Ingredients
Scale
- 4 + 1/6 cups bread flour (500 g)
- 11 fl oz water (325 ml)
- 2 + 1/2 tsp salt (15 g)
- 1 + 1/3 tsp active dry yeast (4 g)
- 1/2 tsp sugar
- fresh Italian herbs to taste (I use a mix of fresh parsley, thyme, oregano and sage, but feel free to add what you like)
Optional Ingredients:
- Parmesan and shredded Monterey Jack cheese to taste
- a little extra-virgin olive oil
Necessary tools:
- a stand mixer with a dough hook attachment
- a working station or large cutting board
Instructions
- Prepare the yeast mixture: check water temperature and dissolve yeast and sugar in it, then let it sit for 10 minutes. In the mean time, mince the fresh herbs with a sharp knife.
- Add the flour and optional dry ingredients to the bowl of a stand mixer equipped with a dough hook attachment. Start kneading at low speed, and slowly add the water and yeast mixture, while gradually increasing the speed to medium-high. Keep kneading for about 9 minutes.
- Halfway through the process, add the salt and minced herbs. If you want, add a little olive oil to make the bread dough more elastic.
- Now it’s time for the first rise. Transfer the dough to a floured surface. Fold it over a few times and place in a covered bowl, then let it rise for 2 hours.
- Return the dough to the floured surface and knead with your hands to strengthen. Fold and repeat the process.
- Second rise: divide the dough into 2 or 3 pieces and place it on a parchment-lined baking sheet. Cover with a cloth and let rise for 2 hours in a warm place, like an unlit oven.
- Preheat oven to 430°F (220°C) with an empty oven-proof dish at the bottom.
- Fill the empty dish with water for best results. This way, you’ll create a moist environment that will prevent the bread crust from drying out too soon, thus making your bread crispier and with a softer inside.
- Place the dough in the oven and bake for 20-25 minutes without opening. If you want, you can add the optional cheeses on top of the loaf right before starting to bake.
- Let the bread cool before serving, then enjoy immediately or wrap it in paper and store for 3-4 days in a closed staple.
- Happy baking!
Notes
Disclaimer: The nutritional information provided for this recipe is only an estimate generated with VeryWellFit’s online calculator. The accuracy of the nutrition facts listed is not and cannot be guaranteed. If you need this information for health-related reasons, we recommend making your own research with tools that you trust, or asking your doctor.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 100 g
- Calories: 233
- Sugar: 0.5 g
- Sodium: 736 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 48.6 g
- Fiber: 2.1 g
- Protein: 6.9 g
- Cholesterol: 0 mg