Savoury Garlic & Herb Loaf
A soft, aromatic quick bread with rosemary, parsley, garlic, and olive oil.
Ingredients
Herb Garlic Oil
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp dried oregano
1/2 tsp dried thyme
2 garlic cloves, crushed or finely grated
3 tbsp extra virgin olive oil
1/2 tsp salt
Loaf Batter
2 1/4 cups plain flour (all-purpose flour)
1 tsp baking soda (or substitute 3 1/2 tsp baking powder)
3/4 tsp salt
1/2 cup yogurt (Coconut yoghurt if Dairy-Free), regular, unsweetened
3/4 cup milk (Coconut or Almond Milk if Dairy-Free)
2 large eggs
3 1/2 tbsp unsalted butter, melted
2 tbsp olive oil
Garlic Topping
2 small garlic cloves, finely minced
Optional: extra parsley or rosemary for finishing
Method
1. Prepare the oven
Heat oven to 180°C (350°F).
Grease and line a standard loaf tin (about 22 x 11 cm / 9 x 5 inch).
2. Make the herb garlic oil
In a small bowl, combine:
rosemary
parsley
oregano
thyme
garlic
olive oil
salt
Set aside for 10 minutes to allow the flavours to infuse.
3. Mix dry ingredients
In a large bowl, whisk together:
flour
baking soda
salt
4. Mix wet ingredients
In another bowl, whisk:
yogurt
milk
eggs
melted butter
olive oil
5. Combine
Pour wet mixture into dry ingredients.
Fold gently until mostly combined.
Add about 3/4 of the herb oil mixture and fold through.
Do not over-mix; the batter should be thick and slightly lumpy.
6. Fill the tin
Spoon batter into prepared loaf tin.
Drizzle remaining herb oil over the top.
Scatter minced garlic on top.
7. Bake
Bake for 40–50 minutes, or until:
golden brown on top
A skewer inserted into the centre comes out clean
If browning too quickly, loosely cover with foil for the last 10–15 minutes.
8. Cool
Rest in the tin for 10 minutes.
Transfer to a rack and cool slightly before slicing.
Optional Add-Ins
You could also fold in:
1 cup grated cheddar or parmesan
chopped olives
sun-dried tomatoes
caramelised onions
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