Best Herbes De Provence Garlic Bread Recipes

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Deliciously Easy Garlic Herb Focaccia image

Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.

Provided by Amy Beth McMaster

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

Steps:

Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g

OLIVE OIL AND HERBES DE PROVENCE BREAD

Olive Oil and Herbes De Provence Bread image

Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.

Provided by Glitterhoof

Categories Yeast Breads

Time 2h5m

Yield 1 Loaf

Number Of Ingredients 7

Ingredients

1 teaspoon sugar
2 1/4 teaspoons dry active yeast (1 envelope)
1 cup water, lukewarm
1/4 cup olive oil
1 teaspoon salt
2 1/2 cups flour, more if needed
1 tablespoon herbes de provence (I recommend McCormics)

Steps:

Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
Let the bread cool a little before slicing to serve.