This recipe for herbes de Provence bread for crostini is the best baguette bread for bruschetta or crostini! It's a flavorful salty loaf that will complement your crostini, bruschette and toasts whichever toppings you are using.
This bread is a white bread with a firm crust and dense crumb flavored with herbs of Provence, or herbs de Provence, and topped with sea salt.
Herbs of Provence consist in a mix of equal parts of savory, oregano, rosemary and thyme, very fragrant. I only use a tbsp. of Herbs of Provence for this quantity of dough as it is quickly overpowering. I like to add 1/2 a tsp in my savory pastry doughs for quiches.
This recipe makes for 3 small loaves or 2 larger. This bread freezes well, I like to slice it before freezing, then I store it in my freezer into a Ziploc bag, this way we can help ourselves with a slice whenever we want and just pop it in our toaster.
If you like that kind of recipes, you might like my Mini salmon skewers or my Shrimp Fritters.
1 3/4 cups (400 g.) all-purpose flour
1 tsp (7 g.) dry yeast
1 tsp salt
1 tbsp. honey
1 cup lukewarm water
1 tbsp. Herbs de Provence
1 tsp olive oil
Sea salt flakes for the topping
Add the dry yeast, lukewarm water and honey into the bowl of your stand mixer, stir and let stand for about 10-15 minutes
Once the yeast is foamy, add the flour, salt, herbs de Provence and olive oil, knead with the dough hook for about 3 to 5 minutes or until the sides of the bowl are clean and the dough is no longer sticky to the touch, as always if your dough is too dry add more water teaspoon by teaspoon, conversely if it is too wet add more flour teaspoon by teaspoon
Sprinkle some flour on your work surface and knead the dough until it is soft, form a ball and add it into a large bowl lightly coated with oil, cover with a towel and store in a warm place in your kitchen, for instance into your oven with the lights turned on, let rise until doubled or for one hour
After one hour, sprinkle some flour onto your work surface, gently deflate the dough with your hands and cut into 3 pieces
Flatten each ball of dough into a rectangle and roll it out firmly to form a baguette, arrange the baguettes onto a large baking tray, cover the tray and let double in size once again about 30 minutes
Pre-heat your oven at 400°F (200°C), brush the baguettes with water and sprinkle with sea salt, bake for 18-20 minutes
Recipe adapted from Great British Chefs, click here for their method
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