Ingredients

7 oz / 200g block of cheese

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh parsley leaves, finely chopped

1 tsp dried oregano

1/2 tsp dried thyme

2 garlic cloves, crushed or finely grated

3 tbsp extra virgin olive oil

1/2 tsp cooking salt or kosher salt (halve if using fine table salt)

2 1/4 cups plain flour (all-purpose flour)

1 tsp baking soda (or substitute with 3 1/2 tsp baking powder)

3/4 tsp cooking salt or kosher salt (halve if using table salt)

1/2 cup plain yogurt (Greek or regular, full fat, unsweetened)

3/4 cup milk (full fat preferred, low fat okay)

2 large eggs (~50-55g/2oz each)

3 1/2 tbsp (50g) unsalted butter, melted

2 tbsp olive oil

2 small garlic cloves, crushed or grated

Instructions

Step 1: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.

Step 2: Lightly grease a 21 x 11 x 7 cm loaf pan (8.3 x 4.5 x 2.75″) with butter or oil spray, then line it with baking paper.

Step 3: In a small bowl, mix the rosemary, parsley, oregano, thyme, 2 crushed garlic cloves, 3 tablespoons olive oil, and 1/2 teaspoon salt to create the herb and garlic swirl mixture. It should be thick enough to dollop.

Step 4: In a separate bowl, whisk together the plain flour, baking soda, and 3/4 teaspoon salt.

Step 5: In another bowl, whisk the yogurt, milk, eggs, melted butter, 2 tablespoons olive oil, and 2 crushed garlic cloves until well combined.

Step 6: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread tender.

Step 7: Pour one-third of the batter into the prepared loaf pan. Dollop one-third of the herb mixture over the batter and use a knife to swirl it up and down, also folding some batter over the top. Add one-third of the cheese slices, pressing some fully into the batter and leaving some partially exposed.

Step 8: Repeat this layering and swirling process two more times with the remaining batter, herbs, and cheese slices.

Step 9: Bake for 30 minutes, or until the top turns golden brown. Cover the loaf with foil and continue baking for another 20 minutes. Use a skewer inserted into the center to check doneness; it should come out clean.

Step 10: Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack. Allow it to cool for at least 10 more minutes before slicing thickly. Serve with butter if desired.

Tips & Variations

For a stronger garlic flavor, increase the amount of crushed garlic in the herb mixture or brush the loaf with garlic butter right after baking.

Try swapping out the cheese for your favorite variety—cheddar, mozzarella, or Gruyère all work beautifully.

If you don’t have fresh herbs, use 1 tablespoon of mixed dried Italian herbs instead.

This bread pairs wonderfully with soups or salads, making it a versatile addition to any meal.

FAQs

Can I make this bread dairy-free?

Yes, substitute the yogurt and milk with plant-based alternatives like coconut yogurt and almond milk, and use a dairy-free butter or oil. Keep in mind this will alter the flavor slightly.

Is it possible to make this bread without fresh herbs?

Absolutely. Use about 1 tablespoon of dried mixed herbs in place of the fresh rosemary and parsley. The flavor will be a bit different but still delicious.