Description
Classic Italian Bread recipe with a crisp golden crust and soft, chewy interior. This homemade bread is made with simple ingredients, yeast-leavened and baked to perfection, ideal for sandwiches, dipping in olive oil, or serving alongside your favorite Italian dishes.
Ingredients
Yeast Mixture
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 cup warm water (about 110°F)
Dough
- 2 ½ cups bread flour (or all-purpose flour), divided
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the active dry yeast, granulated sugar, and warm water (approximately 110°F). Let the mixture stand for 5 to 10 minutes until the yeast becomes foamy, indicating it is active.
- Mix the dough: Add 2 cups of the flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon or mix using a dough hook on low speed until a shaggy dough forms.
- Knead the dough: Transfer the shaggy dough onto a lightly floured surface and knead by hand for about 10 minutes, gradually adding the remaining flour just enough until the dough turns soft, smooth, and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for 5 minutes, adding flour as needed.
- First rise: Shape the kneaded dough into a ball and place it in an oiled bowl, turning it over to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for 1 hour or until it doubles in size.
- Shape and second rise: Preheat the oven to 400°F. Line a baking sheet with parchment paper, a silicone baking mat, or lightly grease it. Punch down the risen dough onto a lightly floured surface, shape it into a batard or torpedo shape approximately 12 inches long. Transfer the shaped dough to the prepared baking sheet, cover it with a tea towel, and let it rise again for 20 to 30 minutes until it becomes puffy.
- Score and bake: Using a bread lame, razor blade, or serrated knife, make several 1/4-inch deep slits across the top of the loaf. Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown.
- Cool and serve: Remove the bread from the oven and transfer it to a cooling rack. Let it cool completely before slicing to preserve texture and flavor.
Notes
- For best results, make sure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
- You can substitute bread flour with all-purpose flour, but bread flour results in a chewier texture due to higher protein content.
- Letting the bread cool completely before slicing prevents a gummy texture inside.
- If you prefer a softer crust, brush the loaf with olive oil right after baking.
- The dough can be made a day ahead and refrigerated to develop more flavor; just let it come to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
