Ingredients:

  • 1 1/4 cups (300ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon (6g) salt
  • 3 1/2 - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • 2 tablespoons (30ml) olive oil
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 8 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons (10g) fresh chives, chopped
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/2 cup (50g) grated parmesan cheese (optional)

Instructions:

  1. In a large bowl or stand mixer bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add salt, olive oil, and gradually add flour, mixing until a shaggy dough forms. Knead for 6-8 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Punch down the dough to release air. Shape into an oblong loaf. Place on a baking sheet lined with parchment paper.
  5. Cover and let rise again for 30-45 minutes, or until puffy.
  6. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Let cool slightly on a wire rack.
  7. While the loaf is baking, combine softened butter, minced garlic, parsley, chives, salt, pepper, olive oil and parmesan cheese (if using) in a bowl. Mix well.
  8. Using a serrated knife, slice the bread horizontally, but not all the way through. Spread the garlic butter evenly between the slices and on top of the loaf.
  9. Return the loaf to the oven and bake for another 5-8 minutes, or until the garlic butter is melted and bubbly and the edges are slightly golden.
  10. Let cool slightly before serving.