This rustic Italian herb cheese bread is soft on the inside, filled with melted Italian cheese and spiced with Italian herbs. The crust gets golden and crispy, making this a delicious loaf for soup and sandwiches!
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I Make this Rustic Bread When I Want Maximum Flavor + Minimal Effort
Calling all sandwich-lovers: I made this bread just for you! I created this garlic herb and cheese bread recipe for those simple meals when flavor is queen (think: tomato soup & grilled cheese), similar to my parmesan rosemary bread. I kneaded a flavorful Italian cheese blend right into the dough, to ensure it's evenly distributed in each and every savory bite. No shade, but this is like 10 times better than Subway's version! And by baking it in the Dutch oven, the crust gets golden & crispy. Or bake my cheesy garlic pull-apart bread for similar flavors without a Dutch oven.
As for the Italian herbs, I prefer using a dried spice blend since it's a lot cheaper than buying all the individual herbs. And in testing this recipe, I found that adding dried herbs early on in our bread-making process gives them time to hydrate and release a tonnnn of flavor into the dough before going into the oven.
Welcome to My Kitchen - Let's Bake Bread!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Gather all the ingredients.
2. Whisk the dry ingredients.
3. Mix in warm water.
5. Let the dough rise.
7. Brush with egg wash.
9. Bake for 30 minutes uncovered.
4. Knead the dough.
6. Shape and proof it.
8. Sprinkle cheese on top.
10. Bake for 5 minutes uncovered.
Baking Besties Tip
I thought about making this a no-knead bread, but I think the kneading helps release some of the oils in the dried herbs to enhance their flavor.
Baking Tips for Your Homemade Sandwich Bread
- Herbs: I've also tested this Italian bread with fresh chopped rosemary & dried basil, and both work great if you don't have Italian seasoning on hand.
- Cheese: If you can't find Italian cheese (which is usually a blend of Parmesan, Romano, and Asiago), don't sweat it! I've swapped in shredded Parmesan before, and it still turned out delicious.
- Topping: Keep an eye on your loaf once you remove the Dutch oven lid - I found that the cheese on top can brown really quickly.
Italian Herb and Cheese Bread (Dutch Oven)
Equipment
Ingredients
- 4 cups all purpose flour
- 1½ teaspoons active dry yeast
- 1½ teaspoons salt (use table salt or fine sea salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried Italian seasoning
- 1½ cups shredded Italian cheese
- 1½ cups warm water (between 105°F and 110°F)
Topping (Optional)
- 1 egg (for the egg wash)
- extra Italian cheese
Instructions
- In a mixing bowl, whisk the flour, active dry yeast, salt, garlic powder, onion powder, Italian seasoning, and Italian cheese.Add the warm water to the dough and mix until it forms a shaggy dough.
- On a lightly floured surface, knead the dough for about 5 minutes by hand (or about 3 minutes in a stand mixer with a hook attachment), until the dough is smooth and elastic. Shape the dough into a ball.
- Return the dough to the same mixing bowl. Cover with a clean kitchen towel and set in a warm draft-free place to rise and double in size, after about 2 hours.
- On a clean surface, shape the dough into a round or oval shape. Use your hands to gently push the sides of the dough underneath itself, to create tension on the top.
- Place the dough seam-side-up either in a proofing basket or in a shallow bowl lined with a kitchen towel. Cover the dough again with a towel and allow it to proof for 30 minutes.While the dough is proofing, preheat your oven to 450°F. Place a Dutch oven with the lid in the oven to become hot as the oven preheats.
- Once the dough is proofed, sprinkle a little flour or cornmeal on a large piece of parchment paper and place the dough on top seam-side-down. Whisk the egg in a small bowl with one teaspoon of water, and brush over the top and sides of the loaf. Sprinkle a small handful of Italian cheese on top.
- Carefully remove the hot Dutch oven from your oven and remove the lid. Pick up the bread by holding the corners of the parchment paper, and carefully place it in the hot Dutch oven.
- Cover with the lid on and place it in the oven. Bake covered for 30 minutes, then remove the lid, and bake for an additional 5 minutes uncovered, until the crust is golden brown and crispy. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Jenna
It’s been nearly an hour of the first two hour rise and I’m not seeing any rise yet. I follows all directions to a t. Help.
Carissa Erzen
Hi Jenna! The herbs make this bread dough rise a little slower/longer than other bread dough. I'd recommend to make sure your dough is in a warm draft-free place, like in your oven (turned off) with the oven light on. You can cover the mixing bowl with a dinner plate instead of a kitchen towel too, to retain more warmth. It should just about double in size (or at least get close to doubled) after 2 hours. You can add 15-30 minutes to the rise time if needed. Let me know how it turns out for you!