Olive Oil Herb Bread
A recipe for Olive Oil Herb Bread! This sturdy bread has a chewy texture perfect to use as the base for sandwiches, garlic bread, or alongside soup.
Servings 1 Loaf
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 2/3 cups (400 milliliters) lukewarm water 105-115˚F (40-46˚C), divided
- 3 1/2 cups (455 grams) bread flour
- 1 1/2 teaspoons fine sea salt
- Cornmeal or semolina for dusting
Topping:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon Italian seasoning mix
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon garlic powder
Instructions
- In a medium bowl, sprinkle the yeast over 1 cup (240 milliliters) of the lukewarm water. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour and salt.
- Mix in the frothy yeast mixture, then slowly add the remaining 2/3 cup (160 milliliters) lukewarm water to create a soft, loose dough.
- Cover the bowl and allow to rest at room temperature until doubled in size, about 1 1/2 hours.
- On a well-floured surface, knead the dough until it is soft and smooth. Form into an oval loaf shape, adding a little more flour only as needed if it is too sticky.
- Dust a large pizza (baker's) peel with cornmeal or semolina. Place the oval loaf in the center of the peel, cover with a towel, and allow to rest at room temperature until doubled in size, about 1 hour.
- Place a baking stone on the middle rack and a pan filled with water on the lower rack of the oven. Preheat to 475˚F (245˚C).
- In a small bowl, whisk together the olive oil, Italian seasoning, salt, and garlic powder.
- Brush the risen loaf evenly with the olive oil mixture, making sure to completely get the sides.
- Lightly cut 3 diagonal marks across the loaf with a very sharp knife.
- Carefully slide the loaf onto the preheated baking stone. Immediately shut the door and bake for 10 minutes.
- Without opening the door, reduce heat to 375˚F (190˚C).
- Continue to bake until the top and edges of the bread are golden and the bread sounds hollow when tapped, about 20-30 more minutes.
- Allow to cool for at least 10 minutes before slicing and serving.