Crusty Herbed Italian Bread

There is nothing quite like the taste of home made bread.  It smells great in the oven.  It tastes wonderful when it first comes out, and is so much healthier to make your own that to buy store bread packed with chemicals.

Crusty herbed Italian bread - fresh from the oven. So great with homemade soup.

This recipe for crusty herbed Italian bread has the great taste of zesty herbs and is easy to make. 

btread dough

The bread needs to rise a little and only needs just the slightest amount of kneading.

risen dough

I like to make a free form oval shaped loaf. No messing with bread pans and it can be made right on a baking sheet.  My Silpada mat is 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 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!)

Home made Italian bread - zesty herbed style

Crusty Herbed Italian Bread
Cook time
Total time
  • 3 cups all-purpose flour
  • 1 package yeast (rapid-rise recommended)
  • 1 tsp sugar
  • 1¼ cups warm water
  • 2 tablespoons olive oil
  • 1½ tsp garlic salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp Italian seasoning
  • 1 tsp dried parsley
  1. In a large bowl, combine the olive oil with water, yeast and salt. Let it sit for five minutes. Mix in the fresh hebs into the fliour.
  2. 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
  3. Knead the dough until it is smooth and elastic–just a few minutes.
  4. Place dough in a greased bowl; cover and let rise until the dough has doubled.
  5. Form the dough into an oval free-form style loaf and place on greased baking sheet. (Dust baking sheet with cornmeal first if desired.) Place immediately in a 385º F oven. Do not preheat the oven, the bread will rise some more as your oven heats up.Bake for 30-40 minutes.

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