Description
How to make golden Italian herb and cheese bread with fresh herbs and melted cheese that fills your kitchen with irresistible aromas in just 45 minutes.
Ingredients
Scale
Base Ingredients
- 3 cups all-purpose flour, sifted
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water, 110°F
- 2 tablespoons olive oil, extra virgin
Flavor Builders
- 1½ cups mozzarella cheese, freshly shredded
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, minced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
Finishing Touches
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon red pepper flakes
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast: Combine warm water, sugar, and yeast in large bowl. Let sit 5-10 minutes until foamy and bubbly, which means your yeast is alive and ready to work its magic.
- Make Dough: Add flour, salt, and olive oil to yeast mixture. Mix until shaggy dough forms, then knead 8-10 minutes until smooth and elastic – don’t rush this step.
- First Rise: Place dough in oiled bowl, cover with damp towel. Let rise in warm spot 1 hour until doubled in size – the dough should spring back when gently poked.
- Add Fillings: Punch down dough and roll into rectangle. Sprinkle with cheeses, herbs, and garlic, then roll up tightly and pinch seams to seal completely shut.
- Shape Bread: Place seam-side down on parchment-lined baking sheet. Cover and let rise 30 minutes until puffy – it won’t double but should look noticeably larger.
- Bake Golden: Brush with melted butter and sprinkle with parsley, red pepper flakes, and sea salt. Bake at 375°F for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Cool Serve: Let cool 10 minutes before slicing to allow steam to redistribute and prevent gummy texture. Serve warm for the ultimate melted cheese experience that everyone will love.
Notes
- Water temperature must be exactly 110°F to properly activate yeast without killing it.
- Store in airtight container at room temperature for up to 3 days for best freshness.
- Fresh mozzarella can be substituted but drain excess moisture first to prevent soggy bread.
- Dough can be made ahead and refrigerated overnight before final rise and baking.
- Brush with garlic butter immediately after baking for extra flavor and golden appearance.
- Freeze baked bread wrapped tightly for up to 3 months for future enjoyment.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 36g
- Protein: 11g