Description
This Garlic Parmesan Herb Bread is a flavorful homemade loaf featuring a soft, airy texture infused with fragrant garlic, savory parmesan cheese, and Italian herbs. Perfect as a side for soups, pastas, or enjoyed on its own, this recipe blends simple pantry ingredients into a warm, aromatic bread that is easy to prepare and bake.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet dry active yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water
- 2 tablespoons olive oil
Topping Ingredients
- 4 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Instructions
- Activate the yeast: In a bowl, combine warm water and sugar, stirring in the dry active yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Make the dough: Add olive oil, flour, and salt to the yeast mixture. Mix until a dough forms, then knead it on a floured surface for 5-7 minutes until the dough is smooth and elastic.
- Let dough rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm spot for about 1 hour, or until it has doubled in size.
- Prepare the loaf: Preheat the oven to 375°F (190°C). Punch down the risen dough to release air and shape it into a loaf. Place the shaped dough on a greased baking sheet.
- Apply topping: In a small bowl, combine minced garlic, grated parmesan, dried oregano, and dried basil. Sprinkle this mixture evenly over the surface of the shaped dough.
- Bake the bread: Bake the loaf in the preheated oven for 25-30 minutes, or until the crust turns golden brown and sounds hollow when tapped. Remove from the oven and let cool slightly before slicing and serving.
Notes
- Warm water should be about 110°F (43°C) to properly activate the yeast without killing it.
- You can substitute dried herbs with fresh, using 1 tablespoon fresh herbs each for a more vibrant flavor.
- For a crispier crust, bake the bread on a preheated baking stone or tray.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for up to 1 month.
