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6 Ingredient Simple Classic Italian Bread Recipe

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Homemade Italian bread doesn’t have to be hard or take all day. This Crusty Italian Bread recipe uses only 6 ingredients and is ready in two hours.

THIS POST HAS BEEN UPGRADED FROM 4/11/17 TO IMPROVE READER EXPERIENCE.

Rustic loaf of Italian bread sitting on a bread board with an antique knife and linen napkin and a banner with recipe name in the corner

Soft Italian bread recipe has a crusty exterior and a soft and tender melt in your mouth interior crumb. Matched with a plate of Bucatini Cacio e Pepe and you have a 5-star menu in no time.

I first made this recipe as a part of a bread challenge group that I participated in.

The theme was “Bread from Italy”. This excited me because my hubby’s papa is 100% Italian and John is half (Irish is the rest of the mix). Since I’m related by marriage to this wonderful country, homemade Italian bread should be simple right?

I’m not sure what part of Italy this Classic Italian Bread recipe comes from. If I were to guess I would say Puglia or the southern part of Italy. John’s family is from the north so maybe that’s my excuse for flunking this Italian bread recipe the first 3 times I made it! Slow-learner me!

Homemade Italian bread loaf sliced showing a white tender crumb with a golden crispy crust.

For my first attempt, I man-handled it and thought that was the reason it “deflated” before I had it in the oven. The second time it deflated again as soon as I scored it.

When I started researching what I could be doing wrong, I found that I was either over-proofing my bread or proofing it at too warm a temperature. I would say, I was doing both!

My biggest problem in making this “Simple” Italian bread is over-thinking it. The recipe stated to proof it for one hour for the first rise and 20 minutes for the second.

I proofed it like I do other yeast bread recipes which is 60 to 90 minutes for the first rise and 60 minutes for the second.

Also, I covered my dough with plastic wrap and set it in my oven that I had just barely warmed. I read that the air temperature for proofing bread doesn’t need to be any warmer than 70°F. Oops!

Homemade Italian bread slice with a bite taken out of it showing a white tender crumb and golden crust.

On the third go-around, I followed the directions to the letter. A novel idea don’t you think? Well, this is how it’s done.

  1. After one hour I gently deflated it by just pushing my fingertips into it to form a rectangle and keeping some bubbles in the dough.
  2. Fold the dough using the bâtard method and place it on a cutting board covered with parchment paper.
  3. Proof for 20 minutes
  4. Slide the bread onto a baking stone using the parchment paper. If you don’t have a stone you can use a baking sheet turned upside down.
  5. For a Crusty Italian bread recipe mist the walls of the hot oven with a spray bottle filled with filtered water to create steam. *NOTE cover the glass of your oven door with a dish towel first. Water dripping on the glass can cause it to shatter.

After the third attempt, this Italian bread came out beautifully. You can see how the scores “bloomed” which didn’t happen on the earlier attempts. Note to self, simple can be delicious! John loved the flops, but he really loved the successful attempt!

Homemade bread doesn't have to be hard or take all day. This Classic Italian Bread recipe uses only 6 ingredients and is ready in under two hours. | HostessAtHeart.com
Left deflated with no bloom. Right proofed correctly.

Even though my attempts may make you think that this is a difficult bread to make. It’s not. I just got in my own way which is generally the case. If at first you don’t succeed follow the directions.

What makes Italian Bread different?

  1. Italian Bread Recipes can contain milk, olive oil, and sometimes sugar that other countries such as France do not.
  2. Classic Italian Bread is often baked in a stone oven rather than an electric oven.

Don’t forget to pin this homemade bread recipe to your favorite board!

A collage of a rustic loaf of Italian Italian Bread sitting on a dark cutting board with a napkin and pad of butter

Can I substitute All-Purpose flour for the Bread flour?

You sure can! Bread flour has a higher protein content than all-purpose flour so the dough is a little tighter with smaller wholes in the crumb. Either flour works well in this recipe. This site is helpful if you want to read up on flour and what different substitutions can make to your bread recipe.

Active Dry Yeast versus Instant Yeast

The difference is actually just the size of the granule. Active Dry Yeast has a larger granule that must be dissolved in water before using it. This is also known as proofing the yeast.

Instant Yeast, also referred to as Rapid Rise has a smaller granule and can be mixed right into your other ingredients and doesn’t need to be proofed first.

Both dry yeasts are capable of two separate rises and can be used interchangeably. The two separate rises are required with the Active Dry Yeast whereas the second rise can be skipped with the Instant Yeast.

According to The Kitchn, enzymes and other additives are added to the Instant (Rapid Rise) yeast to make the dough rise faster.

Helpful Items you may need:

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  • Baking stone – I own this particular one because it’s large and works well for longer loaves like this one. You can use it on the grill too but I just keep it in the bottom of my oven because it’s heavy!
  • Unbleached Parchment Paper – This is my favorite parchment paper. It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. This one is rated to 450°F, high enough for my bread recipes.

If you like this recipe leave me a comment below and 5-⭐️⭐️⭐️⭐️⭐️ rating.

Here are a couple more recipes that use dry yeast I think you’ll like!

Beautiful golden loaf of Italian bread on a rustic bread board with a pad of butter and antique knife
Print
5 from 11 votes

Classic Italian Bread Recipe

This Crusty Italian Bread recipe uses only 6 ingredients and bakes up with a soft center and a delicious chewy crust.
Prep Time 30 mins
Cook Time 20 mins
Rise time 1 hr 20 mins
Total Time 2 hrs 10 mins
Servings 8
Author Julie Menghini

Ingredients

  • 2-1/4 teaspoons yeast *active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water like bath water
  • 2-1/4 cups bread flour divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  • Combine *active dry yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly. If you are using instant years, there's no reason to let it sit and get bubbly.
  • Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon.
  • Lightly flour a working surface and knead bread together until soft and silky. Approximately 10 minutes. Form a ball with the dough and put it into an oiled bowl, turning the dough once so it’s oiled on both sides. Cover with plastic wrap and let it rise for 1 hour.
  • Preheat oven to 400°F. If using a baking stone, put it in the oven while preheating.
  • After 1 hour, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Form the dough into a batard or torpedo shape and put it on a baking sheet lined with parchment paper or a silicone mat. Alternatively, place it on parchment paper on a hard surface like the back of the baking sheet, pizza peel, or bread board. Set it aside to rise 20 minutes.
  • Score the bread 1/4″ deep with a lame or sharp knife and place the bread in the oven. Optionally spray the oven walls with filtered water to create steam.
  • Bake for 20 minutes. Remove from the oven and allow to cool completely on a cooling rack before slicing.

Notes

Recipe originated by Girl Versus Dough
*If you are using instant yeast, you don’t have to wait for it to activate as indicated in the 1st step of the instructions.

Nutrition

Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 323mg | Potassium: 14mg | Vitamin A: 10IU | Iron: 0.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

This bread makes a nice sandwich, french toast or just sliced with a slather of butter. It also makes great croutons!

How about diving into bread that requires a starter? You can get started by Making Your Own Starter. The first bread that I would recommend is our Overnight Sourdough.

If you’re already into using wild yeast bread, you’ll love our Multi-Grain Wheat Bread and our Spelt Sourdough bread.

Thank you from the bottom of my heart for spending some time with me today!

Comments

  3. Mary LaMorte says

    Love it! I made this recipe into rolls, and used them for breakfast sandwiches. Absolutely lovely! And easy! I have photos to share, if you’re interested. Thank you Julie!!

    Reply

  5. Ron Booker says

    The method of making this bread recipe interested me, especially the reference spray water to create steam fora crusty texture. My friends want to greed a new student from Italy, and we want to make some Italian food for him. I will buy the bread from a local Italian bakery for this one, but will definitely keep the recipe in mind.
    https://www.breadworkspgh.com/Breadworks-Menu.htm

    Reply

    • Julie Menghini says

      This is such an easy one to make Ron. What a wonderful way to greet your student! We had an Italian relative stay with us while studying here and she loved trying the American twist on food too. Especially the sandwich for some reason LOL!

      Reply

  6. Pym says

    I don’t bake much so forgive this question. Why wouldn’t I want the bread on the left… It’s bigger than the proofed correctly bread.
    Thanks

    Reply

    • Julie Menghini says

      They’re both delicious. However, this bread traditionally has a crustier exterior with a soft crumb. I guess it’s what you’re going after, and if you like a softer exterior you’d be perfectly happy with the bread on the left. Thank you for your great question!

      Reply

      • Julie Menghini says

        What a wonderful question Cathy! You can use either. If you use active follow step 1 in the recipe card. If you use Instant, you can just mix it in with the ingredients and don’t have to wait to activate (proof) it. I updated the recipe because of your wonderful question. I’m sure others will appreciate this information as well.

        Reply

  8. Claudia Lamascolo says

    Julie this is awesome. Bread is my weakness thats why I cant lose weight I eat it all the time and cant stop. I just gained another pound eating that gorgeous loaf you have and then with butter its calling my name! MAMA MIA!

    Reply

  10. michele says

    my niece and I made this together… we did laugh though, she took an ice bath tonight so she thought it was funny you said to use bath water temp for the yeast! What a great time we had making memories together then enjoying the delicious bread together!

    Reply

    • Julie Menghini says

      An ice bath? Whoa, I am all about warmth. I’m glad you had a great time, I know your niece did! I loved baking with my Grandmother and still remember our times together in the kitchen.

      Reply

  11. Michele Phillips says

    Just LOOK at that beautiful crust, and the tender, delicious bread inside… This loaf is a bread-lover’s dream!

    Reply

  12. Jennifer A Stewart says

    I love a bread recipe that gives me fluffy insides and crusty and chewy outsides. I remove the insides and give them to my husband and smear butter on the crust. This bread recipe is perfect for dipping in those olive oil and spice dips!

    Reply

  13. Ashlyn @ Belle of the Kitchen says

    This bread looks perfect! Look at those nooks and crannies! There is nothing better than a slice of homemade Italian bread slathered with butter. YUM!

    Reply

    • Julie Menghini says

      Thank you so much, Michaela. I just love baking bread for some reason. Maybe cause it goes so well with wine!

      Reply

  15. Debra C. says

    Practice has definitely made perfect! What a lovely loaf of bread, thank you for sharing your knowledge and bread making tips and tricks!

    Reply

    • Julie Menghini says

      Thank you Debra! Baking bread is a process and it drives me nuts when I have to guess what the baker did.

      Reply

    • Julie Menghini says

      I don’t think there is anything like the smell of baking bread unless it is a warm slice slathered in real butter!

      Reply

  17. Angela says

    How perfect are these loaves!!! There is nothing like homemade bread!!! This looks like a great one for sandwiches, garlic bread or to turn into crostini! Love it!!

    Reply

  18. Kelster says

    That pic with the melted butter is making me want to run to the kitchen to grab some bread and butter. Problem is that I don’t have this loaf in my kitchen.

    Reply

    • Julie Menghini says

      Thank you so much! I’ve made this one 5 times and it’s one of Johns favorites. It’s now a permanent addition to our bread menu. I hope you have an amazing week too!

      Reply

  21. Kalyani says

    thats a gorgeous loaf , there ! am scrolling up and down the page to muster up courage to bake a loaf like this – someday sooooon :-)) well done !

    Reply

    • Julie Menghini says

      Thank you! This is a great one to try if you aren’t an experienced bread baker. Please let me know if you have any questions, I’d be happy to help you out!

      Reply

  22. Loretta says

    Gorgeous Julie…..this would be hard to resist during my “no-carb” diet. I’m not really going anal about it, especially if the bread is home made. Your loaves look irresistible, so I know I’d be tempted if they were placed in front of me. 🙂

    Reply

    • Julie Menghini says

      Thank you, Loretta! I usually have bread with wind and dinner on Sundays and then leave the bread alone…not the wine LOL! This one though is creeping into my weeknight dinners. I just made it for the 5th time in about 4 weeks. My little Italian father-in-law said it took him back to the bread he used to eat. What a compliment.

      Reply

    • Julie Menghini says

      Thank you, Justine! That would be amazing. I got some new olive oils that needed taste testing and it was great for that too.

      Reply

  28. Michelle says

    I love fresh baked bread! My daughter and husband do most of the baking in this house, so I’ll be passing along the recipe to them!

    Reply

  30. Ashlyn @ Belle of the Kitchen says

    I’ve never made my own bread before because I’ve always been intimidated by it. You make it look so much easier and thank you for sharing all that you learned from it! I’ll have to try this soon because I buy Italian bread ALL THE TIME from the store! Homemade is so much better!

    Reply

    • Julie Menghini says

      Thank you, Ashlyn! It is so quick and easy. It would make a great one to try since it has minimal ingredients. Let me know if I can answer any questions for you.

      Reply

  31. Mayuri Patel says

    Hi Julie tried out the recipe for the simple Italian bread. It turned out really nice the crumb especially. However, my loaf was a bit fattish even though I let it proof for 20 minutes only. Thank God the dough did not deflate after slashing it.Used half the loaf for bruschetta with watermelon topping and the other half used it up with some soup.

    Reply

    • Julie Menghini says

      I’m glad this worked for you Mayuri. I think for final shape really depends on how tight your dough is before baking. Regardless I’m sure it was delicious. Thank you for letting me know!

      Reply

  32. Debra C. says

    I have a heck of a time following a recipe too, which is probably why I don’t bake often – thank you for sharing your lessons learned!! Pretty sure I would have stood in line for your first couple of attempts and wouldn’t have noticed anything except when you put them side by side! Looks just amazing!! Homemade bread is the BEST!!

    Reply

    • Julie Menghini says

      Thank you, Debra! I actually made this one for the 4th time today and my mother-in-law snatched the leftovers. Making another one tomorrow.

      Reply

  33. debi at Life Currents says

    This looks amazing! My husband has been all about baking bread lately. I’ll be sharing this recipe with him so he can make this for me!

    Reply

    • Julie Menghini says

      I don’t know if John would every try baking bread or not? This one is pretty quick and easy for a yeast bread. Let me know if you get to try it!

      Reply

  35. Holly says

    Third time was really a charm! Glad to hear of the effort you put into making this a success, although I am guessing all three would have tasted good.

    Reply

  36. Mayuri Patel says

    Julie I’m glad you didn’t give up otherwise how would we get to see such a beautiful simple bread. Would love a few slices to make bruschetta.

    Reply

    • Julie Menghini says

      Thank you Judi! I can’t believe how simple this one is too. It’s going on my Easter table since I can whip it up quickly. I hope you have a great Easter if I don’t talk to you before then.

      Reply

  38. Elaine @ foodbod says

    Interesting…that seems like a lot of yeast for the amount of flour, I’m not surprised it proved so quickly!
    Your final outcome looks lovely, I’m sure it didn’t last long 🙂

    Reply

    • Julie Menghini says

      Thank you! I really should have known better Elaine. It was a learning experience as baking can be and I’ll make this one again since it’s so simple and quick.

      Reply

  39. Karen says

    Glad you stuck with it! It looks fabulous, especially that buttered slice! The great thing about bread is that even the failures still taste delicious.

    Reply

  41. Robin @ A Shaggy Dough Story says

    I’d say practice makes perfect! These loaves look wonderful and I bet they taste as good as they look too.

    Reply

  42. [email protected] says

    Wow Julie! You just can’t get bread like this at the market. And honestly, I can’t remember the last time I’ve seen such good looking bread at my local bakeries! So nice and soft with a beautiful crust. And I love your photography!

    Reply

    • Julie Menghini says

      Thank you so much Anne! I love baking bread and really appreciate your sweet comment on the photography! Some days it just doesn’t work you know?

      Reply

  45. Ansh says

    I am soooooo glad that you persisted. What a gorgeous loaf! Such beautiful crumb! Well done, Julie. You get this month’s breadventure award for not giving up!

    Reply

  46. Kelsie | the itsy-bitsy kitchen says

    That is a gorgeous loaf of bread! It’s hard to believe you had any flops beforehand :). And the pic with the melted butter? OMG. That’s all I can say. Warm bread with butter is basically my favorite thing on earth!

    Reply

    • Julie Menghini says

      Thank you, Kelsie! I have to admit that the props didn’t fare too well. Slices kept disappearing! I don’t know how anyone can resist warm bread and butter! They aren’t human and I don’t think we could be friends either. Thanks for stopping by my friend!

      Reply

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