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Fine Herb Bread: Flavor and Aroma with a Special Touch

Name: Fine Herb Bread: Flavor and Aroma with a Special Touch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500 g of all-purpose flour; 10 g of dry yeast; 1 teaspoon of sugar; 1 tablespoon of salt; 300 ml of warm water; 3 tablespoons of olive oil; 2 tablespoons of fine herbs (rosemary, thyme, and basil)

Por

Master Receita Solta

Fine Herb Bread: Flavor and Aroma with a Special Touch

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories540 kcal

Resumo para quem tem pressa

"Fine herb bread is an artisanal production inspired by Mediterranean baking, uniting the aroma of rosemary, thyme, and basil to olive oil. The use of water vapor in the oven results in a crispy crust with an airy and aromatic crumb."

Fine Herb Bread: Flavor and Aroma with a Special Touch

O Que Você Precisa Saber

- O azeite de oliva confere maleabilidade à massa e sabor frutado que harmoniza com as ervas frescas picadas. - O vapor d'água produzido pela panela no fundo do forno retarda a formação da casca, permitindo máxima expansão. - A sova de 10 minutos estrutura uma malha glutênica capaz de reter os gases e sustentar as ervas aromáticas.

Ingredients

Main Course

500 g of all-purpose flour
10 g of dry yeast
1 teaspoon of sugar
1 tablespoon of salt
300 ml of warm water
3 tablespoons of olive oil
2 tablespoons of fine herbs (rosemary, thyme, and basil)

Instructions

Main Course

In a bowl, mix the flour, sugar, and salt.

Make a hole in the center and add the leavening.

Pour in the warm water and olive oil, mixing until a homogeneous dough forms.

Knead the dough on a floured surface for approximately 10 minutes.

Adicione as ervas finas e continue sovando até que estejam bem incorporadas.

Let the dough rest in a warm place, covered with a cloth, for 1 hour or until doubled in volume.

After resting, shape the dough and place it in the bread pan.

Let it ferment again for 30 minutes.

Preheat the oven to 180°C (350°F).

Place a pan with water at the bottom of the oven to generate steam and bake the bread for 25 minutes.

Remove from the oven and let cool before slicing.

Equipe sua Cozinha

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Chef Tips

- Finely chop the rosemary and thyme leaves so as not to create hard pieces that bother during chewing. - Use warm water at 36°C to wake up the yeasts without damaging the biological fermentation capacity. - Score the surface diagonally with a sharp blade before baking to direct rising in the oven.

Variations

- Brush with olive oil and sprinkle crushed coarse salt with rosemary over the bread before taking it to the oven at 180°C. - Incorporate 50 grams of well-drained and chopped sun-dried tomatoes along with the herbs in the final kneading phase. - Bake the open dough in a rectangular baking sheet greased with olive oil in the traditional format of rustic focaccia.

Substitutions

- Olive oil can be replaced with sunflower oil, corn oil, or avocado oil in the same amount. - The mix of rosemary, thyme, and basil can be swapped for oregano, fresh marjoram, or a mix of herbs de Provence. - Dry yeast (10 g) can be replaced by 30 g of fresh yeast dissolved in warm water.

How to Store

Store the bread in a kraft paper bag at room temperature for up to 2 days to preserve the external crunchiness. For periods of up to 4 days, use a closed plastic bag; toast the slices in a hot oven to rescue the crispy texture.

Can You Freeze It?

Freeze in slices wrapped in plastic wrap and placed in an airtight container for up to 3 months in the freezer. Heat the frozen slices directly in the toaster or medium oven at 180°C for 6 minutes until crispy.

What to Serve With

Pairs with extra virgin olive oil with black pepper, artisanal spreads like hummus and caponata, as well as semi-cured cheeses and grilled meat dishes. It also pairs well with hearty soups, hot broths, and young red wines.