Italian Herbed Bread

These crispy Italian bread slices are the simplest thing you’ll make all week and one of the most useful. Firm Italian or multigrain bread gets brushed on both sides with olive oil, sprinkled with herbes de Provence, and baked at high heat until golden and crunchy.

Herbes de Provence is a French herb blend that typically includes thyme, rosemary, basil, lavender, bay leaf, savory, and more. That lavender note is what makes it smell incredible as the bread bakes, and the combination of herbs is more complex than using any single dried herb alone.

Serve these alongside soup, with a cheese board, or use them as a base for bruschetta toppings. They’re also sturdy enough to hold up to dips without snapping.

Kitchen Tips

• Use firm, dense bread. Soft sandwich bread will burn before it crisps. A good Italian loaf or hearty multigrain holds up to the high heat.
• Brush both sides with oil for even crisping, but only sprinkle herbs on the top. Herbs on the bottom burn against the baking sheet.
• Watch closely after the 10-minute mark. At 450°F (230°C), bread goes from golden to charred fast.
• These store well in an airtight container for 2-3 days if you want to make them ahead.