Italian Cheese Bread

"This savory Italian flatbread can be made from scratch in less than an hour. For even faster preparation, dough can be made in food processor. Recipe is slightly changed, but is originally from Taste of Home magazine. YUMMY!"
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
1 loaf




  • In a bowl, combine the first four ingredients.
  • Combine water& oil and add to flour mixture.
  • Add additional flour if needed to form soft dough.
  • Turn onto floured surface& knead 1 to 2 minutes.
  • Place in greased bowl, turning once to grease top.
  • Cover and let rise in warm place for 20 minutes.
  • Punch dough down& place on greased 12" pizza pan and pat into a 12" circle.
  • Brush with salad dressing.
  • Combine seasonings and sprinkle over top.
  • Sprinkle with cheeses.
  • Bake at 450 degrees for 15 minutes or until golden brown.
  • Serve warm.

Questions & Replies

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  1. When I make this, it’s gone in minutes! Family and friends love it. It’s great served with the Tastes Like Lasagna Soup posted here.
    • Review photo by ColoradoCooking
  2. Love this cheese bread, I usually whip up my own Italian dressing with, olive oil, wine vinegar, sugar, Italian seasonings, basil, and granulated garlic (it is thicker than bottled Italian dressing) the results are amazing!
  3. I'm more than a little disappointed, especially after 24 5 star ratings. At first, I thought the dough was nice and it was easy enough to put together. Once I baked it, disaster. It was only okay. I even added extra seasonings and it was bland. I won't make this again.
  4. This was very good. I had to make a few changes as certain ingredients not available in Denmark. Used regular dried yeast, and Cardini's Italian dressing. Added basil to herbs sprinkled onto bread. Texture of bread was excellent.
  5. Wow! I did add a packet of dried Italian Seasoning to the dough, and used only asiago cheese on top-it's resting right now-making the house smell wonderful. I did tear off a tad to try and it's lovely! Very easy to make (I needed a fast "something") for brushetta and this is it. My new "fall back to" summer bread, sturdy enough to grill-can't wait to try that! Thanks for posting!!! Di;-)


  1. Always a hit and I get many requests for this. Last night I added in some seasonings to the dough and made a homemade Italian dressing for the topping. Also mixed the seasonings and cheeses together before topping and baking.
    • Review photo by ColoradoCooking
  2. I used 1.5 cups of bread flour and 1 cup of all-purpose due to personal preference, let my stand mixer need the dough 4 minutes then let it rise for 20 minutes and punched down and let rest for 10 minutes before rolling rolled into a rectangle. We were out of Italian dressing so I used melted butter to brush on dough instead. I doubled the topping recipe (but next time would cut back a bit on the salt and garlic when doubling) , sprinkled with the mozzerella cheese (would pulse this in the chopper next time so it is a bit finer) and cut the dough into 9 bread sticks. I baked them at 375 for 12 minutes on a well greesed cookie sheet and then cut them in half to make 16 sticks when they were done. I don't usually rate recipes that I have modified but this just shows that you can put your own touches on this "bread" and still have great results in very little time with very little effort.


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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