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Easy Italian Bread Recipe

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4.8 from 71 reviews

This easy Italian bread recipe yields a homemade loaf with a crispy crust and soft, airy interior. Perfect for sandwiches, pairing with soups, or enjoying dipped in olive oil and balsamic vinegar, this foolproof bread is made with simple ingredients and straightforward steps ideal for bakers of all skill levels.

Ingredients

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. Proof the yeast: Pour 1 ½ cups of warm water (110°F / 43°C) 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 the mixture becomes foamy, indicating that the yeast is active.
  2. Mix the dough: Add 4 cups (480g) of all-purpose flour and 2 teaspoons of salt to the yeast mixture. Drizzle in 2 tablespoons of olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms. Adjust by adding a little more water or flour if necessary to achieve the right consistency.
  3. Knead the dough: Lightly flour a clean countertop and knead the dough for about 10 minutes until it is smooth, elastic, and springs back when poked. This develops the gluten structure essential for good bread texture.
  4. First rise: Lightly oil a mixing bowl and place the dough inside, turning once to coat it evenly with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
  5. Shape, score, and bake: Punch down the dough to release excess air, then shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet. Using a sharp knife or lame, score 3-4 diagonal slashes across the top of the dough. Preheat the oven to 450°F (232°C) and place a pan of water on the bottom rack to create steam, which helps form a crispy crust. Bake the bread for 30-35 minutes until the crust is golden brown and crisp. Tap the bottom of the loaf to check for a hollow sound, which indicates it is fully baked.

Notes

  • Use filtered water to avoid chlorine, which can inhibit yeast activity.
  • Measure flour by weight for the best consistency and reliable results.
  • Create steam in the oven by placing a pan of water on the bottom rack to achieve a crispy crust.
  • Allow the bread to cool completely before slicing to prevent a gummy texture.
  • Use a sharp blade to score the dough to ensure clean slashes that help the bread expand during baking.
  • Avoid over-flouring the surface during kneading to maintain dough moisture and elasticity.

Find it online: https://recipebychef.com/easy-italian-bread-recipe/