Italian Herb Bread is an incredibly delicious, easy-to-make, no-yeast, no-knead bread. With just 15 minutes of active work time, you’ll be slicing this savory bread in 90 minutes!
This Italian Herb Bread is loaded with garlic and has a delicious soft outer crust and a soft, somewhat dense interior.
With generous helpings of herbs and garlic, every bite is incredibly flavorful.
My favorite way to serve it is toasted with unsalted butter.
Is Italian Herb Bread actually Italian?
Nope. While the fresh herbs used — oregano, rosemary and thyme — are commonly used in Italy and often referred to as “Italian” in the United States, they are widely used all over the Mediterranean. And authentic Italian breads are not full of herbs like this one.
How to Serve it
- This bread is firm enough to use for sandwiches, and will enhance everything between the slices.
- As I mentioned above, toasted with butter is amazing.
- It’s delicious to serve warmed alongside a bowl of chili.
- They are lovely to serve as dinner biscuits (using a muffin pan), with almost any meal.
Recipe Tips and Substitutions
- This Italian herb bread recipe calls for fresh oregano, rosemary and thyme — however, feel free to use your favorite fresh herbs. You can also use just one or two if you prefer.
- If you don’t have fresh herbs, use about ⅓ of the amount of dried herbs.
- Make it gluten free if you’d like to. Substitute the regular all-purpose flour with Cup4Cup Gluten-Free all-purpose flour and use 2 tablespoons less.
- The instructions call for a 12 x 4½ x 2½ loaf pan. If you don’t have one, the batter will make 2 loaves in 8½ x 4½ x 2½ inch pans (bake approx. 30 minutes), or 18 biscuits in a muffin ban (bake for 20 minutes).
It’s just as easy to bake Italian Herb bread as biscuits in a muffin pan, and the cooking time is about half. The batter will make about 18 biscuits in a standard-sized muffin pan.
Can you make it ahead?
There’s nothing quite like a bread right out of the oven, so I always suggest serving it as close to the baking time as possible. However, yes, it will still be delicious if you make it ahead.
- Room temperature. In a tightly sealed container or zip-lock bag, the bread can be kept at room temperature for about two days.
- Refrigerator. In a tightly sealed container or zip-lock bag, it can be stored in the refrigerator for up to a week.
- Freezer. Wrapped tightly, you can store it for about a month in the freezer.
- Unless it’s at room temperature, always warm it before serving.
I hope you love this Garlic Italian Herb Bread as much as my family and I do.
More savory bread recipes without yeast:
Garlic Italian Herb Bread
- ⅓ cup plus 3 tablespoons olive oil, divided
- 2¾ cups plus 2 tablespoons all-purpose flour (2¾ cup if using Cup4Cup Gluten-Free)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1¼ teaspoon salt
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon plus 1 teaspoon minced garlic (the finer the better)
- ⅓ cup finely chopped mixed fresh herbs (oregano, rosemary, thyme) washed and dried
- Set the oven and prepare the pan. Preheat the oven to 350°F. Lightly coat the bottom and sides of a 12 x 4½ x 2½ inch bread pan with the 1 tablespoon of olive oil.
- Make the batter. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt. Mix and then make a well in the center and set aside.In a medium-sized mixing bowl, gently whisk buttermilk, egg and garlic. Pour this mixture in the well in the dry ingredients and add the olive oil and herbs. Mix just until it's well everything is well blended.
- Bake. Pour the batter into the oiled pan, drizzle the remaining 2 tablespoons of olive oil evenly on top, and bake in the preheated 350°F oven until the bread is set and slightly golden on top, about 45 minutes.
- Cool. Let the bread cool in the pan for at least 10 minutes. Wait at least 20 minutes before slicing.
* Makes 2 loaves in 8½ x 4½ x 2½ inch pans (bake approx. 30 minutes)
* Makes 18 muffins/biscuits in standard muffin pan (bake approx. 20 minutes) Calorie count is only an estimate.
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