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Homemade Italian Bread

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
Cook Time 35 minutes
Rising 2 hours 10 minutes
Total Time 3 hours
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.