Ingredients:

  • 3 cups Strong White Bread Flour (plus extra for dusting)
  • 2 1/4 tsp Instant Dry Yeast (Fast-action)
  • 1 cup Warm Water (105-115°F)
  • 1 tsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 2 tbsp Extra Virgin Olive Oil (for the dough and the bowl)
  • 8 tbsp (1 stick) Unsalted Butter, softened
  • 6 large cloves Fresh Garlic, finely minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 2 tbsp Fresh Flat-Leaf Parsley, chopped
  • 1/2 tsp Black Pepper, freshly ground
  • Flaky Sea Salt, to sprinkle
  • 1/4 cup Grated Parmesan Cheese (Optional)

Instructions:

  1. Activate the Yeast: Gently warm the water until it is lukewarm. Stir in the sugar and sprinkle the yeast over the top. Leave for 5-10 minutes until foamy—this proves the yeast is active.
  2. Mix the Dry Ingredients: In the bowl of a stand mixer, combine the flour and salt.
  3. Combine Wet and Dry: Pour the yeast mixture and 2 tablespoons of olive oil into the dry ingredients.
  4. Knead: Mix on low speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover the bowl tightly. Leave in a warm, draft-free spot for 60-75 minutes, or until the dough has doubled in size.
  6. Create the Butter Paste: While the dough is proofing, combine the softened butter, minced garlic, rosemary, thyme, parsley, black pepper, and optional Parmesan cheese in a small bowl. Stir well to form a cohesive, fragrant paste.
  7. Deflate and Divide: Gently punch down the risen dough to release the air. Turn it out onto a clean, lightly floured surface. Roll the dough into a rough log shape.
  8. Portion: Cut the dough log into 36 equal pieces (roughly the size of a large walnut).
  9. Shape and Dip: Roll each piece into a neat ball. Dip each ball thoroughly into the prepared garlic and herb butter, ensuring it is fully coated.
  10. Arrange in Pan: Layer the buttered dough balls haphazardly into the prepared 9x5 inch loaf pan. They should fill the pan loosely.
  11. Second Proof: Cover the loaf pan loosely. Allow to proof again for 45-60 minutes. The balls should puff up significantly and fill the pan right to the top.
  12. Preheat: Preheat the oven to 375°F (190°C) 15 minutes before the second proof is complete.
  13. Bake: Place the loaf pan in the centre of the preheated oven. Bake for 35–40 minutes, or until the top is deep golden brown and the internal temperature of the bread reads 200–210°F (93–99°C).
  14. Cool and Serve: Immediately run a knife around the edges of the pan and turn the bread out onto a cooling rack. Sprinkle generously with flaky sea salt while still warm. Serve warm, encouraging guests to pull the bread apart at the table.