French Bread with Dipping Oil
There's nothing quite like tearing into a warm, crusty loaf of homemade French bread. This recipe guides you through creating a bakery-quality baguette at home, complete with a fragrant garlic and herb dipping oil that's a classic in Italian-American restaurants. The combination of a chewy interior, a crisp crust, and a flavorful oil is simply irresistible.
For 8 servings
8 steps. 30 minutes total.
- 1
Step 1
- a.Activate the Yeast (5-10 minutes)
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast.
- c.Gently stir and let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active.
- 2
Step 2
- a.Form and Knead the Dough (10-12 minutes)
- b.Add the bread flour and salt to the yeast mixture.
- c.Using a dough hook on low speed, mix until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes.
- d.Alternatively, mix with a wooden spoon and then turn the dough onto a lightly floured surface. Knead by hand for 10-12 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
- 3
Step 3
- a.First Rise (90-120 minutes)
- b.Form the dough into a ball. Lightly grease a large bowl with vegetable oil.
- c.Place the dough in the bowl, turning it over to coat lightly with oil. Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free place for 90 to 120 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Loaf and Second Rise (45-60 minutes)
- b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
- c.Divide the dough in half to make two baguettes. Gently press one half into a rough rectangle.
- d.Fold the top third down to the middle and press to seal. Fold the bottom third up and press to seal. Then, fold the dough in half lengthwise and pinch the seam tightly to close.
- e.Gently roll the log back and forth to elongate it to about 12-15 inches, tapering the ends slightly.
- f.Place the shaped loaf, seam-side down, on a baking sheet dusted with cornmeal. Repeat with the second half of the dough.
- g.Loosely cover the loaves with plastic wrap and let them rise for 45-60 minutes, until they look puffy.
- 5
Step 5
- a.Preheat Oven and Prepare for Baking (15 minutes)
- b.About 20 minutes before baking, arrange an oven rack in the middle position and place a shallow metal pan (like a broiler pan) on the bottom rack.
- c.Preheat the oven to 425°F (220°C).
- d.Once risen, use a very sharp knife or a bread lame to make 3-4 diagonal slashes, about 1/4-inch deep, across the top of each loaf.
- 6
Step 6
- a.Bake the Bread (25-30 minutes)
- b.Carefully place the baking sheet on the middle rack. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Quickly close the oven door.
- c.Bake for 25-30 minutes, until the crust is a deep golden-brown and the internal temperature reaches 200-210°F (93-99°C).
- d.Transfer the baked loaves to a wire rack to cool completely. This is crucial for the texture.
- 7
Step 7
- a.Prepare the Dipping Oil (5 minutes)
- b.While the bread is cooling, combine the extra virgin olive oil, minced garlic, dried oregano, dried basil, red chili flakes, black pepper, and sea salt in a small, shallow bowl.
- c.Stir well to combine. For best flavor, let it sit for at least 15-20 minutes to allow the flavors to meld.
- 8
Step 8
- a.Serve
- b.Once the bread has cooled for at least 30 minutes, slice it into 1-inch thick pieces.
- c.Serve the fresh bread alongside the bowl of herbed dipping oil.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, creating steam in the oven is key. The pan of hot water helps achieve this.
- 2Ensure your yeast is fresh. If it doesn't foam up in step 1, it's likely expired and your bread won't rise.
- 3Using bread flour will give you a chewier texture due to its higher protein content, but all-purpose flour works well too.
- 4Let the bread cool completely before slicing. Slicing into hot bread can result in a gummy texture.
- 5Use the best quality extra virgin olive oil you can find, as its flavor is the star of the dipping oil.
Adapt it for your goals.
Dipping Oil Add-ins
Enhance the dipping oil by adding a splash of high-quality balsamic vinegar, a tablespoon of grated Parmesan or Pecorino Romano cheese, or some finely chopped fresh parsley.
Herbed BreadHerbed Bread
Incorporate 1-2 tablespoons of chopped fresh herbs like rosemary or thyme, or 1 teaspoon of dried herbs, into the dough during the kneading stage.
Seeded CrustSeeded Crust
After slashing the loaves and just before baking, lightly brush them with water and sprinkle with sesame seeds, poppy seeds, or a mix of everything bagel seasoning.
Why this is on our healthy list.
Rich in Healthy Fats
The dipping oil is made with extra virgin olive oil, a cornerstone of the Mediterranean diet. It's packed with monounsaturated fats, particularly oleic acid, which is known to reduce inflammation and may have beneficial effects on genes linked to heart health.
Source of Antioxidants
Extra virgin olive oil, garlic, and herbs contain powerful antioxidants that help protect the body against cellular damage caused by free radicals. Garlic, in particular, contains allicin, which has been studied for its immune-boosting properties.
Provides Energy
The carbohydrates from the bread provide a quick and efficient source of energy for your body and brain, making this a satisfying and energizing appetizer or snack.
Frequently asked questions
One serving, which includes about two slices of bread and a portion of the dipping oil, contains approximately 350-400 calories. The majority of calories come from the olive oil and the carbohydrates in the bread.