Italian Loaf Rustica
Rustic, hearty, and bursting with classic Italian flavors, the Italian Loaf Rustica is a show-stopping bread recipe perfect for family gatherings or cozy dinners. This savory stuffed bread combines a soft, golden crust with a flavorful filling of diced salami or pepperoni, melty mozzarella, nutty Parmesan, and aromatic fresh basil. Enhanced with a touch of crushed red pepper flakes for optional heat, this homemade loaf is rolled and baked to perfection, offering a delicious fusion of textures in every slice. Ready in just over an hour and a half, this impressive yet approachable recipe is ideal for bread enthusiasts and Italian cuisine lovers alike. Serve it warm for the ultimate crowd-pleasing treat, whether as a side dish, party centerpiece, or snack. Keywords: rustic Italian loaf, stuffed bread recipe, savory homemade bread, mozzarella and salami bread, Italian-inspired baking.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 1 cup Italian salami or pepperoni, diced
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 large egg, beaten
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture is frothy.
Add the olive oil, salt, and 3 cups of flour to the yeast mixture. Mix together until a sticky dough forms.
Gradually add the remaining 1 cup of flour while kneading the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and roll it out into a large rectangle, approximately 12x18 inches.
Sprinkle the diced salami or pepperoni, mozzarella cheese, Parmesan cheese, fresh basil, and optional crushed red pepper flakes evenly over the dough.
Roll the dough tightly from one long edge to the other, forming a log. Pinch the seam and ends to seal.
Place the loaf seam-side down on the prepared baking sheet. Brush the top with the beaten egg to create a golden crust.
Use a sharp knife to make 4-5 diagonal slashes across the top of the loaf for venting.
Bake in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Let the Italian Loaf Rustica cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 186 mg | 4% | |
*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.
