Description
This Italian Herb Cheese Bread is a flavorful homemade loaf packed with mozzarella and Parmesan cheese, infused with aromatic herbs. Ideal for dipping or as a side dish, it’s a delicious addition to any meal that will impress your guests!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 43°C)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon garlic powder (optional, for extra flavor)
- 1 tablespoon cornmeal (for dusting the baking sheet)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, salt, Italian seasoning, and garlic powder (if using). Whisk until well combined.
- Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil. Mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic, adding more flour if too sticky.
- Shape the dough into a ball and place it in a greased bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Shred the mozzarella and grate the Parmesan cheese. Set aside.
- After rising, gently punch down the dough to release air. Turn it out onto a floured surface.
- Flatten the dough slightly, sprinkle the cheeses over the surface, fold the dough over the cheese, and knead gently for another 2-3 minutes.
- Divide the dough into two equal portions and shape each into a round or oval loaf, tucking edges underneath.
- Place the loaves on a baking sheet lined with parchment or dusted with cornmeal. Cover and let rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Make a few shallow slashes on top of each loaf with a sharp knife.
- Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped. Internal temperature should reach about 190°F (88°C).
- Remove from the oven and let cool on a wire rack for at least 10-15 minutes before slicing.
- Slice the bread and serve with olive oil and balsamic vinegar, or alongside pasta, soups, or salads.
- Store leftovers in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 3 months. Thaw and warm in the oven to reheat.
Notes
- For added flavor, consider using fresh herbs instead of dried.
- This bread pairs wonderfully with a variety of dips and spreads.
- Prep Time: 20 minutes
- Cook Time: 30 minutes