Garlic and Parsley Hearthbreads
Soft, aromatic, and bursting with flavor, these Garlic and Parsley Hearthbreads are the perfect combination of rustic charm and gourmet indulgence. Made from scratch with a simple yeasted dough, these flatbreads are enriched with a luxurious blend of garlic, fresh parsley, olive oil, and butter, creating a golden, herb-flecked crust that’s irresistibly fragrant. Baked on a hot stone or sheet for an authentically crisp yet tender texture, these hearthbreads are ideal as a centerpiece for shared meals, a side dish for soups or salads, or a canvas for your favorite toppings. Ready in under two hours and featuring pantry staples, this recipe is a delightful way to elevate your homemade bread game. Perfect for garlic bread lovers, casual bakers, and fans of artisanal flavors, these hearthbreads are sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water (100-110°F or 38-43°C)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Coarse sea salt (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add 2 1/2 cups of flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding the remaining flour a little at a time if the dough is too sticky. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, mix the minced garlic, chopped parsley, 1 tablespoon of olive oil, and the melted butter in a small bowl. Set aside.
Preheat the oven to 450°F (230°C) and place a baking stone or an inverted baking sheet in the oven to heat up.
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into an oval or round shape about 1/4 inch thick.
Spread a layer of the garlic and parsley mixture over each piece of dough, ensuring even coverage.
Transfer the breads onto a piece of parchment paper or a preheated baking stone. Bake for 10-15 minutes, or until golden and puffed.
Remove from the oven and sprinkle with coarse sea salt, if desired, before serving warm.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 613 mg | 13% | |
*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.
