This homemade Italian bread has a soft, fluffy center and a golden crust that’s perfect for slicing and serving with dinner. This classic loaf is easier than you think to make and tastes so much better than store-bought.

Homemade Italian bread sliced on parchment paper with dipping oil to the side.

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A Foolproof Recipe for Italian Bread

This homemade Italian bread bakes up beautifully crisp on the outside with a light, airy interior. Made with simple pantry staples, it’s the perfect bread to serve with spaghetti or dinner any night of the week.

I love baking fresh bread! I make this rustic artisan bread to serve with hearty soups, this homemade white bread for everyday sandwiches, and my classic French bread is a fan favorite. But this Italian loaf is my go-to when I want something easy and ready in 2 hours!

Ingredients Notes

Italian bread ingredients including flour, yeast, salt, sugar, water and oil.

Find the full printable recipe with specific measurements below.

  • Active dry yeast: Check to make sure the package hasn’t expired. I have some great tips on how to proof yeast.
  • Egg white: To brush over the dough before baking. Slightly different than the egg wash I typically use. Either one works!
  • Warm water: It’s important to remember to keep water between 105° F – 115° F. If it’s any hotter it’ll kill the yeast and if it’s any colder it won’t activate it.
  • Flour: Check out these key points on how to measure flour without a scale for perfect results. I used all-purpose flour, but you can use bread flour for a chewier texture.

How to Make Italian Bread

Proof the yeast in the bowl of a stand mixer by sprinkling the yeast into warm water and sugar. Let it sit for 5 minutes until the yeast starts to foam.

Italian bread dough.

Mix salt, olive oil, and all-purpose flour to form a soft dough. You may need an extra 1/4-1/2 cup of extra flour. Remove the dough hook and cover the bowl with a clean kitchen towel. Let it rise for an hour.

On a clean, lightly floured surface, roll the dough ball into a 15-inch long rectangle. If it’s really sticky, sprinkle it with a bit more flour (not too much!) to make it easier to work with.

Shaping Italian bread dough into a loaf before the second rise.
Homemade Italian bread dough shaped into a loaf and scored with diagonal slashes.

Roll the dough into a cylinder and transfer it, seam side down, to a lined baking sheet then slash 3 lines diagonally across the top. Cover it and let it rise for another 30 minutes.

Brushing egg wash over homemade Italian bread dough before baking.
Homemade Italian bread loaf baked until golden brown on a parchment lined baking sheet.

Brush top of the dough with the egg white and bake at 400°F for 25-30 minutes until golden brown. Enjoy the Italian bread loaf warm with some bread dipping oil.

Golden loaf of homemade Italian bread on counter.

Recipe Tips

  • Use discretion when adding extra flour. You don’t want to add too much, or your dough will dry out and your Italian bread will be dense.
  • Try flouring your hands before adding extra flour to the dough, to prevent sticking.
  • Let the dough rise in a warm, draft-free area. Otherwise, it’ll take longer.
  • Remember to score the top of the dough with a sharp knife or lame, this creates better oven spring and prevents cracks on the top.
  • You can make the dough in a bread machine. Instant yeast is best to use and after the first rise in the machine, you can shape and proceed with the 2nd rise.
  • As tempting as it is to enjoy hot steamy bread, let it cool 30 minutes first. Warm bread is good, but if you let the steam escape too early on, it’ll dry out the bread faster.
Sliced homemade Italian bread on counter with dipping oil.

More bread recipes with yeast include brioche bread, rosemary focaccia and ciabatta rolls.

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Homemade Italian bread sliced on the counter with dipping oil in a bowl.

Homemade Italian Bread

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Rising: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16
This homemade Italian bread has a soft, fluffy center and a golden crust that’s perfect for slicing and serving with dinner. This classic loaf is easier than you think to make and much better than store-bought!
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Video

Ingredients 

  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 ¼ cups warm water
  • 1 ½ Tablespoons sugar
  • 1 ½ teaspoons salt
  • ¼ cup olive oil
  • 2 ½ – 3 cups flour
  • 1 egg white , for brushing on top

Instructions

  • Soften yeast: In a large stand mixer, add 2 1/4 teaspoons yeast, 1 1/4 cups warm water, and 1 1/2 Tablespoons sugar. Let soften about 5 minutes, or until the yeast starts to foam.
  • Make dough: Add 1 1/2 teaspoons salt, 1/4 cup olive oil, and 2 1/2 cups flour. Mix well. Add an extra 1/4-1/2 cup of flour if needed to form a soft dough.
  • Cover and rise: Leave the dough in the mixing bowl (but remove the dough hook), cover with a clean dish towel, and let rise for 1 hour.
  • Roll out dough: Over a floured surface, roll out the dough into a rectangle about 12 inches long. If the dough is really sticky, you can add 1/4 cup at a time to smooth it out, but don't add too much flour or the dough will dry out. Starting from the long side, roll the dough into a cylinder. Transfer to a cookie sheet, lined with with a silicone mat or parchment paper, sealed side down. Slash 3 lines diagonally across the top.
  • Cover and rise: Cover the dough again and let rise another 30 minutes.
  • Preheat oven: While bread is rising, preheat oven to 400° F.
  • Brush with egg white: Whisk an egg white and brush it on the top of the bread dough.
  • Bake: Bake for 25 – 30 minutes. Allow to rest 30 minutes before slicing. Serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storing: This bread stores best in a brown paper bag on the counter. It’s best to use within 3 days.
 
Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.

Nutrition

Calories: 108kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 223mg, Potassium: 28mg, Fiber: 1g, Sugar: 1g, Vitamin C: 0.001mg, Calcium: 4mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.