Description
Golden, herb-kissed Italian bread with a crisp crust and fluffy center — perfect for dipping and bruschetta.
Ingredients
Scale
- 3 ½ cups bread flour
- 2 ¼ tsp active dry yeast
- 1 ¼ cups warm water
- 2 tbsp olive oil
- 1 ½ tsp salt
- 1 tbsp chopped fresh rosemary
- ½ tsp garlic powder
- Extra olive oil for brushing
- Flaky sea salt (optional)
Instructions
- In a large bowl, combine warm water and yeast. Let sit 5–10 minutes until foamy.
- Mix in olive oil, flour, salt, garlic powder, and rosemary. Knead 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1 hour or until doubled.
- Divide into 2 oval loaves and place on a parchment-lined baking sheet. Score tops with diagonal slashes.
- Brush with olive oil and sprinkle with extra rosemary and flaky salt.
- Bake at 425°F for 20–25 minutes until deep golden brown and hollow-sounding when tapped.
- Cool slightly before slicing to reveal the soft, airy crumb.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly.
- For best results, use high-quality bread flour.
- Let the bread cool completely before slicing for the best texture.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg