Italian Herbs and Cheese Pull-Apart Bread Recipe
Introduction
This Italian Herbs and Cheese Bread is a flavorful, soft loaf perfect for any meal or snack. Infused with garlic, a blend of Italian herbs, and packed with mozzarella and parmesan, it’s a delicious homemade treat that’s surprisingly easy to make.
Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 cup warm water (110°F)
- 3 tablespoons olive oil
- 4 tablespoons butter (softened)
- 3 cloves garlic (minced)
- 1½ tablespoons dried Italian herb blend
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Step 1: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Then add olive oil, 3 cups of flour, and salt. Mix until a shaggy dough forms.
- Step 2: Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, adding the remaining flour as needed.
- Step 3: Place the dough in an oiled bowl, cover it, and let it rise for 1 hour until doubled in size.
- Step 4: While the dough rises, mix the softened butter with minced garlic and dried Italian herbs.
- Step 5: Roll the dough into a 12×18 inch rectangle. Spread the herb butter evenly over the surface, then sprinkle with mozzarella, parmesan, and chopped parsley.
- Step 6: Roll the dough tightly from the long side and pinch the seam to seal. Place the loaf in a greased 9×5-inch loaf pan. Let it rise again for 30-45 minutes.
- Step 7: Bake in a preheated 375°F oven for 30-35 minutes until the bread is golden brown and sounds hollow when tapped. Serve warm for best flavor.
Tips & Variations
- For a crispier crust, brush the top with olive oil or melted butter before baking.
- Try adding chopped sun-dried tomatoes or olives to the cheese mix for extra flavor.
- If you don’t have dried Italian herbs, use a mix of dried basil, oregano, rosemary, and thyme.
Storage
Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it longer, freeze the loaf wrapped well for up to 3 months. Reheat slices in the oven or toaster oven for a crispy, warm texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but reduce the rising time slightly as it acts faster. Add it directly to the flour before mixing the wet ingredients.
Can I make this bread without the cheese?
Absolutely. The cheese adds richness and flavor, but the bread will still be delicious with just the herb butter spread inside.
PrintItalian Herbs and Cheese Pull-Apart Bread Recipe
This Italian Herbs and Cheese Bread is a flavorful homemade loaf infused with a blend of Italian herbs, garlic, and a delicious mix of mozzarella and parmesan cheeses. The dough is soft and elastic, enriched with olive oil and butter, then baked to a golden brown crust with a cheesy, herbaceous interior. Perfect served warm as a savory side or snack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Dough
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 cup warm water (110°F)
- 3 tablespoons olive oil
Herb Butter Mixture
- 4 tablespoons butter (softened)
- 3 cloves garlic (minced)
- 1½ tablespoons dried Italian herb blend
Toppings
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Activate yeast: In a large bowl, combine warm water (110°F), sugar, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Make dough: Add olive oil, 3 cups of flour, and salt to the yeast mixture. Stir until a shaggy dough forms. Turn the dough out onto a floured surface.
- Knead dough: Knead the dough for 6-8 minutes until it is smooth and elastic, incorporating the remaining flour as needed to prevent sticking.
- First rise: Place the kneaded dough into a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare herb butter: While the dough rises, mix softened butter with minced garlic and dried Italian herbs until well combined.
- Shape dough: Roll the risen dough into a 12×18 inch rectangle on a floured surface. Spread the prepared herb butter evenly over the dough, then sprinkle shredded mozzarella, grated parmesan, and chopped parsley on top.
- Form loaf: Starting with the long side, roll the dough tightly into a log. Pinch the seam to seal the roll, then place it seam side down into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf and let it rise again for 30-45 minutes, until puffed and nearly doubled.
- Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool and serve: Remove the bread from the oven and let it cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- Ensure water temperature is around 110°F to activate the yeast without killing it.
- Use a kitchen towel or plastic wrap to cover the dough during rising to retain moisture.
- For a stronger garlic flavor, add extra minced garlic to the butter mixture.
- Fresh herbs can be used instead of dried; increase quantity accordingly (about 3 tablespoons fresh herbs).
- This bread is best enjoyed warm but can be stored in an airtight container for up to 3 days.
- Reheat slices gently in the oven or toaster oven to refresh texture and flavor.
Keywords: Italian herbs bread, cheese bread, homemade bread, savory loaf, garlic herb bread, mozzarella bread, parmesan bread
