Italian Bread
A golden, crusty loaf with a soft, airy crumb that fills your kitchen with the irresistible aroma of a rustic Italian bakery. Made with simple pantry staples, this bread is perfect for dipping in olive oil, building hearty sandwiches, or sopping up the last bit of sauce from your favorite pasta. Simple enough for a weekday bake, yet impressive enough for a dinner party.
For 16 servings
- prep · ~10 min
Bloom the yeast.
1.Pour the warm water (110°F) into a small bowl.2.Sprinkle the active dry yeast and sugar over the water.3.Let the mixture sit undisturbed for 5 to 10 minutes until it becomes foamy and creamy on top.TIPMake sure the water isn't too hot; above 130°F will kill the yeast. - knead · ~10 min
Mix and knead the dough.
1.In the bowl of a stand mixer, whisk together the bread flour and salt.2.Add the bloomed yeast mixture and the olive oil.3.With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.4.Increase speed to medium-low and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.TIPThe dough should feel slightly tacky but not sticky. If it's too wet, add flour one tablespoon at a time. - rest · ~120 min
Let the dough rise until doubled.
1.Shape the dough into a smooth ball and place it in a large, lightly oiled bowl, turning to coat.2.Cover the bowl with a clean kitchen towel.3.Let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.TIPA good test is to poke the dough with a floured finger; if the indentation remains, it's ready. - prep · ~5 min
Shape the loaf.
1.Gently punch down the dough to release the gas bubbles.2.Turn it out onto a lightly floured surface.3.Flatten it into a rough rectangle, then tightly roll it up from the long side into a log.4.Pinch the seam and ends closed, tucking them under the loaf. - rest · ~60 min
Proof the shaped loaf a second time.
1.Place the shaped loaf seam-side down on a parchment-lined baking sheet dusted with cornmeal.2.Cover loosely with the second kitchen towel.3.Let it rise for another 45 minutes to 1 hour until noticeably puffy.TIPThe loaf won't quite double this time; it should spring back slowly when poked. - prep · ~30 min
Preheat the oven and score the dough.
1.About 30 minutes before baking, position an oven rack in the middle and preheat the oven to 425°F (220°C).2.Once the dough has finished proofing, use a sharp knife or lame to make three or four diagonal slashes, about 1/4-inch deep, across the top of the loaf.TIPScoring isn't just for looks; it directs the bread's expansion and prevents it from bursting at the seams. - bake · ~35 min
Bake the bread until golden and hollow-sounding.
1.Place the baking sheet in the preheated oven.2.Bake for 30 to 35 minutes, until the crust is a deep golden brown.3.The bread is done when an instant-read thermometer inserted into the center reads 190°F to 200°F, or the bottom sounds hollow when tapped.TIPFor a crispier crust, place a shallow pan of hot water on the bottom oven rack during the first 10 minutes of baking to create steam. - rest · ~60 min
Cool completely before slicing.
1.Carefully transfer the hot loaf to a wire rack.2.Let it cool for at least 1 hour before slicing.TIPSlicing into hot bread will make the crumb gummy. Patience is key for the perfect texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a chewier crumb, use a high-protein bread flour (12-14% protein).
- 2If you don't have a stand mixer, knead by hand for 10-12 minutes until smooth and elastic.
- 3The dough is ready when it passes the windowpane test: a small piece stretches thin without tearing.
- 4For extra oven spring, place a baking stone or inverted sheet pan in the oven while preheating.
- 5Store leftover bread in a paper bag at room temperature for up to 2 days; freeze for longer storage.
- 6Slice the cooled loaf with a serrated knife using a gentle sawing motion to avoid crushing the crumb.
Adapt it for your goals.
Whole-wheat
Substitute up to 200g of bread flour with whole-wheat flour. Add 2 extra tablespoons of water, as whole-wheat flour absorbs more liquid. You'll get a nuttier, heartier loaf.
herb & garlicHerb & garlic
Add 1 tablespoon of dried rosemary or oregano and 2 minced garlic cloves to the flour mixture. Infuses the bread with savory Italian aromatics.
cheese stuffedCheese-stuffed
During shaping, sprinkle 100g of shredded provolone or mozzarella over the dough rectangle before rolling. You'll get a gooey, cheesy center.
no knead methodNo-knead method
Skip the kneading; mix the dough until shaggy, then let it rest 18-24 hours at room temperature. Shape and proof as directed. Creates a more open, artisanal crumb with less effort.
Why this is on our healthy list.
Simple, Clean Ingredients
This bread uses only flour, water, yeast, olive oil, salt, and a touch of sugar—no preservatives or artificial additives.
Heart-Healthy Olive Oil
Extra-virgin olive oil provides monounsaturated fats and antioxidants, supporting cardiovascular health in moderate amounts.
Low in Added Sugar
A single teaspoon of sugar in the entire loaf helps feed the yeast, keeping total added sugar minimal per serving.
Good Source of Carbohydrates
Bread flour supplies complex carbohydrates for sustained energy, making it a satisfying base for balanced meals.
Frequently asked questions
Your yeast may be expired or the water was too hot (above 130°F) and killed it. Always check the expiration date and use a thermometer.
