Italian Herb Bread (Panè)

A rustic Italian herb loaf — fragrant with garlic, parsley, oregano, basil, marjoram, and thyme all worked directly into the dough. The crust is golden and hollow-sounding when done, the crumb is soft and herby all the way through. Use 00 flour if you can find it; bread flour works beautifully too. This one fills the whole kitchen with something wonderful.

What You Need

• 2 cups sifted bread flour (00 flour if available)
• 1½ tsp active dry yeast
• 1½ tsp salt
• 2 tbsp granulated sugar or honey
• 1 tbsp granulated garlic (organic or homemade)
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 cup warm water
• ¼ cup + 2 tbsp olive oil (divided)
• 1 tsp melted butter (for the top)

Method

1. Sift flour into the bowl of your stand mixer. Add salt, garlic, and all dried herbs. Stir together with a fork so the seasonings are evenly distributed through the flour.
2. In a measuring cup, combine warm water with sugar or honey and yeast. Whisk and set aside to bloom for 5 minutes — it should foam.
3. Pour yeast mixture into the dry ingredients. Attach the dough hook and knead on medium-high for 3 minutes.
4. With the mixer running, drizzle in the ¼ cup olive oil. Knead 2 more minutes. The dough should be smooth and pull away from the sides of the bowl. Form into a ball.
5. Pour the remaining 2 tbsp olive oil into the bottom of the bowl. Place the dough ball in and turn to coat all sides.
6. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.
7. Preheat oven to 375°F (190°C). Punch the dough down and shape into a round or oval loaf directly on a baking stone or parchment-lined cookie sheet.
8. Let rise uncovered for 30 minutes. Brush the top with melted butter. Using a dough razor or sharp knife, cut 3 diagonal slashes across the top.
9. Bake for 27 minutes until deep golden brown. Tap the bottom — it should sound hollow. Cool before slicing.

Tips & Notes

• 00 flour produces a slightly silkier, more tender crumb if you can find it at an Italian grocery or online.
• The hollow tap test is the most reliable way to check doneness — more trustworthy than color alone.
• Use garden-dried herbs whenever possible. The difference in flavor compared to old supermarket jars is significant.
• This makes excellent bruschetta base — slice thick, grill or toast, and rub with a cut garlic clove.

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