese and Herb Bread

I’m delighted to share my version of the Italian Cheese and Herb Bread—a soft, tender loaf fragrant with garlic and loaded with Parmesan and Pecorino, Italian herbs, and olive oil. It has a golden crust and cheesy, herbaceous crumb that makes every slice irresistible.

Why I’ll Love This Recipe

I love this bread because it uses simple pantry staples to deliver bold Italian flavor. It’s beginner‑friendly and perfectly pairs with soups, salads, or stands beautifully on its own. The combination of two grating cheeses, aromatic garlic, and a blend of dried Italian herbs creates a satisfying and savory loaf every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread flour or all‑purpose flour

• Active dry yeast (or instant yeast)

• Warm water

• Olive oil

• Granulated sugar or honey

• Salt

• Minced garlic or garlic powder

• Italian dried herb blend (such as oregano, basil, thyme, rosemary)

• Grated Parmesan cheese

• Grated Pecorino Romano (or substitute Pecorino-style cheese)

Directions

1. I dissolve yeast in warm water with a bit of sugar or honey until foamy, then whisk in olive oil, salt, garlic, herbs, and grated cheeses.

2. I gradually add flour and knead—until the dough is smooth and slightly elastic—either by hand or stand mixer.

3. I shape the dough into one or two loaves and place them in greased loaf pans or on a baking sheet.

4. I let the dough rise until doubled in size—usually about 1 to 1½ hours, depending on room temperature.

5. Before baking, I gently press a sprinkling of additional Parmesan and Italian herbs or garlic onto the top for visual and flavor impact.

6. I bake in a preheated oven at around 350 °F (175 °C) for 35–45 minutes, until the crust is golden and the loaf sounds hollow when tapped.

7. I cool the loaf on a wire rack before slicing to let the crumb set.

Servings and timing

• Prep time: ~20–30 minutes (dough mixing and shaping)

• Rise time: ~1 to 1½ hours (depends on temperature)

• Bake time: ~35–45 minutes

• Total time: ~2 to 2½ hours

• Servings: One or two loaves, about 8–12 slices per loaf, depending on size

Variations

• I substitute Pecorino Romano with Asiago or extra-sharp cheddar if needed.

• I sometimes add sun‑dried tomatoes, chopped olives, or fresh chopped basil into the dough for extra flair.

• I’ve used a no‑knead method—just mixing dough and letting it rise ~12 hours overnight—for even easier prep.

• For a pull‑apart or braided loaf, I roll dough into strips, layer with cheese and herbs, and shape before rising.

Storage/reheating

• I store leftover bread in a sealed bag or container at room temperature for up to 3 days—it stays soft and flavorful.

• It freezes beautifully—wrapped well, I freeze the loaf whole or sliced for up to 3 months; I thaw overnight and warm slices lightly if desired.

• To refresh, I toast slices or warm them briefly in a 350 °F oven wrapped in foil.

FAQs

Why use both Parmesan and Pecorino?

I like using both because Parmesan adds nutty mellow flavor, while Pecorino packs salty, tangy intensity—together they give the best cheesy balance.

Can I make this without kneading?

Yes—Marcellina suggests a traditional kneaded dough, but I’ve found success using a no‑knead version that rises longer and requires minimal handling.

Can I brush the loaf with olive oil or butter before baking?

Absolutely—brushing the top with olive oil gives a glossy crust and helps toppings stick; melted butter after baking adds richness.

Will the herbs and garlic flavor stay vibrant?

Yes—as long as I use quality dried herbs and sufficient garlic, the flavor remains aromatic even a day or two later.

What should I serve it with?

It’s delicious with tomato soup, tossed salads, Italian dishes like pasta or stew, or simply dipped in extra virgin olive oil.

Conclusion

I absolutely adore this Cheese and Herb Bread—it’s comforting, flavorful, and straightforward to make. With aromatic garlic, bold Italian cheeses, and herb seasonings woven into a soft, golden loaf, it’s become a staple whenever I bake bread. Whether served warm with butter, alongside a bowl of minestrone, or simply sliced fresh, it never disappoints.

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