Create authentic Italian bread at home with this traditional recipe that yields a crusty exterior and soft, chewy interior. This classic bread features the hallmark characteristics of Italian bread: a golden-brown crust, light texture, and subtle flavor that makes it perfect for any meal.

Why This Recipe Works

This recipe follows traditional Italian bread-making methods to create an authentic loaf with perfect texture and flavor. The long fermentation develops complex flavors, while the specific baking technique creates the signature crust that defines Italian bread.

Essential Ingredients

For the Bread:

• 4 cups bread flour
• 1 1/2 cups warm water (110-115°F)
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 teaspoon sugar

For the Crust:

• Water for steaming
• Cornmeal for dusting

Optional:

• Sesame seeds
• Coarse salt
• Olive oil for brushing

Required Equipment

• Stand mixer with dough hook
• Large mixing bowl
• Bench scraper
• Baking stone or sheet
• Spray bottle
• Kitchen thermometer
• Sharp knife or lame
• Parchment paper

Step-by-Step Instructions

Making the Dough

1. Activate the yeast:

• Combine warm water and sugar
• Add yeast
• Let stand 5-10 minutes
• Look for foamy surface

1. Mix the dough:

• Combine flour and salt
• Add olive oil
• Mix in yeast mixture
• Knead 8-10 minutes

1. First rise:

• Place in oiled bowl
• Cover with damp cloth
• Let rise 1-1.5 hours
• Should double in size

Shaping the Loaf

1. Prepare the dough:

• Punch down gently
• Turn onto floured surface
• Rest 10 minutes
• Shape into rectangle

1. Form the loaf:

• Roll into cylinder
• Taper ends
• Seal seams well
• Place on parchment

1. Second rise:

• Cover loosely
• Let rise 45-60 minutes
• Check with finger test
• Prepare for baking

Baking the Bread

1. Prepare oven:

• Preheat to 425°F
• Place stone in oven
• Put pan for steam
• Heat 30 minutes

1. Score and bake:

• Make diagonal slashes
• Add water for steam
• Spray loaf lightly
• Bake 25-30 minutes

1. Finish baking:

• Check internal temperature
• Should reach 190-200°F
• Cool on wire rack
• Wait before slicing

Pro Tips for Success

1. Dough Tips:

• Use bread flour
• Check water temperature
• Knead properly
• Watch fermentation

1. Shaping Advice:

• Handle dough gently
• Seal seams well
• Don’t overwork
• Keep surface tension

1. Baking Success:

• Create proper steam
• Preheat thoroughly
• Score correctly
• Check doneness

Common Variations

Regional Styles:

• Tuscan (no salt)
• Sicilian (sesame seeds)
• Ciabatta style
• Focaccia variation

Shape Options:

• Long loaf
• Round boule
• Small rolls
• Twisted shapes

Flavor Additions:

• Herbs
• Olive oil crust
• Whole wheat blend
• Milk wash

Troubleshooting Tips

Common Issues:

• Dense texture: Under-proofed
• Flat loaf: Over-proofed
• Pale crust: Not enough steam
• Poor rise: Old yeast

Prevention:

• Check yeast freshness
• Monitor temperature
• Create proper steam
• Time rises correctly

Storage and Serving

Storage Methods:

• Paper bag: 1-2 days
• Bread box: 2-3 days
• Freeze: Up to 3 months
• Never refrigerate

Serving Suggestions:

• With olive oil
• As sandwiches
• For bruschetta
• With pasta dishes

Traditional Uses

Italian Meals:

• Scarpetta (sauce soaking)
• Crostini
• Panzanella
• Bruschetta

Modern Applications:

• Sandwich bread
• Garlic bread
• French toast
• Breadcrumbs

This Classic Italian Bread recipe creates an authentic loaf that’s perfect for any meal. Whether served with pasta, used for sandwiches, or enjoyed on its own with olive oil, this bread brings a taste of Italy to your table.