Olive Oil Herb Bread Recipe
Mix all ingredients together in a small bowl.
Olive oil herb bread recipe. 1 tablespoon grated parmesan cheese. Transfer to a shallow serving plate. 1 1 2 teaspoons baking powder. Grease a 9 x 5 inch baking pan with some extra virgin olive oil add in the dough mixture evenly spread out and make sure it s in a flat layer add into a preheated oven bake only option 190 c 375 f after 50 to 60 minutes the bread should be perfectly baked it took me 55 minutes remove from the oven insert a toothpick in the middle if it comes out cleanly the bread is perfectly.
Microwave uncovered on high for 10 15 seconds. 1 teaspoon minced fresh thyme or 1 4 teaspoon dried thyme. Add 1 2 cup oil and stir. 1 teaspoon minced fresh rosemary or 1 4 teaspoon dried rosemary crushed.
Pre heat oven to 400 degrees f. Simply let your bread maker make the dough then shape and bake. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. It s so flavorful simple to make and goes perfectly with soups and pastas prep time.
When ready to use mix 1 tablespoon of mixture with about 1 2 cup of olive oil. Roast anywhere from 40 60 minutes depending on your oven and patience. This is a truly delicious olive and herb bread. If desired add 1 tablespoon freshly grated parmesan cheese.
This olive oil garlic bread is a slam dunk recipe for any italian themed dinners. To prepare dipping oil. Add 1 tablespoon olive oil the flour 1 1 2 tablespoons rosemary the fine salt and 3 4 cup warm water. Salt garlic powder bread flour italian herbs olive oil active dry yeast and 2 more italian bread dipping oil sauce manila spoon balsamic vinegar red chili flakes fresh oregano garlic cloves and 3 more.
1 2 cup all purpose flour. In a small microwave safe bowl combine 4 teaspoons herb mix with water. Store remaining mixture in fridge for up to a week. Stir with a wooden spoon or with the dough hook if using a mixer until a dough forms.
Use the herb oil for dipping chunks of bread or bread sticks. Grab an entire bulb of garlic and slice a little less than 1 4 of the top off just enough to expose the cloves.