Crusty on the outside with a light and fluffy inside, this homemade Italian Herb Cheese Bread is hearty and the perfect addition to your dinner table. The loaves are topped with melted butter and a generous sprinkling of garlic powder, Italian seasoning, and parmesan cheese, giving this bread a wonderful flavor.
The recipe includes instructions for loaves that are made the same day (ready in about 4 hours) or an overnight variation. Yields 2 loaves.
Looking for more bread recipes to serve with dinner? Try Semolina Bread and Foolproof Soft & Buttery One-Hour Dinner Rolls.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Why you'll love this recipe
Homemade bread recipes are so satisfying to make. Here are some of the many reasons why you'll love this crusty bread recipe:
- This bread is perfect for dipping, toasting, topping and sandwiches. If you love Subway Italian herbs bread, you will love this recipe! This recipe is way better than the Subway bread recipe, in my opinion.
- Even if you are not an experienced bread baker, you can make this this delicious homemade bread!
- No bread machine, dutch oven, or proofing basket required
- Crisp crust with a wonderful flavor from the garlic powder, Italian seasoning, and parmesan cheese
Ingredients needed to make fresh homemade bread with Italian seasoning and cheese
- Bread flour: This type of white flour has more protein than all-purpose flour, giving the bread more chew. If you do not have bread flour or you are having trouble finding it, you can easily substitute for all-purpose flour. The texture may not be as chewy as with bread flour, but the baked bread will still be delicious.
- Instant yeast: Make sure your yeast is fresh by checking the expiration date. There's nothing worse than realizing your yeast is dead when your bread does not rise. If you only have active dry yeast, that will also work. If using active dry yeast, pay attention to the bread while it's rising, as it will likely rise slower than the instructions call for.
- Water (90° to 100°F): I recommend using a kitchen thermometer to check the temperature of the water. This will ensure the water isn't too hot, killing the yeast.
- Olive oil
- Salt: I recommend using fine salt so it incorporates well into the bread dough.
- Butter: I recommend using unsalted butter. It will be melted and brushed on the dough, so no need to bring it to room temperature before baking.
- Parmesan cheese: Look for freshly grated parmesan cheese. It may be substituted with monterey jack cheese, shredded mozzarella cheese, or sharp cheddar cheese for flavor variations.
- Italian seasoning: I buy Italian seasoning from the spice aisle of the grocery store. It's a mix of flavorful herbs including dried basil, oregano, rosemary, and thyme. To make your own Italian seasoning, in a small jar, mix together 1 teaspoon basil, 1 teaspoon oregano, ½ teaspoon rosemary, and ½ teaspoon thyme. Then measure out the amount you need for this recipe and store the rest in a small jar with a tight fitting lid or an airtight container. You can also try making this with fresh herbs.
- Garlic powder: Buy this from the spice aisle, too
How to make Italian Herb and Cheese Bread
Don't be intimidated by any of the bread making terms used in this recipe. It's not a difficult bread to make, even if it is your first time. Like most good quality bread recipes made with yeast, this recipe does take time to make. Patience pays off because time equals flavor!
As with any homemade bread recipe, pay attention to what the dough looks and feels like rather than watching the clock. For instance, when kneading the dough, look for the dough to pull away from the sides of the bowl and to look smooth with some elasticity to it.
These signs are an indication the dough has been kneaded enough. If this takes more or less than the time called for in the recipe (7-8 minutes), that's perfectly okay. The time given in the recipe card is a rough gauge of how long it typically takes, but this can vary based on the climate in which you live, the temperature of your home kitchen, the speed at which you knead, etc.
Step 1
Make the Poolish
This is a fancy word for a preferment. Basically, we give the dough a head start by activating some of the yeast in flour and water ahead of making the dough. It also imparts more flavor into our bread. The poolish is simply a small amount of yeast mixed with warm water and flour. It is rather wet due to the proportions of water to flour, loose and jiggly and will get bubbly after some time. Here's how to make it.
Pour warm water into a small bowl. Sprinkle instant yeast on top and stir gently to combine. Add the flour to the yeast mixture and stir until blended. This dough will be like thick cake batter.
Cover with plastic wrap and let sit for at least 1 hour in a warm place (I like to place it in a cold oven with only the light turned on). The dough will have lots of little bubbles and should jiggle.
Alternately, place the poolish in the fridge overnight and remove about 1 hour prior to using. Leaving the poolish overnight will develop more flavor.
Step 2
Make the Dough
Once poolish is ready, make the dough. To the bowl of a stand mixer, add lukewarm water and sprinkle in the yeast. Whisk together to combine.
Using the paddle attachment on the stand mixer, stir in poolish from step 1, olive oil, and salt until thoroughly blended.
Add bread flour. Stir on low speed until combined. The bread dough will be shaggy and slightly sticky. Cover with a clean kitchen towel and let rest for 20 minutes.
Switch to the dough hook attachment and knead the dough for several minutes until the dough is smooth and elastic, about 7-8 minutes.
Lightly coat a large bowl with olive oil. Add dough to the bowl, turning the dough to cover in oil. Form the dough into a smooth ball by bringing the edges together on the bottom of the loaf, pinching to seal.
Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm spot for 1 hour or until a finger gently pressed into the dough does not immediately bounce back. If the dough does bounce back immediately, allow it to rest for a few more minutes, then check again.
Step 3
Pre-Shaping
Turn the dough out onto a clean work surface. You do not need a lightly floured surface for this bread recipe unless your dough is very sticky. Gently press to deflate the dough and remove air. Divide the dough in half with a sharp knife or bench scraper (doesn’t have to be perfect, but you can use a kitchen scale if you prefer to get two evenly sized portions of dough).
Working with each portion separately, press gently into a rough rectangle (6 x 9-inches) with the short edge closest to you. Starting with the far (top) edge, roll the dough into a tight log.
Repeat with the second piece. Cover both pieces of dough with a clean kitchen towel and let rest for 20 minutes.
Step 4
Final Shaping
Place a pizza peel or upside down baking sheet on your workstation. Line with a sheet of parchment paper. Set to the side for the moment.
Flatten each piece of dough again into a rough rectangle (6 x 9-inches) with the long edge toward you this time. Roll into a tight log again, pinching the seam to seal. Turn the loaf over so the seam side is down and gently roll back and forth until the dough measures approximately 14 inches long.
Repeat with the second loaf.
Gently transfer loaves to be positioned side-by-side on the prepared pizza peel or upside down baking sheet, leave a few inches of room between the loaves to allow room for rising.
Brush each loaf generously with melted butter. Sprinkle with italian seasoning and garlic powder. Top with parmesan cheese. Brush off any excess cheese or spices that may have fallen onto the parchment paper to prevent burning.
Cover the loaves loosely with plastic wrap and let rise for 30 minutes while you preheat the oven.
Preheating instructions: For best results, place a baking stone or pizza stone on the middle shelf of the oven and place an empty 9x13 inch baking dish on the bottom shelf.
Note: do not use a glass baking dish as it may shatter when adding water; be sure to use an aluminum baking pan. If you do not have a pizza stone, bake the loaves on the parchment on the overturned baking sheet.
Preheat the oven to 400 degrees F for 30 minutes.
Step 5
Bake
After 30 minutes, remove the plastic wrap and score each loaf with 3 deep slashes using a sharp knife, razor blade, or lame.
Gently and carefully slide the parchment paper and loaves onto the preheated pizza stone. (Depending on the size of your baking stone, bake 1 or 2 loaves at a time.)
Quickly pour one cup of hot water in the baking pan that’s sitting on the shelf beneath the pizza stone, closing the oven door quickly to prevent the steam from escaping.
Bake for 20-25 minutes until the tops are golden brown and the internal temp of the loaves reach 200°F.
Remove from the oven and cool for at least one hour on a wire rack before slicing.
Looking for another variation of Italian bread? Try my popular Semolina Bread recipe and my Vietnamese Bread (Banh Mi) recipe.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
How to store this Italian herb bread recipe
This bread is best the day it is made. However, if you have leftovers and would like to store it, proper storage is important to make it taste fresh and last as long as possible. This bread may lose some of its crispy and crustiness when stored.
Store the cooled bread at room temperature in a brown paper bag or bread bag for up to 4 days. Transfer to the fridge and store in the fridge for up to 1 week. The bread may dry out slightly in the fridge.
To freeze a loaf, wrap loaf in plastic wrap and place in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.
To freeze sliced bread, place slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour then transfer frozen slices to a freezer safe bag and store in the freezer for up to 3 months. The slices may dry out a little when frozen this way. Thaw at room temperature.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!
Ingredients
Poolish
- ¾ cup lukewarm water 90° to 100°F
- ½ teaspoon instant yeast
- 1 cup bread flour
Dough
- ¾ cup lukewarm water 90° to 100°F
- ½ teaspoon instant yeast
- Poolish from recipe above
- 2 tablespoons olive oil plus more for coating the bowl
- 1 ½ teaspoons salt
- 2 ¾ cups bread flour
Topping
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons parmesan Cheese freshly grated
Instructions
Make the Poolish
- Pour warm water into a small bowl. Sprinkle instant yeast on top and stir gently to combine. Add in flour and stir until blended. This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour in a warm spot (place it in a cold oven with only the light). The dough will have lots of little bubbles and should jiggle. Alternately, place the poolish in the fridge overnight and remove about 1 hour prior to using.¾ cup lukewarm water, ½ teaspoon instant yeast, 1 cup bread flour
Make the Dough
- Once poolish is ready, make the dough. To the bowl of a stand mixer, add lukewarm water and sprinkle in the yeast. Whisk together to combine.¾ cup lukewarm water, ½ teaspoon instant yeast
- Using the paddle attachment on the stand mixer, stir in poolish from step 1, olive oil, and salt until thoroughly blended.Poolish from recipe above, 2 tablespoons olive oil, 1 ½ teaspoons salt
- Add bread flour. Stir on low speed until combined. Dough will be shaggy and slightly sticky.2 ¾ cups bread flour
- Cover with a clean kitchen towel and let rest for 20 minutes.
- Switch to the dough hook and knead the dough for several minutes until the dough is smooth and elastic, about 7-8 minutes.
- Lightly coat a large bowl with olive oil. Add dough to the bowl, turning the dough to cover in oil. Form the dough into a smooth ball by bringing the edges together on the bottom of the loaf, pinching to seal.Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm spot for 1 hour or until a finger gently pressed into the dough does not immediately bounce back. If the dough does bounce back immediately, allow it to rest for a few more minutes, then check again.
Pre-Shaping
- Turn the dough out onto a clean work surface. Gently press to deflate dough. Divide the dough in half (doesn’t have to be perfect, but you can use a kitchen scale if you prefer to get two evenly sized portions of dough). Working with each portion separately, press gently into a rough rectangle (6 x 9-inches) with the short edge closest to you. Starting with the far edge, roll the dough into a tight log. Repeat with the second piece. Cover both pieces of dough with a clean kitchen towel and let rest for 20 minutes.
Final Shaping
- Place a pizza peel or upside down baking sheet on your workstation. Line with a sheet of parchment paper. Set to the side for the moment.
- Flatten each piece of dough again into a rough rectangle (6 x 9-inches) with the long edge toward you this time. Roll into a tight log again, pinching the seam to seal. Turn the loaf over so the seam side is down and gently roll back and forth until the dough measures approximately 14 inches long. Repeat with the second loaf.
- Gently place loaves side-by-side on the prepared pizza peel or upside down baking sheet, leave a few inches of room between the loaves to allow room for rising.
- Brush each loaf generously with melted butter. Sprinkle with garlic powder then italian seasoning. Top with parmesan cheese. Brush off any excess cheese or spices that may have fallen onto the parchment paper to prevent burning.2 tablespoons unsalted butter, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 2 tablespoons parmesan Cheese
- Cover the loaves loosely with plastic wrap and let rise for 30 minutes while you preheat the oven.
- Preheating instructions: For best results, place a baking stone or pizza stone on the middle shelf of the oven and place an empty 9x13 inch baking dish on the bottom shelf. Note: do not use a glass baking dish; be sure to use an aluminum baking pan. If you do not have a pizza stone, bake the loaves on the parchment on the overturned baking sheet. Preheat the oven to 400°F for 30 minutes.
Bake
- After 30 minutes, remove the kitchen towel and score each loaf with 3 deep slashes using a sharp knife, razor blade, or lame.
- Gently and carefully slide the parchment paper and loaves onto the preheated pizza stone. (Depending on the size of your baking stone, bake 1 or 2 loaves at a time.) Quickly pour one cup of hot water in the baking pan that’s sitting on the shelf beneath the pizza stone, closing the oven door quickly to prevent the steam from escaping. Bake for 20 to 25 minutes until the tops are golden brown and the internal temp of the loaves reach 200°F. Remove from the oven and cool for at least one hour on a wire rack before slicing.
Notes
- Bread is best the day it is made
- Store cooled bread at room temperature in a brown paper bag or bread bag for up to 4 days
- Store in the fridge for up to 1 week
- Note: the bread may lose some of its crispy and crustiness when stored
- To freeze a loaf, wrap loaf in plastic wrap and place in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.
- To freeze sliced bread, place slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour then transfer frozen slices to a freezer safe bag and store in the freezer for up to 3 months. The slices may dry out a little when frozen this way. Thaw at room temperature