This fun pull-apart bread with is the perfect complement to any meal with its flaky layers and cheesy Italian herb filling.
However, I also love carbs. And cheese. And homemade bread. So bear with me during this little detour away from all things pumpkin and sage.
Italian herb and cheese pull-apart bread is super fun to eat. You pull the flaky layers back to find the hidden gooey cheese and flavorful herbs. It’s melty cheese swathed between soft, tender blankets of bread.
This pull apart bread with Italian herbs and spices (and gooey cheese) is the perfect accompaniment to Instant Pot minestrone soup or green lentils with sweet potato and kale. Or try it with Italian sausage stew with white beans and kale. Actually, it’s good with pretty much anything.
It might seem intimidating to make, especially if you’re new to baking with yeast, but you can handle this. Believe me!
My loaf kind of spilled over the edges of the pan. Which makes me strangely giddy because I’m always afraid my bread isn’t going to rise properly. Plus I think it makes this loaf extra fun. Certainly it looks homemade.
Please give this bread recipe a try. It’s so delicious!
Try to refrain from eating half the loaf before dinner. It’s so tempting! We had my in-laws over, and while I was in the kitchen finishing up last minute dinner prep, I kept sneaking bites of this bread. Although, I wasn’t too sneaky. My mother-in-law kept catching me in the act.
More yeast breads
If you love bread and who doesn’t, you’ll want to give these other yeast bread recipes a try:
- Parker House Rolls — make your own classic dinner roll!
- Dutch Oven Bread (no knead!)
- Naan Recipe
- Cinnamon Swirl Bread with Vanilla Bean Whipped Butter
- No-Knead Cheesy Bread
- Cranberry Walnut Bread with Oats
- Flatbread Recipe
- Flax Seed and Pepita Bread
- Crockpot Bread by Well Plated (can’t wait to try this method!)
- No Knead Fruit and Nut Bread by Blue Jean Chef
- 3 1/2 cups bread flour
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons rapid rise yeast (1 package)
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried thyme
- 2 cloves garlic, finely minced
- 1 1/2 teaspoons dried basil, divided
- 2 tablespoons olive oil
- 1/4 cup milk
- 1 cup plus 2 tablespoons warm water
- 4 tablespoons unsalted butter, melted and divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- Add flour, sugar, yeast, salt, thyme, garlic and 1/2 teaspoon of basil to the bowl of a stand mixer. Mix gently until combined. With the mixer on low and the dough hook attached, add olive oil, milk, and warm water. Mix on medium-low speed until the dough pulls away from the bowl and forms a ball.
- Transfer dough into a greased bowl and cover with a lint-free towel. Place in a warm location until doubled in size, or about 1 hour.
- Roll out dough into a rectangle about 12×20-inches in size. Brush with 3 tablespoons of the melted butter. Sprinkle with 1 teaspoon of dried basil, and all the cheese.
- Cut into 6 equal strips (going along the long side of the rectangle so your strips are about 12 inches long). Stack strips on top of each other and cut into six stacks. Carefully transfer these squares into a greased 10-inch loaf pan (so that they are standing up). Cover loosely and let rise again for 30-60 minutes.
- Preheat oven to 350°F. After it has risen, drizzle remaining 1 tablespoon of melted butter over loaf. Bake for 35 minutes. Tent with foil if the top of the bread is browning too quickly. I covered mine with foil for about the last 10 minutes of baking.
- Enjoy warm. Serves 1. Kidding. Kind of.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.