Italian Herbs and Cheese Bread with Crispy Crust and Gooey Cheese
By Sophia Reed
Bake this eight-serving loaf for a prep-friendly week of pasta dinners, sandwiches, and snacks; cool it fully, then slice and portion for later. Italian herbs, mozzarella, and Parmesan give the bread a fragrant savory crumb beneath a crisp golden crust.
Warm water, sugar, and active dry yeast are rested until frothy before flour, salt, dried Italian herbs, mozzarella, and Parmesan are mixed in. The herb blend of basil, oregano, thyme, and rosemary seasons the dough throughout, while mozzarella melts into the loaf and grated Parmesan adds a sharper savory note. A floured surface keeps kneading manageable if the dough feels sticky.
After 8 to 10 minutes of kneading, the dough should feel smooth and elastic rather than rough or slack. Let it rise in a covered greased bowl until doubled, then gently punch it down, shape it, and allow the final 30-minute rise. Under-proofing produces a dense loaf, while over-proofing makes the dough overly airy; watch the dough’s volume instead of rushing the rise.
Bake at 450°F with a shallow pan of water in the oven for steam, until the loaf is golden brown, hollow-sounding when tapped, and reaches 200 to 210°F inside. Cool it on a wire rack before slicing. Serve with pasta, build sandwiches, or offer slices with olive oil and sea salt.
Why you'll love this recipe
- Makes eight servings in one bake, so a single loaf can be sliced and portioned for several pasta meals, sandwiches, or simple snacks.
- Cools on a wire rack before slicing, which helps the loaf set up cleanly for make-ahead portions instead of compressing its tender crumb.
- Freezer-friendly sliced portions are practical because individual pieces can be thawed or warmed as needed without committing to the entire loaf.
- Reheats well after slicing because the golden crust and cheese-studded interior regain warmth without requiring a new batch of dough.
- Batch baking keeps weekday serving flexible, since the same savory loaf works beside marinara, as sandwich bread, or with olive oil.
- The dough uses dried Italian herbs, which are easy to keep on hand and deliver concentrated basil, oregano, thyme, and rosemary flavor.
Ingredients
- •4 cups all-purpose flour
- •1 packet active dry yeast (2¼ teaspoons)
- •1.75 cups warm water (about 110°F)
- •1 tablespoon salt
- •1 tablespoon sugar
- •2 tablespoons dried Italian herbs (like basil, oregano, thyme, and rosemary)
- •1 cup shredded mozzarella cheese
- •0.5 cup grated Parmesan cheese
- •extra flour (for dusting)
Instructions
- 1
In a large mixing bowl, combine the warm water, sugar, and yeast.
- 2
Let the yeast mixture sit for about 5 minutes until it becomes frothy.
- 3
Add the flour, salt, dried herbs, mozzarella, and Parmesan cheese to the yeast mixture.
- 4
Mix until a sticky dough forms.
- 5
Transfer the dough to a floured surface and knead for about 8–10 minutes, until smooth and elastic.
- 6
Add a little more flour if the dough is too sticky.
- 7
Place the kneaded dough in a greased bowl.
- 8
Cover with a clean kitchen towel and let rise in a warm place for about 1–2 hours, or until doubled in size.
- 9
Punch down the risen dough to release air.
- 10
Shape the dough into a loaf or place it in a greased bread pan.
- 11
Cover again and let rise for another 30 minutes.
- 12
Preheat the oven to 450°F (230°C).
- 13
Place a shallow pan of water at the bottom of the oven to create steam.
- 14
Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- 15
Check that the internal temperature reaches 200–210°F.
- 16
Let the bread cool on a wire rack before slicing.
- 17
Serve warm or at room temperature.
FAQ
Nutrition (per serving)
Calories
200
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