25+ Delightful Crusty Italian Oven Bread Recipes to Try Today

There’s something undeniably special about the aroma of freshly baked bread wafting through the kitchen.

Italian oven bread, with its crusty exterior and soft, flavorful interior, embodies the essence of rustic cooking and the rich culinary heritage of Italy.

From the classic Pane Pugliese to the beloved Ciabatta, each bread tells a story of tradition, family, and the joy of sharing meals together.

In this article, we’ll explore over 25 delicious recipes for crusty Italian oven breads that are perfect for any occasion—whether you’re hosting a dinner party, enjoying a quiet meal at home, or simply craving a slice of warm bread.

These recipes not only celebrate the art of bread-making but also invite you to create your own kitchen memories, transforming simple ingredients into delightful loaves.

So, roll up your sleeves, preheat your oven, and let’s embark on this flavorful journey through the world of Italian breads!

25+ Delightful Crusty Italian Oven Bread Recipes to Try Today

As we’ve discovered throughout this collection of over 25 crusty Italian oven bread recipes, baking bread is not just a culinary task; it’s a delightful journey filled with creativity and passion.

Each recipe offers unique flavors and textures, showcasing the diversity of Italian baking traditions.

Whether you choose to make a classic loaf, experiment with fillings, or try your hand at artisan-style bread, the satisfaction of pulling a warm, crusty loaf from the oven is unmatched.

We hope these recipes inspire you to explore the world of bread-making and to share the fruits of your labor with family and friends.

So, gather your ingredients, unleash your inner baker, and enjoy the heartwarming experience of creating delicious Italian oven breads right in your kitchen.

Rustic Italian Country Bread

This rustic Italian country bread boasts a crispy crust and a soft, chewy interior. Perfect for dipping in olive oil or serving alongside your favorite pasta dish, it encapsulates the essence of traditional Italian baking. The long fermentation time allows for deep flavors to develop, making it a favorite at any meal.

Ingredients:

• 4 cups (500g) all-purpose flour
• 1 ½ cups (360ml) lukewarm water
• 2 teaspoons sea salt
• ½ teaspoon active dry yeast

Instructions:

1. In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes until it becomes frothy.
2. Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. You may use a wooden spoon or your hands for this process.
3. Cover the bowl with a damp kitchen towel and let the dough rise at room temperature for 12 to 18 hours, until it has doubled in size and is bubbly on the surface.
4. After the first rise, turn the dough out onto a well-floured surface. Using floured hands, fold the dough over itself a few times to shape it into a ball.
5. Place the dough seam-side down on a floured piece of parchment paper, cover it with the towel, and let it rest for another 1 to 2 hours.
6. Preheat your oven to 450°F (230°C) and place a Dutch oven (with the lid) inside to heat up for about 30 minutes.
7. Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place it into the pot (remove the paper if necessary).
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 to 20 minutes, or until the crust is a deep golden brown.
9. Remove the bread from the pot and let it cool on a wire rack before slicing.

The rustic Italian country bread is a staple that showcases the beauty of simplicity. The combination of a long fermentation period and high baking temperature creates a deliciously crunchy crust with a hearty, airy crumb. Serve it warm or at room temperature, and it pairs wonderfully with cheeses, cured meats, or simply enjoyed on its own. This bread is a testament to the art of Italian baking, inviting you to savor each bite.

Ciabatta Bread

This classic ciabatta bread is known for its unique shape and airy texture. With a delightful crust and a light, open crumb, it’s perfect for sandwiches or enjoying with a drizzle of olive oil. The high hydration dough creates a wonderfully chewy bread that is sure to impress.

Ingredients:

• 4 cups (500g) bread flour
• 1 ¾ cups (420ml) lukewarm water
• 1 teaspoon active dry yeast
• 2 teaspoons salt

Instructions:

1. In a large bowl, combine the bread flour, yeast, and salt. Gradually add the lukewarm water, mixing until a wet, sticky dough forms.
2. Cover the bowl with plastic wrap and let it rise at room temperature for 12 to 18 hours, until it has doubled in size and bubbles have formed on the surface.
3. Lightly flour your work surface and turn out the dough. Be careful not to deflate it too much. Divide the dough into two equal pieces and shape them into rough rectangles.
4. Place the shaped dough onto a floured baking sheet, cover with a towel, and let them rest for another hour.
5. Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.
6. Once preheated, carefully transfer the loaves onto the hot stone or baking sheet. Bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Remove from the oven and let cool on a wire rack before slicing.

Ciabatta bread is an iconic representation of Italian baking, celebrated for its rustic appearance and wonderful flavor. Its unique texture makes it ideal for sandwiches, bruschetta, or simply served with a side of dipping oil. Enjoying fresh ciabatta is a delightful experience that transports you straight to the heart of Italy, where bread is revered and cherished.

Pane Pugliese (Pugliese Bread)

Originating from the Puglia region of Italy, Pane Pugliese is characterized by its thick crust and airy crumb. This bread has a slightly nutty flavor and is excellent for making bruschetta or pairing with hearty soups. The method of creating a starter dough gives it a distinctive flavor profile that is sure to please any bread lover.

Ingredients:

• 3 cups (375g) bread flour
• 1 cup (125g) whole wheat flour
• 1 ½ cups (360ml) lukewarm water
• 1 teaspoon active dry yeast
• 1 ½ teaspoons sea salt

Instructions:

1. In a small bowl, combine ½ cup (125ml) of the lukewarm water with the yeast. Let it sit for about 10 minutes until foamy.
2. In a large bowl, mix the bread flour, whole wheat flour, and salt. Create a well in the center and pour in the yeast mixture along with the remaining water.
3. Stir until a sticky dough forms. Cover the bowl with plastic wrap and let it rise for about 4 to 6 hours at room temperature until doubled in size and bubbly.
4. Once the dough has risen, turn it out onto a floured surface and gently fold it over itself a few times.
5. Shape the dough into a round loaf and place it on a floured proofing basket or a baking sheet lined with parchment paper. Cover and let it rise for another hour.
6. Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside.
7. Carefully transfer the loaf to the hot surface and bake for 30 to 35 minutes, or until it is deeply golden and sounds hollow when tapped.
8. Allow the bread to cool completely on a wire rack before slicing.

Pane Pugliese offers a delightful blend of flavors and textures, making it a beloved choice for many Italian households. The rustic crust combined with its soft, airy interior provides the perfect base for any toppings, from fresh tomatoes and basil to creamy cheeses. This bread not only enriches your meal but also brings a taste of Italy’s rich culinary heritage to your table, encouraging you to savor every bite.

Focaccia Bread

Focaccia is a versatile Italian bread known for its rich olive oil flavor and delightful texture. It serves as a perfect base for various toppings, from herbs to cheeses, making it a favorite for sharing at gatherings. With its crispy edges and soft center, focaccia is not just a side dish but a highlight of any meal.

Ingredients:

• 4 cups (500g) all-purpose flour
• 1 ¾ cups (420ml) lukewarm water
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• ¼ cup (60ml) olive oil (plus more for drizzling)
• Fresh herbs (such as rosemary) and sea salt for topping

Instructions:

1. In a bowl, combine lukewarm water and yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Pour in the yeast mixture and olive oil, mixing until a sticky dough forms.
3. Knead the dough on a floured surface for about 5-10 minutes until smooth. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1-2 hours, until doubled in size.
4. Once risen, turn the dough onto a greased baking sheet. Gently stretch it into a rectangle, making dimples with your fingers across the surface.
5. Drizzle with olive oil and sprinkle with fresh herbs and sea salt. Let it rise again for about 30 minutes.
6. Preheat your oven to 425°F (220°C) and bake the focaccia for 20-25 minutes or until golden brown.
7. Remove from the oven, drizzle with more olive oil if desired, and allow it to cool slightly before slicing.

Focaccia bread is an Italian classic that offers endless customization possibilities. Its light, airy texture and flavorful crust make it the perfect canvas for toppings or a wonderful accompaniment to any meal. Whether you enjoy it plain or loaded with your favorite ingredients, focaccia is sure to impress at your next gathering, inviting everyone to savor its deliciousness together.

Schiacciata (Tuscan Flatbread)

Schiacciata is a traditional Tuscan flatbread characterized by its rustic appearance and delicious flavor. This bread is slightly thicker than focaccia and has a wonderful chewy texture, making it ideal for sandwiches or enjoyed on its own. The simple ingredients and baking method showcase the essence of Tuscan cuisine.

Ingredients:

• 4 cups (500g) bread flour
• 2 cups (480ml) lukewarm water
• 1 teaspoon active dry yeast
• 2 teaspoons sea salt
• ¼ cup (60ml) olive oil (plus more for drizzling)
• Optional toppings: sliced onions, olives, or cherry tomatoes

Instructions:

1. In a bowl, combine the yeast with lukewarm water and let it sit for about 5 minutes until foamy.
2. In a large bowl, mix the flour and salt. Pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1-2 hours, or until doubled in size.
4. Once risen, turn the dough out onto a floured surface and divide it in half. Roll each piece into a rectangle, about ½ inch thick.
5. Place the dough on a floured baking sheet, dimple the surface with your fingers, and drizzle with olive oil. Sprinkle with optional toppings if desired.
6. Cover the dough and let it rise for another 30 minutes while preheating your oven to 450°F (230°C).
7. Bake for 20-25 minutes or until golden brown and crispy. Let cool on a wire rack.

Schiacciata embodies the heart of Tuscan baking, reflecting simplicity and flavor. Its chewy texture and olive oil richness make it a versatile bread for sandwiches or as a side with a meal. Whether served with a drizzle of balsamic vinegar or a fresh salad, this Tuscan flatbread brings a slice of Italy to your table, creating a delightful experience with every bite.

Pane di Altamura (Altamura Bread)

Originating from the Altamura region of Puglia, Pane di Altamura is a distinguished Italian bread made from durum wheat flour. This traditional bread has a unique golden color and a robust flavor, making it a beloved staple in Italian households. With a crunchy crust and a soft interior, it pairs wonderfully with cured meats, cheeses, or simply enjoyed with olive oil.

Ingredients:

• 3 cups (375g) durum wheat flour
• 1 cup (125g) all-purpose flour
• 1 ½ cups (360ml) lukewarm water
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the durum wheat flour, all-purpose flour, and salt. Create a well in the center and pour in the yeast mixture.
3. Stir until a rough dough forms. Turn it out onto a floured surface and knead for about 10-15 minutes until the dough is smooth and elastic.
4. Shape the dough into a ball and place it in a lightly oiled bowl, covering it with plastic wrap. Let it rise for 2-3 hours until it has doubled in size.
5. Once risen, gently punch down the dough and shape it into a round loaf. Place it on a floured baking sheet, cover, and let it rise for another hour.
6. Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat.
7. Transfer the loaf to the hot stone or baking sheet and bake for 30-35 minutes, until golden brown and hollow-sounding when tapped.
8. Allow the bread to cool on a wire rack before slicing.

Pane di Altamura is not just a bread; it’s a celebration of Italian heritage and culinary craftsmanship. The distinctive taste and texture of this bread make it a perfect companion for a variety of dishes, enhancing every meal with its rich flavor. Enjoying a slice of Pane di Altamura evokes the essence of Puglia, reminding us of the deep-rooted traditions of Italian bread-making that have stood the test of time.

Pane Casereccio (Homemade Italian Bread)

Pane Casereccio, or homemade Italian bread, is a beloved staple in many Italian households. This bread is characterized by its hearty crust and soft, airy crumb, making it ideal for everyday meals or special occasions. Its simplicity and comforting flavor make it a versatile addition to any table, whether served with soup or enjoyed with cheese and charcuterie.

Ingredients:

• 4 cups (500g) all-purpose flour
• 1 ½ cups (360ml) lukewarm water
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• 1 tablespoon honey or sugar (optional, for enhanced flavor)

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water. If using honey or sugar, add it to the water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Pour the yeast mixture into the flour and stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Shape the dough into a ball and place it in a lightly oiled bowl, covering it with plastic wrap. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Once risen, gently punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf.
6. Place the shaped loaf on a floured baking sheet, cover it with a towel, and let it rise for another 30-60 minutes.
7. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven while preheating.
8. Before baking, make a few shallow slashes on the top of the loaf with a sharp knife. This allows steam to escape and gives the bread its characteristic crust.
9. Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. Allow it to cool on a wire rack before slicing.

Pane Casereccio is a true reflection of the Italian way of life, where simplicity and quality ingredients come together to create something truly special. This homemade bread is perfect for any occasion, whether you’re making sandwiches, enjoying a cozy dinner, or simply savoring it with a good olive oil. Each bite brings warmth and nostalgia, reminding us of the comforting traditions of Italian cuisine.

Pane Toscano (Tuscan Bread)

Pane Toscano, or Tuscan bread, is known for its rustic charm and simple ingredients. Traditionally made without salt, this bread has a distinct flavor that pairs beautifully with hearty Tuscan dishes. Its crusty exterior and chewy interior make it a delightful addition to any meal, especially when served with soups, stews, or drizzled with olive oil.

Ingredients:

• 4 cups (500g) bread flour
• 1 ½ cups (360ml) lukewarm water
• 2 teaspoons active dry yeast
• 1 teaspoon sea salt (optional, traditional recipes omit salt)

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the bread flour and salt (if using). Pour the yeast mixture into the flour and stir until a shaggy dough forms.
3. Knead the dough on a floured surface for about 10-15 minutes until it is smooth and elastic.
4. Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 2-3 hours, or until doubled in size.
5. Once the dough has risen, gently punch it down and turn it out onto a floured surface. Shape it into a round loaf.
6. Place the loaf on a floured baking sheet, cover it with a towel, and let it rise for another hour.
7. Preheat your oven to 450°F (230°C) and place a baking stone or inverted baking sheet inside to heat.
8. When the oven is ready, carefully transfer the loaf onto the hot stone or baking sheet and bake for 30-35 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
9. Let the bread cool on a wire rack before slicing.

Pane Toscano embodies the essence of Tuscan baking, showcasing the beauty of simple ingredients. Its unique flavor profile makes it a perfect complement to rich sauces and hearty dishes, allowing the bread to shine through without overwhelming the palate. Enjoying a slice of this traditional bread connects you to the heart of Tuscany, where the art of bread-making is celebrated and cherished.

Pane Siciliano (Sicilian Bread)

Pane Siciliano, or Sicilian bread, is a delightful bread with a slightly sweet flavor and a soft, fluffy interior. Often enriched with sesame seeds, this bread is perfect for making sandwiches or enjoyed on its own with a drizzle of olive oil. Its unique flavor and texture reflect the rich culinary heritage of Sicily, making it a beloved choice in Italian households.

Ingredients:

• 4 cups (500g) bread flour
• 1 ½ cups (360ml) lukewarm water
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• 2 tablespoons sugar or honey
• Sesame seeds for topping

Instructions:

1. In a small bowl, dissolve the yeast and sugar (or honey) in lukewarm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the bread flour and sea salt. Pour in the yeast mixture and stir until a rough dough forms.
3. Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 1-2 hours, or until doubled in size.
5. Once the dough has risen, gently punch it down and shape it into a round or oval loaf.
6. Place the shaped loaf on a floured baking sheet and cover it with a towel. Let it rise for another hour.
7. Preheat your oven to 450°F (230°C). If desired, brush the top of the loaf with water and sprinkle sesame seeds on top.
8. Bake for 25-30 minutes or until golden brown and sounding hollow when tapped. Allow to cool on a wire rack.

Pane Siciliano is a delightful bread that adds a touch of sweetness and richness to any meal. Its fluffy interior and crispy crust make it ideal for sandwiches, toasted with butter, or served with antipasti. Enjoying a slice of this Sicilian bread transports you to the sun-soaked shores of Sicily, where every bite tells a story of tradition and flavor.

Grissini (Italian Breadsticks)

Grissini are thin, crunchy Italian breadsticks that are perfect for snacking or serving as an appetizer. Originating from the Piedmont region, these delightful sticks are easy to make and can be flavored with various herbs and spices. Whether enjoyed on their own or paired with dips and cheeses, grissini are a versatile addition to any bread basket.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast
• ¾ cup (180ml) lukewarm water
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• Optional toppings: sesame seeds, poppy seeds, or herbs (e.g., rosemary, oregano)

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until a soft dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Once the dough has risen, turn it out onto a floured surface and divide it into smaller pieces. Roll each piece into thin sticks, about 1/4 inch thick.
6. Place the grissini on the prepared baking sheet, spacing them apart. If desired, brush the tops with water and sprinkle with sesame seeds, poppy seeds, or herbs.
7. Bake for 15-20 minutes, or until golden and crispy. Allow them to cool on a wire rack before serving.

Grissini are a delightful addition to any meal, adding a crunchy texture and a burst of flavor. They make for a great accompaniment to cheese platters, soups, or antipasto spreads. These Italian breadsticks are perfect for sharing at gatherings, providing a taste of Italy with every bite. Their versatility and lightness make them a wonderful treat for any occasion.

Crescione (Italian Flatbread)

Crescione is a traditional Italian flatbread that is often stuffed with various fillings such as cheeses, vegetables, or meats. Originating from the Emilia-Romagna region, this bread is known for its flaky crust and savory taste. Crescione is perfect for a light meal, picnic, or as an appetizer.

Ingredients:

• 3 cups (375g) all-purpose flour
• 1 teaspoon active dry yeast
• 1 cup (240ml) lukewarm water
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• Optional fillings: ricotta cheese, sautéed spinach, prosciutto, or mozzarella

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1-2 hours, or until doubled in size.
4. Once the dough has risen, turn it out onto a floured surface and divide it into 4 equal portions. Roll each portion into a circle, about ¼ inch thick.
5. Place your desired filling on one half of each circle, leaving a small border around the edges. Fold the other half over the filling to create a semi-circle and press the edges to seal.
6. Heat a skillet over medium heat and lightly oil it. Cook each crescione for about 4-5 minutes on each side, or until golden brown and cooked through.
7. Remove from the skillet and let them cool slightly before serving.

Crescione is a delightful way to enjoy the simplicity of Italian bread combined with flavorful fillings. Its flaky crust and savory interior make it an appealing choice for lunch or dinner. Serve warm with a side salad or as part of a larger spread, and enjoy the comforting flavors of Italy in each delicious bite.

Panettone (Italian Christmas Bread)

Panettone is a sweet, yeasted bread that is traditionally enjoyed during the Christmas season in Italy. This bread is known for its tall, dome-like shape and is often filled with candied fruits, raisins, and a hint of citrus zest. Panettone makes for an exquisite dessert or breakfast treat, embodying the festive spirit of Italian celebrations.

Ingredients:

• 4 cups (500g) all-purpose flour
• ¾ cup (150g) sugar
• ½ cup (120ml) lukewarm milk
• ½ cup (115g) unsalted butter, softened
• 3 large eggs
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• Zest of 1 orange and 1 lemon
• 1 cup (150g) mixed candied fruits and raisins

Instructions:

1. In a small bowl, combine lukewarm milk and yeast. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, and citrus zests. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Incorporate the candied fruits and raisins, kneading until evenly distributed.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise for 3-4 hours, or until doubled in size.
5. Once risen, punch down the dough and shape it into a ball. Place it in a panettone mold or a tall cake pan lined with parchment paper.
6. Let it rise again for about 1-2 hours, or until it has risen above the edge of the mold. Preheat your oven to 350°F (175°C).
7. Bake for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
8. Let it cool in the mold for about 30 minutes, then remove and transfer it to a wire rack to cool completely.

Panettone is a cherished Italian holiday tradition, symbolizing love and celebration. Its rich, sweet flavor and soft, airy texture make it a delightful treat for family gatherings or as a gift for loved ones. Whether enjoyed plain, toasted, or served with a glass of wine, panettone brings a touch of Italian warmth and joy to any festive occasion.

Pane Pugliese (Puglian Bread)

Pane Pugliese is a rustic bread hailing from the Puglia region in southern Italy, known for its crunchy crust and soft, chewy crumb. Made with a high hydration dough, this bread has an open crumb structure and a wonderful flavor, making it perfect for sandwiches or served alongside hearty Italian dishes.

Ingredients:

• 4 cups (500g) bread flour
• 1 ¾ cups (420ml) lukewarm water
• 1 teaspoon active dry yeast
• 2 teaspoons sea salt

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the bread flour and sea salt. Pour in the yeast mixture and mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10-12 minutes, or until the dough becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise for about 2-3 hours, or until doubled in size.
5. Once the dough has risen, gently deflate it and shape it into a round loaf. Place it on a floured baking sheet or in a proofing basket, seam side up.
6. Cover the dough and let it rise again for about 1 hour. Meanwhile, preheat your oven to 450°F (230°C).
7. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. Allow to cool on a wire rack before slicing.

Pane Pugliese is more than just bread; it is a celebration of the flavors and traditions of southern Italy. Its rustic crust and airy interior make it an excellent companion for olive oil, balsamic vinegar, or paired with cheeses and cured meats. Enjoying a slice of Pane Pugliese evokes the warmth of family gatherings and the simplicity of enjoying good food together.

Ciabatta (Italian Slipper Bread)

Ciabatta is a classic Italian bread that is famous for its unique shape and airy texture. With a crispy crust and an open crumb structure, ciabatta is ideal for sandwiches or served alongside soups and salads. The name “ciabatta” means “slipper” in Italian, referring to its flat and elongated shape.

Ingredients:

• 4 cups (500g) bread flour
• 2 cups (480ml) lukewarm water
• 1 teaspoon active dry yeast
• 2 teaspoons sea salt

Instructions:

1. In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine the bread flour and sea salt. Add the yeast mixture and mix until a wet dough forms.
3. Cover the bowl with plastic wrap and let the dough rest for about 12-18 hours at room temperature until it has doubled and is bubbly.
4. Once the dough has risen, turn it out onto a heavily floured surface. With floured hands, gently shape the dough into a rectangle, being careful not to deflate it too much.
5. Cut the dough into rectangular pieces and place them on a floured baking sheet. Let them rest for about 30 minutes while you preheat the oven to 450°F (230°C).
6. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped. Allow to cool on a wire rack.

Ciabatta is not only a delicious bread but also a versatile one. Its crusty exterior and soft, airy interior make it perfect for creating gourmet sandwiches or served alongside a hearty soup. The aroma of freshly baked ciabatta will fill your kitchen, inviting everyone to gather and enjoy the comforting experience of homemade bread.

Tigella (Modenese Flatbread)

Tigella is a traditional flatbread from the Emilia-Romagna region of Italy, particularly the Modena area. Often cooked in special cast-iron molds, tigella has a thick, chewy texture and is typically served with various fillings. This bread is perfect for sharing and brings a delightful twist to your bread repertoire.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• ¾ cup (180ml) water
• 3 tablespoons olive oil

Instructions:

1. In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and sea salt. Mix well.
2. Gradually add water and olive oil to the flour mixture, stirring until a dough forms.
3. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth.
4. Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disc about ½ inch thick.
5. Preheat a tigella mold or a skillet over medium heat. Place the discs in the mold or skillet and cook for about 3-4 minutes on each side, until golden brown and cooked through.
6. Remove from the heat and let cool slightly before serving.

Tigella is often enjoyed with a variety of fillings such as cheese, cured meats, or spreads. This flatbread’s thick and chewy texture makes it an excellent vehicle for your favorite toppings. Sharing tigella with friends and family creates a warm, communal atmosphere, allowing everyone to enjoy the flavors of Italy in a delightful and interactive way.

With each bite, you’ll experience the rich culinary traditions of Modena, making tigella a cherished addition to your bread-making repertoire.

Note: More recipes​ are coming soon!