25+ Delicious Sliced Italian Bread Recipes to Savor and Share

Italian bread is more than just a staple in many kitchens; it’s a canvas for culinary creativity.

With its rich history and diverse regional varieties, sliced Italian bread offers an array of flavors and textures that can enhance any meal or snack.

From the rustic loaves found in the heart of Tuscany to the soft, airy focaccia of Liguria, the possibilities are endless.

In this article, we present over 25 delightful sliced Italian bread recipes that cater to every palate and occasion.

Whether you’re looking to whip up a traditional ciabatta, an herbed focaccia, or a sweet raisin bread, you’ll find a recipe that inspires your baking journey.

Join us as we explore these versatile breads that can serve as the perfect accompaniment to a hearty meal, a base for delicious sandwiches, or a tasty snack on their own.

25+ Delicious Sliced Italian Bread Recipes to Savor and Share

Exploring the world of sliced Italian bread opens up a treasure trove of culinary possibilities.

Each recipe not only reflects the unique ingredients and techniques of its region but also allows for personal touches and adaptations.

Whether you’re baking for a special occasion, a casual family dinner, or simply to enjoy with a cup of coffee, these 25+ sliced Italian bread recipes will not disappoint.

As you embark on this delicious journey, remember that the joy of baking lies in experimentation and the love you put into each loaf.

So grab your apron, gather your ingredients, and get ready to fill your kitchen with the delightful aroma of freshly baked Italian bread!

Classic Italian Ciabatta

This rustic Italian ciabatta is known for its airy texture and crispy crust. Perfect for sandwiches or simply served with olive oil for dipping, this bread captures the essence of Italian baking.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 1 teaspoon active dry yeast
• 2 teaspoons salt
• 1 tablespoon olive oil
• Cornmeal (for dusting)

Instructions:

1. Prepare the Dough: In a small bowl, combine the warm water and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture along with the olive oil. Stir until a sticky dough forms.
2. Knead and Rise: Turn the dough onto a floured surface and knead gently for about 10 minutes, incorporating more flour as necessary to prevent sticking. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until it doubles in size.
3. Shape the Loaf: Once risen, gently deflate the dough and transfer it to a well-floured surface. Shape it into a rectangular loaf by folding it over itself a couple of times. Allow the shaped loaf to rise for another 30 minutes.
4. Preheat and Bake: Preheat your oven to 425°F (220°C). Transfer the dough onto a baking sheet dusted with cornmeal. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
5. Cool: Let the ciabatta cool on a wire rack before slicing.

The classic Italian ciabatta is a staple in many households, renowned for its distinctive texture and flavor. Its crusty exterior and soft, airy interior make it a versatile bread that pairs beautifully with a variety of toppings, from savory spreads to sweet jams. Enjoy this bread fresh out of the oven for the best taste and texture, or use it to create delicious sandwiches the next day.

Focaccia with Rosemary and Sea Salt

This focaccia bread is infused with the fragrant aroma of fresh rosemary and topped with flaky sea salt, making it an irresistible addition to any meal. It’s soft and pillowy on the inside with a wonderfully crisp crust, perfect for sharing at gatherings.

Ingredients:

• 4 cups all-purpose flour
• 1 ¾ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• ¼ cup olive oil (plus more for drizzling)
• Fresh rosemary leaves
• Flaky sea salt for topping

Instructions:

1. Mix the Dough: In a small bowl, dissolve the yeast in warm water and let it activate for about 10 minutes. In a large mixing bowl, combine flour and salt, then make a well in the center. Pour in the yeast mixture and olive oil, stirring until a sticky dough forms.
2. First Rise: Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours until it has doubled in size.
3. Shape and Second Rise: Once risen, transfer the dough onto a well-oiled baking sheet. Gently stretch and press it into a rectangle, dimpling the surface with your fingers. Let it rest for another 30 minutes while you preheat the oven to 400°F (200°C).
4. Add Toppings and Bake: Drizzle the surface with olive oil, sprinkle with fresh rosemary, and generously add sea salt. Bake for 20-25 minutes, until the focaccia is golden brown and has a delightful aroma.
5. Cool and Serve: Allow the focaccia to cool slightly on a wire rack before slicing.

Focaccia with rosemary and sea salt is not just a side dish; it can be a meal in itself. This bread is incredibly versatile, whether served warm alongside a bowl of soup, used as a base for sandwiches, or enjoyed on its own with a drizzle of balsamic vinegar. The aromatic rosemary combined with the sea salt elevates this bread to a new level, making it a favorite at any gathering.

Garlic and Herb Italian Bread

This garlic and herb Italian bread is bursting with flavor, making it the perfect accompaniment to pasta dishes or as a delightful appetizer. The combination of garlic and herbs infuses the bread with a robust taste that will have everyone coming back for more.

Ingredients:

• 3 cups bread flour
• 1 cup warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon mixed Italian herbs (oregano, basil, thyme)
• Additional olive oil for brushing

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until bubbly. In a mixing bowl, combine the bread flour, salt, and Italian herbs. Create a well in the center and add the yeast mixture and olive oil.
2. Knead the Dough: Mix until a dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1-1.5 hours until doubled.
3. Incorporate Garlic: After the first rise, punch down the dough and knead in the minced garlic until evenly distributed. Shape the dough into a loaf or divide it into rolls.
4. Second Rise: Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a towel and let rise again for 30-45 minutes.
5. Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown. Brush the top with olive oil during the last 5 minutes of baking for an extra crisp crust.
6. Cool and Slice: Let the bread cool on a wire rack before slicing.

This garlic and herb Italian bread not only enhances the flavors of your meal but can also stand alone as a star. Perfectly toasted and served warm, it brings an irresistible aroma and taste to the table. Ideal for dipping in olive oil or pairing with your favorite sauces, this bread adds a touch of Italian flair to any dining experience. Enjoy it fresh for the best flavor or store it for a delightful addition to future meals.

Sourdough Italian Bread

Sourdough Italian bread offers a tangy flavor profile and a chewy crust that many bread enthusiasts adore. This recipe captures the essence of traditional Italian sourdough, making it an ideal choice for sandwiches or simply enjoyed with olive oil.

Ingredients:

• 3 cups bread flour
• 1 cup sourdough starter (active and bubbly)
• 1 cup warm water (about 110°F)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon olive oil

Instructions:

1. Mix Ingredients: In a large bowl, combine the bread flour, salt, and sugar. In another bowl, mix the warm water and sourdough starter until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a shaggy dough forms.
2. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm area for about 4-6 hours or until doubled in size.
3. Shape the Loaf: Once the dough has risen, gently deflate it and shape it into a loaf. Place the shaped loaf into a lightly greased loaf pan or onto a baking sheet lined with parchment paper. Allow it to rise again for about 1-2 hours.
4. Preheat and Bake: Preheat your oven to 425°F (220°C). Bake the loaf for 30-35 minutes, until the crust is golden brown and sounds hollow when tapped on the bottom.
5. Cool and Slice: Allow the sourdough bread to cool completely on a wire rack before slicing.

Sourdough Italian bread is a delightful blend of flavor and texture, boasting a slightly tangy taste and a beautiful crust. This bread pairs wonderfully with soups, stews, or as a base for bruschetta. Its unique flavor enhances any meal, making it a favorite among bread lovers. Serve it fresh for the best experience, or toast slices for a delicious breakfast or snack.

Sesame Seed Italian Bread

This sesame seed Italian bread is not only visually appealing but also adds a nutty flavor and delightful crunch. Its soft interior and crisp crust make it perfect for serving with soups, salads, or as a base for open-faced sandwiches.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 2 tablespoons sugar
• 2 tablespoons olive oil
• ½ cup sesame seeds (for topping)

Instructions:

1. Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a soft dough forms.
2. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1-2 hours or until doubled in size.
3. Shape and Second Rise: Once the dough has risen, gently punch it down and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper. Brush the top with water and sprinkle generously with sesame seeds. Allow it to rise for another 30-45 minutes.
4. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.
5. Cool and Serve: Let the bread cool on a wire rack before slicing.

Sesame seed Italian bread is an exciting twist on traditional recipes, offering a wonderful flavor and texture that enhances any meal. It can be enjoyed plain, with butter, or used as a base for creative sandwiches. The sesame seeds not only add visual appeal but also provide a delightful crunch, making this bread a favorite at family gatherings or dinner parties.

Olive Oil Bread with Sun-Dried Tomatoes

This olive oil bread is enriched with sun-dried tomatoes, giving it a burst of flavor and a beautiful color. It’s ideal for serving with antipasto or as a flavorful accompaniment to your favorite Italian dishes.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 3 tablespoons olive oil (plus more for drizzling)
• ½ cup sun-dried tomatoes, chopped
• Fresh basil leaves, chopped (optional)

Instructions:

1. Mix the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy. In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a rough dough forms, then fold in the chopped sun-dried tomatoes and basil if using.
2. Knead and Rise: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
3. Shape and Second Rise: Gently deflate the dough and shape it into a round loaf or divide it into smaller portions for rolls. Place the dough on a baking sheet lined with parchment paper and cover it to rise for another 30-45 minutes.
4. Preheat and Bake: Preheat your oven to 400°F (200°C). Before baking, drizzle the top with olive oil. Bake for 25-30 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
5. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

Olive oil bread with sun-dried tomatoes is a flavorful and aromatic addition to any meal. Its rich taste and delightful texture make it perfect for pairing with cheeses, olives, and charcuterie. This bread also works beautifully for sandwiches, showcasing the sun-dried tomatoes’ flavor. Serve it warm for a truly satisfying experience, and enjoy the wonderful Mediterranean flavors it brings to your table.

Parmesan and Black Pepper Bread

This Parmesan and black pepper bread is a savory delight, combining the rich flavor of Parmesan cheese with the subtle heat of black pepper. It’s an excellent choice for serving alongside soups, salads, or simply as a snack with butter.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the flour, salt, black pepper, and half of the Parmesan cheese. Make a well in the center and add the yeast mixture and olive oil.
2. Mix and Knead the Dough: Stir until a rough dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until it doubles in size.
4. Shape and Second Rise: Once risen, gently punch down the dough and fold in the remaining Parmesan cheese. Shape the dough into a loaf or rolls and place on a baking sheet lined with parchment paper. Cover and let rise again for about 30-45 minutes.
5. Preheat and Bake: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, until golden brown and sounding hollow when tapped.
6. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

Parmesan and black pepper bread is a delightful addition to any meal, adding a burst of flavor that pairs well with a variety of dishes. The sharpness of the Parmesan combined with the peppery notes creates a comforting and savory bread perfect for enhancing your dining experience. Enjoy it fresh from the oven or toasted for breakfast with a smear of butter for an irresistible treat.

Tomato Basil Bread

This tomato basil bread is bursting with the fresh flavors of ripe tomatoes and fragrant basil, making it a perfect choice for summer meals or to bring a taste of the Mediterranean to your table. It’s delicious served as a side or as the base for a refreshing bruschetta.

Ingredients:

• 3 cups bread flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• ¼ cup sun-dried tomatoes, finely chopped
• ¼ cup fresh basil leaves, chopped
• 2 tablespoons olive oil

Instructions:

1. Prepare the Dough: In a small bowl, mix the yeast and sugar in warm water and let it activate for about 10 minutes until frothy. In a large mixing bowl, combine the bread flour and salt. Make a well in the center and add the yeast mixture and olive oil.
2. Incorporate Tomatoes and Basil: Stir until a rough dough forms. Add the chopped sun-dried tomatoes and basil, mixing until evenly distributed.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled in size.
4. Shape and Second Rise: Gently punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
5. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until the crust is golden and sounds hollow when tapped.
6. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

Tomato basil bread is a vibrant and flavorful option that brings a taste of summer to your kitchen. Its fresh ingredients create a delightful aroma while baking, making it an instant favorite. Serve it alongside pasta dishes, soups, or as the base for an Italian-inspired bruschetta topped with fresh tomatoes and mozzarella. This bread is best enjoyed fresh but can also be toasted for a crispy snack.

Honey Whole Wheat Italian Bread

This honey whole wheat Italian bread is a healthier alternative that doesn’t skimp on flavor. The addition of honey provides a subtle sweetness, while the whole wheat flour contributes to a hearty texture. It’s perfect for breakfast or as a base for sandwiches.

Ingredients:

• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 2 tablespoons honey
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm water, honey, and yeast. Let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
2. Combine Ingredients: Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir until a rough dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled.
4. Shape and Second Rise: Once the dough has risen, gently deflate it and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet. Cover and let it rise for another 30-45 minutes.
5. Preheat and Bake: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, until golden brown and hollow-sounding when tapped.
6. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

Honey whole wheat Italian bread is a wholesome and delicious option that adds a touch of sweetness to your meals. It’s versatile enough to be enjoyed on its own, toasted, or used as the base for your favorite sandwich. This bread not only provides a satisfying taste but also delivers the health benefits of whole grains, making it a fantastic addition to your baking repertoire.

Rosemary Garlic Italian Bread

This rosemary garlic Italian bread is infused with aromatic garlic and fresh rosemary, creating a savory flavor that’s hard to resist. Perfect as a side for pasta dishes or served warm with olive oil, this bread will quickly become a staple in your kitchen.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 3-4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the flour, salt, minced garlic, and chopped rosemary. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1-2 hours or until it doubles in size.
4. Shape and Second Rise: After the first rise, gently deflate the dough and shape it into a loaf. Place the loaf in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let rise again for about 30-45 minutes.
5. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, until golden brown and hollow-sounding when tapped.
6. Cool and Slice: Let the bread cool on a wire rack before slicing.

Rosemary garlic Italian bread is a fragrant and flavorful addition to any meal. Its aromatic qualities make it an excellent pairing with soups, salads, or enjoyed simply with a drizzle of olive oil. This bread also shines when used for sandwiches, providing a robust flavor that complements various fillings.

Whole Wheat Focaccia with Olives

This whole wheat focaccia is a healthier take on the traditional Italian flatbread, featuring the briny goodness of olives. It’s a versatile bread that can be served as an appetizer, a side dish, or even used for sandwiches.

Ingredients:

• 3 cups whole wheat flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon honey
• 2 teaspoons salt
• ¼ cup olive oil (plus more for drizzling)
• 1 cup olives (black, green, or a mix), pitted and halved
• Coarse sea salt for sprinkling
• Fresh rosemary, for garnish (optional)

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm water, honey, and yeast. Allow it to sit for about 10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a sticky dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
4. Prepare the Focaccia: Once risen, punch down the dough and transfer it to a greased baking sheet. Use your fingers to stretch it into a rectangle or circle about ½ inch thick. Press the halved olives into the surface, drizzle with olive oil, and sprinkle with coarse sea salt and rosemary if desired.
5. Second Rise: Cover the focaccia and let it rise for another 30-45 minutes.
6. Preheat and Bake: Preheat the oven to 400°F (200°C). Bake for 20-25 minutes, until golden brown.
7. Cool and Serve: Allow the focaccia to cool slightly before slicing into squares or wedges.

Whole wheat focaccia with olives is a delightful bread that brings Mediterranean flavors to your table. Its chewy texture and savory toppings make it an excellent choice for dipping in balsamic vinegar or enjoying with cheese and charcuterie. This bread is best served warm, showcasing its soft interior and flavorful crust.

Spinach and Cheese Stuffed Italian Bread

This spinach and cheese stuffed Italian bread is a flavorful and satisfying option, perfect for a hearty meal or as a crowd-pleasing appetizer. The combination of spinach, cheese, and garlic makes for a delightful filling that everyone will love.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a rough dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled in size.
4. Prepare the Filling: While the dough is rising, heat a pan over medium heat and sauté the minced garlic until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool. In a mixing bowl, combine the sautéed spinach, ricotta, mozzarella, salt, and pepper.
5. Shape the Bread: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the spinach and cheese filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log, sealing the edges.
6. Final Rise: Place the stuffed bread seam-side down on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes. Preheat the oven to 375°F (190°C).
7. Bake: Brush the top with the beaten egg and bake for 25-30 minutes, until golden brown.
8. Cool and Slice: Let the bread cool slightly before slicing.

Spinach and cheese stuffed Italian bread is a delicious way to enjoy vegetables while indulging in cheesy goodness. This bread can be served as an appetizer, main dish, or a tasty snack. Pair it with marinara sauce for dipping or enjoy it alongside a fresh salad for a complete meal. The stuffed bread is best served warm, ensuring the cheese is gooey and flavorful.

Olive Oil and Herb Italian Bread

This olive oil and herb Italian bread is light and fluffy, infused with the aromatic flavors of fresh herbs and high-quality olive oil. It’s an excellent choice for dipping in balsamic vinegar or serving alongside your favorite Italian dishes.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup olive oil (plus more for drizzling)
• 2 tablespoons mixed fresh herbs (such as basil, thyme, and oregano), finely chopped

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour, salt, and chopped herbs. Create a well in the center and add the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled in size.
4. Shape and Second Rise: Punch down the dough and shape it into a loaf or place it in a greased loaf pan. Cover and let rise again for 30-45 minutes.
5. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
6. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

This olive oil and herb Italian bread is an ideal accompaniment to any Italian meal or a delightful snack on its own. The aromatic herbs and rich olive oil elevate the bread’s flavor, making it a versatile option for any occasion. Enjoy it warm with a drizzle of olive oil or as the base for an exquisite bruschetta topped with fresh tomatoes and basil.

Caramelized Onion and Gruyère Bread

This caramelized onion and Gruyère bread is a sophisticated twist on traditional Italian bread, offering a savory depth of flavor. The sweet caramelized onions combined with the nutty Gruyère cheese create a delightful experience that pairs beautifully with soups or as a gourmet sandwich base.

Ingredients:

• 4 cups bread flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 cup Gruyère cheese, grated
• Fresh thyme leaves (optional)

Instructions:

1. Caramelize the Onions: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-30 minutes until the onions are golden brown and caramelized. Remove from heat and let cool.
2. Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
3. Mix the Dough: In a large bowl, combine bread flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Stir until a rough dough forms.
4. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled in size.
5. Incorporate Onions and Cheese: Once the dough has risen, gently deflate it and fold in the caramelized onions and grated Gruyère cheese. Shape the dough into a loaf and place it in a greased loaf pan.
6. Second Rise: Cover and let rise again for 30-45 minutes. Preheat the oven to 375°F (190°C).
7. Bake: Bake for 30-35 minutes until golden brown and hollow when tapped. Optionally, sprinkle fresh thyme on top before baking for added flavor.
8. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

Caramelized onion and Gruyère bread is a deliciously rich and savory option that adds elegance to your bread selection. It pairs exceptionally well with hearty soups and salads or can be enjoyed on its own as a snack. The flavor of caramelized onions combined with the creamy Gruyère makes for a truly indulgent bread that will impress anyone who tries it.

Sweet Raisin Italian Bread

This sweet raisin Italian bread is a delightful option for breakfast or as a snack, featuring the warm flavors of cinnamon and plump raisins. It’s perfect for toasting or serving with butter and jam, making it a beloved addition to any brunch spread.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm milk (about 110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• ½ cup sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1 ½ cups raisins

Instructions:

1. Activate the Yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour, salt, the remaining sugar, and cinnamon. Create a well in the center and add the yeast mixture and melted butter. Stir until a sticky dough forms.
3. Knead and Rise: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Incorporate the raisins as you knead. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1-2 hours or until doubled.
4. Shape and Second Rise: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and cover, letting it rise for another 30-45 minutes.
5. Preheat and Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown and sounding hollow when tapped.
6. Cool and Slice: Allow the bread to cool on a wire rack before slicing.

Sweet raisin Italian bread is a comforting and delightful treat that adds a sweet touch to any meal. Its tender crumb and sweet, fruity flavor make it a wonderful breakfast option, especially when toasted and topped with butter or cream cheese. This bread is also perfect for making French toast, providing a deliciously sweet twist on a classic dish.

Note: More recipes​ are coming soon!