Rustic Garlic, Herb & Cheese Bread
Yield: 1 loaf (10–12 slices)
Prep Time: 20 minutes (plus rising time)
Rise Time: 1½–2 hours
Bake Time: 35–40 minutes
Total Time: About 2½–3 hours
Ingredients
For the Dough
- 3½ cups (440 g) bread flour or all-purpose flour
- 1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 tablespoons olive oil
Filling
- 4 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
Topping
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- ½ teaspoon flaky sea salt
- Optional: Italian seasoning or parsley
Instructions
Step 1: Activate the Yeast
- Mix warm water, sugar, and yeast.
- Let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
- Add flour, salt, and olive oil.
- Mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
Step 3: First Rise
- Place dough in an oiled bowl.
- Cover and let rise for 1–1½ hours until doubled.
Step 4: Add Filling
- Punch down the dough.
- Flatten into a rectangle.
- Sprinkle garlic, mozzarella, Parmesan, rosemary, and thyme evenly.
- Roll tightly and pinch seams closed.
Step 5: Second Rise
- Place in a greased loaf pan or on a baking tray.
- Cover and let rise 30–45 minutes.
Step 6: Add Topping
Brush with melted butter and sprinkle with:
- Garlic powder
- Rosemary
- Sea salt
Step 7: Bake
- Bake at 375°F (190°C) for 35–40 minutes.
- Bread should be golden brown and sound hollow when tapped.
- Internal temperature: 190–200°F (88–93°C).
Step 8: Cool
Cool for at least 20 minutes before slicing.
Nutrition Information (Approximate)
Per slice (1 of 12):
- Calories: 210
- Carbohydrates: 29 g
- Protein: 7 g
- Fat: 7 g
- Saturated Fat: 3 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 280 mg
- Calcium: 120 mg
Nutrition values are estimates and vary depending on the ingredients used.
Storage
- Room temperature: 2–3 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months. Wrap tightly in plastic wrap and foil.
Frequently Asked Questions (Q&A)
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount (2¼ teaspoons) and mix it directly with the flour. No proofing is required.
Q: Can I use all-purpose flour?
A: Yes. Bread flour gives a chewier texture, but all-purpose flour works well.
Q: Can I make it without cheese?
A: Absolutely. The bread will still be flavorful with garlic and herbs alone.
Q: Why didn’t my bread rise?
A: Possible reasons include expired yeast, water that was too hot or too cold, or not enough rising time.
Q: Can I add other cheeses?
A: Yes. Cheddar, Monterey Jack, provolone, Gouda, or Swiss are all excellent choices.
Q: Can I make this ahead of time?
A: Yes. After shaping the loaf, refrigerate it overnight. Let it sit at room temperature for 30–45 minutes before baking.
Q: Can I use dried herbs?
A: Yes. Use one-third the amount of dried herbs compared to fresh (about 1 teaspoon dried for every tablespoon fresh).
Q: How do I know when it’s done?
A: The loaf should be deep golden brown and reach an internal temperature of 190–200°F (88–93°C).
Q: What can I serve with it?
A: It pairs well with soups, pasta, salads, grilled meats, or can be served warm with butter.
Q: Can I make this into rolls instead of a loaf?
A: Yes. Divide the dough into 12 equal pieces, fill each with cheese and herbs, and bake at 375°F (190°C) for 18–22 minutes.
Tips for the Best Bread
- Use fresh yeast for a good rise.
- Don’t add too much flour; the dough should be soft and slightly tacky.
- Fresh garlic gives the best flavor.
- Allow the bread to cool before slicing to keep the cheese from spilling out
