Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the best herb flavor, use fresh herbs when possible - dried herbs work too, but use only 1/3 the amount listed for fresh

Shred your own cheese rather than using pre-shredded, as it melts better and doesn't contain anti-caking agents

When incorporating the cheese, don't overmix or you'll lose the pockets of melted cheese that make this bread special

Let the dough rest for 10 minutes after kneading and before adding the herbs and cheese for better gluten development

For maximum flavor, toast the garlic in a bit of olive oil until just fragrant before adding to the herb mixture

If the dough seems too sticky after adding the cheese and herbs, resist adding too much extra flour - a slightly sticky dough produces a lighter bread

For an extra flavor boost, add 1 tablespoon of finely grated lemon zest to the herb mixture

The bread freezes beautifully - wrap cooled loaves tightly in plastic wrap and then foil before freezing for up to 1 month

If your kitchen is cool, create a warm environment for rising by preheating your oven to its lowest setting, then turning it off before placing the covered dough inside

For a softer crust (while keeping the cheesy top), cover the bread with foil during the last 10 minutes of baking

Italian Herbs and Cheese Bread

Name: Italian Herbs and Cheese Bread
Prep time: 25 min
Cook time: 30 min
Total time: 3 h 55 min
Yield: 2 medium loaves
Cuisine: Italian
Ingredients: For the Bread Dough:; 4 cups (500g) all-purpose flour, plus more for dusting; 2 teaspoons (12g) salt; 2 1/4 teaspoons (7g or 1 packet) active dry yeast; 1 tablespoon (13g) granulated sugar; 1 1/2 cups (355ml) warm water (about 110°F/43°C); 2 tablespoons (30ml) olive oil, plus more for coating bowl; For the Herb and Cheese Mix:; 1 1/2 cups (170g) shredded mozzarella cheese; 1/2 cup (50g) grated Parmesan cheese; 2 tablespoons fresh basil, finely chopped; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); For the Crust:; 1 egg white mixed with 1 tablespoon water (for egg wash); 2 tablespoons grated Parmesan cheese for topping; 1 teaspoon Italian herb blend for sprinkling; For Baking:; 1 cup hot water (for creating steam in oven)

This aromatic Italian Herbs and Cheese Bread combines the classic texture of crusty Italian bread with the irresistible flavors of savory herbs and rich, melted cheese. Each slice reveals beautiful specks of fresh herbs and pockets of gooey cheese distributed throughout a tender, airy crumb. The blend of Italian herbs—rosemary, basil, oregano, and thyme—infuses the dough with Mediterranean flavors, while two types of cheese create both flavor depth and those coveted cheese pulls when the bread is served warm. Though impressive enough for special occasions, this recipe is straightforward enough for weekend baking. The long fermentation develops complex flavors while requiring minimal hands-on effort. Perfect alongside pasta, as the foundation for elevated sandwiches, or simply dipped in olive oil, this herb and cheese-studded bread will fill your kitchen with an irresistible aroma and delight anyone lucky enough to share it.

Prep Time

25 Minutes

Cook Time

30 Minutes

Total Time

3H55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Bread Dough:

4 cups (500g) all-purpose flour, plus more for dusting

2 teaspoons (12g) salt

2 1/4 teaspoons (7g or 1 packet) active dry yeast

1 tablespoon (13g) granulated sugar

1 1/2 cups (355ml) warm water (about 110°F/43°C)

2 tablespoons (30ml) olive oil, plus more for coating bowl

For the Herb and Cheese Mix:

1 1/2 cups (170g) shredded mozzarella cheese

1/2 cup (50g) grated Parmesan cheese

2 tablespoons fresh basil, finely chopped

1 tablespoon fresh rosemary, minced

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

For the Crust:

1 egg white mixed with 1 tablespoon water (for egg wash)

2 tablespoons grated Parmesan cheese for topping

1 teaspoon Italian herb blend for sprinkling

For Baking:

1 cup hot water (for creating steam in oven)

Instructions

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.

In a large mixing bowl, whisk together flour and salt.

In a separate bowl, combine the mozzarella cheese, Parmesan cheese, chopped herbs, minced garlic, and red pepper flakes if using. Mix well and set aside.

Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.

Knead the dough for 5-7 minutes until smooth and elastic. The dough should spring back when poked with a finger.

On a floured surface, flatten the dough into a large rectangle about 1/2 inch thick.

Sprinkle two-thirds of the herb and cheese mixture over the dough surface, leaving a 1-inch border around the edges.

Roll up the dough tightly from the long side, like a jelly roll, tucking in the edges as you go.

Once rolled, fold the dough in half and gently knead 4-5 times to distribute the herbs and cheese throughout the dough, being careful not to overwork it.

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning once to coat both sides with oil.

Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm area to rise until doubled in size, about 1 to 1.5 hours.

Once doubled, gently punch down the dough to release air bubbles and turn out onto a lightly floured surface.

Divide the dough into two equal portions for two loaves (or keep as one for a larger loaf).

Shape each portion into an oval loaf, round boule, or long baguette shape, depending on your preference.

Place shaped loaves onto a parchment-lined baking sheet, leaving space between them if making two.

Cover loosely with a kitchen towel and allow to rise again for 30-45 minutes until puffy.

While the dough is rising for the second time, preheat your oven to 400°F (200°C) and place an empty metal baking pan on the bottom rack.

Just before baking, brush each loaf with the egg wash.

Sprinkle the remaining herb and cheese mixture over the top of the loaves, along with the additional 2 tablespoons of Parmesan and 1 teaspoon of Italian herb blend.

Use a sharp knife or bread lame to score the top of each loaf with 3-4 diagonal slashes about 1/4 inch deep.

Place the bread in the oven, and quickly pour the hot water into the empty baking pan at the bottom of the oven to create steam (be careful of steam burns).

Bake for 25-30 minutes until the crust is golden brown, the cheese is melted and slightly browned, and the bread sounds hollow when tapped on the bottom.

Transfer to a wire rack and allow to cool for at least 15-20 minutes before slicing to allow the melted cheese inside to set slightly.

Italian Herbs and Cheese Bread

JUE

Essential Ingredients Selection

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Crafting the Ultimate Beverage

Italian Herbs and Cheese Bread

Ingredients

Instructions