Rustic Artisan Bread with Olive Oil & Herbs
A rustic artisan loaf with a crisp, golden crust and tender, airy crumb, served alongside premium extra virgin olive oil infused with fresh herbs and garlic. This simple pairing celebrates wholesome ingredients, intentional preparation, and timeless hospitality.
Servings 10 slices
Calories 155kcal
Ingredients
- 500 g 4 cups bread flour
- 2 tsp sea salt 10 g
- 2 tsp instant yeast 6 g
- 1½ cups warm water 360 g, 100–105°F
- 1 tbsp extra virgin olive oil
- 1 tsp honey optional, helps activate yeast
- Optional Toppings
- Flaky sea salt
- Fresh rosemary leaves
- Fresh thyme leaves
- Herb Olive Oil
- Ingredients
- 1 cup premium extra virgin olive oil
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves
- 2 cloves garlic finely minced
- ½ tsp lemon zest
- ¼ tsp cracked black pepper
- Pinch of flaky sea salt
Instructions
- Prepare the Dough
- In a large mixing bowl combine:
- Bread flour
- Salt
- Instant yeast
- Whisk together.
- Mix warm water, olive oil, and honey.
- Pour into the flour mixture.
- Mix until a shaggy dough forms.
- Knead
- Knead for 8–10 minutes until smooth and elastic.
- The dough should feel soft but only slightly tacky.
- First Rise
- Place dough in a lightly oiled bowl.
- Cover.
- Allow to rise until doubled in size (about 90–120 minutes).
- Shape
- Turn dough onto a lightly floured surface.
- Shape into a round boule or rustic oval.
- Place on parchment paper or in a floured proofing basket.
- Cover.
- Rise another 45 minutes.
- Bake
- Preheat oven to 450°F (232°C).
- Place a Dutch oven inside while preheating.
- Carefully transfer dough into the hot Dutch oven.
- Score the top with a sharp knife.
- Bake:
- 30 minutes covered
- 8–10 minutes uncovered until deep golden brown.
- The internal temperature should reach approximately 205–210°F.
- Cool
- Allow bread to cool at least 30 minutes before slicing.
- Prepare the Herb Olive Oil
- While the bread cools:
- Combine:
- Olive oil
- Rosemary
- Thyme
- Parsley
- Garlic
- Lemon zest
- Pepper
- Sea salt
- Allow to infuse for 20–30 minutes before serving.
- For a more developed flavor, refrigerate for several hours, then bring to room temperature before serving.
Notes
Serving Suggestions
Serve warm slices with:- Herb-infused olive oil
- Aged Parmesan
- Burrata
- Marinated olives
- Roasted garlic
- Fresh tomatoes
- Charcuterie
- Roasted chicken
- Mediterranean salads
Estimated Nutrition Facts
Bread
Serving Size: 1 slice (1/12 loaf)| Nutrient | Amount |
|---|---|
| Calories | 155 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 195 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0.5 g |
| Protein | 5 g |
Herb Olive Oil
Serving Size: 1 tablespoon| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 35 mg |
| Total Carbohydrates | 0 g |
| Protein | 0 g |
Ingredient Highlights
- Extra virgin olive oil contributes rich flavor and a smooth finish.
- Fresh rosemary, thyme, and parsley provide aromatic notes and visual appeal.
- Garlic becomes mellow as it infuses into the oil.
- Bread flour develops a chewy interior and crisp artisan crust through its higher protein content.
Suggested High Power Diet™ Modifications
For everyday meals or those following the High Power Diet™ philosophy, consider these ingredient substitutions:- Replace up to 25% of the bread flour with whole wheat flour for additional fiber and a heartier flavor.
- For a lower-carbohydrate variation, substitute part of the flour with lupin flour or bamboo fiber, recognizing that additional hydration and gluten adjustment may be needed.
- Add 1–2 tablespoons vital wheat gluten if using higher-fiber flours to help maintain loaf structure.
- Pair with premium extra virgin olive oil, roasted vegetables, or lean proteins for a balanced meal.
Storage
Bread- Room Temperature: 3 days in a bread bag or wrapped in linen.
- Freeze: Up to 3 months.
- Refrigerate in a sealed container for up to 5 days.
- Allow to return to room temperature before serving.
