Herbed Garlic Artisan Bread (with Garlic and Parmesan)
This herbed artisan bread is not very dense and with the savory flavors and aromatics from the herbs: rosemary, basil, oregano and garlic, you will feel like you stepped into the finest Italian restaurant. The flavors of the herbs and parmesan cheese meld together to create this lovely bread that will hit the spot for comfort food and is the perfect bread to serve alongside any entreé.
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Measuring Cup(s) and Spoon(s)
- Thermometer
- Stand Mixer with Dough Hook (optional)
- 2 Large Mixing Bowl(s) (will only need one if using a stand mixer)
- Spatula (only needed if not using stand mixer)
- Tea Towel or a lid
- Baking Sheet
- Silicone Mat (optional)
Ingredients
- 1 Tbsp Instant dry yeast
- 1 Tbsp Granulated sugar
- 1 cup Water , warm (follow the instructions on the yeast package for how warm the water should be)
- 1 tsp Fine sea salt
- 2 tsp Dried rosemary
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 6 cloves Minced garlic
- 2 - 2½ cups All-purpose flour
- ⅓ cup Parmesan cheese , grated
- 2 Tbsp Olive oil , plus extra
- 1 Tbsp Butter , salted or unsalted
Instructions
- In a bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, add 1 Tbsp Instant dry yeast, 1 Tbsp Granulated sugar, and 1 cup Water.
- Stir in 1 tsp Fine sea salt, 2 tsp Dried rosemary, 1 tsp Dried basil, 1 tsp Dried oregano, and 6 cloves Minced garlic.
- Add 2 cups of flour and the ⅓ cup Parmesan cheese and stir until combined. If mixing in a mixing bowl, you may need to start using your hands as the flour makes the dough more stiff.
- Gradually add in the remaining ½ cup of flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
- Transfer dough to a lightly greased mixing bowl and cover with tea towel or lid and let rise about one hour, until doubled in size.
- Preheat oven to 375°F / 190°C and drizzle a baking sheet with 2 Tbsp Olive oil or use a silicone mat.
- Divide dough in half (roughly 300g each) and shape gently into two round loaves. Place dough onto prepared baking sheet and let rise for 15-20 minutes.
- Top each loaf with ½ Tbsp Butter.
- Bake 18-20 minutes or until golden brown.
- Remove from the oven and serve immediately for best results.
Storage
- Store at room temperature for up to two days, best when consumed right after baking up to the next day. The longer it sets, the drier it becomes and is more prone to molding due to the cheese. For longer term storage, wrap tightly with plastic wrap or foil and place into the freezer.