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This parmesan-crusted Italian Herbs & Cheese Bread is flavored with Italian seasonings and easy to make with no kneading required! Vegan.
Your pasta dinner isn’t complete without a crusty slice of this No-Knead Italian Herbs & Cheese Bread. This tall and fluffy artisanal loaf of bread is easy to make with baking staples, instant yeast, Italian herbs and seasonings, and vegan parmesan cheese. No expert breadmaking skills or kneading required—all you need is your appetite!
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Artisan Italian Bread Has Never Been So Easy
My No-Knead Italian Herbs & Cheese Bread is easy enough to bake in time for your next pasta night yet has some seriously impressive Italian flavors. And without any breadmaking or dough-handling skills required, any home cook can master this recipe!
You’ll be happy to know that this homemade Italian bread recipe uses the same easy no-knead methods as my No-Knead Whole Wheat Bread recipe. All of the intimidating steps that come with baking your own bread, like proofing the yeast or kneading the dough until it passes the windowpane test, are skipped! Instead, the herb and parmesan-seasoned dough is folded a few times and baked in a hot Dutch oven until it’s airy on the inside and crusty on the outside.
This loaf is super cheesy, filled with tasty Italian herbs and seasonings, and a breeze to make from scratch. I know you’re going to love it!
Ingredients for No-Knead Italian Bread
This Italian-seasoned loaf of bread calls for a mix of simple baking staples and Italian-inspired ingredients. Here’s what you need:
- All-Purpose Flour: regular AP flour is all you need to bake a tall and fluffy loaf of bread. I haven’t tested this recipe with whole wheat flour, gluten-free flour, or any other type of flour, but let me know if you try another variety.
- Italian Seasonings: a store-bought salt-free Italian seasoning blend is combined with garlic powder, onion powder, and salt to give the bread delicious Italian flavors. If you don’t have a store-bought blend on hand, make your own by combining 1 tsp dried oregano, 3/4 teaspoon dried thyme, 3/4 tsp dried basil, 1/4 tsp dried rosemary, and 1/4 tsp dried sage.
- Instant Yeast: no-fuss instant yeast helps the dough rise without much work on your part. You can find it in small packets or jars in the baking aisle of most grocery stores.
- Vegan Parmesan: opt for dairy-free parmesan cheese you can shred from the block. You’re also welcome to omit the cheese from the recipe to make an Italian herb bread instead.
How to Make Italian Herb and Cheese Bread
- Whisk the flour, shredded cheese, Italian seasoning, garlic powder, onion powder, salt, and yeast in a large bowl.
- Form a well in the center and pour in the water. Mix with a wooden spoon until the dough is thick and lumpy. Cover the bowl with plastic wrap and set it aside to rise until it has doubled in size.
- Transfer the dough to a well-floured surface. Pull the bottom edges of the dough ball towards the center of the top, pinching to “shape” it. Repeat until the dough ball is smooth and tight.
- Flip the dough onto a sheet of parchment paper. Sprinkle the remaining vegan parmesan on top of the bread.
- Carefully transfer the parchment paper with the dough into a preheated Dutch oven. Cover, then bake the bread for 30 minutes. Remove the lid and continue baking until the crust is golden brown and crispy.
- Let the loaf of bread cool on a wire rack before slicing and serving.
Caitlin’s Cooking Tips
- The dough needs to rest for 12 to 18 hours: Letting the dough rest overnight will give it plenty of time to rise and develop its amazing flavors. You can even leave it in the fridge for up to 26 hours when you can’t bake it right away.
- For the perfect cheesy crust: Remember to lightly spray the top of the dough with cooking spray before pressing the layer of cheese with your hands. Dairy-free cheese doesn’t melt as well as dairy cheese, but you can help it out by spraying it with a little more oil before baking the bread.
- Always preheat your Dutch oven: Preheating your Dutch oven (or oven-safe pot) for 30 minutes in the oven is crucial to baking a fluffy and crusty loaf of bread. The intense heat and steam trapped inside the Dutch oven create the perfect environment for bread, yielding a tall, golden, and fluffy loaf with gorgeous air pockets.
Serving Suggestions
A big bowl of this Triple Garlic Pasta, these Tomato Beans, and this Vegan Minestrone Soup calls for a big hunk of Italian herb and cheese bread on the side. Served plain or slathered in vegan butter, it’s perfect for dunking and soaking up every last drop of sauce or broth.
Save a few slices for an Italian-inspired vegan sandwich as well. It’s a hearty, flavorful bread that’s sturdy enough for lots of sandwich spreads and fillings, like roasted vegetables (peppers, zucchini, eggplant, etc.), this Vegan Chipotle Mayo, slices of this Smoky Tempeh, balsamic reduction, and leafy greens. If you need more inspiration, check out my Roasted Zucchini Sandwich and my Rainbow Veggie Sandwiches.
If you’re looking for more vegan no-knead bread recipes, you’ll also love this Sun-Dried Tomato Bread, this Double Chocolate No-Knead Bread, and this No-Knead Everything Bagel Bread!
How to Store Leftover Bread
The leftover loaf of bread can be stored at room temperature for up to 4 days. Keep it in an airtight container or wrap it tightly in a layer of plastic wrap. Do not slice the loaf or store it in the fridge or else it will dry out.
The bread also freezes well for up to 2 months. Store the loaf whole or pre-slice it and keep it in a freezer-safe container. Before serving, let the bread thaw at room temperature or toast the slices while they’re still frozen.
Substitutions and Variations
- Spicy Option: If you like a subtle kick of heat, whisk 1/2 to 1 teaspoon of dried red pepper flakes with the dry ingredients in step 1 of the recipe instructions.
- Parmesan Substitute: If you can’t find vegan parmesan, replace it with 1/4 cup of nutritional yeast instead. Whisk it in with the dry ingredients in step 1 of the instructions and omit the “cheese” topping.
Recipe FAQs
The bread will not rise if your yeast has expired or if you skipped preheating the Dutch oven.
Yes, you can use any large oven-safe pot with a lid instead.
A quality 1:1 gluten-free flour might work instead of AP flour but I haven’t tested it and can’t say if it will work or not.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
No-Knead Italian Herbs & Cheese Bread
Ingredients
- 3 1/2 cups all-purpose flour plus more for dusting
- 1 tablespoon salt-free Italian seasoning blend
- 2 teaspoons garlic powder
- 2 teaspoons onion powder or onion flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups + 2 tablespoons room temperature water, divided
- 1 cup grated parmesan divided; I used dairy-free (optional)
- Spray oil optional
Instructions
- Prep: Add the flour to a large mixing bowl along with 3/4 cup (45 g) shredded cheese, the Italian seasoning, garlic powder, onion flakes or powder, salt, and yeast; whisk well. Form a well in the center of the dough, then pour in 1 1/2 cups of water and mix with a wooden spoon. Mix well until all of the flour is absorbed. The dough should be thick and lumpy, and you may need to work the flour into it a bit. If the dough is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap and set aside.
- Rise: Let the dough rest at room temperature for 12 to 18 hours, until the dough looks loose and has doubled in size. The total time will depend on the season and warmth of your house. You can also store the dough in the fridge and let it rest for 24-26 hours.
- Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat for 30 minutes. Set a sheet of parchment paper aside.
- Shape the Dough: Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven.
- Cheesy Crust: If the surface of the dough is too dry from the flour, lightly spray it with cooking oil to help it be sticky. Sprinkle the remaining 1/4 cup (15 g) of cheese over the top of the bread, doing your best to press it evenly across the top and sides. If you are using dairy-free cheese I recommend spraying the top of the cheese with oil again; this will help it to melt better in the oven.
- Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes, until the crust is golden brown and crispy.
- Serve & Store: Remove the dutch oven from the oven and carefully transfer the loaf to a wire cooling rack. Let the bread cool completely before slicing and serving as desired. Store any leftovers in an airtight container at room temperature for up to 4 days, or pre-slice the loaf and store in the freezer for up to 2 months.
Recipe Notes
- Italian Seasoning: I prefer to use a store-bought Italian seasoning blend, but you can also replace it with 1 tsp dried oregano, 3/4 teaspoon dried thyme, 3/4 tsp dried basil, 1/4 tsp dried rosemary, and 1/4 tsp dried sage.
- Make it Spicy: add 1/2 -1 teaspoon of dried red pepper flakes to the dry ingredients in step 1.
- No Cheese: You can choose to omit the cheese to make an Italian herb bread; proceed with the recipe as written and just leave the cheese out!
I’ve always been intimidated by bread making but this recipe was EASY and absolutely delicious!!
So glad you had a great experience both making and eating!