Aromatic bread

Here you are two different types of aromatic bread. They are made with a basic bread dough with extra virgin olive oil and aromatic herbs.

One is the Rosemary Focaccia and the other Sage panini.

They are easy to make and so tasty!

You can serve them as appetizers, outdoor lunches, and healthy snacks for children. Stuff them with your favorite filling – for me, it’s grilled seasonal vegetables – and you are done!

They are great, both eaten hot right out of the oven or cold.

To make them, you I used the same basic dough, the same I make pizza with.

The dough contains only six ingredients: flour, extra virgin olive oil, yeast, water, salt, and sugar.

Ingredients

• Flour: 500g
• Extra virgin olive oil: 4 tablespoons
• Bakets yeast: 2 teaspoons of brewer’s yeast
• Water
• Fine salt 2g and coarse salt
• Sugar half a teaspoon
• Sage/Rosemary

Basic dough

Dissolve the yeast in warm water. Add the olive oil and gradually the flour. Add the salt and sugar and knead. Slowly add more water and flour as needed. Form into a ball, cover with a clean damp cloth, in a place away from electricity. Wait at least four hours.

 

Rosemary focaccia

To make rosemary focaccia, roll out the dough, put coarse salt by tucking it into it, add a drizzle of oil and brush it with rosemary sprigs.

Leave the rosemary and bake at 200°C for about 20 minutes in a ventilated oven.

Sage panini

Add chopped sage to the base mixture. Replace the water with vegetable milk.

Bake at 200°C for about 20 minutes. The bun should be golden brown.

Serve sandwiches and focaccia with fillings as desired. I recommend accompanying them with a nice mixed salad with chickpeas or other legumes.

Some people prefer it with cold cuts…

Want more recipes with aromatic herbs? Follow DBDP on Instagram 🙂