With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.

A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.

We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy with the perfect about of crumb action. I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!

a photo of a loaf of baked peasant bread that has been sliced in half with a couple more slices of bread leaning against it and they are all sitting on a wooden cutting board.

Ingredients Needed for Peasant Bread

The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:

  • Flour – just regular all purpose flour works great, or you can use bread flour
  • Kosher Salt – adds flavor
  • Warm Water – the ideal temperature of lukewarm water for activating yeast is 105-115 degrees F
  • Sugar – feeds the yeast so it can properly activate
  • Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
  • Rosemary – fresh is preferred, minced fine
  • Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
  • Parsley – fresh, and finely chopped
  • Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
  • Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor

The measurements for each ingredient can be found in the recipe card at the end of this post.

a photo of a someone scooping up some short rib ragu onto a piece of herbed peasant bread.

How to Make Peasant Bread

I’m going to walk you through the steps of making this bread so that you know what to expect along the way and so you get perfectly golden tender bread every time! Here are the basic steps (the complete instructions can be found in the recipe card at the end of the post):

  1. Dry ingredients – combine all the dry ingredients in a large bowl and stir everything together
  2. Wet ingredients – add the water to the dry ingredients and all the herbs and mix until just combined, you don’t want to overmix — NO KNEADING!! Yahoo!
  3. Rise – cover the bowl with plastic wrap and place in a warm spot and let the dough rise for at least an hour (see section below for more information on proofing bread dough)
  4. Bake – preheat the oven and grease two oven-safe bowls, then use two forks to divide the dough in half (the dough will be very wet, almost like a thick cake batter). Place half the dough in each bowl and bake.
  5. Finish – brush the top of the baked bread with olive oil or melted butter and sprinkle with salt, move the loaves to a cooling rack to cool
a photo of a golden baked loaf of herbed peasant bread that has been sliced into with a couple of slices sitting next to half of the loaf.

How to Proof Bread Dough

Yeast needs a warm environment to do it’s job effectively. My house tends to be a little chilly in the kitchen area (especially in the winter), so I always put my bread dough in my laundry room and run the dryer to warm up the room. 

Another option would be to preheat your oven to 170 degrees Fahrenheit for about 10 minutes. Then turn your oven off and stick your covered bowl into the oven with the oven door cracked open. Let it raise for at least an hour.

Can the Bread Be Baked in Bread Pans?

Yes! Baking these in bread pans works great! Split it the dough so you have half the dough in each loaf pan. Baking time will remain the same.

You could also bake the dough in muffin tins to make dinner rolls. You only need to bake those for about 18-20 minutes.

a photo of a loaf of baked peasant bread that has been sliced in half with a couple more slices of bread leaning against it and they are all sitting on a wooden cutting board.

How to Store Peasant Bread

This peasant bread recipe will keep at room temperature in a ziploc bag for 3-4 days. If you want it to last longer, you can keep it in the refrigerator or freeze it. Just be sure it is wrapped thoroughly. It will keep in the freezer for up to 3 months.

Leftover herbed peasant bread makes great toast the next day too. Toast it and spread a little butter on it…perfection!

What to Eat with Peasant Bread

It is my personal opinion that a delicious homemade bread goes with every meal because carbs are heaven! Here are few ideas of what to serve this peasant bread recipe with:

This no-knead peasant bread recipe is easy and delicious and like I said, it goes with almost any meal! It also makes great bread for sandwiches or paninis. I can’t wait for you to try this one!

More Easy BREAD RECIPES You’ll Love:

Easy Herbed Peasant Bread Recipe

4.28 from 11 votes
Servings: 20 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes


  • 4 Cups All Purpose Flour, or bread flour
  • 2 1/4 teaspoons Kosher Salt
  • 2 teaspoons Sugar
  • 2 teaspoons Instant Yeast
  • 2 Cups Warm Water
  • 2 teaspoons Rosemary, freshly chopped
  • 1 teaspoon Thyme, freshly chopped
  • 1 teaspoon Parsley, freshly chopped
  • 2-3 Tablespoons Butter, room temperature
  • Flaked Sea Salt, if desired


  • In a large mixing bowl, stir together the flour, salt, sugar, and instant yeast.
    4 Cups All Purpose Flour, 2 1/4 teaspoons Kosher Salt, 2 teaspoons Sugar, 2 teaspoons Instant Yeast
  • Add the water and herbs and then mix until combined.
    2 Cups Warm Water, 2 teaspoons Rosemary, 1 teaspoon Thyme, 1 teaspoon Parsley
  • Cover your bowl with plastic wrap and set aside in a warm spot to rise for at least an hour. (Preheat an oven to 170 degrees for 10 min if your house is chilly. With the door cracked place the bowl in.)
  • Preheat the oven to 425. Grease two 1.5-qt oven-safe mixing bowls with about a tablespoon of softened butter each.
    2-3 Tablespoons Butter
  • Use two forks to begin scraping it from the sides of the bowl and folding it into and on top of the dough to create a ball shape.
  • Then, using the forks, divide the dough into two equal portions. Place half of the dough in the first buttered bowl then repeat with the second half of dough in the other bowl.
  • Allow to rest, uncovered for 30 min more. Transfer to the oven for 15 minutes, turn down to 375 degrees and bake 15 min more.
  • Remove from the oven and brush with olive oil or melted butter and a sprinkle of flaked sea salt if desired.
    Flaked Sea Salt


Serving: 1sliceCalories: 107kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.05gCholesterol: 3mgSodium: 273mgPotassium: 39mgFiber: 1gSugar: 0.5gVitamin A: 40IUVitamin C: 0.2mgCalcium: 6mgIron: 1mg
Author: Sweet Basil
Course: Yeast Bread Recipes and Quick Bread Recipes

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Easy Herbed Peasant Bread