Go Back
garlic herb bread italian recipe

Garlic Herb Italian Bread

A warm, golden Italian loaf infused with olive oil, fresh garlic, and herbs. Soft inside with a crisp crust, this bread feels like Sunday at Nonna’s—simple ingredients, gentle hands, and that unforgettable aroma of homemade comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 6 people
Course: bread, Side Dish
Cuisine: Italian
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 ½ cups bread flour or all-purpose flour for softer crumb
  • 2 ¼ tsp active dry yeast 1 packet
  • 1 ¼ cups warm water 100–110°F
  • 1 tsp sugar or honey to bloom yeast
  • 1 ½ tsp salt
  • 2 tbsp extra-virgin olive oil
Flavor Add-ins
  • 2 –3 cloves fresh garlic minced (or ½ tsp garlic powder)
  • 1 tbsp chopped fresh herbs rosemary, thyme, or parsley
  • ¼ cup grated Parmesan or Pecorino cheese optional
  • Pinch of red pepper flakes optional, for mild heat
For Finishing
  • 1 tbsp olive oil or 1 beaten egg for brushing
  • Optional: extra herbs or grated cheese for topping
  • Pan of boiling water for steam

Method
 

Bloom the Yeast
  1. Mix warm water (100–110°F) with sugar or honey and sprinkle in the yeast. Let sit for 5–15 minutes until foamy.
Mix the Dough
  1. In a large bowl, combine flour and salt. Stir in bloomed yeast mixture until a shaggy dough forms. Rest for 10 minutes.
Add Olive Oil and Knead
  1. Add olive oil and knead until smooth and elastic (by hand 8–10 min, or mixer 5–6 min). Dough should be soft and slightly tacky.
First Rise (Proofing)
  1. Place dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled—about 1–2 hours.
Stretch and Fold
  1. Every 20–30 minutes, perform a gentle stretch and fold with an oiled hand to build structure (3–4 times total).
Shape the Loaf
  1. Punch down dough, divide if making two loaves, and shape into ovals or logs. Place seam-side down on parchment-lined baking sheet.
Final Proof
  1. Let loaves rest until slightly puffed—about 30–45 minutes. A gentle poke should fill in slowly.
Preheat and Prepare Oven
  1. Preheat to 375–400°F. Place a glass dish with boiling water on the lower rack to create steam.
Brush and Score
  1. Brush tops with olive oil or egg wash. Score each loaf with one quick cut down the center.
Bake
  1. Bake 20–30 minutes until golden brown and hollow-sounding on tap. Internal temp should reach about 200°F.
Cool and Serve
  1. Cool on a rack for at least 15 minutes before slicing. Brush with extra olive oil if you like a glossy finish.

Notes

  • Use warm (not hot) water for yeast—too hot kills it.
  • Keep dough soft and slightly tacky for a tender crumb.
  • Oil your hands instead of dusting with flour to avoid drying out the dough.
  • Add roasted garlic or olives for variation.
  • Freezes beautifully—wrap tightly and thaw at room temperature.
  • For a glossy crust, brush with olive oil after baking; for deep color, use egg wash before baking.