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6 Ingredient Italian Bread Recipe

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Homemade Italian Bread is a Crusty Italian Bread recipe that uses only 6 ingredients and bakes up with a soft center and a delicious chewy crust. It’s quick to make in just 2 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

This easy Italian bread recipe has a crusty exterior and a soft and tender melt in your mouth interior crumb. It’s quick to make in just 2 hours and uses only 6 ingredients.

I first made this Homemade Italian Bread 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.

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

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!

How to make Homemade Italian Bread

On the third go-around, I followed the directions to the letter. A novel idea don’t you think?

  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 recipe 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!

There’s a detailed video in the recipe card.

Comparison of two loaves baked with different techniques. The first loaf is spread out and has a soft crust. The second is a crusty baguette.
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. What is the difference between french bread and Italian bread is 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!

Half of a loaf of Italian Bread on a wooden cutting board. A pad of butter in a white dish sits next to the bread with a grey linen napkin in the background. The title "Italian Bread Recipe" runs across the top right.

In my humble opinion, homemade bread is so much better than store-bought. It’s better to freeze part of a loaf than to let it go to waste.

If you can’t use this bread in one to two days, freeze it in an airtight bag and then wrap with foil. You can also revive a bread going stale.

How to Heat or Revive Homemade Italian Bread

If you’re reviving bread that’s gone a little stale or thawing frozen Italian Bread, the following tips work.

  1. To revive bread that’s been frozen, let it thaw uncovered at room temperature out of the bag. If the crust isn’t moist from thawing, mist it with water.
    • For stale bread mist it and continue with the following.
  2. Put the damp bread in a 350°F oven for 10 to 15 minutes. Larger loaves can take a little longer and smaller Italian Baguettes take a little less.
  3. Remove the bread from the oven and let it cool on a wire rack for 5 minutes.

What you can make with Italian bread

Homemade Bread Croutons or bread crumbs are amazing. Here are a few more amazing ideas!

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.

Other additives are added to the Instant (Rapid Rise) yeast to make the dough rise faster.

Helpful Items you may need:

  • 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.

We LOVE baking bread! You can find all of our bread recipes here!

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

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

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Half of a baked baguette sitting on a wooden cutting board. A pad of butter in a white plate and an antique knife sit beside it. A linen napkin is in the background.
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4.74 from 15 votes

Homemade Italian Bread Recipe

Homemade Italian Bread is a Crusty Italian Bread recipe that uses only 6 ingredients and bakes up with a soft center and a delicious chewy crust. It's quick to make in just 2 hours!
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.

Video

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!

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, No-Knead Sourdough Bread, and our Spelt Sourdough bread.

Pin this Easy Italian Bread Recipe

A two photo collage for Pinterest. The bottom photo is half of a loaf of Italian Bread on a wooden cutting board. A pad of butter in a white dish sits next to the bread with a grey linen napkin in the background. The photo on the top is a stack of sliced Italian bread. The top piece has a bite taken out of it. The cut loaf is in the background. The title "Italian Bread Recipe" runs through the center.

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

Comments

  1. Julie says

    Followed directions and had a very wet dough, even after adding more flour the baked bread had no flavor and was dense as a brick. I have made many loaves of bread and like to try new recipes but this one is terrible.

    Reply

  2. David M Norman says

    Julie, what a great flavor! I think bath water should be about 104F and so I used that temperature H20. The dough came out VERY wet and stayed that way after 10 minutes of kneading (dough hook). Before the 1st hour was up the dough was bubbling looking very much like my starter about 3 hrs after feeding. I turned it out at about 50 minutes and it was still quite sticky. I shaped the bread, let it rise the instructed 20 min, scored it, and popped it onto the stone. Let this serve as a reminder to other rookie bakers like me. If your are going to use a stone, make sure that you have it in the oven, heating for at least an hour! The bottom of my loaf was not completely done. and I did not get a good oven spring.
    Thanks for the recipe. Taste is great!
    Dave N.

    Reply

    • Julie Menghini says

      Hi David! Thank you for sharing your experience. I usually don’t go as warm as 104F more like 98-99F. You refer to your starter. Did you convert this dry yeast to sourdough starter? Your tip on the stone is spot on, and another tip is to make sure it’s not so long that it’s difficult to transfer to your stone too. I appreciate your tips, Dave. You’re helping all of us.

      Reply

    • Dave Norman says

      Julie, thanks for your reply. I realized this morning that I had miss-calculated the weight of flour looking at the “ missing” 1/4 cup of flour, and had a shortage of flour in the recipe. Tried it again today with the correct amount of flour and used my dough hook for 10 minutes. The resultant loaf was still flat. I’ll try tomorrow with a 1/8 cup addition of flour and hand knead for 10 min. I’ll let you know how it goes.

      Reply

  3. Kathleen Pope says

    Such an informative recipe, the bread turned out so delicious and I personally love that you share your flops and triumphs!

    Reply

  4. Kathleen says

    Hi I made this recipe and let me tell you I tried all kind of breads I didn’t care too much of it. This is the best I ever tasted and made it. I’ll be making this recipe a lots. I hope you have more recipes that is just as good as your bread are. I’m so glad I found your recipe..

    Thank you
    Kathleen

    Reply

  5. Marilyn says

    Love this bread recipe, the BEST. I think what makes it so tasty is kneading it by hand for 10 minutes rather than using a dough hook plus I baked it on a stone and I have a new oven that has the steam baked.. My question is, how do you double this recipe? How long would it need to be baked and at what temperature, how long and would you knead it first and then cut the dough in half after is rises? Thank you.

    Reply

    • Julie Menghini says

      Thank you Marilyn! You can easily double this recipe by doubling the ingredients. If you go to the recipe on the post and push the slider from 8 servings to 16, it will double the measurements for you. I would knead it the same amount of time or until you get the feel you do on a single recipe. When you bake it keep the temperature the same but you can just watch it when the original time is up and tap it. If you keep it at about the same thickness and just make it longer it shouldn’t vary much. If it has more of a hollow sound then it’s done. You can also test it with an instant-read thermometer and bake it to about 190F. Please check back with us and let us know how it goes.

      Reply

  8. 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

  10. 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

  11. 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

  13. 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

  15. 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

  16. Michele Phillips says

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

    Reply

  17. 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

  18. 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

  20. 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

  21. debi at Life Currents says

    Isn’t fresh bread the best! With a slather of butter. Oh heaven! Thanks for this recipe!

    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

  22. 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

  23. 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

  26. 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

  27. 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

  31. Deanna says

    I love the classic Italian bread, it is my favorite! I never made it homemade. I going to have to do that now!

    Reply

  33. 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

  35. 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

  36. 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

  37. 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

  38. 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

  40. 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

  41. 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

  43. 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

  44. 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

  46. 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

  47. [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

  50. 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

  51. 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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