Best Fresh Herb Bread Recipe

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Loaded with fresh herbs, cheese, garlic and olive oil, this yeasted fresh herb bread is one of the simplest and most delicious breads you’ll ever make. Made with ingredients you probably have on hand. Enjoy the herbed cheese bread for breakfast, brunch, as a snack or side dish.

This fluffy, moist and easy – to – follow cheesy herbed bread is sooo good! Made with fresh herbs, cheese, garlic, olive oil, plain flour/ all purpose flour, yeast, water and salt. The beauty of this recipe is that you can use any fresh herb of your choice and bake it in any cake tin/ bread pan/ baking dish of your choice.

Instead of using fresh chives and parsley, you can use:

  • fresh basil and Mozzarella cheese or
  • Mediterranean herbs (oregano, rosemary, thyme etc.), Parmesan/ feta cheese and sun dried tomatoes or
  • ham or pork belly & sauteed onions/ leek. The list goes on! Let your fantasy be the limit!

You can have fresh bread for breakfast, brunch, as a snack or to compliment your main course. Some of my favorite combinations include: meatballs in tomato sauce  and eggplant in tomato sauce and feta cheese. So if you’re looking for a bread recipe which is perfect for a grill party or just want to make your house smell delicious, then you should give this easy peasy herb bread recipe a try.

What you’ll need to make fresh herb bread

For the dough:

  • 430 g (15.2 oz/ about 3 2/3 cups) plain flour/ all purpose flour plus extra for dusting
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus extra for greasing
  • 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
  • 2 1/2 teaspoons dry yeast (1 package of dry yeast (7 g/ 0.25 oz))

What you’ll need for the cheesy herbed bread filling

  • 60 ml (2 fl.oz/ 1/4 cup) olive oil
  • 110 g (3.9 oz/1 cup) mild grated cheese
  • ½ teaspoon salt
  • 3 garlic cloves
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons finely chopped fresh chives

You’ll also need:

– 2 bowls
– a parchment paper
– spring-form cake tin/ bread pan or any cake tin of your choice
– a cutting board
– a hand mixer, optional
– silicone pastry mat/ cutting board
– 2 spoons
– clean kitchen towel

How to make cheesy herbed bread

Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you’re using a Bundt pan or bread pan, line the pan with parchment paper.

Make the dough:

Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.

Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour – salt mixture.

Knead the dough very well, until the dough is no more sticking on the walls of the bowl. I normally knead my dough like this: If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.

Remove the dough from the bowl, grease the bowl and put it back. Cover the bowl with cling film and then with kitchen towel. Let the dough rise for about 45 minutes at room temperature or until it has doubled in size.

For herb – cheese mixture:

In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you’re using ungrated cheese.In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.

Cut rolls and bake:

Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have a nicely fluffy bread.

Cut baguette (long) loaf into approximately 10 equal rolls – cut it in the middle first. This makes it easier to cut equal rolls.

Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some herb – cheese mixture remaining, just sprinkle this on top. Cover with kitchen towel and let rise for another 30 minutes. In the meantime preheat the oven to 200 ° C (392 °F), with both top and bottom heat.

After the second rise bake for 30 minutes or until nicely golden brown. If you’re using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

Remove the bread from the cake tin by going around the edges with a knife to release it from the ring.

This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen towel, so that it will stay moist.

More bread recipes

Print Recipe
5 from 13 votes

Best fresh herb bread recipe

Loaded with fresh herbs, cheese, garlic and olive oil, this yeasted fresh herb bread is one of the simplest and most delicious breads you’ll ever make. The yeast dough is cut into rolls, rolled into a cheesy herbed olive oil mixture after the first rise.  Made with ingredients you probably have on hand. Enjoy the herbed cheese bread for breakfast, brunch, as a snack or side dish.
Prep Time30 mins
Cook Time30 mins
Rise Time at least1 hr 15 mins
Total Time2 hrs 15 mins
Course: Breakfast, Brunch, Side Dish, Snack
Cuisine: European
Keyword: BBQ, cheesy herbed bread, Garlic bread, herbed bread, homemade bread, how to, Italian herb bread
Servings: 10 servings
Author: Ester from esterkocht.com

Ingredients

for the dough

  • 430 g (15.2 oz/ 3 2/3 cups) plain flour/ all purpose flour plus extra for dusting
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus extra for greasing
  • 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
  • teaspoons dry yeast (1 package of dry yeast (7 g/ 0.25 oz))
  • 2 tablepoons flour (to dust the working surface)

For herb - cheese mixture

  • 60 ml (2 fl.oz/ 1/4 cup) olive oil
  • 110 g (3.9 oz/ 1 cup) grated cheese mild
  • 1/2 teaspoon salt
  • 3 garlic cloves
  • 4 tablespoons fresh parsley chopped
  • 3 tablespoons fresh chives finely chopped

Instructions

  • Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
  • Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour – salt mixture and knead the dough very well.
    I normally knead my dough like this: If I’m kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
  • In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.
  • Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
  • Cut baguette (long) loaf into approximately 10 equal rolls – cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some cheesy herb mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
  • Bake for 30 minutes or until nicely golden brown. If you’re using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.

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29 Comments

  1. 5 stars
    The bread looks amazing!

  2. Oh I definitely will be trying this recipe !!

  3. 5 stars
    Wow! This looks yummy and I love all the herbs you used so I’m definitely going to give it a try! Thanks for sharing

  4. 5 stars
    Wow, this looks amazing! I will be trying this very soon!

  5. Yummy. Can’t wait to try it. Love the pictures

  6. This looks super yummy and flavorful! I can’t wait to try it out!

  7. 5 stars
    Looks lovely! It would go great with our families salad night!

  8. 5 stars
    This recipe looks so delicious I think I may have to do a grocery store run and try it out tonight! Thank you so much for sharing 🤗

  9. 5 stars
    Wow! Looks amazing! Cooking can always be a work of art, and this bread looks delicious!

  10. 5 stars
    this dish has everything I love in one loaf of bread! So flipping yummy!

  11. Yum, this looks so delicious!! You did such a great job and have an art for presentation!

  12. Yum, I just pinned this great recipe. Happy Fall, Kippi

  13. Such an incredibly detailed recipe! I’ve been baking bread for a ehile now but have yet to try my hand at flavoured breads. Looks delicious!

  14. 5 stars
    Oh my gosh this looks incredible. I bet it smells amazing! We go camping a lot and I bet this recipe would work well in a dutch oven on the campfire. I’ve never been any good at making bread – mine always ends up rock hard or undercooked. I’m going to give this a try and hopefully have bene luck 🙂

  15. 5 stars
    Just baked the bread for the first time. Will definitely be baking the other variation you suggested. Many Thanks.

  16. 5 stars
    I used a mix of the fresh herbs I had on hand (mostly parsley, but also thyme, oregano, Thai basil, and dill). This was pretty quick (for bread!) and easy, and had a wonderful flavor. If you’re like me and have multiple springform pan sizes, I used the 9”; it worked perfectly. Thank you, Ester! This was exactly what I was looking for.

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