Delicious Italian Herb and Cheese Bread Recipe

If there’s one thing that has the power to turn a simple dinner into a total comfort-food moment, it’s homemade bread—and this Italian Herb and Cheese Bread is hands-down one of my favorites. It’s everything you want in a loaf: soft and tender inside, golden on the outside, and filled with the kind of herby, cheesy aroma that makes your whole kitchen smell like a cozy Italian trattoria.

The first time I made this bread, I wasn’t trying to be fancy. I just wanted something to go with a basic spaghetti night. But when I pulled that golden, cheesy loaf out of the oven and sliced into its warm, melty center, I knew it was going to be more than just a side dish. It’s one of those recipes you’ll keep coming back to again and again—especially once you realize how easy it is to make from scratch.

Whether you serve it alongside pasta, dip it into tomato soup, or use it as the base for the ultimate grilled cheese sandwich, this bread is guaranteed to steal the spotlight. Let’s get into it.

Making the Dough for Italian Herb and Cheese Bread

Homemade bread can seem intimidating if you haven’t done it before, but I promise this one is super beginner-friendly. It uses simple pantry ingredients, doesn’t require any special equipment, and gives you that soft-on-the-inside, crusty-on-the-outside texture that’s just so satisfying.

Let’s start by building the base: a beautifully soft dough that gets infused with herbs and garlic right from the beginning.

Ingredients You’ll Need:

• 3 cups all-purpose flour

• 1 tbsp sugar

• 2 ¼ tsp active dry yeast (1 packet)

• 1 tsp salt

• 1 tbsp Italian seasoning

• 1 tsp garlic powder

• 1 cup warm water (around 110°F)

• 1 tbsp olive oil

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 tbsp melted butter

• 1 tsp dried parsley (or more Italian seasoning) for topping

STEP 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Give it a quick stir and let it sit for 5 to 10 minutes, until it starts to look foamy. That foam means your yeast is alive and ready to do its magic—don’t skip this part!

Tip: Make sure your water isn’t too hot. It should feel like warm bath water. If it’s too hot, it can kill the yeast before it even starts.

STEP 2: Mix the Dough

Once the yeast is activated, stir in the olive oil, salt, garlic powder, Italian seasoning, and flour. Mix until everything comes together into a rough dough.

If you’re using a stand mixer with a dough hook, that’s perfect here. If not, your hands will work just fine. Either way, knead the dough for 8 to 10 minutes until it’s smooth, stretchy, and just a little tacky but not sticky.

Tip: If your dough feels too dry, add a tablespoon of water. If it’s too wet and sticking to your hands like crazy, add a bit more flour—just a tablespoon at a time.

STEP 3: First Rise

Lightly grease a clean bowl with a bit of oil and place your dough inside. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

I usually stick mine in the oven (turned off) with the light on—that little bit of warmth helps the dough rise faster.

Why This Bread Works Every Time

What I love about this recipe is how foolproof it is. The Italian seasoning and garlic powder are built right into the dough, so every bite is packed with flavor. And thanks to that rise time, the loaf ends up light and airy—no dense, heavy bread here.

If you’ve made it this far, you’re already more than halfway there. Up next, we’re going to shape, cheese, and bake this beauty into golden perfection.

Welcome back! If you’ve already mixed up your dough and let it rise until doubled, then you’re just a few steps away from pulling the most delicious, golden, cheesy loaf out of your oven.

This part is where the magic happens. We’re shaping the bread, loading it with cheese, and baking it until the top is beautifully crisp and golden brown. And the best part? That buttery, herby finish at the end that takes it over the top.

So let’s dive back in and bring this Italian Herb and Cheese Bread to life.

Shaping, Baking, and Adding the Cheese Topping

After the dough has risen, it’s time to give it some shape and introduce all that cheesy goodness. You can bake this in a loaf pan for a more traditional look, or go freeform for a rustic, bakery-style bread. Either way, you’re going to end up with a crusty, flavorful loaf that’s perfect for slicing, tearing, or dipping.

STEP 4: Punch Down and Shape the Dough

Once your dough has risen for about an hour and doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.

Now, shape it into a loaf. You can keep it simple and just tuck the dough into a greased 9×5-inch loaf pan, or shape it freeform into a round or oval loaf and place it on a parchment-lined baking sheet. Both work great—it’s just a matter of how you want it to look.

Tip: If you’re going with the freeform method, make sure to shape it tightly so it holds together while baking.

STEP 5: Add the Cheese Topping

Now for the fun part—cheese time.

Take your shredded mozzarella and grated Parmesan, and sprinkle them evenly over the top of the shaped dough. Press the cheese gently into the surface so it sticks while baking.

If you want an extra cheesy crust (who doesn’t?), you can even add a little more on top right before baking.

Cheese Variations to Try:

• Provolone for a slightly smoky flavor

• Asiago for a sharp, nutty edge

• Cheddar if you want a bolder, melty topping

Mix and match if you’re feeling creative—this recipe is super flexible.

STEP 6: Bake the Bread

Preheat your oven to 375°F. Once it’s hot and your dough is shaped and topped, slide the loaf into the oven and bake for 25 to 30 minutes.

You’ll know it’s ready when the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.

Tip: If the top is browning too quickly before the center is done, you can loosely cover it with foil for the last 5-10 minutes of baking.

STEP 7: Finish with Butter and Herbs

As soon as the bread comes out of the oven, brush the top with melted butter. This not only adds flavor but also gives it that shiny, bakery-style finish.

Sprinkle with a little dried parsley or a pinch of Italian seasoning for that final herb kick.

Then let it cool slightly before slicing—you want the cheese to set just a bit so it doesn’t all melt out when you cut into it.

Serving Tips and Pairing Ideas

This bread is incredibly versatile, and once you try it, you’ll probably find yourself reaching for it as a side for all kinds of meals. Here are a few of my favorite ways to serve it:

• With pasta: This is a must. Especially with marinara, Alfredo, or baked pasta dishes. It’s perfect for soaking up every last bit of sauce.

• As sandwich bread: Slice it thick and use it for grilled cheese or Italian-style subs.

• Alongside soup or salad: It adds just the right amount of substance to lighter meals.

• Warm with butter: Keep it simple and just enjoy a warm slice with a generous spread of butter. You won’t regret it.

How to Store and Reheat Leftovers

This bread is at its absolute best warm out of the oven, but it still holds up well for a few days.

• To store: Wrap the cooled loaf in foil or place it in an airtight container at room temperature for up to 3 days.

• To reheat: Wrap slices in foil and warm them in the oven at 350°F for 10-12 minutes. You can also reheat in a toaster oven for a bit of extra crispiness.

• Freezing option: Slice and freeze individual pieces. Reheat directly from frozen in the oven or toaster oven.

Bonus Tip: Make It Ahead

Want to prep ahead for a dinner party or busy weeknight? You can make the dough ahead of time and let it rise in the fridge overnight. Just bring it to room temperature the next day, shape, top, and bake as usual.