Up your baking game with this savoury loaf. Packed with delicious flavour, you won’t be able to stop at one slice!
Serves88
Cook time30 mins30 minutes
Prep time2 hr2 hour
Ingredients
1 1/4 cups (310ml) warm water
2 tsp (7g/1 sachet) dried yeast
1 tsp caster sugar
3 cups (450g) plain flour
2 tsp sea salt flakes
1 cup basil leaves
1/3 cup oregano leaves
2 tbs coarsely chopped thyme
1 garlic clove, crushed
1/3 cup (80ml) olive oil
Sea salt flakes, extra, to sprinkle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the water, yeast and sugar in a small jug. Set aside for 5 mins or until the mixture is foamy.
Step 2
Place the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and stir until the mixture just comes together. Turn onto a lightly floured surface and knead for 15 mins or until the dough is smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 220°C. Place the basil, oregano, chives, thyme, garlic and 1/4 cup (60ml) oil in a food processor. Process until a smooth paste forms. Season.
Step 4
Use a rolling pin to roll the dough out to a 22cm x 40cm rectangle. Spread the herb paste evenly over the dough. Starting from 1 short end, roll up the dough to enclose the filling. Place in the prepared pan. Cover loosely with plastic wrap. Place in a warm, draught-free place for 30 mins to rise.
Step 5
Brush dough with the remaining oil and sprinkle with extra salt. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and loaf sounds hollow when tapped on base. Serve warm or at room temperature.
Up your baking game with this savoury loaf. Packed with delicious flavour, you won’t be able to stop at one slice!
Method
Step 1
Combine the water, yeast and sugar in a small jug. Set aside for 5 mins or until the mixture is foamy.
Step 2
Place the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and stir until the mixture just comes together. Turn onto a lightly floured surface and knead for 15 mins or until the dough is smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 220°C. Place the basil, oregano, chives, thyme, garlic and 1/4 cup (60ml) oil in a food processor. Process until a smooth paste forms. Season.
Step 4
Use a rolling pin to roll the dough out to a 22cm x 40cm rectangle. Spread the herb paste evenly over the dough. Starting from 1 short end, roll up the dough to enclose the filling. Place in the prepared pan. Cover loosely with plastic wrap. Place in a warm, draught-free place for 30 mins to rise.
Step 5
Brush dough with the remaining oil and sprinkle with extra salt. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and loaf sounds hollow when tapped on base. Serve warm or at room temperature.
