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A loaf of bread partially wrapped in a white cloth with a sprig of fresh herbs on top, placed in a woven basket.
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Copycat Parmesan Oregano Bread

A soft, fluffy homemade bread loaded with parmesan cheese and savory oregano, baked to golden perfection. This easy yeast bread is perfect for pasta night, soups, or serving warm with butter.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 12 Slices
Calories: 172kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • measuring cups and spoons
  • Wooden spoon or dough whisk
  • Clean kitchen towel or plastic wrap
  • Baking Sheet
  • Parchment Paper
  • pastry brush
  • cooling rack

Ingredients

  • 3 cups all-purpose flour
  • 1 cup warm water 110°F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup freshly grated parmesan cheese divided
  • 2 teaspoons dried oregano
  • ½ teaspoon garlic powder optional

Instructions

  • In a large bowl, mix the warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
    A mixing bowl with yeast and water, surrounded by a bowl of flour, a bowl of olive oil, and two small dishes with dried herbs and seasonings.
  • Add olive oil, salt, oregano, garlic powder (if using), and ¾ cup of the parmesan. Stir in the flour until a shaggy dough forms.
    A mixing bowl with yeast and water surrounded by bowls of flour, cornmeal, oil, and small dishes of salt, oregano, and garlic powder on a white surface.
  • Turn the dough onto a floured surface and knead for 6–8 minutes until smooth.
  • Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled.
    A ball of dough sits in a large glass bowl with a small glass bowl of grated cheese nearby on a white surface.
  • Preheat the oven to 375°F. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
  • Brush lightly with olive oil and sprinkle the remaining parmesan on top.
    A pastry brush is being used to apply an egg wash to an unbaked loaf of bread dough on parchment paper, with a small bowl of grated cheese nearby.
  • Bake for 22–28 minutes, or until golden and the loaf sounds hollow when tapped.
  • Cool for at least 15 minutes before slicing.
    A loaf of freshly baked bread with a golden, crisp crust sits on parchment paper next to a bread knife with a wooden handle.

Notes

  • Use freshly grated parmesan for the best flavor and melt.
  • Let the dough double fully in size before shaping.
  • Don’t skip the 15-minute cooling time before slicing.
  • If the top browns too quickly, loosely tent with foil.

Storage

Storage:
Store cooled bread in an airtight container at room temperature for up to 3 days.
Reheating:
Warm slices in the microwave for 10–15 seconds or wrap in foil and heat in a 300°F oven until warmed through.
Freezing:
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before reheating.

Nutrition

Serving: 1Slice | Calories: 172kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 329mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 0.01mg | Calcium: 110mg | Iron: 2mg