Italian bread is known for its versatility and delicious flavor. Whether you’re serving it fresh from the oven or toasted the next day, it complements a wide variety of meals. The dough is simple to work with, even for beginners, and the result is a bakery-quality loaf that feels impressive yet comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Warm water
Active dry yeast
Granulated sugar
All-purpose flour
Olive oil
Salt
Cornmeal (for dusting)
Optional: egg white and water for egg wash
Directions
In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
Add olive oil, salt, and gradually mix in the flour until a soft dough forms.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm area until doubled in size (about 1 to 1.5 hours).
Punch down the dough and shape it into a long loaf or two smaller loaves.
Place the loaf on a baking sheet sprinkled with cornmeal.
Cover and let the loaf rise again for about 30–45 minutes.
Preheat the oven to 400°F (200°C). If desired, brush the top with an egg wash for a glossy finish.
Make shallow diagonal slashes across the top with a sharp knife.
Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.
Servings and timing
This recipe makes 1 large loaf or 2 medium loaves. Prep time: 2 hours (including rising) Cook time: 25–30 minutes Total time: approximately 2.5 hours Servings: 10–12 slices
Variations
Herbed Italian Bread: Add dried herbs like rosemary, oregano, or thyme to the dough for extra flavor.
Garlic-Infused Bread: Mix in roasted garlic cloves for a richer taste.
Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
Stuffed Italian Bread: Add layers of cheese, olives, or sundried tomatoes before rolling and shaping the dough.
Mini Rolls: Shape the dough into rolls instead of a loaf for individual servings.
Storage/Reheating
Store leftover bread in a paper bag or bread box at room temperature for up to 2 days. For longer storage, wrap it tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, thaw if frozen, then warm in a 350°F (175°C) oven for 5–10 minutes. You can also toast slices directly.
FAQs
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and doesn’t spring back immediately when you press it with a finger.
Can I make this bread without a stand mixer?
Yes, this recipe can be kneaded entirely by hand. It may take a few extra minutes, but the results will be just as good.
Is it necessary to use cornmeal on the baking sheet?
Cornmeal helps prevent sticking and adds a rustic texture to the bottom of the loaf, but you can also use parchment paper or a lightly oiled surface.
What’s the purpose of the egg wash?
An egg wash gives the crust a glossy, golden finish and enhances the overall appearance of the bread.
Can I let the dough rise overnight?
Yes, you can refrigerate the dough after the first rise and let it rise slowly overnight. Bring it to room temperature before shaping and baking.
How can I get a crispier crust?
Place a pan of hot water in the oven while baking to create steam, which helps develop a crisp crust.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour has more protein and will give the bread a chewier texture and better structure.
How do I slice the bread without squishing it?
Let the bread cool completely and use a serrated bread knife to make clean slices without compressing the loaf.
What can I serve with Italian bread?
It pairs perfectly with soups, pasta dishes, salads, or simply with butter and jam for breakfast.
Conclusion
This homemade Italian bread is a true staple—simple to make and incredibly rewarding to enjoy. Whether you’re baking it for a special dinner or just to enjoy fresh slices throughout the week, this recipe delivers satisfying texture and classic flavor in every bite.
This classic Italian bread features a rustic, crusty exterior and a tender, chewy interior, perfect for sandwiches, pasta dishes, or enjoying on its own. Easy to make and versatile, it’s a staple in any kitchen.
Author:Catherine
Prep Time:2 hours
Cook Time:30 minutes
Total Time:2 hours 30 minutes
Yield:1 large loaf or 2 medium loaves (10–12 slices)
Category:Bread
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
1 1/2 cups warm water (110°F/45°C)
2 1/4 tsp active dry yeast (1 packet)
1 tsp granulated sugar
4 cups all-purpose flour
2 tbsp olive oil
2 tsp salt
Cornmeal, for dusting
Optional: 1 egg white + 1 tbsp water for egg wash
Instructions
In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
Add olive oil, salt, and gradually mix in the flour until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Punch down the dough and shape it into a long loaf or two smaller loaves.
Place the loaf on a baking sheet sprinkled with cornmeal.
Cover and let rise again for 30–45 minutes.
Preheat oven to 400°F (200°C). Optional: brush the top with egg wash for a glossy finish.
Make shallow diagonal slashes across the top of the loaf with a sharp knife.
Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.
Notes
Add herbs like rosemary, oregano, or thyme for extra flavor.Mix in roasted garlic cloves for a garlic-infused version.Use half whole wheat flour for a heartier loaf.For individual servings, shape dough into mini rolls.Store in a paper bag or freeze for longer storage.
