Crusty on the outside and light and fluffy inside, this homemade Italian Herb Cheese Bread makes two hearty loaves that brighten any dinner table. Each loaf is brushed with melted butter and finished with a generous sprinkle of garlic powder, Italian seasoning, and freshly grated parmesan for an irresistible savory crust.
The recipe includes a same-day method (ready in about 4 hours) and an overnight option for deeper flavor. Yields 2 loaves.
Why you’ll love this recipe
Making bread at home is satisfying and this Italian herb and cheese loaf has plenty of reasons to try it:
- Versatile — great for dipping, toasting, sandwiches, or alongside soups and pasta.
- Approachable — suitable for bakers who are new to yeast dough.
- Simple equipment — no bread machine, dutch oven, or proofing basket required.
- Delicious crust — butter, garlic, herbs, and parmesan create a crisp, flavorful exterior.
Ingredients needed to make fresh homemade bread with Italian seasoning and cheese
- Bread flour: Higher protein for better chew. All-purpose flour can be used if needed; texture will be slightly different but still tasty.
- Instant yeast: Check the expiration date. Active dry yeast can be used but may take longer to rise.
- Water (90° to 100°F): Lukewarm water helps activate the yeast without killing it.
- Olive oil
- Salt: Fine salt blends easily into the dough.
- Butter: Unsalted, melted for brushing the loaves.
- Parmesan cheese: Freshly grated is best; mozzarella, monterey jack, or cheddar can be used for variations.
- Italian seasoning: A mix of basil, oregano, rosemary, and thyme. Use dried or fresh herbs if preferred.
- Garlic powder
How to make Italian Herb and Cheese Bread
This recipe uses a poolish (a wet preferment) to develop flavor and improve texture. Follow the visual and tactile cues — dough should become smooth and elastic when kneaded and should rise until it slowly springs back when lightly pressed.
Step 1
Make the Poolish
Combine warm water, instant yeast, and bread flour in a small bowl. The mixture will be loose and look like thick cake batter. Cover and let sit in a warm spot for at least 1 hour until bubbly and jiggly. For more flavor, refrigerate overnight and bring to room temperature about an hour before using.
Step 2
Make the Dough
In the bowl of a stand mixer, combine lukewarm water and instant yeast, then add the poolish, olive oil, and salt. Stir in bread flour until a shaggy, slightly sticky dough forms. Cover and rest 20 minutes. Switch to the dough hook and knead until the dough is smooth and elastic, about 7–8 minutes. Lightly oil a large bowl, form the dough into a smooth ball, place it in the bowl, and cover. Let rise in a warm spot until it slowly springs back when pressed, about 1 hour.
Step 3
Pre-Shaping
Turn the dough onto a clean surface, gently deflate it, and divide into two pieces. Press each piece into a rough rectangle and roll from the far edge into a tight log. Cover and rest for 20 minutes.
Step 4
Final Shaping
Prepare a pizza peel or overturned baking sheet lined with parchment. Flatten each log into a rectangle again, roll tightly with the seam pinched, then gently roll until each loaf is about 14 inches long. Place loaves side by side on the parchment with room to rise.
Brush each loaf generously with melted butter, then sprinkle with garlic powder and Italian seasoning. Top with parmesan, brushing off any excess from the parchment to avoid burning. Cover loosely and let rise 30 minutes while you preheat the oven.
Preheat the oven to 400°F with a baking stone on the middle rack and an empty metal baking pan on the bottom rack. Heat for 30 minutes. If you don’t have a stone, use the inverted baking sheet with parchment.
Step 5
Bake
After the final rise, score each loaf with three deep slashes. Carefully slide the parchment and loaves onto the preheated stone. Immediately pour one cup of hot water into the baking pan on the lower shelf to create steam, and quickly close the oven door. Bake 20–25 minutes until golden and the internal temperature reaches 200°F. Cool on a wire rack at least one hour before slicing.
How to store this Italian herb bread recipe
Best on the day it’s made. To store, cool completely and keep at room temperature in a paper or bread bag up to 4 days. Refrigerate up to one week (the crust will soften). For long-term storage, wrap tightly and freeze up to 3 months. Thaw at room temperature. For frozen slices, flash-freeze on a tray, then transfer to a freezer bag.
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