Artisan Breads Recipe

Activate yeast

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Add flour, salt and olive oil to the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium-low for 6–8 minutes.

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Punch dough down gently to release gas. For rolls: divide into 8 equal pieces (about 110 g/4 oz each) and shape into tight rounds. For a boule: shape into one tight ball and place on a parchment-lined baking sheet or in a floured proofing basket.

Place shaped dough on a baking sheet lined with parchment (or proofing basket). Cover loosely with oiled plastic or a damp towel and proof 30–45 minutes until puffy and nearly doubled.

About 20 minutes before baking, preheat oven to 450°F (230°C). Place a shallow metal pan on the bottom rack (for steam) when preheating.

Optional — dress the loaves: lightly brush tops with water, sprinkle chopped rosemary and minced garlic (if using), then sprinkle coarse sea salt or seeds as desired. Use a sharp knife or lame to score the top with 1–3 shallow cuts about ¼ inch deep to control expansion.

Create steam: just before placing bread in the oven, pour 1 cup of hot water into the preheated shallow pan and quickly close the oven door.

Bake at 450°F (230°C) for 18–22 minutes for small rolls or 30–35 minutes for a large boule, until crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C).

Remove bread to a wire rack and let cool 10–15 minutes before serving warm. For rolls, serve immediately warm; for boule, allow a short rest so interior finishes setting.

Place softened unsalted butter in a medium bowl. Using an electric mixer or whisk, whip the butter on medium speed until light and fluffy, about 2–3 minutes.

Add honey, chopped chives (if using) and salt. Whip briefly to combine evenly. Taste and adjust salt or honey to preference.

Transfer whipped butter to a small serving bowl. For serving warm, place the bowl in a shallow pan of warm water for a few minutes or microwave (covered) for 5–8 seconds — do not melt. Serve alongside warm breads.