25+ Easy and Delicious Artisan Italian Bread Recipes You Must Try

Bread Maker Exclusive

Bread is a staple in Italian cuisine, with each region boasting its unique variations and flavors.

Artisan Italian bread is not just food; it’s a celebration of tradition, craftsmanship, and rich ingredients. From the fluffy texture of focaccia to the chewy crust of ciabatta, these breads embody the heart of Italian culinary heritage.

Baking artisan bread at home can be a rewarding experience, offering not just delicious results but also the joy of creating something from scratch.

In this article, we present 25+ artisan Italian bread recipes that are perfect for any occasion.

Whether you’re hosting a dinner party, preparing a cozy family meal, or simply indulging in a personal baking project, these recipes will guide you through the process of making authentic Italian bread that impresses both in taste and presentation.

So roll up your sleeves, gather your ingredients, and let’s dive into the world of Italian artisan bread!

Bread Special Items

25+ Easy and Delicious Artisan Italian Bread Recipes You Must Try

Exploring the world of artisan Italian bread is a journey filled with flavor, tradition, and creativity.

With 25+ artisan Italian bread recipes at your fingertips, you can experiment with various ingredients, techniques, and styles, each bringing its unique charm to your dining table.

Whether you’re a seasoned baker or a novice eager to learn, these recipes offer a delightful challenge and the opportunity to create mouthwatering breads that will impress your family and friends.

Embrace the art of Italian baking, and let the warmth and aroma of freshly baked bread fill your home, inviting loved ones to gather around the table.

Remember, each loaf you bake tells a story of culture and craftsmanship, making your culinary adventure all the more meaningful.

Rustic Italian Ciabatta

This ciabatta bread boasts a rustic, airy interior and a crispy crust. It’s perfect for sandwiches, bruschetta, or simply enjoyed with olive oil. The key to its unique texture lies in the high hydration dough and a long fermentation period.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups water (room temperature)
• 1 ½ teaspoons salt
• ½ teaspoon active dry yeast
• Olive oil (for greasing)

Instructions:

1. Mix the Dough: In a large bowl, combine the flour, salt, and yeast. Slowly add the water, stirring until no dry flour remains. The dough will be very sticky.
2. First Rise: Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for about 12-18 hours, or until doubled in size and bubbly.
3. Shape the Dough: Lightly flour your work surface and turn the dough out. Using floured hands, gently stretch and fold the dough into a rectangle. Cut it into two pieces.
4. Second Rise: Place the pieces on a well-floured baking sheet and cover them loosely with a floured cloth. Let them rise for another 1-2 hours.
5. Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
6. Bake the Bread: Carefully transfer the risen dough onto the hot stone or sheet, and mist the oven with water to create steam. Bake for 25-30 minutes, or until golden brown and the crust is crispy.
7. Cool: Remove from the oven and let the ciabatta cool on a wire rack before slicing.

The rustic Italian ciabatta is a delight for any bread lover. Its airy crumb and crispy crust make it an excellent choice for a variety of dishes. Whether used for sandwiches, served with a drizzle of olive oil and balsamic vinegar, or enjoyed alongside a hearty soup, this ciabatta will elevate your dining experience. Baking this bread at home not only fills your kitchen with enticing aromas but also allows you to savor a true taste of Italy.

Focaccia with Rosemary and Sea Salt

Focaccia is a versatile Italian flatbread that’s soft, fragrant, and topped with fresh herbs. This version, enhanced with rosemary and sea salt, is ideal for serving as an appetizer, side dish, or even as the base for a delicious sandwich.

Ingredients:

• 4 cups all-purpose flour
• 2 cups warm water (about 110°F or 43°C)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• ¼ cup olive oil (plus extra for drizzling)
• Fresh rosemary leaves (to taste)
• Coarse sea salt (for topping)

Instructions:

1. Activate the Yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine flour and salt. 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 minutes until smooth. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Prepare the Pan: Grease a baking sheet or a large rectangular pan with olive oil. Gently stretch the dough to fit the pan, dimpling it with your fingers.
5. Second Rise: Cover the dough with a cloth and let it rise for another 30 minutes.
6. Add Toppings: Preheat your oven to 425°F (220°C). Drizzle the dough with olive oil, sprinkle with fresh rosemary and coarse sea salt.
7. Bake the Focaccia: Bake for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before cutting into squares.

Focaccia is not only a delightful addition to any meal but also a fantastic canvas for creativity. You can experiment with different toppings, such as olives, sun-dried tomatoes, or garlic, to personalize it to your taste. This bread, with its rich olive oil flavor and fragrant rosemary, is perfect for sopping up soups, served alongside cheese, or simply enjoyed on its own. Making focaccia is an enjoyable experience that connects you to Italian culinary traditions, providing a sense of accomplishment with every bake.

Sourdough Pane Toscano

Pane Toscano, or Tuscan bread, is known for its crusty exterior and slightly tangy flavor from the sourdough fermentation. This bread is traditionally unsalted, allowing the natural flavors to shine through, making it a perfect accompaniment for cured meats, cheeses, or a rich olive oil dip.

Ingredients:

• 4 cups bread flour
• 1 ½ cups active sourdough starter (fed and bubbly)
• 1 ½ cups water (room temperature)
• 1 ½ teaspoons salt

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and salt. Add the sourdough starter and water. Mix until a shaggy dough forms.
2. Autolyse: Let the dough rest for 30 minutes to 1 hour, allowing the flour to hydrate.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use the stretch and fold method in the bowl every 30 minutes for 2 hours.
4. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4-6 hours, or until doubled in size.
5. Shape the Loaf: Turn the dough out onto a floured surface, gently deflate it, and shape it into a round or oval loaf.
6. Second Rise: Place the shaped dough in a well-floured proofing basket or bowl, cover it, and let it rise for another 1-2 hours.
7. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Bake the Bread: Carefully transfer the dough to the hot Dutch oven. Score the top with a sharp blade and cover with the lid. Bake for 30 minutes covered, then 15-20 minutes uncovered until golden brown and crusty.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Pane Toscano is a wonderful representation of traditional Italian baking. Its crusty exterior, chewy interior, and tangy flavor create a sensory experience that pairs beautifully with various dishes. This bread shines when served alongside antipasti, complementing flavors like aged cheeses and cured meats, or simply enjoyed with a drizzle of quality olive oil. The process of nurturing a sourdough starter and witnessing the transformation of ingredients into a delightful loaf connects you to the timeless craft of bread-making, making each slice a delicious reward for your efforts.

Semolina Bread with Olives

This semolina bread is a delightful twist on traditional Italian bread, enriched with the nutty flavor of semolina flour and studded with briny olives. It has a chewy crust and a tender crumb, making it perfect for sandwiches or served alongside Mediterranean dishes.

Ingredients:

• 2 cups semolina flour
• 1 ½ cups all-purpose flour
• 1 ½ cups warm water (about 110°F or 43°C)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup pitted and chopped olives (green or black, or a mix)
• 2 tablespoons olive oil (plus extra for greasing)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine semolina flour, all-purpose flour, and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Incorporate the chopped olives during the last few minutes of kneading.
4. First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
5. Shape the Loaf: Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet.
6. Second Rise: Cover the loaf with a damp cloth and let it rise for another 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 425°F (220°C).
8. Bake the Bread: Score the top of the loaf with a sharp knife and bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
9. Cool: Transfer the bread to a wire rack to cool completely before slicing.

This semolina bread with olives is a celebration of flavor and texture. The semolina adds a unique taste and lightness, while the olives provide a savory punch that makes each bite memorable. It pairs wonderfully with cheeses, charcuterie, or simply a bowl of olive oil for dipping. Baking this bread at home not only fills your kitchen with an irresistible aroma but also allows you to explore the delightful flavors of Italy, making it a true culinary experience.

Pane di Altamura (Altamura Bread)

Pane di Altamura is a traditional bread from the Altamura region of Italy, known for its distinctive flavor and rustic appearance. Made with durum wheat semolina, this bread has a thick crust and a chewy, flavorful crumb, making it ideal for toasting or as a base for bruschetta.

Ingredients:

• 4 cups durum wheat semolina flour
• 1 ½ cups warm water (about 110°F or 43°C)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ teaspoons salt
• 1 tablespoon olive oil

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and yeast. Allow it to sit for 5-10 minutes until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the semolina flour and salt. Gradually add the yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for 2-3 hours, or until doubled in size.
5. Shape the Loaf: Gently deflate the dough and shape it into a round loaf. Place it on a well-floured proofing basket or a baking sheet lined with parchment paper.
6. Second Rise: Cover the loaf with a cloth and let it rise for another hour.
7. Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.
8. Bake the Bread: Carefully transfer the loaf onto the hot stone or baking sheet. Bake for 30-35 minutes or until the crust is deeply golden and the loaf sounds hollow when tapped.
9. Cool: Let the bread cool on a wire rack before slicing.

Pane di Altamura is a bread steeped in tradition, reflecting the rich culinary heritage of southern Italy. Its robust flavor and hearty texture make it perfect for a variety of uses, from hearty sandwiches to simply enjoying with a drizzle of olive oil. This bread also holds up beautifully when toasted, bringing out its complex flavors. Baking Pane di Altamura at home is a rewarding endeavor that connects you to the heart of Italian cuisine, creating a delicious centerpiece for any meal.

Italian Herb Breadsticks (Grissini)

Grissini are traditional Italian breadsticks that are light, crispy, and full of flavor. Often enjoyed as an appetizer or snack, they make an excellent accompaniment to soups, salads, or cheese platters. This recipe incorporates aromatic herbs for a delightful twist.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon dried Italian herbs (such as oregano, basil, or thyme)
• 1 cup warm water (about 110°F or 43°C)
• 3 tablespoons olive oil (plus extra for brushing)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine flour, salt, and dried herbs. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the Breadsticks: Preheat your oven to 400°F (200°C). Divide the dough into small pieces and roll each piece into long, thin sticks, about 1/4 inch thick.
6. Second Rise: Place the breadsticks on a baking sheet lined with parchment paper. Brush them lightly with olive oil and let them rise for another 30 minutes.
7. Bake the Breadsticks: Bake for 15-20 minutes, or until golden and crispy.
8. Cool: Remove from the oven and allow to cool before serving.

These Italian herb breadsticks are the perfect blend of flavor and crunch, elevating any meal or gathering. Their delightful aroma and crispy texture make them a favorite for snacking or as a side with dips. They’re versatile enough to be enjoyed alone or paired with your favorite antipasto platter. Making grissini at home allows you to customize the herbs and spices, ensuring a fresh and delicious treat. These breadsticks not only add a touch of Italian charm to your table but also bring a sense of joy to the art of baking, making every batch a delightful success.

Focaccia Bread with Rosemary and Sea Salt

Focaccia is a classic Italian flatbread that is soft, airy, and incredibly flavorful. This recipe highlights the aromatic combination of fresh rosemary and sea salt, creating a savory bread that’s perfect for dipping in olive oil or serving alongside your favorite dishes.

Ingredients:

• 4 cups all-purpose flour
• 2 cups warm water (about 110°F or 43°C)
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• ¼ cup olive oil (plus more for drizzling)
• Fresh rosemary sprigs
• Coarse sea salt for topping

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a sticky dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. The dough will be slightly tacky.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
5. Prepare the Pan: Generously grease a baking sheet or pan with olive oil.
6. Shape the Focaccia: Gently deflate the dough and transfer it to the prepared pan. Stretch it out to fit the pan and create dimples with your fingers.
7. Second Rise: Cover the dough with a cloth and let it rise for another 30 minutes.
8. Preheat the Oven: Preheat your oven to 425°F (220°C).
9. Add Toppings: Drizzle the dough with olive oil, sprinkle with coarse sea salt, and scatter fresh rosemary leaves over the top.
10. Bake the Focaccia: Bake for 20-25 minutes, or until golden brown and crisp on the edges.
11. Cool: Allow to cool slightly on a wire rack before slicing.

Focaccia with rosemary and sea salt is a delightful addition to any meal. Its soft, pillowy texture paired with the fragrant herbs creates a perfect balance of flavors. This bread is fantastic served warm with a drizzle of high-quality olive oil for dipping or as a side to soups and salads. Making focaccia at home is not only rewarding but also fills your kitchen with an enticing aroma that is simply irresistible. You’ll find that once you try this recipe, it will become a staple in your baking repertoire.

Tuscan Bread (Pane Toscano)

Tuscan bread, or Pane Toscano, is known for its rustic character and absence of salt, which allows the natural flavors of the ingredients to shine. This traditional Italian bread is perfect for making bruschetta or serving with hearty stews.

Ingredients:

• 4 cups bread flour
• 1 ½ cups warm water (about 110°F or 43°C)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 tablespoon olive oil

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine the bread flour and olive oil. Gradually add the yeast mixture, stirring until a sticky dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. First Rise: 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 in size.
5. Shape the Bread: Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
6. Second Rise: Cover the loaf with a cloth and let it rise again for about 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 450°F (230°C).
8. Bake the Bread: Score the top of the loaf with a sharp knife and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
9. Cool: Transfer the bread to a wire rack to cool completely before slicing.

Tuscan bread is a unique culinary creation that embodies the essence of Italian tradition. Its crusty exterior and chewy, flavorful interior make it an ideal companion for a variety of dishes. This bread shines when paired with robust flavors, such as bruschetta toppings or dipping oils. Baking Tuscan bread at home is an enriching experience that connects you to Italy’s rustic roots, allowing you to appreciate the simple yet profound flavors of traditional Italian cuisine.

Spinach and Cheese Stuffed Bread

This stuffed bread combines the flavors of fresh spinach and cheese, creating a delicious, savory loaf that’s perfect for serving as an appetizer or a main dish. The cheesy filling complements the soft, warm bread, making it a crowd-pleaser.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water (about 110°F or 43°C)
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 1 egg (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. First Rise: 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 or until doubled in size.
5. Prepare the Filling: In a bowl, combine chopped spinach, ricotta cheese, mozzarella cheese, and grated Parmesan. Mix well and season with salt and pepper.
6. Shape the Bread: Preheat your oven to 375°F (190°C). Punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about ½ inch thick.
7. Fill the Bread: Spread the spinach and cheese mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log and pinch the seams to seal.
8. Second Rise: Place the filled loaf seam-side down on a greased baking sheet. Cover it with a cloth and let it rise for another 30-45 minutes.
9. Preheat the Oven: While the bread rises, preheat your oven to 375°F (190°C).
10. Egg Wash: Brush the top of the loaf with a beaten egg for a golden finish.
11. Bake the Bread: Bake for 30-35 minutes, or until golden brown and cooked through.
12. Cool: Let the bread cool slightly before slicing.

Spinach and cheese stuffed bread is a delightful fusion of flavors and textures that will impress your family and friends. The combination of the tender, freshly baked bread with the creamy, cheesy filling creates a satisfying bite. This recipe is versatile—you can easily customize the filling by adding your favorite herbs or other vegetables. Baking this stuffed bread at home not only fills your kitchen with enticing aromas but also provides a comforting, hearty dish that can be enjoyed any time of year. Serve it warm as an appetizer, or enjoy it as a main course with a light salad for a complete meal.

Cinnamon Raisin Italian Bread

Cinnamon raisin bread is a sweet and aromatic treat that pairs beautifully with coffee or tea. This artisan version incorporates a rich blend of spices and plump raisins, creating a delightful breakfast or snack option that everyone will love.

Ingredients:

• 4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 ½ cups warm milk (about 110°F or 43°C)
• ¼ cup unsalted butter, melted
• 1 cup raisins
• 1 egg (for egg wash)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour, cinnamon, and salt. Add the yeast mixture and melted butter, stirring until a dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate the raisins as you knead.
4. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
5. Shape the Loaf: Punch down the dough and turn it out onto a floured surface. Shape it into a loaf by rolling it out and then folding it.
6. Second Rise: Place the shaped loaf into a greased 9×5 inch loaf pan. Cover and let it rise for another 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 350°F (175°C).
8. Egg Wash: Brush the top of the loaf with a beaten egg for a shiny finish.
9. Bake the Bread: Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
10. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon raisin Italian bread is not only a comforting treat but also a nostalgic reminder of home-baked goodies. The warm spices and sweetness of the raisins create a delightful aroma as it bakes, making it impossible to resist. This bread can be enjoyed toasted with a bit of butter, or even as French toast for a special breakfast. With its tender crumb and flavorful filling, this artisan bread recipe is sure to become a family favorite, perfect for sharing during cozy gatherings or as a thoughtful gift for friends.

Ciabatta Bread

Ciabatta is a classic Italian bread known for its rustic appearance, chewy crust, and airy interior. This artisan recipe is relatively simple to make, requiring minimal ingredients but yielding impressive results.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 2 teaspoons active dry yeast
• 1 ¾ cups warm water (about 110°F or 43°C)
• 2 tablespoons olive oil

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, salt, and yeast. Gradually add warm water and olive oil, mixing until a sticky dough forms.
2. Knead the Dough: Turn the dough onto a well-floured surface. Knead gently for about 5 minutes; the dough should remain sticky and not too dry.
3. First Rise: 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 or until doubled in size.
4. Shape the Loaf: After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide it into two equal portions and shape each into a rustic loaf by folding the edges toward the center.
5. Second Rise: Place the loaves on a floured baking sheet, cover them with a cloth, and let them rise for about 30-45 minutes.
6. Preheat the Oven: Preheat your oven to 425°F (220°C) and place a baking stone or a baking sheet inside to heat up.
7. Bake the Bread: Transfer the risen loaves onto the hot baking stone or sheet. Bake for 25-30 minutes until golden brown and crispy on the outside.
8. Cool: Allow the bread to cool on a wire rack before slicing.

Ciabatta bread is an iconic staple of Italian cuisine, cherished for its versatility and delightful texture. The airy pockets inside are perfect for soaking up sauces or spreads, making it ideal for sandwiches or bruschetta. The crusty exterior gives way to a soft, chewy interior, inviting you to enjoy each bite. Making ciabatta at home may seem daunting, but with this recipe, you’ll discover the joy of creating artisan bread that’s perfect for sharing with family and friends or for indulging in a quiet moment with a warm piece and some olive oil.

Italian Herb Breadsticks

Italian herb breadsticks are a deliciously crisp and flavorful snack or appetizer. These breadsticks are infused with a medley of herbs and spices, making them a perfect accompaniment to soups, salads, or cheese platters.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water (about 110°F or 43°C)
• 2 tablespoons olive oil
• 1 tablespoon dried Italian herbs (oregano, basil, thyme)
• Coarse sea salt for sprinkling

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour, salt, and dried herbs. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. First Rise: 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 in size.
5. Shape the Breadsticks: Punch down the dough and turn it out onto a floured surface. Divide it into small pieces and roll each piece into thin sticks.
6. Second Rise: Place the breadsticks on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for another 30 minutes.
7. Preheat the Oven: Preheat your oven to 400°F (200°C).
8. Sprinkle and Bake: Brush the breadsticks with olive oil and sprinkle with coarse sea salt. Bake for 15-20 minutes or until golden brown and crisp.
9. Cool: Allow to cool slightly on a wire rack before serving.

Italian herb breadsticks are a delightful treat that brings a touch of Italy to your table. Their crisp texture and aromatic flavor make them a wonderful addition to any meal. Whether served alongside a hearty pasta dish, a fresh salad, or simply enjoyed on their own, these breadsticks will impress your guests and family alike. They are easy to make and can be customized with your favorite herbs or even topped with cheese for added flavor. Enjoy them fresh from the oven for a delightful crunch and savor the taste of homemade artisan bread.

Focaccia with Rosemary and Sea Salt

Focaccia is an Italian flatbread known for its soft and fluffy texture, infused with rich flavors. This recipe features the aromatic essence of fresh rosemary and a sprinkle of sea salt, creating a delightful addition to any meal or an indulgent snack on its own.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 ¾ cups warm water (about 110°F or 43°C)
• 1/4 cup olive oil, plus more for drizzling
• Fresh rosemary sprigs
• Coarse sea salt for topping

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and 1/4 cup olive oil, mixing until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead gently for about 5 minutes. The dough should remain soft and slightly tacky.
4. First Rise: 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, or until doubled in size.
5. Shape the Focaccia: After the first rise, punch down the dough and turn it out onto a well-oiled baking sheet. Using your fingers, gently stretch and press the dough into a rectangle, about 1 inch thick.
6. Second Rise: Cover the shaped dough with a cloth and let it rise for another 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 400°F (200°C).
8. Add Toppings: After the second rise, use your fingers to dimple the surface of the dough. Drizzle with olive oil, sprinkle with coarse sea salt, and press fresh rosemary sprigs into the dough.
9. Bake the Focaccia: Bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
10. Cool: Let it cool on a wire rack for at least 10 minutes before slicing.

Focaccia with rosemary and sea salt is a delightful and versatile bread that captures the essence of Italian baking. Its airy texture and herbaceous flavor make it an excellent side for soups, stews, or salads, or simply enjoyed with olive oil for dipping. The process of creating focaccia is straightforward, making it accessible even for novice bakers. Its rustic appearance and inviting aroma fill your kitchen, bringing everyone together at the table. This artisan bread is perfect for gatherings or a comforting meal at home, ensuring it will quickly become a staple in your baking repertoire.

Sesame Seed Italian Bread

This sesame seed Italian bread boasts a nutty flavor and a delightful crunch, thanks to the toasted seeds. Its slightly chewy crust encases a soft, fluffy interior, making it perfect for sandwiches or served alongside your favorite pasta dish.

Ingredients:

• 3 ½ cups bread flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ¼ cups warm water (about 110°F or 43°C)
• 2 tablespoons olive oil
• ½ cup sesame seeds (for topping)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine bread flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the Loaf: After the first rise, punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf.
6. Second Rise: Place the shaped loaf onto a baking sheet lined with parchment paper. Cover and let it rise for another 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 375°F (190°C).
8. Add Sesame Seeds: Before baking, gently brush the top of the loaf with water and sprinkle sesame seeds generously over the surface.
9. Bake the Bread: Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Sesame seed Italian bread offers a unique twist on traditional Italian bread recipes, bringing a rich, nutty flavor that complements a wide range of dishes. Its crunchy crust and soft interior make it an ideal choice for sandwiches or served alongside soups and salads. This artisan bread is not only delicious but also visually appealing, with the sesame seeds creating a beautiful contrast against the golden crust. Baking sesame seed bread at home allows you to savor its warm, fresh aroma and enjoy the satisfaction of creating something special. This recipe is sure to impress your family and friends, providing a delightful addition to any meal.

Pine Nut and Olive Oil Bread

Pine nut and olive oil bread is a luxurious artisan bread that showcases the rich flavors of high-quality olive oil and the buttery texture of pine nuts. This bread is perfect for special occasions, served as an appetizer, or enjoyed on its own.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 ½ teaspoons salt
• 1 ½ cups warm water (about 110°F or 43°C)
• 1/3 cup extra virgin olive oil, plus more for drizzling
• ½ cup toasted pine nuts

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a sticky dough forms.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Gently fold in the toasted pine nuts during the last few minutes of kneading.
4. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
5. Shape the Loaf: Punch down the dough and turn it out onto a floured surface. Shape it into a round or oval loaf.
6. Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover and let it rise for another 30-45 minutes.
7. Preheat the Oven: Preheat your oven to 400°F (200°C).
8. Drizzle with Olive Oil: Just before baking, drizzle the top of the loaf with olive oil and sprinkle with additional pine nuts for a beautiful presentation.
9. Bake the Bread: Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Pine nut and olive oil bread is an exquisite addition to any dining experience, offering a delightful combination of flavors and textures. The richness of the olive oil complements the nutty pine nuts, creating a luxurious taste that elevates even the simplest of meals. This artisan bread is versatile enough to serve alongside cheeses, dips, or simply enjoyed fresh with a drizzle of more olive oil. The process of making this bread allows you to appreciate the art of Italian baking, and its delightful aroma will fill your kitchen, inviting everyone to gather and enjoy. Whether for a festive occasion or a cozy dinner at home, this recipe will surely impress and satisfy.

Note: More recipes​ are coming soon!