Sausage and Herb Savory Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 large loaf (about 12 slices; serves 8–10)
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• 12 oz (340 g) Italian sausage, casings removed if needed
• 1/2 cup (80 g) finely diced onion
• 2 garlic cloves, minced
• 1 1/4 cups (300 g) warm water (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (10 g) honey or sugar
• 3 1/2 cups (420 g) bread flour
• 1 3/4 tsp (10 g) fine salt
• 2 tbsp (30 g) olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/4 cup (15 g) chopped fresh parsley
• 1/2 tsp black pepper
• Optional: 1/4 tsp red pepper flakes; 1/2 cup (50 g) grated Parmesan

Do This

• 1. Brown sausage with onion; add garlic for 30 seconds. Cool completely.
• 2. Mix warm water, yeast, and honey; rest 5 minutes.
• 3. Stir in flour, salt, olive oil, herbs, pepper, and cooled sausage mixture; knead 8–10 minutes.
• 4. Rise covered until doubled, 60–90 minutes.
• 5. Shape into a tight round; proof 30–45 minutes while oven preheats to 450°F (232°C) with a Dutch oven inside.
• 6. Score and bake: 25 minutes covered, then 15–18 minutes uncovered (to 200°F / 93°C internal).
• 7. Cool at least 60 minutes before slicing for the best texture.

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Why You’ll Love This Recipe

• It eats like a meal: savory sausage, fragrant herbs, and a sturdy, sliceable crumb.
• Dutch-oven baking gives you a crisp, bakery-style crust without fancy equipment.
• Perfect for sharing: great with soup, chili, or as a snack board bread.
• Flexible: swap sausage styles, herbs, or add cheese to make it your own.

Grocery List

• Produce: onion (1 small), garlic (2 cloves), fresh rosemary, fresh thyme, fresh parsley
• Dairy: optional Parmesan cheese
• Meat: Italian sausage (12 oz / 340 g)
• Pantry: bread flour, instant yeast, honey or sugar, fine salt, olive oil, black pepper, optional red pepper flakes

Full Ingredients

Sausage and aromatics

• 12 oz (340 g) Italian sausage (sweet or hot); if using links, remove casings
• 1/2 cup (80 g) finely diced onion (about 1/2 small onion)
• 2 garlic cloves, minced
• Optional: 1/4 tsp red pepper flakes

Dough

• 1 1/4 cups (300 g) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (10 g) honey or sugar
• 3 1/2 cups (420 g) bread flour
• 1 3/4 tsp (10 g) fine salt
• 2 tbsp (30 g) olive oil
• 1/2 tsp freshly ground black pepper

Herbs and optional add-ins

• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/4 cup (15 g) chopped fresh parsley
• Optional (highly recommended for extra savoriness): 1/2 cup (50 g) grated Parmesan

For baking

• 1–2 tbsp bread flour for shaping and dusting
• Parchment paper (a 12-inch / 30 cm square works well)

Step-by-Step Instructions

Step 1: Brown the sausage and cool it down

Set a large skillet over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small crumbles. When it’s mostly browned, add the diced onion and cook for 3–4 minutes, until the onion softens.

Stir in the minced garlic (and optional red pepper flakes) and cook for 30 seconds, just until fragrant.

Transfer the mixture to a plate and spread it out so it cools quickly. Let it cool to room temperature (warm sausage can weaken the dough and make it greasy).

Step 2: Activate the yeast

In a large mixing bowl, combine the warm water (105–110°F / 40–43°C), instant yeast, and honey (or sugar). Stir and let stand for 5 minutes. It may look slightly foamy or cloudy; that’s perfect.

Step 3: Mix the dough and add herbs

Add the bread flour, salt, olive oil, black pepper, rosemary, thyme, parsley, and optional Parmesan to the bowl. Mix with a sturdy spoon or dough whisk until a shaggy dough forms and no dry flour pockets remain.

Sprinkle in the cooled sausage-onion mixture and mix until the crumbles are evenly distributed. If the dough feels very sticky, add flour 1 tablespoon at a time (up to 30 g total). The dough should feel tacky but manageable.

Step 4: Knead until smooth and elastic

Turn the dough onto a lightly floured counter and knead for 8–10 minutes, until the dough becomes smoother and slightly springy. (You can also knead in a stand mixer with a dough hook on medium-low speed for 6–7 minutes.)

Because the dough is studded with sausage, it won’t become perfectly silky—but it should hold together well and feel elastic when you tug it.

Step 5: First rise (bulk fermentation)

Lightly oil a clean bowl. Place the dough inside, turning once to coat the surface. Cover the bowl and let rise at warm room temperature until doubled, 60–90 minutes (longer if your kitchen is cool).

To check: press a floured fingertip into the dough. If the indentation slowly springs back but remains visible, you’re ready to shape.

Step 6: Shape and proof while the oven preheats

About 30 minutes before baking, place a lidded Dutch oven (5–7 quart) on the middle rack and preheat the oven to 450°F (232°C).

Turn the dough out onto a lightly floured surface. Gently press it into a rough rectangle, then fold the edges toward the center and tighten into a round (boule). Place seam-side down on a piece of parchment.

Cover loosely with a bowl or lightly oiled plastic wrap and let proof for 30–45 minutes, until slightly puffy. It should not necessarily double at this stage.

Step 7: Score and bake for a crisp, sturdy loaf

Carefully remove the preheated Dutch oven (it will be extremely hot). Lift the dough on the parchment and lower it into the pot. Using a sharp knife or lame, score the top with one bold slash about 1/2 inch (1.25 cm) deep.

Cover and bake at 450°F (232°C) for 25 minutes. Remove the lid and bake for 15–18 minutes more, until the crust is deeply golden brown.

For accuracy, check doneness with an instant-read thermometer inserted into the center: aim for 200°F (93°C).

Step 8: Cool completely before slicing

Transfer the bread to a wire rack and cool for at least 60 minutes before slicing. This helps the crumb set and keeps the loaf from turning gummy.

Slice thickly and serve warm or at room temperature. This bread is excellent with butter, mustard, soups, or a simple salad.

Pro Tips

• Cool the sausage fully: warm sausage can melt the dough’s structure and create oily pockets that affect rise.
• Mind the salt: sausage varies in saltiness. If yours is very salty, reduce the dough salt to 1 1/2 tsp (9 g).
• Best texture comes from a full cool-down: waiting 60 minutes makes slices cleaner and sturdier.
• Even sausage distribution: break sausage into small crumbles while cooking and mix gently to avoid tearing the dough.
• No Dutch oven? Bake on a preheated sheet pan at 425°F (218°C) for 35–40 minutes. Place a metal pan on the bottom rack and add 1 cup (240 g) hot water at the start for steam.

Variations

• Cheddar-jalapeño sausage bread: swap Parmesan for 1 cup (110 g) shredded sharp cheddar and add 1 seeded, finely diced jalapeño.
• Breakfast-style loaf: use breakfast sausage and add 1 tsp dried sage plus 1/4 tsp nutmeg (skip rosemary).
• Mediterranean twist: use mild sausage, add 1/2 cup (75 g) chopped sun-dried tomatoes (patted dry) and replace parsley with basil.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a 350°F (177°C) oven for 8–10 minutes, or toast until hot and crisp at the edges.

Make-ahead option: cook the sausage mixture up to 2 days ahead and refrigerate. Bring it back to room temperature before mixing into the dough for the best rise.

Nutrition (per serving)

Approximate, based on 10 servings and including optional Parmesan: 360 calories; 16 g protein; 44 g carbohydrates; 13 g fat; 3 g saturated fat; 2 g fiber; 780 mg sodium.