Learn how to make soft and chewy Italian bread with a golden crust. This easy homemade bread recipe is perfect for sandwiches, garlic bread, or dipping in olive oil.
Homemade Italian Bread
This Italian bread recipe is a must to accompany pasta, chicken, and bruschetta dishes! I’ve added it to my list of bread recipes because each one has a place at the table.
We bake rustic artisan bread for hearty soups, homemade white bread for sandwiches, and French bread for sandwiches and dips. This homemade Italian bread is golden and chewy on the outside, soft and fluffy on the inside.
Why I Love This Recipe
- Ready in under 2 hours. An entire loaf of freshly baked bread without lengthy rise times.
- Made with simple ingredients. Just a handful of baking staples are needed!
Ingredients Notes
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.
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.
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.
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.
Brush top of the dough with the egg white and bake at 400°F for 25-30 minutes until golden brown. Enjoy your loaf of Italian bread warm with some bread dipping oil.
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.
- 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.
More bread recipes with yeast include brioche bread, rosemary focaccia and ciabatta rolls.
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Italian Bread Recipe
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, 2 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You can. It’s best to follow the directions on your machine, but essentially you’ll add the ingredients, including instant yeast (so no proofing necessary), and once the dough comes together, you’ll roll it out and bake it in the oven as directed.
Italian bread is perfect on the side of a lasagna recipe, to scoop up the sauce, to use for bruschetta Caprese, or to make garlic bread.
This bread is best stored at room temperature in a brown paper bag or in a bread box for up to 3 days. Keeping it whole and slicing as you go, is the best way to prevent it from drying out.
Ideally you want to freeze the loaf whole, but you can freeze individual slices as well. Once completely cooled, wrap it in plastic wrap and transfer it to a freezer bag. Remove excess air and seal the bag tight. Keep frozen for up to 3 months,. Thaw first and then reheat in the oven at 300°F for 5 minutes.
Categorized as: Bread, Italian, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Turned out well and was delicious smeared with a little bit of butter or with dipping oil! – recipe tester
Yum, nothing is better than a fresh piece of Italian bread smothered with butter!