Irresistible Homemade Italian Bread

Why You’ll Love This Recipe

I like how straightforward this recipe is, even for beginner bakers. The dough comes together quickly with just a few pantry staples, and the rise gives it that airy, pillowy texture I crave. The olive oil adds a subtle richness, while the crust bakes up beautifully golden brown. It’s a versatile bread that works with just about any meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
1 ½ cups warm water (110°F/43°C)
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Directions

I begin by mixing the warm water, sugar, and yeast in a bowl. I let it sit for 5–10 minutes until the yeast becomes frothy.

In a large bowl, I combine the flour and salt, then make a well in the center. I pour in the yeast mixture and olive oil, stirring until the dough comes together.

On a floured surface, I knead the dough for 8–10 minutes until it becomes smooth and elastic.

I transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.

Once risen, I punch down the dough to release the air and shape it into a loaf by rolling it gently.

I preheat my oven to 375°F (190°C), place the shaped loaf on a parchment-lined baking sheet, and bake for 25–30 minutes until the bread is golden brown.

Servings and Timing

This recipe makes about 12 servings. It takes around 15 minutes to prepare, 1–2 hours to rise, and 25–30 minutes to bake, for a total time of about 45 minutes hands-on, plus rising.

Variations

Sometimes I brush the loaf with olive oil before baking and sprinkle it with sesame seeds or rosemary for extra flavor. I also like shaping the dough into rolls instead of a single loaf. For a rustic touch, I dust the top with flour before baking.

Storage/Reheating

I store the bread at room temperature in a bread bag or wrapped in foil for up to 3 days. To reheat, I warm it in a 350°F oven for about 5 minutes. For longer storage, I freeze slices in an airtight bag for up to 2 months and toast or reheat them straight from frozen.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour gives the loaf a chewier texture and stronger structure.

Do I need a stand mixer to knead the dough?

No, I usually knead by hand, but a stand mixer with a dough hook works perfectly too.

How do I know when the dough has risen enough?

The dough should double in size and leave an indentation when gently pressed.

Can I make this recipe into rolls instead of a loaf?

Yes, I divide the dough into smaller portions and reduce the baking time slightly.

How do I make the crust crispier?

I place a shallow pan of water in the oven while baking to create steam.

Can I add herbs or cheese to the dough?

Yes, I sometimes mix in dried herbs, garlic, or shredded cheese for extra flavor.

How do I store leftover bread?

I wrap it in foil or store it in a bread bag at room temperature for up to 3 days.

Can I make this bread ahead of time?

Yes, I prepare the dough, let it rise once, then refrigerate it overnight before shaping and baking.

Why did my bread turn out dense?

This usually happens if the dough wasn’t kneaded enough or didn’t rise long enough.

Can I bake it on a pizza stone?

Yes, baking on a preheated stone gives it an even better crust.

Conclusion

This homemade Italian bread is one of my go-to recipes for fresh, warm bread straight from the oven. With its fluffy interior, golden crust, and simple preparation, it’s a recipe I love making for both everyday meals and special gatherings.