Mediterranean Herbed Italian Loaf
This Mediterranean Herbed Italian Loaf is a fragrant, golden bread that’s crisp on the outside and soft inside, with a beautiful blend of herbs and a light sesame topping. It’s perfect for dipping in olive oil, serving with soups or pasta, or making rustic sandwiches. The combination of oregano, basil, and a subtle sweetness from the dough gives it that classic Mediterranean bakery aroma right from your oven.
Total Time: 2 hours (including rise time)
Servings: 1 large loaf (about 8 slices)
Ingredients
For the Dough:
Warm water – 1 cup (about 110°F / 43°C)
High-gluten bread flour – 3 cups (plus more for dusting)
Active dry yeast – 2 ¼ tsp (1 packet)
White sugar – 1 tbsp
Salt – 1 tsp
For the Herbs & Topping:
Dried oregano – 1 tsp
Dried basil – 1 tsp
Toasted sesame seeds – 1 tbsp
Water – 1 tbsp (for brushing before baking)
Instructions
Activate the Yeast:
In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit for about 5–10 minutes until frothy. This means the yeast is active and ready to use.
Make the Dough:
In a large mixing bowl, combine bread flour and salt. Pour in the yeast mixture and stir until a rough dough forms. Transfer it to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Loaf:
Punch down the dough to release air. Shape it into an oval or round loaf. Place it on a parchment-lined baking sheet or in a loaf pan.
Add Herbs & Topping:
Brush the top with a little water. Sprinkle evenly with dried oregano, dried basil, and toasted sesame seeds. Gently press the toppings so they stick to the dough.
Second Rise:
Cover and let the shaped loaf rest for another 25–30 minutes until slightly puffy.
Bake:
Preheat your oven to 400°F (200°C). Bake the loaf for 25–30 minutes, or until golden brown and the crust sounds hollow when tapped on the bottom.
Cool & Serve:
Transfer the loaf to a wire rack and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature with olive oil and balsamic vinegar, or alongside Mediterranean dips like hummus or tzatziki.
Tips & Variations
Getting the Dough Right:
Use water that’s warm but not hot — around 110°F (43°C). Too hot and it can kill the yeast; too cool and the dough won’t rise properly. If the dough feels sticky while kneading, add a tablespoon of flour at a time until it’s soft and smooth, not dry.
Kneading Tips:
You’ll know the dough is ready when it’s elastic and springs back slightly when poked. If you’re using a stand mixer, knead on medium speed for about 6–7 minutes with a dough hook.
Flavor Upgrades:
Add a teaspoon of garlic powder or crushed rosemary to the dough for extra Mediterranean flair.
Mix in a tablespoon of olive oil for a softer crumb and richer flavor.
Sprinkle coarse sea salt on top with the sesame seeds before baking for a nice crunch.
Flour Alternatives:
If you don’t have bread flour, you can use all-purpose flour, but the texture will be slightly softer. You can also replace up to ½ cup with whole wheat flour for a heartier loaf.
Rise & Proofing Help:
If your kitchen is cool, place the covered bowl inside a turned-off oven with just the light on — it creates the perfect warm environment for rising. Don’t rush the process; slow rises make for better flavor.
For a Crispier Crust:
Before baking, place a small oven-safe dish with water on the bottom rack. The steam will help create a golden, crisp crust.
Herb Variations:
You can switch up the herbs to suit your taste:
Mediterranean blend: oregano, thyme, rosemary
Italian-style: basil, parsley, garlic powder
Greek twist: oregano, dill, and a sprinkle of feta just before baking
Storage & Reheating:
Store the loaf in an airtight bag at room temperature for up to 3 days, or freeze slices for up to 2 months. To refresh, warm in the oven at 350°F (175°C) for about 5 minutes or toast lightly before serving.
Serving Ideas:
This loaf pairs perfectly with Mediterranean dishes — think roasted vegetables, pasta, or soups. It also makes great sandwiches with grilled chicken, pesto, or mozzarella and tomato.
Q&A
Q: Can I make this bread without a stand mixer?
Yes. This dough is easy to make by hand. Just mix with a wooden spoon until combined, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
Q: How do I know when the bread is fully baked?
Tap the bottom of the loaf — it should sound hollow. You can also use a thermometer; the internal temperature should reach about 190°F (88°C).
Q: Can I use fresh herbs instead of dried?
Absolutely. Use about three times the amount of fresh herbs compared to dried (for example, 1 teaspoon dried = 1 tablespoon fresh). Chop them finely so they mix evenly and don’t burn on top.
Q: What if my bread doesn’t rise enough?
Check that your yeast is active — if it didn’t foam during proofing, start over with fresh yeast. Also, ensure your dough rises in a warm, draft-free spot. Cold environments can slow yeast activity.
Q: Can I make this dough ahead of time?
Yes. You can refrigerate the dough after the first rise for up to 12 hours. Let it come to room temperature before shaping and continuing with the second rise.
Nutrition
(per slice, based on 8 servings)
Calories: 180
Protein: 6g
Fat: 2.5g
Carbohydrates: 34g
Fiber: 1.5g
Sugars: 2g
Sodium: 240mg
(Values may vary slightly based on ingredients and portion size.)
Conclusion
This Mediterranean Herbed Italian Loaf is a simple yet impressive bread that fills your kitchen with the smell of fresh herbs and warm crust. It’s versatile enough to serve alongside dinner or enjoy on its own with olive oil and a sprinkle of sea salt. With a golden exterior, soft interior, and layers of Mediterranean flavor, it’s the kind of loaf that quickly becomes a household favorite — fresh, rustic, and perfect for any meal.