Patio Bread
Elevate your outdoor dining experience with this simple yet flavorful Patio Bread recipe—a rustic homemade loaf that’s perfect for sharing. Crafted with pantry staples like all-purpose flour, olive oil, and instant yeast, this bread achieves the ideal balance between soft, airy texture and golden, crusty perfection. The addition of fresh herbs such as rosemary or thyme and a sprinkle of coarse sea salt gives it a gourmet twist, making it as versatile as it is delicious. With just 20 minutes of prep and a warm, inviting aroma filling your kitchen, this easy-to-make bread pairs beautifully with soups, salads, or charcuterie boards. Whether you’re hosting friends on a sunny patio or enjoying a cozy evening indoors, Patio Bread is a crowd-pleasing option that’ll quickly become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1.5 cups warm water
- 2.25 teaspoons instant yeast
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 tablespoon herbs (e.g., rosemary or thyme, optional)
- 1 teaspoon coarse sea salt (for topping, optional)
Instructions
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
Add the olive oil, salt, and 1 cup of the flour to the yeast mixture. Stir well until combined.
Gradually add the remaining flour, 1/2 cup at a time, mixing until a dough forms. The dough should be soft but not overly sticky.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes 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, draft-free spot for 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Punch down the risen dough and shape it into a round or oval loaf. Place it on the prepared baking sheet.
Brush the top of the loaf with a little olive oil and, if desired, sprinkle it with coarse sea salt and fresh herbs for added flavor.
Using a sharp knife, make a few shallow slashes across the top of the dough for decoration and to allow steam to escape as it bakes.
Bake the bread in the preheated oven for 25-30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature. Enjoy your freshly baked Patio Bread!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5752 mg | 250% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 531 mg | 11% | |
*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.
