Italian Garlic Loaf

The Floured Countertop
by The Floured Countertop
10 Slices
1 hr 45 min

I LOVE to bake from scratch, and even though those long, crusty, baguette-style loaves at the grocery store are only a few bucks each, It’s hard for me to pay for that when I know I could make something that tastes SO much better! I’ve been experimenting with this recipe for a few months now, and I’m excited at this final result!

This Italian Garlic Loaf is soft on the inside, crusty on the outside, and packed with the flavor from the Italian Seasoning and Garlic powder inside, and the Parmesan Cheese baked onto the top. PLUS it’s easy! Just two quick rises, and you’ve got this show-stopping bread to serve with whatever your heart desires.

I hope you love this as much as I do- please feel free to leave a comment below if you have any questions or comments. Happy Baking!

Recipe details
  • 10  Slices
  • Prep time: 90 Minutes Cook time: 15 Minutes Total time: 1 hr 45 min
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  • 2 1/4 tsp Active Dry Yeast
  • 3/4 cup Warm water
  • 1 tsp Sugar
  • 1/4 cup Vegetable or Canola Oil
  • 1 Tbsp Italian Seasoning Blend
  • 1 Tbsp Garlic Powder
  • 2-2 1/4 cups All-Purpose Flour (Until it can be handled without sticking to your hands)
  • 1 1/2 tsp Salt
  • 1/3 cup Shredded Parmesan or Mozzarella Cheese
  • 1 egg
  • 1 Tbsp Water

In a stand mixer, add the 2 1/4 tsp of yeast, 3/4 cup Warm water, and 1 tsp of sugar. Let it sit until foamy- about 5 minutes. Then add the 1/4 cup of Oil, 1 Tbsp of Italian Seasoning, and 1 tsp of Garlic Powder.
Then add 2-2 1/4 cup of the flour (start with 2 cups, but increase it if still sticky) and 1 1/2 tsp Salt and mix on low until it all comes together. Increase your speed to high, and let your mixer knead it for 4 minutes. Place into a greased bowl, cover, and let rise in a warm environment for 45-60 minutes, or until doubled in size.
When your dough has doubled, punch it down onto a lightly floured countertop. Shape into an elongated loaf- about 14 inches. Place onto a lightly floured baking sheet, then cut 3 1/4 inch slices into the top of the loaf, evenly spaced apart.
In a separate bowl, whisk the 1 egg and 1 Tbsp of Water together and brush on top of the loaf. Sprinkle your 1/3 cup of Parmesan or Mozzarella cheese.
Cover and let rise for another 30 minutes, but about 15 minutes into that rise, place a shallow pan into the bottom rack of your oven. Fill about 2/3 full with water, and then preheat your oven to 450º.
Continue to let your loaf rise for another 15 minutes while the oven preheats and your water gets hot. This will create steam and add extra heat to the dough on the outside, giving it a nice outer crust.
Place your risen loaf, with the shallow pan of water still in there, on the middle rack of your oven. Bake for 15-18 minutes, until it is golden brown on the outside.
Let cool for 5 minutes before cutting into it. Enjoy!
The Floured Countertop
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