My Italian Cheese and Herb 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!
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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 cheese and herb 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 it 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 cheese and herb bread as a delicious accompaniment to a chicken Caesar salad. So many possibilities!
Why You'll Love This Italian Cheese and Herb Bread
- Great meal prep: The pizza dough can easily be made and frozen for later! 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! 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!
🥖 There are so many ways to work fresh or dried herbs into homemade breads, like this 60-minute Italian Herbed Bread!
Recipe Ingredients
- Flour - Bread flour or a flour with a higher gluten content is best for this recipe.
- Yeast
- Olive oil
- Butter
- Garlic — Fresh or powdered
- Mozzarella
- Basil
- Parsley
For the exact amounts needed, please see the recipe card below.
How to Make Italian Herb and Cheese Bread
Step 1: Roll or toss out dough until it is ⅛-1/4 inch thick. You don't need to form a crust, this will naturally happen.
Step 2: Brush one side with the garlic butter, then turn over and place the buttered side down on a sheet of parchment.
Step 3: Top with both mozzarella and parmesan cheese. Only top your pizza when the oven is heated and you can bake it immediately.
Step 4: After baking, sprinkle with fresh herbs.
Recipe FAQs
I love the freshness of herbs, but if you don't have any on hand, feel free to use dried! I add fresh herbs to the dish after cooking 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'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!
This bread 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 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.
Expert Tips
- Incorporate ingredients: When making the dough, knead the grated cheese and chopped herbs during the initial mixing phase, but be careful not to overwork the dough. This ensures the flavors are well-distributed throughout the bread. If you add the cheese too late, it might not integrate as smoothly, and the herbs can be unevenly dispersed.
- Best cheese: For the best flavor, use a combination of flavorful cheeses like Parmigiano-Reggiano, Pecorino Romano, or mozzarella. Freshly grated cheese melts better and integrates into the dough more evenly than pre-grated varieties. Don’t forget to reserve some extra cheese to sprinkle on top before baking for a golden, cheesy crust.
- Flour: The flour used in Italian bread is often Tipo 00, a finely milled flour that gives the bread a smooth, silky texture and a delicate crumb. However, if Tipo 00 isn’t available, look for strong bread flour with a higher protein content (12-14%) to develop more gluten.
How to Freeze Italian Herb Bread
The process of freezing this pizza dough is so easy. If you’ve made a large batch, divide the dough into individual portions based on how many pizzas you plan to make.
Lightly coat each dough ball with a thin layer of olive oil. This helps prevent the dough from drying out and keeps it from sticking to the plastic wrap or bag.
After wrapping, place the dough ball(s) in a resealable freezer bag or an airtight container. If using a freezer bag, press out as much air as possible before sealing.
Usually, one portion is enough for one pizza.
I've found this dough 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!
More Herb Flavored Breads You'll Love
- 60-Minute Italian Herbed Bread Recipe
- Herb Potato Bread
- Subway Bread Recipe (Italian Herb Cheese)
- Lemon Thyme Bread
More Favorites From Longbourn Farm
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Italian Cheese and Herb Bread
Ingredients
For the Dough
- 4 ½ cups flour
- 1 ¾ teaspoon salt
- 1 ½ teaspoon yeast
- ¼ cup olive oil
- 2 cups water, lukewarm (see note)
For Garlic Herb Cheese Bread
- 4 tablespoons butter
- 2 cloves garlic (crushed)
- 1 ½ 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 ⅛-1/4 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
- The dough recipe will give you 6 pieces of dough to bake pizza or cheese bread from, the recipe provided for the Garlic Cheese Bread is for topping just one of these dough pieces.
- The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. If too much water is added, simply add more flour gradually until the proper consistency is reached.
- The amount of cheese you use is up to you. I like a lighter layer of cheese which is reflected in the given measurements.
- Traditional Italian bread dough is usually quite hydrated, meaning it has a higher ratio of water to flour. This creates a lighter, more open crumb and a slightly moist, chewy texture.
Deed
Maybe I missed something,but I guess you don't have to start the yeast in warm water? I guess you just add everything in a bowl and mix and knead. It sounds delicious and I was looking to make the bread version 😋 Thank you for the recipe! I'm on it!
Alli
Great addition to pizza night!