Olive Oil and Herbes De Provence Bread
Bring the warmth and aroma of the French countryside to your kitchen with this Olive Oil and Herbes de Provence Bread, a masterpiece of rustic baking. Infused with the fragrant blend of herbes de Provence—featuring rosemary, thyme, and other traditional Mediterranean flavors—and enriched with silky extra-virgin olive oil, this artisan-style loaf delivers a soft, airy crumb and a golden, crackling crust. Perfect for dipping into soups or olive oil, serving alongside a cheese platter, or elevating your sandwiches, this bread combines easy homemade techniques with the elegance of French-inspired flavor. With just 20 minutes of hands-on prep and the natural magic of yeast, you'll create a bakery-quality loaf that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Salt
- 60 milliliters Extra-virgin olive oil
- 2 tablespoons Herbes de Provence
- 1 teaspoon Sugar
Instructions
In a small bowl, combine the warm water and sugar, then sprinkle the active dry yeast over the surface. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Stir to blend.
Add the frothy yeast mixture and olive oil to the dry ingredients. Mix the dough together using a wooden spoon or your hands until it starts to come together.
Sprinkle the herbes de Provence over the dough and knead it on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic.
Place the dough ball into a lightly oiled bowl, turning it to coat the surface, and cover it with a clean kitchen towel. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Punch down the dough to release the air, then shape it into a round loaf or place it in a greased loaf pan.
Cover again and let it rise for another 30-45 minutes until it has puffed up slightly.
Preheat your oven to 220°C (430°F). Place the shaped dough onto a parchment-lined baking sheet or leave it in the loaf pan.
Using a sharp knife, make a few shallow slashes on the surface of the dough to allow it to expand while baking.
Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 707 mg | 15% | |
*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.
