Italian Cheese and Herb Bread Recipe

5 from 7 votes

Italian Cheese and Herb Bread Recipe

Find more recipes at marcellinaincucina.com

There’s nothing like freshly baked bread and my Italian Cheese and Herb Bread ticks all the boxes! This homemade treat is loaded with two varieties of Italian cheese, seasonings, and aromatic garlic. It’s ideal served alongside a hearty soup, a fresh salad, or enjoyed on its own!

Prep Time35

Cook Time25

Resting Time2 10

Total Time3 10

Servings: rolls

Author: Marcellina

Ingredients

1⅓ cups (315mls) warm water
2¼ teaspoons (7 grams) active dry yeast
2 teaspoons honey
3¼ cups (400 grams) bread flour
3 tablespoons extra virgin olive oil
2 teaspoons salt
½ cup (55 grams) Parmigiano reggiano cheese, grated
⅓ cup (37 grams) Pecorino romano cheese, grated
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon garlic powder
4 tablespoons extra virgin olive oil (extra)

Instructions

Prepare the dough

In the bowl of a stand mixer, stir together warm water, active dry yeast, and honey. Allow to stand for approximately 10 minutes until frothy.
Using the dough hook on the stand mixer (or using your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 10 minutes.
Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.
Scrape the dough onto a lightly oiled surface and gather the edges into the middle to form a ball. Pinch the edges together to seal.
Lightly oil a large bowl. (I usually use the stand mixer bowl and don't bother washing it out...just rub it with oil.) Transfer the dough to the bowl, seam side down. Cover with plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.
The dough is ready when a gentle finger press leaves a slight indentation that doesn't immediately spring back. If it does rebound quickly, allow a few more minutes and check again.

Stretch and fold the dough

Scrape the dough out onto an oiled surface. Flatten slightly.
With oiled hands, reach for the furthest edge of the dough.
Gently lift and stretch the dough towards you until you feel resistance.
Fold the stretched dough over to the center of the dough rectangle.
Repeat the "lifting, stretching and folding into the center" step on the left-hand edge followed by the right and then the edge closest to you. Repeat the whole process one more time on all edges.
Then flatten into a rectangle again then roll the shorter side of the dough tightly into a log shape pinching the seam to close.
Cover the log with a clean kitchen towel and let it rest for 20 minutes.

Shape the loaves

After the resting period, divide the dough into 4 equal pieces.
Take one piece of dough and flatten it into a rough 6 by 8-inch rectangle, but this time with the long side facing you.
Brush the dough with 2 tablespoons of the extra virgin olive oil, then sprinkle with 2 tablespoons of the combined cheese and herb mixture.
Roll tightly into a log, pinching the seam to close. Turn the log over so the seam is underneath.
Repeat the shaping process with each piece of dough in the same way, using the remaining extra olive oil and the remaining cheese and herb mixture.
Carefully transfer the loaves to the prepared baking sheet covered with parchment, leaving a few inches between them to allow for rising.
Brush each loaf generously with extra virgin olive oil. Sprinkle with the remaining cheese and herb mixture. Allow to rise for 30 minutes until almost doubled and nicely puffy. This will depend on the temperature of your kitchen. It may take longer if the temperature is cool.
In the meantime, preheat the oven to 400°F (200ºC).

Bake the bread

Bake for 20 to 25 minutes until golden and cooked through (the center should reach reach 200°F.

Notes

Tips for Success

Use warm water, not hot, when activating the yeast—aim for body temperature.
Oil your hands and any surfaces the dough will touch. This helps you manage the dough even if it’s a bit sticky.
Don’t worry if the dough feels sticky at first. Folding it will strengthen the bread and reduce stickiness.
Let the dough rise in a warm spot. If your house is too cold, the rise will be slower, but that’s okay—it will actually add more flavor to the bread.

Nutrition