Italian fragrant bread with a bouquet of herbs
4 servings
60 minutes
Italian fragrant bread with a bouquet of herbs is an aromatic creation of Italian cuisine, infused with the spirit of Mediterranean fields and the sunny slopes of Tuscany. Its base is a delicate dough with olive oil, and the key accent is the spicy herbs that create a rich, multifaceted bouquet of flavors. Oregano, basil, rosemary, and thyme reveal their subtle notes in every bite, reminiscent of Italian bakers' traditions. The light golden crust crunches with each bite while the soft, fragrant crumb harmoniously complements any dish—from soups to cheese snacks. This bread is perfect for morning breakfasts, cozy dinners, and picnics in nature. It not only nourishes but also brings the atmosphere of Italian hospitality where food becomes not just a meal but a true celebration of taste.
1
Sift the flour and shape it into a 'volcano'.
- Wheat flour: 3 glasss
2
Add fragrant herbs, baking powder, and oregano. Pour olive oil and water into the hole at the top of the 'volcano.' The water can be warm if desired but is not necessary. Knead the dough until it is moderately elastic and does not stick to your hands, then shape it into a ball.
- Italian herb blend: to taste
- Baking powder (raising agent): 1 teaspoon
- Dried oregano: to taste
- Olive oil: 1 glass
- Water: 1 glass
3
Let the dough rest for 15-20 minutes. Divide our ball into several parts and roll them into sausages, placing them on a baking sheet previously greased with olive oil. Make small cuts on the sausages. Bake at 200 degrees until golden brown. It's better not to open the oven during the process.
- Olive oil: 1 glass
