Having homemade herb oil left over in the fridge I decided to make a savory bread. Honestly I had no high expectations but it turned out absolutely delicious; crusty edges with a light, fluffy center with streaks of herbs going through it. A couple of days old I had it grilled, rubbed with garlic and served with a caprese salad covered in pesto on top. Do I have to tell you it was delicious? My herb oil had only basil in it but of course you could put any other soft fresh herbs in as well.
500ml water, luke warm
600 grams strong, white flour
7 grams dries yeast
1 1/2tbsp salt
Dissolve the yeast in the water. Add salt and about 500 grams of the flour. Work the dough with a wooden spoon in a bowl, if it looks too wet ad a little more flour before turning out on a floured surface. Knead for 5min by hand. Let prove for 40min while making the herb oil.
50ml olive oil
1 clove of garlic
2 hand fulls of basil
1/2 lemon, juice
Blend basil, garlic and lemon juice until pureed, add oil bit by bit and mix until smooth.
Roll out the dough to one large flat rectangular shape. Spread the herb oil on the top and roll together as a "Swiss roll". Divide into 2 pieces, fold in the edges under each roll before placing in loaf tins. Let prove to double size. bake for 30-35min on 225C.
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