italian herb bread recipe, how to make herb bread recipe

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italian herb bread recipe
italian herb bread made from a combo of whole wheat flour, all purpose flour and olive oil and the herbs used for making bread are fresh basil, fresh parsley and dry rosemary along with sun dried tomatoes.
5 from 4 votes
total time:
115minutes

herb bread recipe with step by step photos – this is an italian recipe of an easy, simple and a no fuss herb bread made from a combo of whole wheat flour, all purpose flour and olive oil.

the herbs which i have added to the bread are fresh basil, fresh parsley and dry rosemary along with sun dried tomatoes.

the result is a chewy, dense and aromatic bread flavored with the herbs and sun dried tomatoes. if you make the bread totally with all purpose flour/maida, then the bread won’t be chewy and dense.

i kneaded the dough in the afternoon and by the time the bread was leavening & when i had to bake it….  it was night. so the baking pics have been shot in night time. once the baked bread was cooled down, i warmly snugged these in a kitchen napkin and kept in the fridge. for our morning breakfast i warmed the breads with the morning tea.

herb-bread-recipe

this herb bread recipe is eggless as well as dairy free. i have adapted this recipe from the cook book “vegetarian mediterranean cooking” by beverley jollands.

if you are looking for more bread recipes then do check:

italian herb bread recipe below:

italian herb bread recipe

5 from 4 votes
Prep Time:1 hr 30 mins
Cook Time:25 mins
Total Time:1 hr 55 mins
italian herb bread made from a combo of whole wheat flour, all purpose flour and olive oil and the herbs used for making bread are fresh basil, fresh parsley and dry rosemary along with sun dried tomatoes.
italian herb bread recipe
Course:breakfasts
Cuisine:world
Servings:2
Author:dassana

Ingredients (1 cup = 250 ml)

  • 1.5 cups whole wheat flour (atta)
  • ½ cup all purpose flour (maida)
  • 2 tablespoon olive oil
  • 1 teaspoon dry active yeast
  • ½ cup water or add as required
  • ¼ teaspoon sugar
  • ¾ cup chopped fresh herbs or about 1 to 1.5 tablespoon dry herbs - rosemary, basil, parsley
  • 8-9 sun dried tomatoes, chopped (optional)
  • salt as required
  • sea salt flakes or rock salt for sprinkling
  • fresh rosemary leaves or dry rosemary for sprinkling

How to Make Recipe

  • proof the yeast by adding it to the 1/2 cup warm water & sugar mixture.
  • keep in a warm place for 10 to 12 minutes, till the mixture bubbles.
  • mix the chopped herbs, sundried tomatoes, olive oil and salt together.
  • add the flours and mix well.
  • now add the yeast mixture and continue to mix.
  • add some 1 or 2 tbsp water if required to bind the dough.
  • knead into a smooth and pliable dough. the dough should not be sticky.
  • rub olive oil all over the dough and keep it covered in a bowl for 30-40 minutes or for more time, till it doubles in size.
  • knead again until smooth and elastic. make round or oval shapes of the dough and arrange them on an oiled sheet. slightly make a criss cross pattern on the top of each loaf with a knife.
  • cover loosely with a lid or kitchen towel and keep again in a warm place for 15-20 minutes or until well risen.
  • preheat the oven to 200 degrees celsius.
  • brush the bread buns with little olive oil, sprinkle some rosemary leaves and salt. bake in the oven for about 20 to 25 minutes. the base should sound hollow when they are tapped.
  • serve italian herb bread warm.
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step by step herb bread recipe:

1: the proofing needs to be done first. mix the sugar with warm water. add the dry yeast to this mixture. stir and leave in a warm place for the 10 to 12 minutes or till the mixture becomes frothy.

italian herb bread1

2: mix the chopped fresh herbs, dry rosemary, sun dried tomatoes, salt and olive oil in a large mixing bowl.

italian-herb-bread2

3: add both the flours to this and mix together.

italian-herb-bread3

4: now add the yeast mixture and mix everything together.

italian-herb-bread4

5: add some warm water if required and knead into a smooth dough on a lightly floured surface. the dough should not be sticky.

italian-herb-bread6

6: put the dough back into the same bowl. apply olive oil over the dough.

italian-herb-bread7

7: cover with a cling film and leave in a warm place for 30-40 minutes or until the dough becomes double in size.

italian-herb-bread8

8: the risen dough after 1 hour

italian-herb-bread9

9: knead again until smooth and elastic. make round or oval shapes of the dough and arrange them on an oiled sheet. slightly make a criss cross pattern on the top of each loaf with a knife.

italian-herb-bread10

10: cover loosely with a lid and keep again in a warm place for 15-20 minutes or until well risen. preheat the oven to 200 degrees celsius. brush the bread buns with little olive oil, sprinkle some rosemary leaves and salt. bake in the oven for about 20 to 25 minutes. the base should sound hollow when they are tapped.

italian-herb-bread11

serve italian herb bread warm.

vegan-herb-bread

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

This recipe post was first published on April 7, 2012 at 12:23 am

and was last modified on September 21, 2018 at 12:38 pm


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38 comments/reviews

  1. I tried this today and it came out very well 😀 Thanks for the detailed recipe

    • welcome

  2. I tried the bread. It came out a little dry. With the soup it seemed fine but otherwise not that great. Where do you think I went wrong. I love all your recipes. You are doing a great job.

    • charu, dryness could be due to less water content in the dough, less kneading or over baking. so it can be any of these reasons. usually a bread dough is soft and supple. so if the dough does not feel soft and pliable, then you can always add some more water. also knead the dough very well.

  3. Hi Amit
    I’m a huge fan of your recipes. I have not tried baking before . I want to try and learn baking. You have mentioned that you use an otg. Can you please help me select the best suited otg for a beginner?
    Keep posting many more interesting recipes!
    Love,
    Hanisha.

    • Thanks Hanisha for your kind words. I don’t know which is the best OTG. I am using bajaj 35 litre oven and it is a slightly bigger model. its a good one. you can go for a smaller size oven. for brand you can check online reviews or ask the sales person in the shop. when i wanted to buy the oven, then apart from bajaj i was thinking of buying morphy richards oven. but didn’t buy it as it was big for my requirement.

  4. Hi Dassana,
    Today I tried making Italian herb bread. The taste was very good. I baked in the middle shelf in optima OTG , but still the bottom of the bun got burnt. I covered with aluminium foil both the bottom and top of the tray but still the bread bottom got burnt. I baked at 200 degrees for 20 – 25 minutes as mentioned in the recipe. Please suggest how to avoid the bun getting burnt. Thank you.

    • welcome ansuya. bake for less time as your oven has a high temperature range. just bake for 12-15 minutes and then check.

      • Thanks Dassana for the suggestions. Today I tried again but this time the buns turned out hard. They are not soft. I followed the recipe as mentioned in your blog. If I take out before the time , there is no hollow sound at the bottom of the bun. Please suggest how to get soft buns.

        • welcome ansuya. i think some issue with the yeast proofing. thats why the bread has not come out soft. if the dough is leavened well then you can actually hear the hollow sound. try to use good quality yeast.

  5. Hi Dassana – thanks for your bread recipes. This is the first time I am going to venture making breads at home and wanted to ask if a small normal otg (oven/toaster/grill) kind of oven would suffice. and also should i bake on the middle rack?

    • welcome preeti. yes a small regular OTG is sufficient. bake on the middle rack. keep both the top and bottom heating elements on.

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