Baguette with garlic and herbs

This recipe is for a delicious and flavorful baguette that is made with fresh herbs and garlic. The bread is easy to make and can be baked in a regular oven. The baguette is perfect for sandwiches, toast, or dipping in olive oil and vinegar.

To make the baguette, you will need the following ingredients:

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 package active dry yeast
  • 1 cup warm water (105°F–115°F)
  • 2 tablespoons olive oil, plus more for greasing the bowl
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh chives
  • 2 cloves garlic, minced


  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes, or until foamy.
  3. Add the yeast mixture to the flour mixture and stir until a dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  5. Grease a large bowl with olive oil. Place the dough in the bowl and turn to coat with oil.
  6. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  7. Punch down the dough and divide it in half.
  8. Roll out each half of the dough into a long, thin loaf.
  9. Place the loaves on a baking sheet lined with parchment paper.
  10. Brush the loaves with olive oil and sprinkle with the rosemary, chives, and garlic.
  11. Bake the loaves in a preheated oven at 400°F for 20-25 minutes, or until golden brown.
  12. Let the loaves cool on a wire rack before slicing and serving.


  • For a more flavorful bread, use a combination of all-purpose flour and whole wheat flour.
  • If you don’t have a stand mixer, you can knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
  • If you don’t have parchment paper, you can grease the baking sheet with butter or cooking spray.
  • To prevent the loaves from sticking to the baking sheet, prick them all over with a fork before baking.
  • Serve the bread warm or at room temperature.

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