Introduction

Homemade Italian Bread is rustic poetry in a loaf—crisp, golden crust giving way to a soft, airy crumb with just the right chew. This classic pane italiano bakes up tall and oval, dusted with flour and slashed for that signature bakery bloom, perfect for tearing at the table, sopping up sauces, or building epic sandwiches. Served warm with a pat of butter, a bowl of olive oil and balsamic, or simply on its own, this Homemade Italian Bread recipe delivers an artisanal, golden-brown aesthetic that fills your kitchen with irresistible yeasty aroma. Made with six pantry staples in under 3 hours (including rise), it’s beginner-friendly, endlessly versatile, and proves that real bread is within everyone’s reach.

Why you’ll love this recipe

• 6 ingredients: Flour, water, yeast—nothing fancy.
• 3 hours total: 2 short rises = fresh bread tonight.
• Bakery crust: Steam + hot oven = crackly shell.
• Freezer-friendly: Baked loaves up to 3 months.
• Shape shifter: Loaf, rolls, or pizza base.

Ingredients

Dough

• 4 cups (500 g) bread flour (or all-purpose)
• 1½ cups (360 ml) warm water (100–110 °F / 38–43 °C)
• 2 tsp active dry yeast
• 2 tsp fine sea salt
• 1 tbsp granulated sugar
• 2 tbsp olive oil (plus more for bowl)

For Finishing

• Extra flour (for dusting)
• Ice cubes (for steam)

Essential Tools and Equipment

• Large mixing bowl
• Stand mixer with dough hook (or strong arms)
• Clean kitchen towel
• Baking sheet or stone
• Parchment paper
• Sharp knife or lame
• Spray bottle (optional)

Step-by-step process

1. Activate yeast: In a mixer bowl, dissolve sugar in warm water. Sprinkle yeast; let stand 5–10 minutes until foamy.
2. Mix dough: Add flour, salt, and olive oil. Mix on low 1 minute, then knead on medium 7–8 minutes (or 10 minutes by hand) until smooth, elastic, and slightly tacky.
3. First rise: Oil a large bowl. Shape dough into a ball; turn to coat. Cover with a towel. Rise in warm spot 60–75 minutes until doubled.
4. Shape the loaf: Punch down the dough. Turn onto a lightly floured surface. Pat into a 9×12-inch rectangle. Roll tightly from the short end into a log. Pinch seam; tuck ends. Place seam-side down on parchment-lined sheet.
5. Second rise: Dust the loaf lightly with flour. Cover loosely with a towel. Rise 45–60 minutes until puffy and nearly doubled.
6. Preheat oven: 425 °F (220 °C) with rack in lower third. Place an empty metal pan on the bottom rack.
7. Slash & steam: Dust loaf again. Make 3–4 diagonal slashes ½-inch deep. Slide parchment onto the baking stone or sheet. Toss 6–8 ice cubes into a hot pan; close the door fast—steam = crust.
8. Bake & serve: Bake 30–35 minutes until deep golden and hollow-sounding when tapped (200 °F internal). Cool on the rack 30 minutes before slicing.

Mistakes to avoid

• Hot water: Kills yeast—100–110 °F max.
• Weak knead: Underdeveloped gluten = dense loaf.
• Skipping steam: No oven spring = flat crust.
• Cutting too soon: Crumb gums up—cool 30 minutes.
• Over-proof: Dough collapses—poke test: indent springs back slowly.

Variations of the Homemade Italian Bread

• Herb Twist: Knead in 1 tbsp rosemary + 2 cloves garlic.
• Sesame Crown: Brush with water; sprinkle sesame pre-bake.
• Dinner Rolls: Divide into 12 balls; bake 20–25 minutes.
• Garlic Bread: Slice baked loaf; stuff with garlic butter; broil.
• Whole Wheat: Swap 1 cup bread flour for whole wheat.

Tips for better storage

• Counter: Cool completely; paper bag or bread box up to 2 days.
• Freezer: Slice first; double-bag up to 3 months. Toast from frozen.
• Reheating: Spritz with water; 350°F 5–7 minutes.
• Crouton hack: Cube day-old bread; toss with oil + herbs; bake.
• Revive crust: 4400°Foven 3 minutes.

Frequently Asked Questions

• No bread flour? All-purpose works—slightly softer crumb.
• Make ahead? Refrigerate the shaped loaf overnight; rise 60 minutes before baking.
• Dough too sticky? Add 1 tbsp flour at a time—weather affects.
• Sourdough version? Replace yeast + ½ cup water with 1 cup active starter.
• Double batch? Use two sheets; rotate halfway.

Conclusion

Homemade Italian Bread is the heartbeat of the table—each crackling slice a testament to simple ingredients and patient rising. Six staples and a hot oven turn your kitchen into an Italian bakery, proving that the best loaves need no fancy equipment, just love and time. Keep flour and yeast stocked, and warm, crusty perfection is 3 hours away. Whether dunking in soup, building bruschetta, or simply savoring with butter, this bread delivers soul in every golden, steamy bite. One tear, endless comfort, and the quiet pride of bread baked by your own hands.

Homemade Italian Bread Recipe

Classic pane italiano with crackly crust and soft crumb. Bakery-fresh, beginner-friendly.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Rising 2 hours hrs 10 minutes mins

Total Time 3 hours hrs

Servings 6

Ingredients

  

• Dough:
• 4 cups 500 g bread flour
• 1½ cups 360 ml warm water (100–110 °F)
• 2 tsp active dry yeast
• 2 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• Finishing:
• Extra flour
• Ice cubes

Instructions

 

• Bloom yeast in water + sugar 5–10 min.
• Knead in flour, salt, oil 7–8 min until smooth.
• Rise covered 60–75 min until doubled.
• Shape into tight log; second rise 45–60 min.
• Slash; bake 425 °F with ice-steam 30–35 min.
• Cool 30 min; slice warm.

Notes

• Steam = golden crust—ice in hot pan.
• Poke test for proofing: indent springs back slowly.
• Freeze sliced; toast from frozen.
• Reheat spritzed at 350 °F 5 min.
• Herb add-in: 1 tbsp rosemary kneaded in.