Italian Bread Recipe

Sliced homemade Italian bread on counter with dipping oil.

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.

Prep Time: 15

Rising: 1 30

Total Time: 1 45

Servings:

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

Storing: This bread stores best in a brown paper bag on the counter.

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