Ingredients
- White wheat flour450 g
- Water260 ml
- Salt1 tsp
- Olive oil3 tbsp
- Dry yeast7 g
- Dry basil1/2 tsp
- Oregano1/2 tsp
- Thyme1/2 tsp
- Rosemary1/2 tsp
- Garlic powder1/2 tsp
Procedure
Dough:
Put the flour, salt, herbs and dry yeast into a bowl.
Add warm water and olive oil.
Mix the ingredients and knead for 10 minutes to form a pliable and elastic dough.
Cover the bowl and leave the dough to rise until it doubles in volume, which will take about an hour.
Shaping and baking:
Turn the dough out onto a flour-dusted surface and shape it into a loaf.
Cover and leave it to rise for 30 minutes.
Heat the oven to 200°C.
Bring a small amount of water to the boil, pour it into a fireproof dish and carefully place it in the oven.
Sprinkle some sifted flour over the loaf, then cut any pattern you like into it with a razor blade.
Bake the bread at 200ºC for 15 minutes, then remove the dish with water from the oven and reduce the temperature to 190ºC.
Bake the herb bread for another 20 to 30 minutes.
After baking, transfer the bread to a wire rack and leave it to cool.
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