Rustic Olive Oil & Herb French Bread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you've ever wanted to bring the aroma and taste of a rustic French bakery into your home, this Olive Oil & Herb French Bread is your ticket. With its crispy crust and flavorful, tender crumb, it's perfect for any occasion.

Ingredients for Rustic Olive Oil & Herb French Bread

All-purpose flour gives the bread structure and a chewy texture. Active dry yeast is what makes your bread rise, creating that fluffy interior. Warm water activates the yeast, while extra virgin olive oil adds richness and a hint of fruitiness. The sugar feeds the yeast, helping the dough rise more efficiently. A little salt enhances the flavors, and a blend of dried rosemary, dried thyme, and dried oregano imparts a delightful herbal aroma. Finally, an egg wash gives the crust a beautiful golden sheen.

Tips & Tricks

  • Ensure your water is warm, not hot, to avoid killing the yeast.
  • If your kitchen is cold, let the dough rise in a slightly warm oven (turned off) for a better rise.
  • For a crustier loaf, place a pan of water in the oven while baking.

Serving Suggestions

This bread pairs beautifully with a hearty minestrone soup or a fresh Caprese salad. It also makes fantastic sandwiches, especially with roasted vegetables and mozzarella. For a simple yet delicious snack, try it with a drizzle of olive oil and a sprinkle of sea salt.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, but use three times the amount as fresh herbs are less concentrated.
How do I store the bread?
Keep it in a bread bag or a covered bread basket at room temperature for up to 3 days.
Can I freeze this bread?
Absolutely. Once cooled, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Rustic Olive Oil & Herb French Bread Recipe Walkthrough

Start by dissolving the sugar in warm water in a large mixing bowl. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it's nice and foamy. This is your cue that the yeast is alive and kicking.

Next, stir in the olive oil, salt, rosemary, thyme, and oregano. Gradually add the flour, one cup at a time, mixing until a dough forms. It should be slightly sticky but manageable.

Flour a surface and knead the dough for about 10 minutes until it's smooth and elastic. Place it in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour or until it's doubled in size. Don't rush this step; it's crucial for that airy texture.

Once risen, punch down the dough to release the air, and shape it into a baguette or a round loaf, depending on your preference. Place it on a baking sheet lined with parchment paper and let it rise again for another 30 minutes.

While it's doing its final rise, preheat your oven to 375°F (190°C). Just before baking, brush the loaf with a beaten egg to achieve that lovely golden crust. Bake for about 30 minutes until the bread is golden brown and sounds hollow when you tap it.

Why You'll Love This Recipe

  • Infused with aromatic herbs for a delightful twist.
  • Easy to make with ingredients you likely already have.
  • Perfect for both beginners and experienced bakers.

Ingredients

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water
1/4 cup extra virgin olive oil
1 tbsp sugar
1 tsp salt
2 tsp dried rosemary
2 tsp dried thyme
1 tsp dried oregano
1 egg (for egg wash)

Step-by-step Instructions

1. In a large mixing bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit until foamy, about 5 minutes.
2. Stir in olive oil, salt, rosemary, thyme, and oregano.
3. Gradually add flour, one cup at a time, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 1 hour.
6. Punch down the dough and shape it into a baguette or round loaf.
7. Place the loaf on a baking sheet lined with parchment paper. Let it rise again for 30 minutes.
8. Preheat oven to 375°F (190°C).
9. Brush the loaf with beaten egg for a golden crust.
10. Bake for 30 minutes or until the bread is golden brown and sounds hollow when tapped.

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