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Italian Herb Beer Bread

This simple pull apart Italian Herb Beer Bread is a terrific option for a change from sourdough bread. The texture is more dense and the flavor can be customized to your taste, depending on the intensity in flavor of the beer that’s used.

Italian Herb Beer Bread

Easy Italian Herb Beer Bread Recipe

The smell of homemade bread baking is one of the small pleasures in life that’s often overlooked. Warm fresh from the oven bread slathered with butter is an indulgence that just never gets old. When baking this beer bread expect the top to have a nice little crunch but, it does soften just a bit as it rests. Serve this pull-apart bread with butter, or as an appetizer with a cheese fondue or pizza sauce for dipping.

Step-by-step images and ingredients for Italian Herb Beer Bread

How to Make the Best Italian Herb Beer Bread Recipe

  • Ingredients you’ll need to make homemade Italian Herb Beer Bread: Self rising flour, granulated sugar, grated Parmesan cheese, dried Italian herb blend, granulated garlic or garlic powder, onion powder, melted butter, garlic salt and one 12 ounce bottle or can of light beer.
  • Kitchen tools you’ll need: Large mixing bowl, whisk, 9 or 10 inch springform pan, pastry brush, 2 Tablespoon scoop, small microwave safe bowl, measuring cups and spoons, a large non stick spatula.
  • If you don’t have a springform pan, no worries! You can use any shape of pan including a 9 x 9 inch square pan sprayed with cooking spray.
  • How to choose the right beer for beer bread: To achieve a deep flavor and color use a medium body or dark beer. For a lighter taste and flavor use a light beer. Light beer is my personal preference for this particular version of Italian beer bread.
  • Beer bread doesn’t have to have rise time by nature and can be baked immediately, but, allowing the bread time to proof will allow the leavening provided by the beer to lend a lighter texture.
  • How do you make your own self rising flour? To substitute all-purpose flour for self-rising flour this is what you do: Sift together 3 cup all-purpose flour, 1 Tablespoon baking powder and 1 1/2 teaspoon salt then proceed with the recipe as written.
  • Serving suggestions: You can serve this beer bread straight from the oven with butter as a side dish with your meal, as an appetizer with warm pizza sauce for dipping or with homemade cheese sauce. 
  • Store baked Italian Herb Beer Bread wrapped in foil at room temperature for up to 2 days. Reheat in single servings in the microwave.


Italian Herb Beer Bread

More Easy Bread Recipes to Make

When you’re in the mood to bake, look no further. Here are some delicious options to try from the Melissa’s Southern Style Kitchen recipe index:


Baked pull apart Italian Herb Beer Bread on a pan


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Italian Herb Beer Bread
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5 from 1 vote

Italian Herb Beer Bread

Prep Time15 minutes
Cook Time40 minutes
Rise time1 hour
Total Time1 hour 55 minutes
Course: Bread
Cuisine: American, Italian Inspired
Keyword: banana-bread-recipes, easy-bread-recipes, italian-herb-beer-bread
Servings: 25 servings
Calories: 92kcal
Author: Melissa Sperka


  • 3 cup self-rising flour [see cook's note]
  • 1/4 cup sugar
  • 1/2 cup grated Parmesan cheese plus 2 Tbsp
  • 2 tsp dried Italian seasoning divided
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 12 oz can or bottle of light beer
  • 4 Tbsp melted butter divided
  • 1/4 tsp garlic salt


  • In a medium mixing bowl, using a whisk, sift together the flour, sugar, 1/2 cup Parmesan cheese, 1 1/2 tsp dry Italian seasoning, onion and garlic powder.
  • Make a well in the center, and add 2 Tbsp melted butter and the beer in thirds, working each portion into the flour as you go.
  • Butter a 10-inch deep dish non-stick pan or spritz with cooking spray.
  • Use a 2 oz ice cream scoop and divide into equal potions placing side by side. Allow to rest covered in a draft free place for 1 hour.
  • To bake: Preheat oven to 350°F After 1 hour rise time mix together remaining 2 Tbsp melted butter, 1/2 tsp Italian seasoning and garlic salt. Drizzle evenly over bread. Sprinkle with 2 Tbsp Parmesan cheese.
  • Bake for 35-40 minutes until top is golden. Serve immediately.


To substitute all-purpose flour for self-rising flour, sift together 3 cup all-purpose flour, 1 Tbsp baking powder and 1 1/2 tsp salt.


Serving: 1serving | Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 26mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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  1. 5 stars
    Delicious, hearty bread, it was just like you said, crusty outside and soft in the middle. I made it in a cast iron skillet and it worked well. I did have to keep in the full 45 almost 50 minutes. Served it to friends outside around a fire (because of COVID). We dunked the pieces in a veggie soup and it was perfect!

  2. Oh Melissa, this bread has my name on it. Thank you for posting. I am yeast phobic and have been very successful with beer breads. And I love the addition of the cheese. I will be making this, you’re the best!

  3. Thanks Wendy, it’s so true. Beer bread is so simple to make. I’ve got a couple of other flavors in my draft folder to be published soon.

  4. I recently made beer bread for the first time and loved it! So easy and so tasty! Plus no yeast phobia. 🙂 I had no idea that beer bread could be made as a pull-apart bread! This recipe looks delicious. Thanks!

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