Basket Of Fresh Bread Recipe

Activate yeast

Pour the warm water (about 105–115°F / 40–46°C) into a large mixing bowl. Stir in the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Add the all-purpose flour and salt to the bowl. Add 1 tablespoon of the olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough by hand for 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 more tablespoons flour total, a little at a time.

Form the dough into a ball. Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Punch down the dough gently to release gas. Divide into 8 equal pieces for small rolls or 4 pieces for larger rolls. Shape each piece into a tight round by stretching and tucking the edges under.

Place shaped rolls on a baking sheet lined with parchment and lightly dusted with semolina or flour, spacing them about 1 inch apart. Cover loosely with lightly oiled plastic wrap or a damp towel and proof for 30–40 minutes until puffy.

While rolls proof, preheat your oven to 425°F (220°C). If making a basket presentation, you can bake on a baking stone or sheet.

Optional: For a glossy finish, brush rolls lightly with a little water or beaten egg before baking and sprinkle a pinch of coarse sea salt on top.

Bake rolls for 15–20 minutes (smaller rolls) or 20–25 minutes (larger rolls), until golden brown and the internal temperature reaches about 190–200°F (88–93°C). Rotate the pan halfway through baking for even color.

Remove from oven and transfer to a wire rack. If using butter, brush each roll lightly with 1/2 tablespoon of room-temperature unsalted butter while still warm.

While the dough is proofing or when rolls near completion, combine the extra-virgin olive oil, smashed garlic cloves, and optional rosemary and red pepper flakes in a small saucepan.

Warm the mixture over very low heat for 7–10 minutes. The oil should be warm but not simmering; just below a gentle bubble. This gently infuses the garlic and herbs into the oil without browning the garlic.

Remove from heat and let cool for 5 minutes to allow flavors to continue infusing. Remove and discard the garlic cloves (or leave thinly sliced garlic in the oil if you prefer bursts of garlic). Stir in 1/4 teaspoon salt to season the oil.

Transfer the infused oil to a small serving bowl. If desired, sprinkle the chopped fresh parsley into the oil or reserve parsley for sprinkling on bread.

Arrange the warm rolls in a basket lined with a clean kitchen towel. Sprinkle the flaky salt lightly over any buttered tops and garnish with remaining chopped parsley if using.

Serve the basket of fresh bread alongside the warm garlic-infused olive oil for dipping. Encourage guests to tear pieces of bread and dip into the oil; rewarm oil briefly if it becomes too cool.

Leftovers: store cooled rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat gently in a 325°F (160°C) oven for 8–10 minutes before serving. Reheat oil briefly if needed.