Italian Bread

Homemade Italian Bread: Simple & Delicious 🍞

Nothing beats the taste of homemade Italian bread—the chewy crust, the pillowy soft interior, and the incredible aroma filling your kitchen. This recipe is easy to make with minimal effort but delivers a fantastic, bakery-quality result. This recipe can be doubled.

Ready to bake? Let’s get started! 👩‍🍳🔥

Ingredients (Serves 4-6)

• 215g bread flour

• 4g kosher or sea salt

• 175g warm water (about 100–110°F / 38–43°C)

• 1 tsp instant dry yeast

• 1 tsp olive oil

• cornmeal for dusting pan

Mixing Instructions

1. In the bowl of a stand mixer, combine bread flour, salt, and yeast.

2. Attach the paddle attachment and mix on low speed for 10 seconds to incorporate the dry ingredients.

3. Add warm water and mix until the ingredients are just combined.

4. Switch to the dough hook attachment and mix on low speed for about 2 minutes, until the dough grabs onto the hook and pulls away from the sides of the bowl.

   • Do not overmix.

   • If the dough sticks too much to the bowl and won’t attach to the dough hook, sprinkle in a small amount of flour.

5. Wet your hands, remove the dough from the bowl, and gently shape it into a ball.

6. Add a light coating of olive oil to the bowl, then place the dough back inside.

7. Cover tightly with plastic wrap and let the dough rise for 2–3 hours, or until it doubles in size.

Cooking Instructions

1. Prepare the Dough:

   • Wet your hands and gently remove the risen dough from the bowl.

   • Form it into a ball and place it on a lightly floured surface. (No need to cover the dough.)

2. Create Steam for a Crispy Crust:

   • Fill an oven-safe bowl with 16 ounces of water and place it on the bottom rack of your oven. (This will create steam and help develop a crispy crust.)

3. Preheat the Oven:

   • Place a sheet pan or pizza stone in the oven.

   • Preheat the oven to 450°F for 45 minutes.

4. Prepare for Baking:

   • Once the oven is fully preheated, sprinkle some cornmeal on the sheet pan or pizza stone to prevent sticking.

   • Score the top of the dough in an X pattern using a razor blade or sharp knife.

5. Bake the Bread:

   • Carefully place the scored dough onto the preheated sheet pan or pizza stone, scored side up.

   • Bake for 25–30 minutes, or until the internal temperature of the bread reaches 200–225°F and crust is golden brown.

6. Cool the Bread:

   • Remove the bread from the oven and place it on a wire rack to cool.

Notes & Tips

• No-Knead Method: This recipe requires no kneading, resulting in a light, airy loaf with plenty of beautiful holes inside.

• Handle with Care: Avoid overworking the dough at any stage, as this can lead to a dense, tough loaf instead of a soft, open crumb.

Flavor Variations

• Herb-Infused Bread: Add 1 tsp oregano and 1 tsp basil to the dry ingredients for a subtle, aromatic twist.

• Garlic Bread Upgrade:

  • Stir in 1 tbsp granulated garlic OR

  • Add 1½ tbsp finely chopped fresh garlic for an unbelievable homemade garlic bread.