French Bread with Dipping Oil
A crusty, golden French baguette with a crackling exterior and soft, airy crumb, served alongside a fragrant olive oil dip infused with herbs, garlic, and a hint of chili. This classic pairing turns simple ingredients into an elegant appetizer or side in under an hour.
For 4 servings
- prep · ~7 min
Activate the yeast.
In a small bowl, combine 350 ml lukewarm water, 1 tsp sugar, and 2 tsp active dry yeast. Stir gently and let it sit for 5 to 7 minutes until the mixture becomes frothy and bubbly.
TIPWater should be warm to the touch (about 110°F). Too hot will kill the yeast; too cold won't activate it. - knead · ~10 min
Make the dough.
In a large mixing bowl, whisk together 500 g all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture along with 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
TIPIf the dough is too sticky, add flour one tablespoon at a time. It should be slightly tacky but not gluey. - rest · ~40 min
Let the dough rise.
Place the dough in a clean, lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Let it rest in a warm, draft-free spot for 30 to 45 minutes, or until it has doubled in size.
- prep · ~20 min
Shape the baguettes.
Punch down the risen dough to release the air. Divide it into 4 equal portions. Roll each portion into a long, thin log about 10 to 12 inches in length. Place the shaped loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely and let them rise for another 20 minutes while the oven preheats.
- bake · ~25 min
Bake the French bread.
Preheat the oven to 425°F (220°C). Just before baking, use a sharp knife to make 3 to 4 diagonal slashes across the top of each loaf. Bake for 20 to 25 minutes, until the crust is deeply golden and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly.
TIPFor an extra crispy crust, place a shallow pan of water on the lower oven rack to create steam during the first 10 minutes of baking. - mix · ~5 min
Prepare the dipping oil.
While the bread bakes, pour 120 ml olive oil into a small bowl. Add the minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red chili flakes, a pinch of freshly cracked black pepper, and a pinch of salt. Stir well and let the flavors meld together as the bread finishes.
TIPLet the oil sit for at least 10 minutes before serving. The longer it rests, the more the flavors infuse. - serve
Slice the bread and serve warm with the dipping oil.
Slice each warm baguette into thick pieces and arrange them on a serving board alongside the bowl of herb-infused dipping oil.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra-crispy crust, place a pan of hot water on the lower oven rack to create steam during the first 10 minutes of baking.
- 2Let the dipped oil rest at least 10 minutes before serving; the flavors deepen as the garlic and herbs infuse.
- 3If your dough feels too sticky after kneading, sprinkle in flour one tablespoon at a time until it's smooth and slightly tacky.
- 4Tap the baked loaves on the bottom—if they sound hollow, they're fully baked and have a perfect airy crumb.
- 5Store leftover bread in a paper bag at room temperature for 1-2 days; reheat slices in a 350°F oven for 5 minutes to restore crispness.
- 6For a milder garlic flavor in the dipping oil, gently warm the oil with the minced garlic for 1 minute, then let it cool before adding herbs.
Adapt it for your goals.
Herbaceous twist
Swap the dried oregano and basil for 1 tablespoon each of fresh rosemary and thyme leaves for a more aromatic, Provençal-style dipping oil.
cheesy upgradeCheesy upgrade
Add 2 tablespoons of finely grated Parmesan to the dipping oil for a nutty, savory depth that pairs beautifully with the crusty bread.
citrusy kickCitrusy kick
Stir in the zest of 1 lemon and a squeeze of juice to the dipping oil for a bright, fresh counterpoint to the rich olive oil.
gluten free adaptationGluten-free adaptation
Substitute the all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon xanthan gum; the loaf will be denser but still delicious with the dipping oil.
Why this is on our healthy list.
Heart-Healthy Fats
The extra-virgin olive oil in the dip is rich in monounsaturated fats, which are known to support cardiovascular health.
Antioxidant-Rich Herbs
Dried oregano and basil provide concentrated antioxidants that help combat oxidative stress.
Garlic for Immunity
Fresh garlic in the dipping oil offers allicin, a compound with natural antimicrobial and immune-supporting properties.
Low-Sugar Simple Carbs
This bread uses only a small amount of sugar to feed the yeast, resulting in a lower-sugar carbohydrate source compared to many commercial loaves.
Frequently asked questions
The water temperature is critical—aim for 110°F (warm to the touch). Too hot kills yeast, too cold leaves it dormant.
