This easy Italian Bread recipe is a great addition to Italian-style meals, served alongside soups and entrees, or used to make homemade sandwiches. The texture of the loaves is the best combination – soft on the inside with a chewy outer crust. Eat it as-is, or toast it for extra crunch!
Don’t be intimidated by the homemade bread-making process. It’s way easier than you may think! I outline the process below and give you helpful tips to make the perfect soft loaves. And since this recipe makes two loaves, you can easily freeze one and enjoy the benefits of the time spent baking homemade bread for even longer! If you’re looking for more homemade bread recipes, try my artisan bread, sourdough bread, or potato bread.
What You Need to Make This Recipe
Flour – all-purpose flour is the best option for this recipe to create a soft, light texture. Alternatively, you can use bread flour if you want loaves with a chewier texture.
Sugar – white granulated sugar activates the yeast, which helps the bread rise and adds a subtle sweetness.
Yeast – you can find packets of active dry yeast in the baking aisle at the grocery store. To keep yeast fresh the longest, store it in the back of your fridge away from any aromatic foods. Besure to buy active dry, not rapid rise or instant yeast.
Water – warm water is an essential ingredient to help activate the yeast. If you have a thermometer on your kettle or a candy thermometer, bring the water to 100-110ºF. If it’s too hot (over 120ºF), it will kill the yeast, and if it’s too cold (under 100ºF), it will not properly activate it.
Olive Oil – adding oil to the bread dough as well as brushing it onto the loaves before baking gives the bread a softer crust and tender crumb.
Sea Salt – a little salt goes a long way to bring out the flavors of this bread. I recommend using sea salt over table salt for a more complex flavor.
How to Make Italian Bread
1. In the large bowl of a stand mixer fitted with the dough hook, stir together the warm water, sugar, and yeast, and set aside for about 10 minutes or until very foamy.
2. Add 3 cups of flour to the mixture, along with 1 tablespoon of olive oil and the salt.
3. Stir together with a spatula until just combined, then begin mixing with the dough hook on low speed.
4. Add the remaining flour a half cup at a time while the mixer continues on low speed. Stop and scrape down the sides and bottom of the bowl occasionally. Once the flour has been incorporated, increase the mixer speed to medium-low and continue to knead until the dough pulls away from the bowl and forms a ball, for about 5 minutes.
5. Note: The dough should spring back when pressed, and not stick to your finger. Add additional flour, a few tablespoons at a time if needed. Transfer the dough to a lightly oiled large mixing bowl. Cover the bowl with plastic wrap, and place in a warm place (about 75°F) to rise until doubled in size, about one hour.
6. Once the dough has risen, use your fist to punch down the dough in the center and turn it out, onto a lightly floured surface.
7. Lightly Knead the dough until it has a uniform shape. Then divide the dough in half. Shape each half into a tight ball by cupping your hands around the dough and gently pulling it towards you a few times to create tension.
8. Use a rolling pin to stretch and roll each dough ball into an 8×11-inch long oval. Then flip each oval over to the other side. Starting on one long side of each rolled-out oval, use your hands to roll the dough like a jelly roll into an oval shape with pointed tapered ends. Pinch the seam together to seal.
9. Line a baking sheet with parchment paper and place the loaves on the pan, seam side down. Brush each loaf with the remaining 1 tablespoon olive oil and loosely cover with plastic wrap. Allow the loaves to rise until they are very visibly puffed, about 30 to 40 minutes.
10. When the loaves have risen for 20 minutes, arrange one oven rack in the middle of the oven and one on the bottom. Fill a 9×13-inch pan with ½-inch of water and place it on the bottom rack of the oven. Preheat the oven to 375°F. Once the loaves are risen, cut 3 diagonal slashes on top of each loaf using a bread lame or very sharp knife. Place the loaves on the middle rack of the oven. Bake for 30 to 35 minutes, rotating the pan after 20 minutes, until the loaves are golden brown and they sound hollow when you tap on them. Let the loaves cool completely before slicing.
Pro Tips For Making This Recipe
- Mind the temperature of the water. You want warm water, around 100-110ºF to activate the yeast, not boiling water. If the water is too hot, it will kill the yeast- don’t heat it higher than 120ºF. If it’s too cold, it will significantly delay the rising process or may not activate the yeast at all- make sure the temp is above 100ºF.
- Slowly add the flour when mixing the dough. This will help create a light soft dough texture. If you add the flour all at once, it can become dense. You’ll know when the dough is done kneading when it begins to pull away from the sides of the bowl while mixing.
- Let the dough rise in a warm space. When the dough is resting in the covered mixing bowl, make sure it is in a space between 70ºF and 75ºF. This will help the dough rise quickly. If your kitchen is cold, place the covered dough in the unheated oven with the light on, which will typically be 70-75°F, a perfect environment for proofing bread! If your oven has a bread-proof setting, feel free to use that as well.
- Dust your hands and rolling surface with flour. Lightly dust your hands and sprinkle a clean hard surface with extra all-purpose flour before kneading the dough. This will prevent the dough from sticking and will make kneading, rolling, and shaping the dough much easier.
- Allow the loaves to cool completely before slicing. While tempting to cut into the Italian bread as soon as you take it out of the oven, it’s worth the wait to let it cool to room temperature first. If you cut it too soon, you can tear the inside of the bread. It can also cause the bread to dry out since it will steam out and evaporate through the cut area, instead of the crust trapping in that essential moisture. Speed up the cooling process by placing the bread loaves on a wire cooling rack.
Frequently Asked Questions
This recipe is best stored at room temperature in a bread box or covered with a tea towel. For best results, store bread unsliced to keep it moist and enjoy within 2-3 days of baking. You can also freeze cooled bread whole or sliced, and placing it in a freezer-safe container for up to 3 months. Allow to thaw in the refrigerator overnight, then warm in the oven before serving.
Serve this crusty Italian bread recipe as a side to other Italian-inspired dishes like baked ziti, Italian Wedding Soup, or lasagna. Or dip a slice into a mixture of olive oil and sundried tomatoes or olive oil with sea salt and red pepper flakes as an appetizer alongside olives, cheeses, and a glass of red wine. You can also slice and toast it to make my bruschetta reicpe, or use it as the base for garlic bread!
You can prepare the Italian bread dough ahead of time and bake it later. Once the dough has been kneaded and is ready for the first rise, place it in the fridge for up to 24 hours. Bring it to room temperature for 1 hour, then shape and rise for the second time. You can also freeze the shaped, unbaked loaves before their second rise. Wrap the baking pan tightly in plastic wrap, then store it in the freezer for up to 3 months. Thaw the loaves overnight in the refrigerator. Bring dough to room temperature for 1 hour before preheating the oven. Bake the thawed loaves according to the recipe.
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Italian Bread
Equipment
Ingredients
- 2 cups warm water (about 110°F) (480ml)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 5½ cups all-purpose flour (660g)
- 1½ teaspoons sea salt
- 2 tablespoons olive oil
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, sugar, and yeast, and set aside for about 10 minutes or until very foamy.
- Add 3 cups of flour to the mixture along with 1 tablespoon olive oil and the salt. Stir together with a spatula, then begin mixing with the dough hook on low speed. Add the remaining flour a half cup at a time while mixing. Stop and scrape down the sides and bottom of the bowl occasionally.
- Once the flour has been incorporated, increase the mixer speed to medium-low and continue to knead until the dough pulls away from the bowl and forms a ball, about 5 minutes. (The dough should spring back when pressed, and not stick to your finger. Add additional flour, a few tablespoons at a time if needed.)
- Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place (about 75°F) to rise until doubled in size, about an hour.
- Punch down the dough and turn it out onto a lightly floured surface. Divide it in half. Shape each half into a round by cupping your hands around the dough and gently pulling the dough toward you a few times to create tension and a tight ball.
- Stretch and roll each dough ball into an 8×11-inch long oval. Flip each oval over. Starting on one long side, roll the dough like a jelly roll into an oval shape with pointed tapered ends. Pinch the seam together to seal.
- Line a baking sheet with parchment paper and place the loaves on the pan, seam side down. Brush with the remaining 1 tablespoon olive oil and loosely cover with plastic wrap. Allow to rise once more until very visibly puffed, 30 to 40 minutes.
- After the loaves have risen for 20 minutes, arrange one oven rack in the middle of the oven and one on the bottom. Fill a 9×13-inch pan with ½-inch of water and place on the bottom rack of the oven. Preheat the oven to 375°F.
- Once risen, cut 3 diagonal slashes on top of each risen loaf using a bread lame or very sharp knife. Place the loaves on the middle rack of the oven.
- Bake for 30 to 35 minutes, rotating the pan after 20 minutes, until golden brown and the loaves sound hollow when you tap on them. Let the loaves cool completely before slicing.
Notes
- Mind the temperature of the water. You want warm water, around 100-110ºF to activate the yeast, not boiling water. If the water is too hot, it will kill the yeast- don’t heat it higher than 120ºF. If it’s too cold, it will significantly delay the rising process or may not activate the yeast at all- make sure the temp is above 100ºF.
- Slowly add the flour when mixing the dough. This will help create a light soft dough texture. If you add the flour all at once, it can become dense. You’ll know when the dough is done kneading when it begins to pull away from the sides of the bowl while mixing.
- Let the dough rise in a warm space. When the dough is resting in the covered mixing bowl, make sure it is in a space between 70ºF and 75ºF. This will help the dough rise quickly. If your kitchen is cold, place the covered dough in the unheated oven with the light on, which will typically be 70-75°F, a perfect environment for proofing bread! If your oven has a bread-proof setting, feel free to use that as well.
- Dust your hands and rolling surface with flour. Lightly dust your hands and sprinkle a clean hard surface with extra all-purpose flour before kneading the dough. This will prevent the dough from sticking and will make kneading, rolling, and shaping the dough much easier.
- Allow the loaves to cool completely before slicing. While tempting to cut into the Italian bread as soon as you take it out of the oven, it’s worth the wait to let it cool to room temperature first. If you cut it too soon, you can tear the inside of the bread. It can also cause the bread to dry out since it will steam out and evaporate through the cut area, instead of the crust trapping in that essential moisture. Speed up the cooling process by placing the bread loaves on a wire cooling rack.
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