Crusty Oregano Bread

    1 hour 5 minutes

    Grated Pecorino Romano cheese and a little garlic add a delicious pungent note to this herb bread. You can also use the dough as a pizza base.

    373 people made this

    Serves: 24 

    • 2 (7g) packets yeast
    • 2 cups (500ml) warm water (45 C)
    • 1 1/2 tablespoons caster sugar
    • 3 tablespoons olive oil
    • 3 teaspoons salt
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 clove garlic, crushed
    • 1/2 cup (60g) grated Pecorino Romano cheese
    • 6 cups (875g) bread flour

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
    2. Stir olive oil, salt, herbs, garlic, cheese and about half of the flour into the yeast mixture. Gradually mix in the remaining flour. Dough will be stiff.
    3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp cloth. Allow to rise for 1 hour, or until the dough has doubled in size.
    4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased baking tray. Allow to rise until doubled in size, about a 30 minutes.
    5. Bake at 180 degrees C for 35 minutes. Remove loaves from the tray, and let cool on wire racks for at least 15 minutes before slicing.

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    Reviews in English (340)


    Used different ingredients. This was very good. I cut the recipe in half, used Parmesan cheese, and used spelt flour for half the flour. The end results were delicious. This would make an excellent pizza base.  -  14 Jul 2008


    Something else. my bread did not get done in the middle so i had to cook it for a total time of 45 minutes.  -  14 Jul 2008


    Used different ingredients. Yumm, very good recipe for pizza bases. I baked it on a pizza stone and the whole house was aromatic and the pizza was delicious. (Also: I added crushed chillies to the dough because I like spiciness.)  -  14 Jul 2008