Description
How to make golden Italian herb and cheese bread with fresh herbs and melted mozzarella that fills your kitchen with aromatic comfort.
Ingredients
Scale
Base Ingredients
- 3 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup warm water (110°F)
- 3 tbsp olive oil
Herb and Cheese Mixture
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 2 tsp dried Italian seasoning
- 1 tsp dried oregano
- ½ tsp dried basil
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Finishing Touches
- 1 egg, beaten for egg wash
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast: Mix warm water, sugar, and yeast in a large bowl. Let sit for 5-10 minutes until foamy and bubbly. If it doesn’t foam, your yeast is dead and you need to start over.
- Make Dough: Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
- First Rise: Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled. I like to put it on top of the fridge.
- Prepare Herbs: Mix melted butter, minced garlic, Italian seasoning, oregano, and basil in a small bowl. Combine both cheeses and parsley in another bowl. Preheat oven to 425°F and line a baking sheet.
- Shape Bread: Punch down risen dough and roll into a 12×8 inch rectangle on your prepared baking sheet. Brush with herb butter mixture, leaving a 1-inch border around the edges for sealing.
- Add Filling: Sprinkle cheese mixture over the herb butter, then fold dough in half lengthwise. Pinch edges to seal tightly, then brush top with egg wash and sprinkle with coarse salt.
- Bake Perfect: Bake for 22-25 minutes until golden brown and internal temperature reaches 190°F. Let cool for 5 minutes before slicing to prevent the cheese from oozing out everywhere.
Notes
- Make sure water temperature is around 110°F – too hot kills the yeast completely.
- Don’t overfill with cheese or it will leak out during baking and make a mess.
- Store in airtight container at room temperature for up to 3 days for best freshness.
- Brush egg wash evenly for the most beautiful golden color all over.
- Let cool 5 minutes before slicing to prevent cheese from oozing out everywhere.
- Dough can be made ahead and refrigerated up to 24 hours after first rise.
Allergy Information: Gluten, Dairy, Eggs
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 34g
- Protein: 12g