Italian Herb Bread

This Italian Herb Bread is easy to make and has so much flavor packed in it! The dough is a combination of all-purpose and whole wheat to create a light yet filling bread. The Italian flavors come from a variety of fresh and dried herbs. The blend includes thyme, rosemary, oregano, and Italian seasoning. This bread doesn’t require much shaping, as it’s simply a round rustic loaf. It’s the perfect side dish to any healthy dinner throughout the week.

Herb Bread Recipe Inspiration

Bread is something that I love to make and experiment with different flavors. I especially love making sweet bread, like babka and cinnamon swirl, but I occasionally try out savory as well.

I figured I could pack a lot of flavor into an Italian flavored loaf, and I was right! This bread is so full of seasonings the whole house smells like fresh bread and herbs. If you need easy bread to try, this is the one for you. It pairs perfectly with a pasta meal or even my Italian chicken and rice.

Also, this bread tastes fantastic as a fancy grilled cheese sandwich. I made a grilled chicken and gouda grilled cheese, and it was phenomenal! Of course, you can customize it to whatever meats and cheeses you like.

Bread Ingredients

• Water
• Turbinado sugar
• Active dry yeast
• Olive oil
• Fine sea salt
• Apple cider vinegar
• Egg
• Whole wheat flour
• Unbleached all-purpose flour
• Dried Italian seasonings
• Fresh thyme
• Dried oregano
• Dried rosemary

Ingredients Notes

This bread is simple to make and requires uncomplicated ingredients. However, I have a couple of notes to ensure it turns out perfect!

For one, the brand and type of yeast used is an important factor in any bread. For the best results, I use RedStar Platinum Yeast or RedStar Active Dry Yeast. I have tested this bread with both types, and they have yielded a well risen and tasteful loaf.

I used apple cider vinegar to help the dough rise and become extra fluffy. But plain vinegar can be used instead and should work the same. It doesn’t affect the taste either, in case you were worried.

Bread Making Equipment

• Stand Mixer with dough attachment
• Measuring cups and spoons
• Large mixing bowl
• Baking sheet

Recipe Notes

• If you’re kneading the dough by hand instead of a mixer, it will take about 10 minutes.
• To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way. 
• I don’t recommend keeping this bread in the fridge because it will dry it out faster.
• You can freeze the bread by wrapping in plastic wrap and placing it in a zip-top freezer bag. It should keep for up to 6 months. Defrost on the counter for a few hours when you’re ready to use it. 

I hope you love this Italian Herb Bread! When you try it out, let me know in the comments or tag me on Instagram! I’d love to hear your feedback.

Italian Herb Bread

Alyssa

This Italian Herb Bread is easy to make and has so much flavor packed in it! The dough is a combination of all-purpose and whole wheat to create a light yet filling bread. The Italian flavors come from a variety of fresh and dried herbs

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Proofing Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Bread, Side Dish

Cuisine American, Italian

Servings 12

Calories 12 kcal

Equipment

• Stand Mixer with dough attachment
• Measuring cups and spoons
• Large mixing bowl
• Baking sheet

Ingredients

  

• 2/3 Cup Warm water 100 degrees F.
• 1 Tbsp Turbinado sugar
• 1 1/2 tsp Active dry yeast
• 1 Tbsp Olive oil
• 3/4 tsp Fine sea salt
• 1/2 tsp Apple cider vinegar
• 1 Medium Egg
• 3/4 Cup Whole wheat flour
• 1 1/2 Cups Unbleached all-purpose flour
• 2 ½ teaspoons Dried Italian seasonings
• 1 tsp Fresh thyme
• 1/2 tsp Dried oregano
• 1 ½ teaspoons Dried rosemary

Instructions

 

• In a stand mixer bowl, combine the warm water, sugar, and yeast. Let the yeast proof for 5 minutes. It should be bubbling at this point.
• Stir olive oil, salt, vinegar, egg, and mix. Then add the flour and mix until the dough starts to form a ball, and add the herbs. Knead on a medium speed for 6 minutes. It should be a firm but slightly sticky dough
• Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.
• Punch down the dough and form it into a round loaf. Place it on a greased or parchment-lined baking sheet. Cover and let rise until doubled in size, about 30 minutes.
• Meanwhile, preheat oven to 400 F.
• Bake in preheated oven for 20-25 minutes until the top is golden brown and sounds hollow when tapped
• Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
• Optionally brush with butter and top with more dried rosemary.

Notes

• If you’re kneading the dough by hand instead of a mixer, it will take about 10 minutes.
• To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
• I don’t recommend keeping this bread in the fridge because it will dry it out faster.
• You can freeze the bread by wrapping in plastic wrap and placing it in a zip-top freezer bag. It should keep for up to 6 months. Defrost on the counter for a few hours when you’re ready to use it.

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Keyword Easy Bread, Herb Bread, Italian Bread, Italian Herb Bread