This Garlic Italian Herb Bread is a quick, no-yeast, no-knead loaf that brings gourmet flavor to your everyday meals.
Packed with fresh herbs, protein-rich buttermilk, and heart-healthy olive oil, it’s both savory and satisfying.
Light yet fiber-rich, this bread makes a perfect side, snack, or meal-prep addition, delivering wholesome nutrition without extra fuss.
Italian Herb Bread
Equipment
- 12 x 4½ x 2½ inch bread pan
- large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- ⅓ cup + 3 tablespoons extra virgin olive oil divided
- 2¾ cups + 2 tablespoons all-purpose flour or 2¾ cups Cup4Cup Gluten-Free
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1¼ teaspoons salt
- 2 cups buttermilk
- 1 large egg lightly beaten
- 1 tablespoon + 1 teaspoon minced garlic finely chopped
- ⅓ cup finely chopped fresh herbs oregano, rosemary, thyme, washed and dried
Instructions
- Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature. While the oven warms, prepare a 12 x 4½ x 2½ inch bread pan by lightly coating the bottom and sides with 1 tablespoon of extra virgin olive oil. Use a pastry brush or a folded paper towel to spread the oil evenly. This step prevents sticking and helps create a beautiful golden crust on your bread.
- Combine Dry Ingredients: In a large mixing bowl, add 2¾ cups plus 2 tablespoons all-purpose flour (or gluten-free alternative), 1 tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoon sugar, and 1¼ teaspoons salt. Stir thoroughly with a whisk or spoon until all ingredients are evenly mixed. This ensures that the leavening agents and seasonings are well distributed, giving your bread consistent texture and flavor.
- Make the Well: Using the back of a spoon, create a deep well in the center of the dry ingredients. This indentation will hold the wet mixture and help incorporate it gradually, preventing overmixing and keeping your bread tender and soft.
- Prepare Wet Ingredients: In a medium bowl, whisk together 2 cups buttermilk, 1 lightly beaten egg, and 1 tablespoon plus 1 teaspoon finely minced garlic. Make sure the garlic is evenly dispersed for uniform flavor. The buttermilk adds richness and tenderness, while the garlic contributes a fragrant, savory aroma that will infuse the bread.
- Add Herbs and Olive Oil: To the wet mixture, add ⅓ cup finely chopped fresh herbs (oregano, rosemary, and thyme), ensuring they are washed and dried to avoid excess moisture. Then, stir in 3 tablespoons of extra virgin olive oil, leaving 2 tablespoons for drizzling later. Mix gently to distribute the herbs and oil evenly, creating a fragrant, golden batter ready for baking.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the well in the dry ingredients. Using a spatula or large spoon, fold the ingredients together until just combined. Avoid overmixing—the batter should be slightly thick but uniform. Gentle folding ensures a soft, tender crumb without developing toughness.
- Transfer to Pan: Scrape the batter into the prepared bread pan, spreading it evenly. Drizzle the remaining 2 tablespoons of olive oil over the top. This layer will help create a golden, slightly crispy crust while keeping the bread moist inside. Smooth the top gently with a spatula for an even appearance.
- Bake: Place the pan on the center rack of your preheated oven. Bake at 350°F for approximately 45 minutes, or until the bread is golden and set. To test for doneness, insert a toothpick into the center—if it comes out clean, your bread is ready. Avoid opening the oven frequently to maintain even baking.
- Initial Cooling: Remove the bread from the oven and let it rest in the pan for at least 10 minutes. This brief cooling period allows the loaf to firm up slightly, making it easier to remove from the pan without breaking.
- Final Cooling and Slicing: After the initial rest, transfer the bread to a wire rack if desired, or leave it in the pan. Let it cool for an additional 20 minutes before slicing. This ensures the crumb is fully set and prevents gummy or uneven slices. Once cooled, cut into your preferred thickness and serve warm, or store for later.
Notes
- This recipe makes one loaf in a 12 x 4½ x 2½ inch bread pan; for smaller pans, adjust baking time accordingly.
- To make two smaller loaves, use 8½ x 4½ x 2½ inch pans and bake for approximately 30 minutes.
- For 18 muffins or biscuits, use a standard muffin pan and bake for around 20 minutes.
- The garlic can be adjusted to taste; finely minced or grated garlic will blend more evenly.
- Fresh herbs are highly recommended for the best flavor, but dried herbs can be used (reduce quantity by half).
- Olive oil drizzled on top before baking enhances crust color and flavor.
- Cool the bread completely before slicing if you want clean, uniform slices.
Chef’s Secrets For Perfect Bread
Achieving the perfect loaf of garlic Italian herb bread comes down to a few simple techniques.
First, avoid overmixing the batter; gentle folding ensures a soft and tender crumb.
Using fresh herbs instead of dried enhances the aromatic flavor and gives the bread a vibrant, garden-fresh taste.
Make sure your buttermilk is at room temperature for even mixing and better rise.
Finally, drizzling olive oil over the top before baking not only promotes a golden crust but also locks in moisture, giving the bread a slightly glossy, professional finish.
Serving Suggestions For Everyday Meals
This flavorful bread pairs beautifully with almost any meal.
Serve it alongside soups like tomato basil, creamy potato, or minestrone for a hearty combination.
It also complements pasta dishes such as spaghetti aglio e olio or fettuccine Alfredo, soaking up sauces perfectly.
For a snack, slice it and toast lightly, then spread with butter or olive tapenade.
You can even use it for sandwiches, pairing well with roasted vegetables, fresh mozzarella, or smoked meats.
Its versatility makes it ideal for breakfast, lunch, or dinner.
Storage Tips To Maintain Freshness
To keep your bread soft and flavorful, store it at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
For longer storage, slice the bread and freeze portions in freezer-safe bags for up to 2 months.
When ready to enjoy, thaw at room temperature or toast directly from frozen.
Avoid refrigerating, as it can dry out the bread and reduce its tenderness. Proper storage ensures every slice stays as delicious as the first.
Frequently Asked Question
1. Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use half the amount listed for fresh. Dried herbs are more concentrated, and reducing the quantity prevents overpowering the bread.
2. Can I make this bread vegan?
Absolutely. Replace the buttermilk with unsweetened plant-based milk (like almond or oat) mixed with a teaspoon of lemon juice or vinegar, and substitute the egg with a flax egg or chia egg.
3. Why isn’t my bread rising properly?
This is likely because it’s a no-yeast bread, so it relies on baking powder and baking soda for leavening. Make sure your leavening agents are fresh and measured accurately. Overmixing can also reduce rise.
4. How do I get a golden crust?
Drizzling olive oil over the top before baking encourages browning. Additionally, make sure your oven is fully preheated and bake in the center rack for even heat distribution.
5. Can I add other flavors to this bread?
Yes! Consider adding sun-dried tomatoes, olives, or roasted garlic for extra flavor. Just reduce any additional moisture to maintain proper batter consistency.
