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Crusty Homemade Italian Herb Cheese Bread Recipe

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3.9 from 14 reviews

This Crusty Homemade Italian Herb Cheese Bread combines the perfect crispy crust with a soft, flavorful interior enriched with Parmesan cheese, garlic, and Italian herbs. Using a poolish starter ensures a tender crumb and enhanced texture. Perfect for garlic bread lovers or as an accompaniment to Italian dishes, this bread is baked on a pizza stone with steam to achieve an ideal crust.

Ingredients

Poolish

  • ¾ cup lukewarm water (90° to 100°F)
  • ½ teaspoon instant yeast
  • 1 cup bread flour

Dough

  • ¾ cup lukewarm water (90° to 100°F)
  • ½ teaspoon instant yeast
  • Poolish from recipe above
  • 2 tablespoons olive oil (plus more for coating the bowl)
  • 1 ½ teaspoons salt
  • 2 ¾ cups bread flour

Topping

  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons parmesan cheese (freshly grated)

Instructions

  1. Make the Poolish: Pour warm water into a small bowl and sprinkle instant yeast over the top. Stir gently to combine, then add the flour and stir until it forms a thick cake batter-like dough. Cover with plastic wrap and let it rest in a warm spot for at least 1 hour until bubbly and jiggly. Alternatively, refrigerate overnight and bring to room temperature before use.
  2. Make the Dough: In the bowl of a stand mixer, whisk together lukewarm water and instant yeast. Add in the poolish, olive oil, and salt and mix thoroughly with the paddle attachment. Gradually add bread flour and stir on low speed until combined into a shaggy and slightly sticky dough.
  3. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 20 minutes to hydrate the flour fully.
  4. Knead the Dough: Switch to the dough hook and knead for 7-8 minutes until the dough becomes smooth and elastic.
  5. First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil and forming it into a smooth ball. Cover with plastic wrap and let it rise in a warm spot for about 1 hour or until a gentle finger press no longer immediately bounces back.
  6. Pre-Shaping: Turn the dough out onto a clean surface and gently deflate it. Divide into two portions. Shape each into rough 6 x 9-inch rectangles, then roll each piece tightly into logs starting from the far edge. Cover and rest for 20 minutes.
  7. Final Shaping: Flatten each rested log again into a 6 x 9-inch rectangle with the long side closest to you, roll tightly sealing the seam, and roll gently to about 14 inches in length. Place both loaves seam side down on a parchment-lined pizza peel or inverted baking sheet spaced apart.
  8. Add Toppings and Second Rise: Brush each loaf generously with melted butter, then sprinkle with garlic powder and Italian seasoning. Top with grated Parmesan. Brush off any excess from the parchment. Cover loosely with plastic wrap and let rise for 30 minutes while preheating the oven.
  9. Preheat Oven and Prepare Baking Setup: Place a baking stone on the middle rack and an empty aluminum 9×13 inch pan on the bottom rack of the oven. Preheat oven to 400°F (204°C) for 30 minutes. If no pizza stone is available, bake on the inverted baking sheet lined with parchment.
  10. Score and Bake: Remove plastic wrap, then score each loaf with three deep diagonal slashes using a sharp knife or lame. Slide the loaves on the parchment onto the hot baking stone. Quickly pour 1 cup of hot water into the empty pan on the bottom rack and close the oven door promptly to trap steam.
  11. Bake to Finish: Bake for 20-25 minutes until golden brown with an internal temperature of 200°F (93°C). Remove from oven and cool on a wire rack for at least 1 hour before slicing to allow crumb to set.

Notes

  • Using a poolish starter improves flavor and texture by allowing fermentation before kneading.
  • Ensure water temperature for yeast activation is between 90° to 100°F for best results.
  • Steam in the oven from the hot water pan helps develop a crisp crust.
  • If you don’t have a pizza stone, you can use an inverted baking sheet lined with parchment paper.
  • Allow cooling time before slicing to avoid gummy texture inside the bread.

Find it online: https://yumntasty.com/crusty-homemade-italian-herb-cheese-bread-recipe/