Enjoy this rich and crunchy bread for many different uses
A few years back I came across this recipe from the Inspired Taste blog. Today's post is not my recipe, but I still wanted to share my process as I love this bread and it often doesn't make it to the table before it is all eaten.
I had visitors in town and we went out and enjoyed a heavy lunch which meant dinner was going to be light salads, but I wanted some bread to pair with the salads. Luckily this recipe comes together quickly. I sliced the bread into long strips and served as breadsticks along side a couple of green salads.
This bread also makes excellent sandwiches, is a great pizza crust, an amazing side to pasta dishes and if any happens to be leftover it makes the best croutons.
 | Infusing the oil with the flavor of the garlic and fresh herbs is a key step. I prefer fresh sage, rosemary and thyme, but choose your favorite. I aim for roughly two Tablespoons total of the herbs. Dry herbs will work, but decrease the amount by half if using dried. |
 | This is a different process from many other bread recipes, but adding the oil to half the flour and allowing to stand for five minutes helps everything meld and hydrate. If you use instant yeast as I do, make sure the oil is not too hot or you will kill the yeast. |
 | After the dough has proofed I place it onto a 1/4 sheet pan that has two Tablespoons of the infused oil mixture, make dimples in the top and allow to proof, covered, while the oven heats. |
Much like last week's pretzels, I find a heavy hand of a coarse sea salt over the top takes this bread to the next level. I add the salt just before placing in the oven.
This recipe came together in under two hours and was a prefect compliment to a lighter dinner of fresh green salads.
Some of my other recipes
š Grilled Pizza - Check out my method for making pizza on the grill and where the flat bread trilogy began
š„ Pita ā Part two of the flatbread trilogy
š„ Naan ā The closing chapter of the flatbread trilogy
š„Ø Pretzel Bread ā Make some pretzels without the knots
š£ Kombu Dashi - Making kombu dashi for a vegetarian tempura dipping sauce