Round Herb Bread

This recipe is a modification of one I found online a few years ago. The original is called “Olive Garden Breadsticks” and I have no idea where I found it. I’ve personalized it enough that I think it classifies as my own recipe now :)

We love a good, soft, light, white bread with spaghetti dinners (or anytime I’m cooking a meal that feels “blah”), and this is the easiest one I’ve found: it takes only one rise, it doesn’t take too much kneading, and it’s easy to shape if you dip your fingers in water first.

I don’t always put the herbs in–it’s delicious just plain as well!–but it’s especially good this way.

Round Herb Bread

Round Herb Bread


  • 2/3 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon yeast
  • 2 teaspoons oil
  • 2 cups flour
  • 1 teaspoon garlic powder
  • 1-2 teaspoons dried oregano (to taste)
  • 1 teaspoon salt


  1. Mix warm water, sugar and yeast. Let sit for a few minutes if you want to.
  2. Add oil, flour, herbs, and salt; mix well.
  3. Knead for a few minutes with extra flour until the dough loses some of its stickiness. (You can even knead right in the bowl if you want to.
  4. Fill a small bowl with water. Dip your fingers in the water, and spread the dough out into a round circle on a greased cookie sheet. Keep wetting your fingers if the dough starts sticking to them.
  5. Let rise 30 minutes or so in a warm oven (less than 100 degrees).
  6. Bake at 400 for 15-20 minutes, or until nicely browned on top.
  7. Brush with melted butter or olive oil (I added chopped fresh herbs to my olive oil).

If you try it, let me know what you think, or what changes you make! :)


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