Italian Bread Recipe
Crusty on the outside, fluffy on the inside—this classic Italian Bread Recipe brings a slice of Tuscany right to your kitchen.
Ingredients
- 4 cups bread flour (substitute up to ½ cup whole wheat for nuttiness)
- 2 tsp active dry yeast (or instant yeast—no proofing needed)
- 1½ tsp fine sea salt (kosher works fine if you adjust volume)
- 1½ cups lukewarm water (105–110 °F helps yeast bloom)
- 2 tbsp extra-virgin olive oil (adds tenderness)
- 1 tsp sugar or honey (feeds yeast, yields slight sweetness)
Instructions
- In a large bowl, stir yeast (and sugar, if using) into lukewarm water. Let rest 5–7 minutes until bubbly—this foam shows your yeast is active.
- Whisk flour and salt together in a separate bowl to ensure even distribution and prevent salty spots.
- Pour yeast water and olive oil into the flour mixture. Stir with a wooden spoon until dough forms, then switch to hands.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes—look for a springy, tacky but not sticky texture.
- Shape dough into a ball, coat lightly with oil, and transfer to a clean bowl. Cover with plastic wrap or damp cloth; let sit in a warm spot until doubled, about 1 hour.
- Gently deflate dough and split into two pieces. Roll each into a tight oval or batard, tucking seams underneath.
- Place loaves seam-side down on a parchment-lined baking sheet. Cover loosely and let rest 30–45 minutes until puffy.
- Preheat oven to 425 °F (220 °C). Right before baking, slash each loaf three times with a sharp blade. Bake 20–25 minutes until deep golden and crusty (internal temp about 200 °F).
- Transfer loaves to a wire rack; let cool 15 minutes. This short wait gives you cleaner slices and sets the crumb.
Notes
A slightly damp towel over shaped loaves prevents a dry “skin” during proofing. If your kitchen is cool, heat a cup of water in the oven then turn it off—place dough inside for a warm proof environment. For extra-crisp crust, put a small pan of hot water on the oven floor while loaves bake. A ceramic baking stone deepens crust color, though a sheet pan works beautifully too.
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