My Italian herb and cheese bread will make your next pizza or pasta night a showstopper! Made with a blend of aromatic herbs, zesty cheese, and a crispy crust, this bread is just beyond yummy. Plus, it’s freezer friendly, making this Italian herbs and cheese bread perfect for busy families!
Homemade pizza is just one of those things that’s hard to beat. But if you’re looking for a fun alternative or side dish, my Italian herb and cheese bread is the way to go. Made using my family’s favorite pizza dough recipe and covered in an irresistible blend of herbs and cheese, this bread is something special.
You don’t just have to serve my Italian herbs and cheese bread with pizza or pasta, either. It’s excellent as an appetizer with some homemade marinara! Or, why not slice it up and serve it as part of an Italian-themed charcuterie board. You could also use this Italian herb and cheese bread as a delicious accompaniment to a chicken Caesar salad. So many possibilities!
Why You’ll Love This Italian Herb and Cheese Bread
Great meal-prep. The pizza dough can easily be made ahead of time and frozen for later! Just imagine having fresh, homemade Italian herbs and cheese bread on hand whenever the mood strikes. Having homemade pizza dough in the freezer is also great for impromptu pizza nights!
Perfect for large gatherings. Is there anything better than herbs, garlic, and cheese? I don’t think so! I am sure this bread will be a big hit at your next party or potluck, and it’s seriously easy to whip together.
Feeds your herb garden habit. If you’re like me and have an abundance of herbs in your herb garden (or windowsill), this is a great way to use them!
Ingredients For Italian Herbs and Cheese Bread
For the Dough
- Flour
- Salt
- Yeast
- Olive oil
- Water
For Italian Herb and Cheese Bread
- Butter
- Garlic
- Mozzarella
- Basil
- Parsley
For the exact amounts needed, please see the recipe card below.
Instructions For Italian Herb and Cheese Bread
Making the Dough
- Combine dry ingredients.
- Gradually mix in olive oil and then water until a slightly sticky dough is formed. Err on the side of too sticky versus too dry. If you get too much water, just add a little flour. You should be able to handle it easily when floured.
- Knead 10 minutes by hand or 6 minutes in an electric mixer.
- Remove dough and divide into 6 equal pieces.
- Let rise for at least 30 minutes at room temperature or rise and store in the refrigerator up to 3 days.
For Freezing the Dough
- Spray the inside of sandwich bags with cooking spray or coat with olive oil. Place one dough piece inside each bag.
- Combine all the individual sandwich bags into one freezer bag (prevents freezer burn) and store in freezer until needed.
- Remove from freezer the morning you need them and let thaw and raise at room temperature. You can also place them in the fridge the night before.
Making the Italian Herb and Cheese Bread
- Preheat oven and baking stone (or overturned sheet tray) to 500 degrees (F).
- Melt 4 tablespoons of butter in a saucepan with 2 crushed cloves of garlic. Let heat through for 3 minutes to infuse the garlic flavor into the butter.
- Roll or toss out dough until it is 1/8-1/4 inch thick. You don’t need to form a crust, this will naturally happen.
- Brush one side with the garlic butter, then turn over and place buttered side down on a sheet of parchment.
- Brush the top of the dough with the garlic butter.
- Top with both mozzarella and parmesan cheese. Only top your pizza when the oven is heated and you can bake it immediately.
- Bake for 6-8 minutes, until the cheese is browned and bubbly.
- After baking, sprinkle with fresh herbs.
- Let cool slightly on a wire rack or vented pizza tray for a few minutes before serving.
I do love the freshness of herbs, but if you don’t have any on hand, or if they’re not in season, feel free to use dried! I add fresh herbs to the dish after cooking my Italian herb and cheese bread to avoid burning them.
But, if you’re going to use dried herbs instead – there’s no need to wait! Simply sprinkle them on top of the cheese before baking for a delectable herby flavor.
The simplicity is one of the things that makes this dish so great. With this recipe, I made it so no one ingredient overpowered the others. But feel free to experiment and add your favorite toppings; I won’t stop you!
I’ve found cooking this recipe on a baking sheet lined with parchment paper works best for transferring the bread from the pizza paddle (or cookie sheet) to the baking stone (or preheated cookie sheet)! I also brush both sides of the dough with butter, so the parchment paper helps to stop any potential sticking.
You can use aluminum foil if you’d prefer, but just watch it doesn’t burn!
The process of freezing this pizza dough is so easy. Just follow the steps as outlined above! As for how long it will last, I’ve found it maintains its quality in the freezer for up to 3 months.
When you’re ready to use, just thaw at room temperature, and you’ll have delicious, fresh pizza dough ready to go!
Mozzarella has to be the king of pizza cheeses, and the parm is there for a bit of salty flavor, but you could use any type of cheese you want! Cheddar, provolone, gouda, goat cheese – they would all be delicious! Just make sure to shred or slice the cheese thinly, so it melts evenly.
Italian Herb and Cheese Bread
Equipment
Ingredients
For the Dough
- 4 1/2 cups flour
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon yeast
- 1/4 cup olive oil
- 2 cups water, lukewarm see note
For Garlic Herb Cheese Bread
- 4 tablespoons butter
- 2 cloves garlic crushed
- 1 1/2 cups mozzarella cheese shredded, see note
- 3 tablespoons parmesan cheese grated, see note
- 2 tablespoons Fresh basil chopped
- 2 tablespoons Fresh parsley chopped
Instructions
Making the Dough
- Combine dry ingredients.
- Gradually mix in olive oil and then water until a slightly sticky dough is formed. Err on the side of too sticky versus too dry. If you get too much water, just add a little flour. You should be able to handle it easily when floured.
- Knead 10 minutes by hand or 6 minutes in an electric mixer.
- Remove dough and divide into 6 equal pieces.
- Let rise for at least 30 minutes at room temperature or rise and store in the refrigerator up to 3 days.
For Freezing the Dough
- Spray the inside of sandwich bags with cooking spray or coat with olive oil. Place one dough piece inside each bag.
- Combine all the individual sandwich bags into one freezer bag (prevents freezer burn) and store in freezer until needed.
- Remove from freezer the morning you need them and let thaw and raise at room temperature. You can also place them in the fridge the night before.
Making the Garlic Herb Cheese Bread
- Preheat oven and baking stone (or overturned sheet tray) to 500 degrees (F).
- Melt 4 tablespoons of butter in a saucepan with 2 crushed cloves of garlic. Let heat through for 3 minutes to infuse the garlic flavor into the butter.
- Roll or toss out dough until it is 1/8-1/4 inch thick. You don’t need to form a crust, this will naturally happen.
- Brush one side with the garlic butter, then turn over and place buttered side down on a sheet of parchment.
- Brush the top of the dough with the garlic butter.
- Top with both mozzarella and parmesan cheese. Only top your pizza when the oven is heated and you can bake it immediately.
- Bake for 6-8 minutes, until the cheese is browned and bubbly.
- After baking, sprinkle with fresh herbs.
- Let cool slightly on a wire rack or vented pizza tray for a few minutes before serving.
Notes
Nutrition
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Alli says
Great addition to pizza night!