Easy Italian Bread Recipe

Introduction

This easy Italian bread recipe yields a crusty, golden loaf perfect for sandwiches or dipping in olive oil. With simple ingredients and straightforward steps, you can enjoy fresh homemade bread in just a few hours. It’s a rewarding baking project for any home cook.

Ingredients

• 4 cups (480g) all-purpose flour
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 ½ cups (360ml) warm water (about 110°F / 43°C)
• 2 teaspoons salt
• 2 tablespoons olive oil

Instructions

1. Step 1: Proof the yeast by pouring the warm water into a mixing bowl. Sprinkle the active dry yeast over the surface and add a pinch of sugar if desired. Stir gently and let sit for 5 minutes until foamy.
2. Step 2: Add the flour and salt to the yeast water. Drizzle in the olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms. Adjust with water or flour if needed.
3. Step 3: Lightly flour a countertop and knead the dough for about 10 minutes until smooth, elastic, and springs back when poked.
4. Step 4: Lightly oil a mixing bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
5. Step 5: Punch down the dough and shape into a round or oval loaf. Place on a parchment-lined baking sheet. Score 3-4 diagonal slashes on top with a sharp knife or lame.
6. Step 6: Preheat the oven to 450°F (232°C) with a pan of water on the bottom rack to create steam. Bake the loaf for 30-35 minutes until golden brown and crusty. Tap the bottom to check for a hollow sound indicating it’s done.

Tips & Variations

• For a chewier crust, use bread flour instead of all-purpose flour.
• Adding herbs like rosemary or thyme to the dough creates a fragrant bread variation.
• Letting the dough rise overnight in the fridge enhances flavor and texture.
• Use a baking stone or steel instead of a sheet for an even crispier crust.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can. Use the same amount of instant yeast and mix it directly with the dry ingredients without proofing. Adjust rising times accordingly.

Why does my bread turn out dense instead of airy?

Dense bread usually results from insufficient kneading, not enough rising time, or using water that is too hot or too cold to activate the yeast. Make sure to knead until smooth and elastic, use warm water, and let the dough rise fully until doubled in size.

Easy Italian Bread Recipe

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4.6 from 149 reviews

This easy Italian bread recipe yields a crusty, golden loaf with a soft, airy crumb that’s perfect for sandwiches, dipping, or serving alongside your favorite Italian dishes. Made with simple ingredients and straightforward steps, this homemade bread brings authentic Italian bakery flavors to your kitchen.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 4 cups (480g) all-purpose flour
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 teaspoons salt

Wet Ingredients

• 1 ½ cups (360ml) warm water (about 110°F / 43°C)
• 2 tablespoons olive oil

Instructions

1. Proof the yeast: Pour 1 ½ cups of warm water (110°F/43°C) into a mixing bowl. Sprinkle the active dry yeast evenly over the surface and optionally add a pinch of sugar to help activate the yeast. Stir gently and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix the dough: Add 4 cups of all-purpose flour and 2 teaspoons of salt to the yeast mixture. Drizzle in 2 tablespoons of olive oil. Stir together with a wooden spoon or dough whisk until a shaggy dough forms. If the dough feels too sticky, gradually add more flour; if too dry, add a little more water.
3. Knead the dough: Lightly flour a clean countertop and turn the dough out onto it. Knead for approximately 10 minutes until the dough is smooth, elastic, and springs back when gently poked. Proper kneading develops gluten for structure and texture.
4. First rise: Lightly oil a mixing bowl and place the kneaded dough inside, turning once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Leave it to rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
5. Shape, score, and bake: After the dough has risen, gently punch it down to release excess gas. Shape it into a round or oval loaf and place it onto a parchment-lined baking sheet. Use a sharp knife or lame to score 3-4 diagonal slashes on the loaf’s surface. Preheat your oven to 450°F (232°C) and place a pan filled with water on the bottom rack to generate steam during baking. Bake the bread for 30 to 35 minutes until the crust is golden brown and crusty. Tap the bottom of the loaf; it should sound hollow when done.

Notes

• Ensure the water is warm but not hot to avoid killing the yeast.
• Adding steam in the oven helps create a crispy crust.
• Allow bread to cool completely before slicing to retain its texture.
• You can substitute all-purpose flour with bread flour for a chewier texture.
• Store leftover bread in a paper bag to maintain crustiness.

Keywords: Italian bread, homemade bread, crusty bread, bread recipe, easy bread, yeast bread