I developed a Bread Machine Herb Bread Recipe that folds olive oil and fresh herbs into the dough, producing a loaf with a clever twist that leaves readers asking for the secret.
I wasn’t expecting much from a loaf made mostly by a machine, but this Olive Oil Herb Bread surprised me. The bread sings of extra virgin olive oil and those little flecks of dried Italian seasoning so it feels both simple and a bit fancy, like one of those Pesto Bread Machine Recipe riffs you see online only quieter.
I kept thinking it could be a Bread Machine Herb Bread Recipe, yet it has its own crumb and scent that made me take a second slice before dinner, even though I told myself I wouldn’t. It’s one of those bakes that makes you curious what’s next.
Ingredients
- Olive oil: provides healthy monounsaturated fats, moist crumb, subtle fruity flavor that enhances bread
- bread flour: high in gluten, gives chewiness and structure, more protein than plain flour
- Yeast: ferments sugars, produces CO2 for rise, mild bready flavor, needs warmth
- Dried Italian seasoning: adds herbal aroma, low calories, gives savory, slightly earthy taste to loaf
- Garlic powder: gives garlicky punch without moisture, small amount adds big flavor, not spicy
- Parmesan: adds umami and saltiness, a little goes long way, boosts savory profile
- Salt enhances flavor and crust color, sugar or honey feeds yeast and adds slight sweetness
Ingredient Quantities
- 1 cup (240 ml) warm water about 110°F (43°C)
- 2 tbsp extra virgin olive oil
- 1 tbsp sugar or honey
- 1 1/2 tsp salt
- 3 cups (about 360 g) bread flour
- 2 tsp instant yeast (or active dry yeast)
- 2 tbsp dried Italian seasoning or 2 tbsp fresh chopped herbs like rosemary thyme and parsley
- 1 tsp garlic powder optional
- 2 tbsp grated Parmesan cheese optional
How to Make this
1. If using active dry yeast: stir 2 tsp yeast into 1 cup (240 ml) warm water about 110°F (43°C) with 1 tbsp sugar or honey, wait 5 to 10 minutes until foamy, then pour into the bread machine pan. If using instant yeast: pour 1 cup (240 ml) warm water about 110°F (43°C) into the pan, add 2 tbsp extra virgin olive oil and 1 tbsp sugar or honey, and continue to step
2.
2. Add 3 cups (about 360 g) bread flour to the pan, sprinkling it evenly over the liquids so the yeast is separated a bit if it’s instant.
3. Add 1 1/2 tsp salt around the edge of the flour, 2 tbsp dried Italian seasoning or 2 tbsp fresh chopped herbs (rosemary, thyme, parsley), 1 tsp garlic powder if you want it, and 2 tbsp grated Parmesan cheese if using.
4. For instant yeast: make a small shallow well on top of the flour and put the 2 tsp instant yeast in it. For active dry you already poured the proofed mix in step
1.
5. Choose the Basic or White bread program, select a
1.5 lb loaf size (or the closest option to the flour amount), and medium crust. Press Start.
6. After the first 5 to 10 minutes of kneading check the dough: it should form a smooth elastic ball. If it is too sticky add flour 1 tbsp at a time. If it is too dry and crumbly add warm water 1 tsp at a time. This fixes many machine dough disasters.
7. If your machine beeps for mix-ins you can add a little extra chopped fresh herbs or the remaining Parmesan then. Otherwise piping them in at the start works fine for dried herbs.
8. When the bake cycle finishes, remove the bread pan using oven mitts, let the loaf rest in the pan for about 5 to 10 minutes, then turn the loaf out onto a rack.
9. Brush the top with a little extra virgin olive oil or melted butter for shine, let cool at least 15 to 30 minutes before slicing. Store wrapped at room temperature for up to 2 days or freeze slices for longer storage.
Equipment Needed
1. Bread machine (1.5 lb loaf setting, medium crust)
2. Liquid measuring cup, heatproof (for 1 cup / 240 ml warm water)
3. Dry measuring cups and measuring spoons
4. Instant-read thermometer (to check ~110°F / 43°C)
5. Small bowl and spoon for proofing active dry yeast, dont skip this if using active yeast
6. Silicone spatula or wooden spoon to scrape the pan and stir mix-ins
7. Oven mitts or potholders to remove the hot bread pan, its safer
8. Cooling rack for the loaf to rest on
9. Kitchen scale (optional, for more accurate flour measurement)
FAQ
Olive Oil Herb Bread Made In The Bread Maker Recipe Substitutions and Variations
- Warm water: swap with warm whole milk or a non dairy milk like almond or oat for a richer, softer crumb. Buttermilk works too if you want a slight tang, use same temp and amount, works great.
- Extra virgin olive oil: use melted unsalted butter for a deeper, savory taste or a neutral oil like canola or avocado oil if you want less olive flavor. Same quantity.
- Sugar or honey: replace with maple syrup or agave nectar 1 to 1, or use brown sugar or a bit of molasses for a darker, more caramel flavor. If you use liquid sweetener the dough may need a touch less water.
- Bread flour: use all purpose flour for an OK loaf, it will be a bit less chewy; to get closer to bread flour add 1 tablespoon vital wheat gluten per cup of all purpose. You can also swap up to 25 percent of the flour with whole wheat for nuttiness but add a little more water.
Pro Tips
1) Use a scale and trust your hands. I weigh the flour every time instead of scooping with a cup, but even if you dont have a scale watch the dough during the first knead: it should pull into a smooth, slightly tacky ball. If its sticky add flour a tablespoon at a time, if it cracks or looks dry add warm water a teaspoon at a time. Feeling > exact times for fixing dough problems.
2) Don’t drown fresh herbs. Fresh herbs add great flavor but they also add moisture and can make the crumb gummy if you add too much. Chop them fine, pat them dry if you rinsed them, or toss them in a teaspoon of flour so they mix evenly. Dried herbs can go in at the start, fresh ones are better added on the mix-in beep or right after the first knead.
3) Keep yeast and salt separated at first. Salt will slow yeast down, so if youre loading ingredients manually try to put the salt on the flour edge and yeast in a little well or on top of flour. Also double check water temp with your wrist not a thermometer if you dont have one: should feel warm, not hot, or youll kill the yeast.
4) Don’t slice too soon and use oil for shine. Let the loaf cool at least 15 to 30 minutes before slicing or the crumb will be gummy. Right out of the pan brush the top with olive oil or melted butter for shine and softer crust. If the top is getting too dark during baking tent with foil for the last 5 to 10 minutes.
Olive Oil Herb Bread Made In The Bread Maker Recipe
I developed a Bread Machine Herb Bread Recipe that folds olive oil and fresh herbs into the dough, producing a loaf with a clever twist that leaves readers asking for the secret.
8
servings
206
kcal
Equipment: 1. Bread machine (1.5 lb loaf setting, medium crust)
2. Liquid measuring cup, heatproof (for 1 cup / 240 ml warm water)
3. Dry measuring cups and measuring spoons
4. Instant-read thermometer (to check ~110°F / 43°C)
5. Small bowl and spoon for proofing active dry yeast, dont skip this if using active yeast
6. Silicone spatula or wooden spoon to scrape the pan and stir mix-ins
7. Oven mitts or potholders to remove the hot bread pan, its safer
8. Cooling rack for the loaf to rest on
9. Kitchen scale (optional, for more accurate flour measurement)
Ingredients
-
1 cup (240 ml) warm water about 110°F (43°C)
-
2 tbsp extra virgin olive oil
-
1 tbsp sugar or honey
-
1 1/2 tsp salt
-
3 cups (about 360 g) bread flour
-
2 tsp instant yeast (or active dry yeast)
-
2 tbsp dried Italian seasoning or 2 tbsp fresh chopped herbs like rosemary thyme and parsley
-
1 tsp garlic powder optional
-
2 tbsp grated Parmesan cheese optional
Directions
- If using active dry yeast: stir 2 tsp yeast into 1 cup (240 ml) warm water about 110°F (43°C) with 1 tbsp sugar or honey, wait 5 to 10 minutes until foamy, then pour into the bread machine pan. If using instant yeast: pour 1 cup (240 ml) warm water about 110°F (43°C) into the pan, add 2 tbsp extra virgin olive oil and 1 tbsp sugar or honey, and continue to step
- Add 3 cups (about 360 g) bread flour to the pan, sprinkling it evenly over the liquids so the yeast is separated a bit if it's instant.
- Add 1 1/2 tsp salt around the edge of the flour, 2 tbsp dried Italian seasoning or 2 tbsp fresh chopped herbs (rosemary, thyme, parsley), 1 tsp garlic powder if you want it, and 2 tbsp grated Parmesan cheese if using.
- For instant yeast: make a small shallow well on top of the flour and put the 2 tsp instant yeast in it. For active dry you already poured the proofed mix in step
- Choose the Basic or White bread program, select a
- 5 lb loaf size (or the closest option to the flour amount), and medium crust. Press Start.
- After the first 5 to 10 minutes of kneading check the dough: it should form a smooth elastic ball. If it is too sticky add flour 1 tbsp at a time. If it is too dry and crumbly add warm water 1 tsp at a time. This fixes many machine dough disasters.
- If your machine beeps for mix-ins you can add a little extra chopped fresh herbs or the remaining Parmesan then. Otherwise piping them in at the start works fine for dried herbs.
- When the bake cycle finishes, remove the bread pan using oven mitts, let the loaf rest in the pan for about 5 to 10 minutes, then turn the loaf out onto a rack.
- Brush the top with a little extra virgin olive oil or melted butter for shine, let cool at least 15 to 30 minutes before slicing. Store wrapped at room temperature for up to 2 days or freeze slices for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84g
- Total number of serves: 8
- Calories: 206kcal
- Fat: 4.26g
- Saturated Fat: 0.77g
- Trans Fat: 0g
- Polyunsaturated: 0.54g
- Monounsaturated: 2.54g
- Cholesterol: 0.3mg
- Sodium: 458mg
- Potassium: 51mg
- Carbohydrates: 35.8g
- Fiber: 1.21g
- Sugar: 1.56g
- Protein: 5.08g
- Vitamin A: 4.5IU
- Vitamin C: 0.06mg
- Calcium: 24.5mg
- Iron: 1.62mg
