Chimichurri Bread Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">450g bread flour</li> <li class="ingredients-single-item">7g active dry yeast</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">30g olive oil, plus extra for brushing</li> <li class="ingredients-single-item">270ml warm water</li> <li class="ingredients-single-item">5g sugar</li> <li class="ingredients-single-item">For the chimichurri:</li> <li class="ingredients-single-item">30g fresh parsley, finely chopped</li> <li class="ingredients-single-item">15g fresh oregano, finely chopped (or 5g dried oregano)</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">1 small red chili, deseeded and finely chopped (or 1/2 tsp red pepper flakes)</li> <li class="ingredients-single-item">2 tbsp red wine vinegar</li> <li class="ingredients-single-item">60ml olive oil</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Dutch oven or heavy baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Sharp knife or baker's lame</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> First, prepare the chimichurri sauce by combining the finely chopped parsley, oregano, minced garlic, chopped chili, red wine vinegar, olive oil, salt, and pepper in a bowl. Stir well and set aside for at least 10 minutes to allow the flavors to meld while you prepare the dough. This resting time allows the acids in the vinegar to slightly "cook" the herbs and release their essential oils, intensifying the flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl or the bowl of your stand mixer, combine the bread flour and salt, mixing well. In a separate small bowl, mix the warm water (about 38°C - it should feel warm but not hot to the touch), sugar, and yeast. Allow this mixture to sit for 5-10 minutes until it becomes frothy, which indicates that your yeast is active and ready to work. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Mix with a wooden spoon until roughly combined, then knead by hand on a floured surface for 8-10 minutes, or with a stand mixer fitted with a dough hook for 5-6 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. The gluten development during this kneading stage is crucial for creating the bread's structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size. This slow rise allows the yeast to produce carbon dioxide, creating those lovely air pockets in your finished bread. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Once the dough has doubled, gently punch it down to release excess air and turn it out onto a lightly floured surface. Flatten the dough into a rough rectangle about 1 cm thick. Drain 2 tablespoons of the chimichurri oil and reserve the chunky herb mixture. Brush the dough with the drained oil, then spread two-thirds of the herb mixture evenly across the surface, leaving a 2 cm border around the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully roll the dough into a log, then shape it into a round loaf by tucking the ends underneath. Place the loaf seam-side down on a piece of parchment paper. Cover loosely and let it rise again for 30-45 minutes, until puffy but not quite doubled. During this second rise, preheat your oven to 220°C with a Dutch oven or heavy baking tray inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> When the loaf has risen, gently brush the top with olive oil and sprinkle with the remaining chimichurri herb mixture, lightly pressing it into the surface. Using a sharp knife or baker's lame, score the top with 2-3 slashes about 1 cm deep. These cuts allow the bread to expand properly during baking and create that artisanal look. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Carefully transfer the loaf with the parchment paper to the preheated Dutch oven or baking tray. If using a Dutch oven, bake with the lid on for 20 minutes (this traps steam, creating a crispy crust), then remove the lid and bake for another 15 minutes. If using a baking tray, place a small oven-safe dish with water on the bottom rack to create steam. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, approximately 30-35 minutes total. The internal temperature should reach about 93°C. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer to a wire rack and let cool for at least 30 minutes before slicing – I know it's tempting to cut into it immediately, but this cooling period allows the crumb to set properly and the flavors to develop fully. Serve with the remaining chimichurri sauce for dipping or alongside your favorite grilled meats. The bread will keep for 2-3 days in an airtight container or can be frozen for up to 3 months. </li> </ol>