Chimichurri Bread
Elevate your bread-baking game with this irresistible Chimichurri Bread recipe, where fluffy, golden dough meets a vibrant homemade chimichurri sauce. Infused with fresh parsley, cilantro, garlic, and a kick of red chili flakes, this bread delivers bold, herbaceous flavor in every bite. Perfectly soft on the inside with a crisp golden crust, the bread is rolled and filled with the zesty sauce for a striking swirl of green goodness. Whether served as a show-stopping side for soups and stews, or as a standalone appetizer, this easy-to-make bread will wow your family and guests alike. With just 20 minutes of prep time and simple pantry staples, you can craft a bakery-quality loaf right in your own kitchen!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water (110°F/45°C)
- 3 tablespoons Olive oil
- 1 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped (optional)
- 4 cloves Garlic cloves, minced
- 0.5 teaspoon Red chili flakes
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt (for chimichurri)
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Gradually pour warm water into the dry mixture while stirring. Add 2 tablespoons of olive oil and continue to mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes on medium speed.
Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, prepare the chimichurri sauce. In a medium bowl, combine chopped parsley, cilantro (if using), minced garlic, red chili flakes, red wine vinegar, remaining 1 tablespoon of olive oil, oregano, salt, and black pepper. Stir until well mixed and set aside.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle approximately 9x12 inches.
Spread the chimichurri sauce evenly over the dough, leaving a 1-inch border around the edges.
Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal it and tuck the ends under.
Place the chimichurri-filled log seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap or a damp towel and let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Score the top of the dough with a sharp knife and bake for 25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Serve warm and enjoy the herbaceous flavors of the freshly baked Chimichurri Bread!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
