Easy Italian Herb Bread from Scratch

If you’re looking for an amazing bread filled with Italian flavor, this is the recipe for you. This simple Italian herb bread is easy to whip up and has an added bonus ingredient: parmesan cheese! 

Italian Herb Bread? Yes, Please! 

I don’t know about you, but I love all-things-Italian. I also love homemade bread. (Yum!)

So, when I decided to turn a simple bread recipe into a savory bread to go with some tortellini, I knew I had to add lots of seasonings!

A friend directed me to a recipe for Olive Oil Herb Bread, but her recipe required a bread maker. I don’t have a bread maker, but I do have my trust Thermomix, which is great for making bread dough.

Italian Seasonings for the Win!

You can buy packets of Italian seasoning (to make dressings) but if you don’t have a packet of seasoning, don’t worry! You can add 3 tablespoons of any Italian herbs and seasonings you like. 

If you want to know more about what seasonings we’re talking about here, check out this post for Homemade Italian Seasoning. It calls for basil, oregano, rosemary, marjoram, and thyme. (Yum!) 

I keep a container of Italian seasoning on hand for sauces and soups, so I used that.

No matter which herbs you choose, you will love this luscious, pungent bread! 

Italian Herb Bread Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you likely have on hand in your kitchen right now. 

For the Bread:

• water
• olive oil (room temperature)
• bread flour
• Italian seasoning
• sugar
• salt
• garlic powder
• minced garlic
• Everything Bagel seasoning (optional)
• rapid rise yeast

For topping: 

• egg
• Sesame seeds
• Everything Bagel seasoning

How to Make Italian Herb Bread

Grease large bowl and set aside.

Prepare a loaf pan by spraying with Baker’s Joy (or greasing and then dusting with flour).

Prep your ingredients.

In a large bowl combine flour, salt, everything bagel seasoning, parsley, and Italian seasoning powder. Set aside. 

Make the bread dough. 

In a large bowl combine yeast, lukewarm water, and sugar. You can use the bowl of a stand mixer with paddle attachment. Mix on low speed until well combined. 

Allow to rest for five minutes to bloom. 

Add olive oil, and garlic paste (or minced garlic). Mix well. 

Add dry ingredients. If you’re using a stand mixer, it’s time to switch to your dough hook. 

If you don’t have a stand mixer you can incorporate the ingredients in the mixer but you’ll have to take the dough out to knead by hand once the wet and dry ingredients come together. 

If you’re using a stand mixer, mix with dough hook attachment until dough comes together. This is a sticky dough, so don’t be surprised by that. You’ll knead it for 3 minutes, scraping down sides of bowl if necessary.

Place sticky dough on a lightly floured surface.

Lightly coat with flour and form into a ball, being careful not to add too much more flour to the dough.

Place the dough ball in the oiled bowl and cover with plastic wrap.

Place in a warm spot for 30 minutes so the dough can rise. (You might question having to rest it this long since you’re using rapid rise yeast, but it really does make a lighter bread.)

Remove plastic wrap and use your hand to lightly punch down the dough to release the air.

Form dough into a rectangle, tucking edges under.

Place in prepared loaf pan

Cover pan with a dishtowel and place in warm spot for 30 minutes for the second dough rise.

While dough is rising, place egg in a small bowl and whisk with a fork.

Preheat your oven to 375 degrees Fahrenheit.

After dough rises, brush the loaf with egg mixture then sprinkle the top of the loaf with sesame seeds and everything bagel seasoning (The egg will work as an adhesive.) 

Place in preheated oven for 40 minutes and bake until golden brown.

Remove from the oven, place loaf pan on a wire rack to cool.

After ten minutes, turn loaf of bread out onto wire rack to continue cooling.

Place on cutting board and slice with a good, quality bread knife and serve.

Store in airtight container but don’t do so until the bread is 100% cooled. If you put it in a ziplock bag while warm it will get gluey and the crust will soften up.

Bread will be good for 2 – 3 days.

What to expect from this Bread

Y’all, my house smelled amazing as this dough was rising. And once I popped it into the oven? Well, let’s just say my nostrils started doing a happy dance. 

Adding the egg wash and seeds at the halfway point was the right decision. The top was golden, but didn’t look over-done. (I know from personal experience that adding everything bagel seasoning too early can cause a burnt look and taste.) 

The punch of garlic, the warmth of the Italian seasonings? It all merged together into an aroma that blew me away. 

And talk about taste! I happen to be crazy about garlic bread, but I wanted something with more depth, which is why I added so many different spices to this lovely Italian bread.

That first bite of warm bread was so satisfying. And the crunch of the crust? It’s sheer perfection. I cut mine into thick slices and slathered them with butter, which melted and made the whole experience even better!

Variations on this Recipe

Add more flavorful herbs like chives, parsley, or rosemary. 

Add half a cup of cheese. Romano would be nice. So would asiago. Or provolone. Or parmesan. Just don’t add too much or the bread will be dense.

You can go with sesame seeds on top (excluding the other ingredients). This makes for a lovely crust, like on my challah bread. 

Questions People are Asking about Italian Herb Bread

Do I have to use bread flour? Can I use all-purpose flour?

You can, but I would suggest adding a tablespoon or two of powdered milk or other bread conditioner.

I don’t have instant yeast (rapid rise yeast). I only have active dry yeast. Can I use that?

The yeast mixture “bloom” time is critical with active dry yeast, so make sure you give the yeast plenty of time to do that before you start mixing up your dough.

You can, but you’ll have to allow for more rise time (around 90 minutes or so for the first rise and at least half an hour for the second). It’s important to have a warm place for your rise. (I often turn the oven on 250 – 275 and set the glass bowl of dough on top.)

Can I use fresh herbs?

Absolutely! The fresher, the better! Just make sure you add the equivalent of fresh to dried.

Could I add onion powder?

Sure, add any savory herbs you like, as long as they all work together.

What if I don’t have a bread pan?

You can freeform your loaf and place it on a baking sheet lined with parchment paper, but it will spread a bit as it bakes, making a lower, wider loaf.

Can I sprinkle the top of the loaf with salt before baking?

Sure, but go easy. Kosher salt would be a good choice.

Can I turn this into a cheese bread?

I’ve tried to bake cheese breads, but they turn out damp or dense. My favorite way to make cheese bread these days is to take a thick slice of homemade bread, butter it, sprinkle on a bit of garlic salt, and cover with a grated cheese (like gouda, Monterey Jack cheese, or cheddar) then place in the toaster oven for a few minutes until the cheese is bubbly. (Yum!)

Other Breads from Out of the Box Baking

Easy Multigrain Seed and Nut Bread: If you love nutty seed breads, have I got a treat for you! This simple bread recipe is loaded with the seeds and nuts of your choice. It’s packed full of nutrients and super easy to make! 

Tangzhong Milk Bread: If you’re looking for a bread recipe that’s light, fluffy, and loaded with flavor, you’ve come to the right place. This milk bread recipe is incredible versatile–perfect for loaves, rolls, and even cinnamon rolls! Best of all, it comes together easily and is almost foolproof.

Classic Wheat Bread from Scratch: If you’re looking for a delicious wheat bread, perfect for sandwiches, toast, or slathered in melted butter, this is it! This Classic Wheat Bread Recipe is simple to make and so much better than anything you could buy in the store!

While you’re at it, check out this Easy Paleo Focaccia Bread from my friend Morgan over at Five Monsters Paleo!

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That’s it for this post, friends! I hope you enjoyed this delicious Italian herb bread recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.