Flaky sea salt or sesame seeds, for topping (optional)
Instructions
In a large bowl, whisk the flour, sugar, salt, and herbs together. If using garlic, add it now. This step distributes the flavors so every bite tastes bright.
Stir in the instant yeast, then pour in the warm water and olive oil. Mix with a wooden spoon or dough whisk until the dough comes together and begins to pull away from the sides.
Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. You should be able to stretch a small piece of dough until it’s translucent without tearing—this is gluten developing.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot about 60 minutes, or until doubled in size. If your kitchen is cool, give it a little extra time or turn on the oven to 200°F (90°C) for a few minutes, then switch off and let the dough rise inside.
Gently punch down the dough, shape into a round loaf or into small rustic rolls, and place on a parchment-lined baking sheet. Brush the top with a touch more olive oil and an optional sprinkle of herbs. Let rise again for 25–45 minutes, until puffy.
Preheat your oven to 425°F (220°C). Bake 20–25 minutes, until the crust is golden and fragrant and the loaf sounds hollow when tapped on the bottom. If the crust browns too quickly, tent with foil for the last 5–7 minutes.
Remove from the oven and brush with a little more olive oil while it’s hot. Let cool for at least 10–15 minutes before slicing to keep the crumb tender.
Notes
When the kettle sings and the hearth glows amber, this Hobbiton-inspired herb bread is what I reach for—a loaf that smells like sunshine, rosemary hedges, and a Sunday supper with friends. The crust crackles gently as you pull a warm wedge, and the inside stays tender with a bright kiss of fresh herbs. It’s a forgiving, everyday bread that feels special enough for Pinterest-worthy boards but simple enough to bake on a Tuesday. Gather your favorite herbs, a little garlic, and a splash of olive oil, and you’ll have a loaf that invites you to tear, dip, and linger at the table like a cozy Shire afternoon.
