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.
¾cupchopped fresh herbsor about 1 to 1.5 tablespoon dry herbs - rosemary, basil, parsley
8 to 9sun dried tomatoes,chopped (optional)
salt as required
sea salt flakesor rock salt for sprinkling
fresh rosemary leaves or dry rosemary for sprinkling
Instructions
making herb bread dough
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.
making herb bread
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.