Italian Herb Bread, How to Create Irresistible Bread?

How do you make flavorful Italian Herb Bread? You add Italian herbs and spices, of course!

Who doesn’t like the pleasing taste of parsley, oregano, rosemary, garlic, etc.? This mix of herbs and spices, when added to dishes, create signature Italian flavor. In this recipe, I use my own mix of pantry herbs and spices to transform a basic, white, no-knead bread recipe into a delightful and crowd-pleasing Italian treat – an Italian Herb Bread.

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Using Dry vs. Fresh Herbs in Italian Herb Bread

You might be wondering if you should use dry or fresh herbs in this recipe or others. Fresh or dry herbs work equally well in bread recipes. Ensure you increase the amount of fresh herbs used (see instructions below). Or check out my Pesto Flatbread recipe where I use homemade fresh herb pesto in the bread dough. Keep reading to learn the different ways to use dry vs. fresh herbs in cooking.

Dry Herbs

I find that dry herbs add a more intense flavor to my dishes than fresh herbs. Dry herbs withstand the cooking process and give your final dish a better, stronger flavor than fresh herbs. Dry herbs can withstand heat so they are best added at any point during the cooking process. Fresh Herbs break down quickly and do not impart the same intensity during cooking. Therefore, reserve fresh herbs for nearly-done or post-cooking preparations. Do not use dry herbs in post-cooking preparation. They can be tough and take away from the overall appearance and texture of the meal. There is one exception to this rule, dried oregano on top of pizza – I love that!

When to Add Herbs to Bread Dough?

There are two methods for adding herbs to your bread dough. First, you can mix your dried herbs with the flour before you mix with the wet ingredients. In this method, you can assure that your herbs are evenly distributed in the flour and during the final mix of the dough. Second, if using a stand mixer, You want to add herbs to bread dough during the last two minutes of mixing/kneading. In this second method, the herbs will be properly distributed by the kneading action of the powerful mixer but will not be ground up during the whole mixing cycle.

By adding the herbs during the mix/knead process, the herbs have a chance to infuse your bread dough with flavor while the dough is rising. Time is flavor in bread baking, therefore, having those herbs in the dough as it rises results in a nice herby flavored final bread.

How to Make Homemade Italian Herbs Mix?

You can buy an Italian Herb Mix – my favorite is Penzey’s Spices Tuscan Sunset, their products reward the user with consistent flavor and high quality taste. However, if you have a shelf full of dry herbs and spices, just make your own Italian Herb Mix! Use this recipe below or any variation you prefer.

• ITALIAN HERB MIX ingredient list:
  • 1 Tbs Parsley
  • 1 Tbs Basil
  • 1 Tbs Garlic
  • 2 tsp Oregano
  • 1 tsp Marjoram
  • 1 tsp Thyme
  • 1 tsp Chopped Rosemary
  • 1/2 tsp Sage
  • 1/2 tsp Crushed Red Pepper (optional if you do not want spice)
• INSTRUCTIONS:
  • Mix all the dried herbs and spices together in a bowl.
  • Transfer to a container with a tight fitting lid.
  • Store in a cool, dry area.
  • Herbs can be used in this bread recipe and to season your favorite dishes.

Fresh Herbs

I like using fresh herbs when cooking, too. Here are the three ways I use fresh herbs:

1. Firstly, you can add fresh herbs at the end of the cooking process so that they retain their flavor and give the dish a boost of that fresh garden flavor.

2. Next, sprinkle fresh chopped herbs on top of my prepared dishes or on top of plated meals for a fresh boost of flavor.

3. Finally, add a sprig or sprinkle of herbs on top of a plated dish as an attractive garnish pleasing to the eye.

I have many favorite fresh herbs that I use when cooking. For example, I use fresh parsley for meat, fish and Italian dishes. I often add Cilantro on top of Mexican, Spanish, or Indian cuisine. Chopped green onions or fresh thyme are great addition to soups, chilis, stews, and French or Cajun dishes. Finally, mint is fantastic in salads, fresh salsas, and as a sweet or savory garnish.

Can I Use Fresh in Lieu of Dried Herbs in Italian Herb Bread?

Fresh herbs can be used in place of dry herbs at a ratio of 2:1. For instance, in this bread recipe I call for for 2 T of mixed, dried Italian Herbs. If you prefer to use fresh, double the 2 T to 4 T of chopped fresh herbs. In this recipe, you can add the fresh exactly the same way you would add dry herbs. Alternatively, if preparing a meal, I recommend adding the fresh herbs at the end of the cooking process for best result and flavor.

Oppositely, if a recipe calls for fresh herbs but you do not have them, substitute dry herbs in a 1:2 ratio. For instance, in a recipe calling for 1 tsp of fresh thyme, substitute 1/2 tsp of dry thyme. The dry thyme can be added anytime during the cooking process.

What to Do with Leftover Herbs?

I encourage you to dry any left over fresh herbs. First, wash the herbs. Second, dry them. Third, lay herbs on dry paper towels on the counter until dry. Lastly, chop or crumble. Alternatively, chop clean fresh herbs, sprinkle them on a plate and leave to dry. Always store dry herbs in an airtight container, they last for six months or more. Use homemade dried herbs as you would store-bought herbs. This reduces waste of fresh herbs!

On the other hand, Green Onions, also known as scallions, can be stored fresh in a glass of water on a windowsill where they will continuously grow until ready to use. Remember to change water out once a week or so. In this way, they last for a really long time and increase their yield since they grow when added to water! Bonus.

Inspiration For This Recipe

My family is a creature of habit, we find restaurants we like and go back over and over. Actually, who doesn’t like a good, reliable meal at a favorite restaurant? We normally patronize small, local restaurants. We have one exception for a consistently excellent meal, that is Bonefish Grill, an American chain restaurant located in about 25+ states. I always look forward to their fresh Italian herb bread served warm with olive oil for dipping. I could just eat that and be satisfied! So, I set out to recreate a similar bread – Italian Herb Bread. This is my copy-cat recipe. Enjoy!

Beginner bread baker? No worries, read through this article on the 12 Steps to Perfect Bread and my Recommended Products page. Then select any bread recipe on this site and follow my step-by-step instructions.

Sharing is Caring

Remember! Great Bread for All – Bake One & Share One. Try this Italian Herb Bread recipe in your own home. It makes four mini-loaves, keep two and share two with a neighbor, co-worker or friend. Their tummies (and hearts) will be filled with deliciously homemade generosity from your kitchen. Post pictures of your results and tag me @christinasbreadbakes on FB or IG! I love to see your beautiful breads. Happy baking, Bread Bakers!

Italian Herb Bread

Christina

This is a white bread full of flavorful Italian Herbs, soft and delicious, this is sure to please as an appetizer served with olive oil for dipping, as a sliced bread with dinner, or as a sandwich bread.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Resting Time 1 day d

Total Time 1 day d 2 hours hrs

Course Appetizer, bread, dinner, lunch

Cuisine American, bread baking, Italian

Servings 4 people

Calories 489 kcal

Equipment

• 4 Liter food container (or bowl)
• Cover for container (or plastic wrap)
• Digital Metric Scale
• Bench scraper
• Flat Baking Pan
• Parchment Paper
• Kitchen Sheers or Sharp Knife

Ingredients

  

• 525 grams White Bread Flour 14% protein
• 2 T Mixed Italian Herbs
• 425 grams Warm Water 90-100 F degrees
• 11 grams Sea Salt
• ⅛ tsp Instant Yeast

Instructions

 

Scaling

• Measure all ingredients using a digital metric scale.

  Hint: I prefer to make this dough at night, so about 5:00 p.m., I mix this dough and give it folds throughout the evening and then before bedtime, I place it in the refrigerator to bulk ferment overnight. OR, you can mix early morning, about 7:30 a.m., and leave to bulk ferment on the counter for 6-8 hours until doubled in size, plan to shape/bake that evening about 4:00 p.m.

Mixing

• Add white flour to large container or bowl.
• Add and mix Italian Herbs with the flour.
• Add warm water (90-100 F degrees).
• Mix together until no dry flour remains and you have a rough dough.
  
• Cover dough and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
• After 30 minutes, uncover the dough and sprinkle the top evenly with the sea salt and the yeast.
  
• Pull outside edge of dough and fold over center, do this 4-6 times until yeast and salt are enclosed.
  
• Using two fingers (like you are making the “OK” symbol) cut through the dough 3 times.
  
• Pull outside edge of dough up, it will not stretch much at this point, and fold over center again, 4-6 times.
  
• Repeat the last two steps two more times until the salt and yeast are evenly distributed.
• Turn the dough over so the last folds you made are tucked under a loose ball. This dough will need to be folded 3-4 times over the next 1.5-2 hours.
  
• Cover the dough and allow to rest for 10 minutes.
• Uncover the dough and perform another fold by pulling the outside edge of the dough upwards, being careful not to tear the dough and folding over the center, 4-6 times.
• Hint: Every time you fold this dough it will gain elasticity, strength and rise. Pull the dough up and over to achieve maximum stretch without tearing it, this builds the structure to hold the developing carbon dioxide gas.
  
• Turn the dough over so the last folds you made are tucked under a loose ball.
• Wait 30 minutes and perform the last two steps again. You will do this two more times for a total of four folds.
• Hint: These folds can be done every 30 minutes or longer.

Bulk Fermentation (first rise)

• After 3-4 folds, allow dough to rest until doubled in size, overnight in the refrigerator, or 6 hours at room temperature. My preferred method is to place this dough in the refrigerator overnight to slow the rise which develops flavor.

  Hint: Using a clear container allows you to easily see when the dough has risen to double its original size. Mark the outside of the container with a marker or elastic at the desired point.

Punching/Folding

• In the morning, pull the dough from the refrigerator, it should have doubled overnight. If not, leave it at room temperature until doubled. When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface and gently dump dough out. This will achieve "punching" the dough down, or expelling some of the carbon dioxide gas that developed during Bulk Fermentation stage.
  

Dividing

• This recipe makes 4 mini rounds. Divide the dough in half and then in half again. Flour a line down the short center of the dough and gently pushing a bench scraper or knife through to divide the dough in two. Divide these two halves again for a total of 4 pieces, about 220-240 gram each. Continue with next step.
  
• Next, pull outside edges of each piece of dough up (no need to stretch here) and fold over center, 4-6 times.
  

Pre-shaping or Rounding

• Flip dough over so folds are tucked under a loose ball. Repeat until you have 4 loose balls.
  

Bench Proofing or Resting

• Cover the loose balls with a kitchen towel or plastic wrap and allow to rest for 5-10 minutes.
  
• Prepare the flat baking pan with parchment sprayed lightly with oil.

Makeup and Panning

• Uncover the dough balls. Tighten them into a round ball. To do that, cup hand around the rear of the round shape and drag the dough towards you on the work surface. Turn the dough a quarter of a turn. Gently pick the dough up and place it further away from you again. Repeat four times or as many times as it takes to create a tightly rounded dough ball. Hint: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
  
• Once you have four tight dough balls, flour the tops. Pick each one up by gently sliding cupped hands under either side of the ball.
• Gently lay the balls onto the parchment paper allowing space for them to double. Cover with plastic wrap or a linen towel.
  

Proofing (second rise)

• If you want to bake that morning, set the dough balls aside in a warm place to proof. Allow the dough balls to rise until it has relaxed and doubled in size. This may take 45 minutes to 1 hour, depending on the room temperature.

  Hint: If you prefer to bake later in the day, return the formed dough balls on the tray back to the refrigerator for a cold proof. This will take 8 hours. They can be removed from the refrigerator and baked right away once they have doubled in size.

Baking

• Approximately 30 minutes prior to baking, put a metal cake pan filled with very cold water into your oven to create steam. Set oven temp to 460 F degrees. Set timer for 30 minutes.
• When timer buzzes, check that your dough balls are doubled.

  Hint: To check if your dough has risen enough, you can perform the poke test. Poke the dough with a floured finger. If the indent springs back quickly, it is not yet ready to be baked. Allow it to continue to rise. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.
• If your dough is doubled, using kitchen sheers, cut an "X" pattern onto the top of each dough ball, being careful not to deflate the dough. Place pan with dough balls in oven to bake.

  Hint: If the water has boiled away, fill the cake pan again.
• Bake at 460 F degrees for 25-30 minutes, turn pan half way through baking.
• Hint: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake it to a very rich golden brown.
  

Cooling

• Remove the sheet pan with loaves and set on a heat proof surface.
• Immediately set bread on a cooling rack to allow air flow around the bread. Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.

  Hint: I know it's hard to wait for that yummy first piece! However, the crumb needs time to cool so it does not get crushed when you try to cut the bread.

Storing

• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.

Keyword Italian, Italian Herbs, Mixed Herbs

*Nutrition is based on one loaf of bread (recipe makes four small loaves). Facts may vary slightly depending on the bread flour and mix of herbs you choose to use in your bread.