This Italian bread recipe has a delightfully crusty texture and farm fresh herb seasoning. The recipe is so simple that anyone can easily make a crusty herb bread! Artisan breads like this are always the hit of any gathering. Why not make a few loaves for the holidays?
There is nothing quite like the taste of home made bread. The aroma of fresh bread gives your kitchen a wonderful home style feeling, and It tastes just amazing, fresh out of the oven. Homemade bread is also healthier to make than purchasing store bought bread packed with chemicals to keep it fresh.
Making this Italian Bread
This post contains affiliate links for your cooking convenience. I earn a small commission but there is no extra cost to you.
This recipe for crusty herb Italian bread has the great taste of zesty herbs and is easy to make. I used dried herbs, but if you want to use fresh, just triple the amount.
The bread needs to rise until doubled (about 45 minutes) and only needs just the slightest amount of kneading.
I like to make my crusty herb bread into a free form oval shaped loaf. No messing with bread pans and it can be made right on a baking sheet. My silicone matis great for making bread. It also helps to cut some 1/4″ slits in the dough. This helps with cooking and gives the bread a decorative look when it is done.
You do not even need to preheat the oven! The bread will rise a bit more as the oven heats up. You can also try making the bread in a cast iron Dutch oven to make it even more crusty.
When the weather is cooler, I make bread all the time. It is the time of the year when home made soups are on our dinner menu and there is nothing quite like crusty bread to accompany a big bowl of soup. (Try this delicious recipe for cheddar and bacon soup. It’s delish!)
Ready to taste this crusty herb bread?
The fresh herbs in the bread give it a real farm fresh flavor and the crunchy crust makes it perfect for sandwiches, soups or even with a poached egg on top for breakfast. It is one of my favorite bread recipes.
- 3 cups all-purpose flour
- 1 package yeast (rapid-rise recommended)
- 1 tsp sugar
- 1¼ cups warm water
- 2 tbsp extra virgin olive oil
- 1½ tsp garlic salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp Italian seasoning
- 1 tsp dried parsley
- In a large bowl, combine the olive oil with water, yeast and salt. Let it sit for five minutes. Mix the herbs and sugar into the flour.
- Stir in the flour mixture until the dough is stiff enough to knead. Add the flour a little bit at a time. Three cups flour is an approximate amount, your exact amount may vary. slightly
- Knead the dough until it is smooth and elastic–just a few minutes.
- Place dough in a greased bowl; cover and let rise until the dough has doubled. (about 45 minutes)
- Form the dough into an oval free-form style loaf and place on greased baking sheet. (Dust baking sheet with flour first if desired and make slits in the top of the loaf for a nice finish when done.) Place immediately in a 375º F oven. Do not preheat the oven, the bread will rise some more as your oven heats up. Bake for 30-40 minutes.
- Note: if you use fresh herbs, triple the amounts shown in the ingredient list