This Italian herb and cheese bread is one of those recipes that feels both celebratory and deeply comforting. I first stumbled onto this exact combination on a rainy Sunday when I wanted something warm, cheesy, and aromatic to go with a simple tomato soup. The first loaf baked that afternoon filled the house with an irresistible scent of rosemary, oregano, and bubbling cheese. My partner and visiting neighbor both declared it the best bread they'd tasted in months and within an hour it was almost gone. That moment convinced me to refine the method until it became a staple at weekend dinners.

The loaf itself is tender on the inside with a slightly crisp crust. The dried Italian herbs—basil, oregano, thyme, and rosemary—lend a bright, savory backbone while the mozzarella offers pockets of gooeyness and the Parmesan adds a salty, nutty finish. It slices beautifully for sandwiches or can be torn apart and dipped. Because it uses a straightforward yeast dough and pantry-friendly ingredients, this bread is an accessible project for any home cook who wants the satisfaction of baking something truly homemade.

Ingredients

• All-purpose flour (4 cups): Use a reliable brand like King Arthur or Gold Medal for consistent protein content. The flour creates a tender crumb while providing enough structure to hold the cheese.
• Active dry yeast (1 packet, 2 1/4 teaspoons): Check the expiration date. If the yeast is old, proof it in warm water with a pinch of sugar to confirm it bubbles and foams.
• Warm water (1 3/4 cups, about 110°F): Water temperature is crucial—too hot will kill the yeast; too cool will slow rising. Aim for a pleasantly warm temperature like a warmed bath.
• Salt (1 tablespoon): Kosher or sea salt enhances flavor and strengthens the gluten network. Add it to the flour rather than directly to the yeast mixture to avoid inhibiting yeast activity.
• Sugar (1 tablespoon): A small amount of sugar gives the yeast a boost and helps with browning.
• Dried Italian herbs (2 tablespoons): A blend of dried basil, oregano, thyme, and rosemary brings aromatic depth. If you have fresh herbs, reduce to one third of the amount to avoid overpowering moisture.
• Mozzarella, shredded (1 cup): Use low-moisture mozzarella for minimal weeping inside the loaf. Fresh mozzarella can be used but drain well and pat dry.
• Parmesan, grated (1/2 cup): Finely grated Parmigiano-Reggiano or domestic Parmesan adds savory complexity and a crisp top when baked.
• Extra flour for dusting: Lightly dust your work surface to prevent sticking while shaping.

Instructions

Activate the yeast (if desired): In a small bowl, combine 1/4 cup of the warm water with the sugar and yeast. Let sit 5 to 8 minutes until foamy. This step confirms yeast is active. If it foams vigorously, proceed; if not, replace the yeast. Mix the dry ingredients: In a large mixing bowl or stand mixer fitted with a dough hook, whisk together the flour, salt, and dried Italian herbs until evenly distributed. Stir in the Parmesan so it is evenly dispersed through the flour base. Combine wet and dry: Add the foamy yeast mixture and the remaining warm water to the flour mixture. Mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until the dough pulls together. Knead the dough: Knead on medium speed for 6 to 8 minutes (or by hand on a lightly floured surface for 8 to 10 minutes) until the dough is smooth, elastic, and slightly tacky. Add only small amounts of flour if the dough is overly sticky; avoid adding too much to keep the crumb tender. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free spot until doubled in size, about 45 to 60 minutes depending on room temperature. Incorporate the mozzarella: Punch down the risen dough and turn it out onto a lightly floured surface. Gently press out to a rectangle, scatter the shredded mozzarella over the surface, then fold the dough over the cheese and knead gently until the cheese is folded in evenly without large clumps. Shape and second rise: Shape the dough into a tight loaf and place it seam-side down on a parchment-lined baking sheet or in a greased loaf pan. Cover and let rise for 30 to 45 minutes until puffy and nearly doubled. Bake: Preheat the oven to 400°F. Brush the top of the loaf lightly with water or an egg wash for extra sheen and sprinkle with additional Parmesan and a pinch of dried herbs. Bake for 25 to 30 minutes until the crust is deep golden and the loaf sounds hollow when tapped. An instant-read thermometer should register about 200°F in the center. Cool and serve: Let the bread cool on a rack for at least 20 minutes before slicing. Cooling finishes the crumb structure and prevents a gummy interior.

Storage Tips

Store leftover bread at room temperature in a paper bag for up to two days to preserve crust texture, or in a plastic bag if you prefer a softer crust for up to four days. For longer storage, slice and freeze in an airtight container or freezer bags for up to three months. To reheat, toast slices directly or warm whole loaf in a 350°F oven for 10 to 12 minutes wrapped in foil to refresh the crumb without drying.

Ingredient Substitutions

If you do not have low-moisture mozzarella, substitute with a firmer cheese like provolone or fontina for similar melting behavior. For a dairy-free version, use a plant-based shredded cheese and reduce the quantity slightly as some vegan cheeses melt differently. Swap half the all-purpose flour for bread flour if you prefer a chewier structure. If fresh herbs are used, reduce the total amount to avoid sogginess and add them during the final fold-in.

Serving Suggestions

Serve warm slices alongside tomato soup, a garlicky bean stew, or a crisp green salad. Thinly sliced for sandwiches, it pairs beautifully with roasted vegetables and pesto. For an appetizer, slice into sticks, brush with garlic oil, and serve with marinara or herbed olive oil for dipping. Garnish with a sprinkle of flaky sea salt and extra grated Parmesan for an impressive presentation.

Cultural Background

Herb and cheese bread variations are common throughout Italy where regional cheeses and herbs reflect local agriculture. Combining simple staples—flour, water, yeast, and cheese—has produced countless rustic loaves. This version leans on the classic Italian herb blend for aromatic complexity and echoes traditions of baking savory breads intended to accompany soups and sauces across the peninsula.

Seasonal Adaptations

In spring and summer, fold in chopped fresh basil and a handful of baby arugula for brightness. In the fall, roast garlic and fold it into the dough for a deeper, sweeter flavor. During the holidays, add a teaspoon of fennel seeds and swap part of the mozzarella for a smoked cheese to create a festive loaf that works well with charcuterie boards.

Meal Prep Tips

Prepare the dough the night before and let it ferment slowly in the refrigerator for up to 24 hours. This builds flavor and gives you fresh bread in the morning. For lunches, slice and individually wrap portions and freeze. Toast or warm slices at work for quick, satisfying meals. Keep a small container of grated Parmesan in the fridge to quickly finish loaves before baking.

This loaf is easy to make your own. Tweak the herbs, cheeses, and shape to suit your taste, and enjoy the simple pleasure of breaking warm bread with family and friends.