Basic Italian Bread
Transport your kitchen to the heart of Italy with this Basic Italian Bread recipe—a timeless classic that combines simplicity and bold flavor. Perfectly crisp on the outside with a tender, airy crumb, this homemade bread is made with just six pantry staples: all-purpose flour, warm water, active dry yeast, salt, olive oil, and a touch of sugar. The step-by-step process ensures a golden crust and a chewy interior, making it ideal for dipping into olive oil, pairing with hearty soups, or serving alongside your favorite pasta dishes. With minimal effort and a little patience for rising, you'll create bakery-style bread that fills your home with an irresistible aroma. Whether enjoyed fresh out of the oven or toasted the next day, this recipe is your go-to for authentic Italian comfort. Perfect for beginner bakers and seasoned cooks alike, this is a must-try for any bread lover.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 350 ml Warm water (110°F/43°C)
- 7 g Active dry yeast
- 10 g Salt
- 15 ml Olive oil
- 5 g Sugar
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil.
Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough to release air bubbles and transfer it back to the floured surface. Shape it into a long oval or divide it into two smaller loaves, depending on your preference.
Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely with a damp towel and let it rise again for 30-45 minutes.
Preheat the oven to 220°C (425°F). If you have a baking stone, place it in the oven during preheating.
Before baking, make 2-3 diagonal slashes across the top of the loaf with a sharp knife to allow steam to escape.
Bake in the preheated oven for 20-25 minutes or until the bread has a golden crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
