Go Back

Italian Bread

Linda M. Harris
Italian bread is a classic homemade loaf known for its crisp crust, soft interior, and rich flavor.
Made with simple ingredients, this bread is perfect for sandwiches, dipping in olive oil, or serving alongside soups and pasta dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course bread, Side Dish
Cuisine Italian
Servings 10 Servings
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 measuring cup
  • 1 Set of Measuring Spoons
  • 1 wooden spoon or dough scraper
  • 1 Stand mixer with dough hook (optional)
  • 1 baking sheet or pizza stone
  • 1 sharp knife or lame for scoring
  • 1 kitchen towel
  • 1 Wire rack (for cooling)

Ingredients
  

Basic Dough

  • 3 ½ cups 450g bread flour or all-purpose flour
  • 1 ¼ cups 300ml warm water (110°F/45°C)
  • 2 teaspoons 7g active dry yeast or instant yeast
  • 1 ½ teaspoons 8g salt
  • 1 tablespoon 15ml olive oil

Optional Additions

  • 1 teaspoon 5g sugar (for a slightly softer texture)
  • 1 teaspoon 2g dried rosemary or thyme
  • ¼ cup 20g grated Parmesan cheese

Instructions
 

Step 1: Activate the Yeast

  • In a small bowl, combine the warm water and yeast.
    Let it sit for 5–10 minutes until it becomes foamy.
    This ensures the yeast is active.

Step 2: Mix the Dough

  • In a large mixing bowl, combine the flour and salt.
    Slowly add the yeast mixture and olive oil while stirring with a wooden spoon or dough scraper.

Step 3: Knead the Dough

  • Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
    If using a stand mixer, knead with the dough hook on medium speed for 8 minutes.

Step 4: First Rise

  • Place the dough in a greased bowl and cover it with a damp towel.
    Let it rise in a warm place for 1–2 hours or until it doubles in size.

Step 5: Shape the Dough

  • Punch down the dough and shape it into a round or oval loaf.
    Place it on a parchment-lined baking sheet.

Step 6: Second Rise

  • Cover the shaped dough and let it rise for another 30–45 minutes.
    Meanwhile, preheat the oven to 425°F (220°C).

Step 7: Score and Bake

  • Use a sharp knife or lame to score the top of the loaf.
    Bake for 25–30 minutes until golden brown.
    The bread should sound hollow when tapped on the bottom.

Step 8: Cool and Serve

  • Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing.
    Serve with olive oil, butter, or alongside your favorite dish.

Notes

  • Flour Choice: Bread flour will give a chewier texture, while all-purpose flour results in a slightly softer bread.
  • Fermentation: For a deeper flavor, allow the dough to rise slowly in the refrigerator overnight.
  • Crust Enhancement: Place a pan of hot water in the oven to create steam, which helps form a crispy crust.
  • Storage: Store in a paper bag or wrap in a kitchen towel for up to 2 days. Freeze for longer storage.
Keyword Italian Bread