Homemade Italian Bread Recipe (Easy & Quick to Make)
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Homemade Italian Bread recipe has a soft and tender crumb and a delicious chewy crust in just 2 hours. Make classic Italian bread in your own home. Try it today and enjoy the flavor of Italy!
THIS POST HAS BEEN UPGRADED FROM 4/11/17 TO IMPROVE READER EXPERIENCE.
Learn how to make delicious Italian bread from home with this easy and quick recipe! All you need is 5 ingredients plus water to make this mouth-watering homemade Italian bread!
Get the best flavor and texture with simple, easy-to-follow instructions and video.
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!
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To see my failed attempts scroll beyond the recipe card.
Helpful Items you may need:
- Baking stone – I own a large one and it 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 – 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 at 450°F, high enough for my bread recipes.
If you have a cooler kitchen, you can turn on your oven for at the lowest temperature for just a couple of minutes and then turn it off. Cover the dough with plastic wrap and let it proof.
Italian Bread Ingredients
- Bread Flour. Makes bread with a lighter crumb
- Sugar. Just a small amount helps the yeast become active.
- Olive oil. Provides a small amount of flavor as well as a fat that makes bread tender.
- Salt. I use Fine Sea Salt because I like the way that it dissolves and mixes in with my other ingredients. You can use Kosher salt or even table salt.
- Yeast. Active dry yeast.
- Water. Any water that you can drink can be used to make bread. However, I choose to use filtered water.
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?
- In a large bowl activate the yeast for 5 or 10 minutes with the water and sugar.
- Add the remaining flour, salt, and olive oil. Using a wooden spoon stir it together.
- Knead the dough for ten minutes.
- Roll the dough into a ball and place it in an oiled bowl and cover it with plastic wrap.
- Proof for 1 hour.
- After one hour gently deflate the dough by just pushing your fingertips into it to form a rectangle and keeping some bubbles in the dough.
Fold the dough using the bâtard method (torpedo shape) or a baguette method as follows
- Take the right verticle edge of the dough and fold it to the center.
- Take the left verticle edge of the dough and fold it to the center meeting the right edge.
- Press your fingers over the center seam smoothing it out and creating an indentation down the center.
- Using a bench knife, turn the dough onto itself.
- Pinch the new side seam together.
- Place it on a cutting board covered with parchment paper and proof for 20 minutes
- Score the bread
- Slide the bread onto a baking stone by the parchment paper. If you don’t have a stone you can use a baking sheet turned upside down.
- 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.
What makes Italian Bread different?
- The difference between French Bread and Italian bread is that Italian Bread Recipes can contain milk, olive oil, and sometimes sugar that other countries such as France do not.
- Classic Italian Bread is often baked in a stone oven rather than an electric oven.
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 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.
- 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.
- 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.
- Remove the bread from the oven and let it cool on a wire rack for 5 minutes.
What you can you do with Italian bread
Homemade Bread Croutons or bread crumbs are amazing. Here are a few more amazing ideas!
Dipping sauces
Desserts
Pumpkin Pie Bread Pudding and Bread Pudding Souffle recipes are a great way to use bread that’s beyond its prime.
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 holes 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.
We LOVE baking bread! You can find all of our bread recipes here!
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.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Homemade Italian Bread Recipe
Equipment
Ingredients
- 2¼ tsp yeast *active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water like bath water
- 2¼ cups bread flour divided
- 1 tsp salt
- 2 tbsp 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 for 20 minutes, lightly covered.
- 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
Nutrition
Nutritional Disclaimer
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.
Here are a couple more recipes that use dry yeast I think you’ll like!
If at first you don’t succeed follow the directions.
For my first attempt, I manhandled 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.
I read that the air temperature for proofing bread doesn’t need to be any warmer than 70°F. If you have a warmer kitchen you can just leave it out on the counter covered.
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!
Even though my attempts may make you think that this is difficult bread to make. It’s not. It’s an easy Italian Bread recipe that I hope you will try yourself.
I just got in my own way which is generally the case. If at first you don’t succeed follow the directions.
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.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Such an informative recipe, the bread turned out so delicious and I personally love that you share your flops and triumphs!
Thank you, Kathleen! We all start as beginners, right?
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
Thank you, Kathleen! Let me know what you’re wanting to make and I’ll definitely add it to my must-make list.
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.
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.
can you use the dough hook on my mixer?
You can use your mixer with the dough hook Leslie.
Love this. Great bread. To double, can I skip doubling the yeast? Thanks!
You can’t skip doubling the yeast Chris. It’s all a chemical formula that makes it work when it comes down to it.
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!!
I would love to see your photos Mary! If you pull up this pin https://www.pinterest.com/pin/130041507978395118/ you can share them with everyone. Those sandwiches sound amazing!
Made this over the weekend– followed the directions EXACTLY and it was so good!
Thank you, Michele! It’s one of our favorites!
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
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!
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
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!
Do I use active yeast or instant in this recipe?
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.
Such a beautiful bread. There is so much love in homemade bread.
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!
Thank you Claudia! I’m afraid I have the same weakness when it comes to bread!
What a gorgeous loaf of bread! I love how easy the recipe is to make!
Thank you Madi! This one was so simple to make too.
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!
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.
Just LOOK at that beautiful crust, and the tender, delicious bread inside… This loaf is a bread-lover’s dream!
Thank you Michele! It is so easy to make too.
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!
Thank you! Nothing better than homemade bread and we love dipping it in some great olive oil too!
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!
Thank you, Ashlyn. We love having Italian Bread with our Sunday dinners!
You are the queen of bread baking!! Italian bread is one of my favorites!!
Thank you so much, Michaela. I just love baking bread for some reason. Maybe cause it goes so well with wine!
Practice has definitely made perfect! What a lovely loaf of bread, thank you for sharing your knowledge and bread making tips and tricks!
Thank you Debra! Baking bread is a process and it drives me nuts when I have to guess what the baker did.
Isn’t fresh bread the best! With a slather of butter. Oh heaven! Thanks for this recipe!
I don’t think there is anything like the smell of baking bread unless it is a warm slice slathered in real butter!
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!!
I’d just love to turn this loaf into garlic bread. Thank you!
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.
Thank you! You are so darned sweet! I’m a sucker for bread and melty butter.
Lovely looking Italian bread. It looks just perfect.
Thank you, Pavani!
Wow! Your bread is fantastic! Yum yum yum! I am a big fan of bread. Have a wonderful week, Julie!
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!
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 !
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!
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. 🙂
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.