Italian 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
Scale
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
