Bread is the heart and soul of Italian cuisine, with a rich history that spans centuries.
From the soft, pillowy ciabatta to the aromatic focaccia topped with fresh herbs, Italian oven bread is known for its diverse flavors, textures, and delightful aromas that fill the kitchen.
Whether you are an experienced baker or a novice looking to try your hand at making bread from scratch, the world of Italian bread offers something for everyone.
In this article, we will explore 25+ Italian oven bread recipes, each showcasing the unique characteristics of traditional Italian baking.
You’ll discover recipes that range from simple flatbreads to elaborate loaves, all made with quality ingredients and techniques that bring out the best in every bite.
These recipes are perfect for any occasion—be it a cozy family dinner, a festive gathering, or simply a weekend project to enjoy fresh bread straight from the oven.
So, roll up your sleeves, preheat your oven, and get ready to embark on a flavorful journey through the world of Italian bread!
25+ Authentic Italian Oven Bread Recipes for Home Bakers
Creating Italian oven bread at home is not just about baking; it’s an experience that connects you to the rich culinary traditions of Italy.
Each loaf tells a story of the ingredients, techniques, and love that go into making it.
As you explore these 25+ Italian oven bread recipes, you’ll not only enhance your baking skills but also fill your home with irresistible aromas that invite everyone to the table.
Embrace the joy of baking and the art of Italian bread-making.
Whether you’re preparing a warm loaf for a family meal, sharing a rustic bread with friends, or simply indulging in a slice for breakfast, these recipes will enrich your culinary repertoire.
Enjoy the journey, savor each creation, and celebrate the delicious flavors of Italy in your own kitchen!
Ciabatta Bread
Ciabatta is an iconic Italian bread known for its rustic appearance and chewy texture. With its crispy crust and airy crumb, this bread is perfect for sandwiches or as an accompaniment to soups and salads. The secret to a great ciabatta is its high hydration dough, which gives it that characteristic open crumb structure.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups water, at room temperature
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast
Instructions:
- Mix the Dough: In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the water while stirring with a wooden spoon until a sticky dough forms.
- Knead the Dough: Cover the bowl with plastic wrap and let it rest for 30 minutes. After resting, wet your hands and fold the dough over itself a few times in the bowl. Repeat this folding process every 30 minutes for 2 hours.
- Shape the Loaf: After 2 hours, gently turn the dough out onto a well-floured surface. Divide it into two equal pieces. Shape each piece into a rough rectangle and place them on a floured baking sheet.
- Proof the Bread: Cover the shaped loaves with a kitchen towel and let them rise for about 45 minutes to 1 hour, or until doubled in size.
- Preheat the Oven: Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
- Bake the Bread: Carefully transfer the loaves onto the hot baking stone or sheet. Bake for 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Allow the ciabatta to cool on a wire rack before slicing. Serve with olive oil for dipping or as a base for bruschetta.
This ciabatta bread is a delightful addition to any meal. Its rustic charm and versatile use make it a favorite among home bakers and Italian cuisine lovers alike. Enjoy it fresh out of the oven, or make sandwiches with your favorite fillings. Once you master this recipe, you’ll find yourself baking ciabatta regularly, bringing a taste of Italy to your kitchen.
Focaccia Bread
Focaccia is a flat oven-baked Italian bread that can be seasoned with various toppings, such as herbs, olives, and garlic. This bread is celebrated for its rich flavor and soft, chewy texture. Perfect as an appetizer, side dish, or even a main course when topped with fresh ingredients, focaccia is easy to make and endlessly customizable.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 1 tablespoon instant yeast
- 2 teaspoons salt
- ¼ cup olive oil (plus more for drizzling)
- Sea salt and fresh herbs (rosemary, thyme) for topping
Instructions:
- Combine Ingredients: In a large bowl, mix the flour, yeast, and salt. Gradually add the warm water and olive oil, stirring until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Dough: Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet. Press it out into a rectangle, about ½ inch thick.
- Create Dimples and Toppings: Use your fingers to make deep dimples in the dough. Drizzle with olive oil and sprinkle sea salt and herbs on top.
- Second Rise: Let the dough rise for another 20-30 minutes while the oven preheats.
- Bake the Focaccia: Bake for 20-25 minutes until golden brown. Let it cool slightly before cutting into squares.
Focaccia is not only a delicious addition to any meal, but it also serves as a canvas for creativity. You can experiment with different toppings, such as sun-dried tomatoes, cheese, or roasted vegetables, to create a unique version that suits your taste. Serve it warm or at room temperature with olive oil for dipping. Once you try making focaccia, it may just become a staple in your bread-making repertoire.
Pane Toscano (Tuscan Bread)
Pane Toscano is a traditional Tuscan bread known for its crusty exterior and chewy texture. Uniquely made without salt, this bread was historically created by farmers who used leftover flour from their grain supplies. Its lack of salt enhances the flavor of accompanying dishes, making it an excellent bread for soaking up sauces or served with cheese and charcuterie.
Ingredients:
- 4 cups bread flour
- 1 ½ cups water, lukewarm
- 1 teaspoon active dry yeast
Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy.
- Mix the Dough: In a large mixing bowl, combine the flour and yeast mixture. Mix until a rough dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10-15 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly floured bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
- Shape the Loaf: Once risen, turn the dough onto a floured surface and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Second Rise: Cover the loaf with a towel and let it rise again for 30-45 minutes.
- Preheat and Bake: Preheat the oven to 450°F (230°C). Make a few slashes on the top of the loaf and bake for 25-30 minutes until golden brown and crusty.
- Cool and Serve: Allow the bread to cool completely on a wire rack before slicing.
Pane Toscano is a beautiful representation of simple Italian baking that highlights the importance of quality ingredients. Its crusty exterior and chewy interior make it perfect for pairing with rich stews, olive oil, or simply enjoyed on its own. This rustic bread embodies the essence of Tuscan cuisine and is a wonderful way to experience traditional Italian baking. Once you bake it at home, you’ll appreciate how a few simple ingredients can come together to create something truly special.
Pane di Altamura (Altamura Bread)
Pane di Altamura is a celebrated Italian bread made from durum wheat, which gives it a distinct golden color and nutty flavor. Originating from the Altamura region in Puglia, this bread boasts a thick, crunchy crust and a soft, airy interior. It’s often enjoyed with hearty dishes or served with olive oil and vinegar for dipping.
Ingredients:
- 3 cups durum wheat flour
- 1 cup all-purpose flour
- 1 ½ cups water, lukewarm
- 1 teaspoon active dry yeast
- 2 teaspoons salt
Instructions:
- Activate the Yeast: In a small bowl, combine the yeast and lukewarm water. Allow it to sit for about 10 minutes until it becomes frothy.
- Combine the Ingredients: In a large mixing bowl, mix the durum flour, all-purpose flour, and salt. Gradually add the yeast mixture, stirring until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 10-15 minutes until it is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Shape the Loaf: Once risen, punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Second Rise: Cover the loaf with a towel and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 475°F (245°C). Bake the bread for 30-35 minutes until the crust is golden brown and sounds hollow when tapped.
- Cool and Serve: Let the bread cool completely on a wire rack before slicing. It pairs beautifully with cheese, cured meats, or fresh vegetables.
Pane di Altamura is more than just a bread; it’s a cultural emblem of the Puglia region. Its robust flavor and satisfying texture make it an excellent companion for a variety of dishes. Whether you enjoy it with a simple drizzle of olive oil or as part of an elaborate meal, this bread brings a touch of Italy to your table. Once you experience the unique taste of Altamura bread, you’ll understand why it’s cherished by many.
Schiacciata (Tuscan Flatbread)
Schiacciata is a traditional Tuscan flatbread that is both versatile and delicious. With its golden crust and soft interior, this bread can be enjoyed plain or topped with a variety of ingredients such as rosemary, olives, or cherry tomatoes. It’s perfect for serving as an appetizer, snack, or alongside a hearty meal.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups water, lukewarm
- 1 packet (2 ¼ teaspoons) instant yeast
- 2 teaspoons salt
- ¼ cup olive oil (plus more for drizzling)
- Fresh rosemary and sea salt for topping
Instructions:
- Mix the Dough: In a large bowl, combine the flour, instant yeast, and salt. Gradually add the lukewarm water and olive oil, mixing until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 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 until doubled in size.
- Shape the Dough: Preheat the oven to 400°F (200°C). After the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out into a rectangle, about ½ inch thick.
- Create Dimples and Toppings: Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and sea salt.
- Second Rise: Let the dough rise for another 20-30 minutes.
- Bake the Schiacciata: Bake for 20-25 minutes until golden brown. Let it cool slightly before slicing.
Schiacciata is a delightful bread that embodies the rustic charm of Tuscan cuisine. Its versatility allows you to enjoy it in many ways—pair it with cheese and cured meats for a delicious antipasto platter or use it as a base for sandwiches. The aroma of rosemary and the rich flavor of olive oil make this bread irresistible. Once you try making schiacciata, you’ll likely find yourself baking it regularly to impress family and friends.
Panettone (Italian Sweet Bread)
Panettone is a beloved Italian sweet bread traditionally enjoyed during the Christmas season. With its light, fluffy texture and rich flavor, this bread is studded with candied fruits and raisins. Though it may require a bit more effort than regular bread, the end result is a stunning centerpiece for any holiday table.
Ingredients:
- 4 cups all-purpose flour
- 1 cup warm milk
- ¾ cup sugar
- ¾ cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 1 cup candied fruits (orange, lemon, cherries)
- 1 cup raisins
- Zest of 1 lemon
- Zest of 1 orange
- ½ teaspoon salt
Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 10 minutes until frothy.
- Mix the Dough: In a large mixing bowl, combine the flour, sugar, salt, and zests. Add the yeast mixture, softened butter, and eggs, mixing until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 10-15 minutes until smooth and elastic.
- Incorporate Fruits: Gently fold in the candied fruits and raisins until evenly distributed throughout the dough.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours or until doubled in size.
- Shape the Loaf: Once risen, punch down the dough and shape it into a round loaf. Place it in a panettone mold or a deep cake pan lined with parchment paper.
- Second Rise: Cover the loaf and let it rise again for about 1-2 hours until it has risen above the edge of the mold.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Bake the panettone for 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the panettone to cool in the mold for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Panettone is a festive bread that brings warmth and joy to any holiday celebration. Its delightful combination of sweet fruits and rich buttery flavor makes it a treat that’s perfect for sharing with loved ones. Whether enjoyed as a breakfast treat with coffee or as a dessert after a festive meal, panettone is sure to impress. Once you’ve tried making your own, you may find that it becomes a cherished tradition during the holidays.
Focaccia alla Genovese (Genovese Focaccia)
Focaccia alla Genovese is a classic Italian flatbread known for its rich, olive oil flavor and airy, soft texture. Originating from the Liguria region, this focaccia is characterized by its dimples filled with olive oil, which creates a crispy crust and a moist interior. It’s incredibly versatile, perfect as an appetizer, sandwich base, or snack.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2 teaspoons instant yeast
- 2 teaspoons salt
- ½ cup extra-virgin olive oil (plus more for drizzling)
- Sea salt and fresh rosemary for topping
Instructions:
- Combine Ingredients: In a large bowl, mix the flour, instant yeast, and salt. Gradually add the warm water and ¼ cup of olive oil, stirring until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 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 until doubled in size.
- Shape the Dough: Once risen, punch down the dough and transfer it to a greased baking sheet. Press it out into a rectangle about 1 inch thick.
- Create Dimples: Using your fingers, gently dimple the surface of the dough. Drizzle with remaining olive oil, sprinkle with sea salt, and add fresh rosemary.
- Second Rise: Cover and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown and crispy.
- Cool and Serve: Allow it to cool slightly before slicing. Enjoy it warm or at room temperature.
Focaccia alla Genovese is a delightful bread that elevates any meal. The combination of olive oil, sea salt, and rosemary creates a fragrant and savory experience. Serve it as a side dish, dip it in balsamic vinegar, or use it as a base for sandwiches. This bread’s inviting aroma and inviting texture make it a favorite among bread lovers. Once you bake a batch, it’s sure to become a go-to recipe in your kitchen!
Crescia Sorella (Umbrian Cheese Bread)
Crescia Sorella is a traditional Umbrian bread known for its rich flavor and cheesy goodness. This savory bread is made with local cheeses and herbs, giving it a unique taste and aroma that is truly representative of the region. Perfect for picnics, gatherings, or simply enjoyed with a glass of wine, Crescia Sorella is a delightful addition to any bread lover’s collection.
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup grated pecorino or Parmigiano-Reggiano cheese
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- Fresh herbs (such as rosemary or thyme), finely chopped
Instructions:
- Activate the Yeast: In a small bowl, mix the warm water and yeast. Let it sit for about 10 minutes until frothy.
- Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, olive oil, cheese, and herbs.
- Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- 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 until doubled in size.
- Shape the Dough: After rising, punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.
- Second Rise: Cover and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the bread to cool on a wire rack before slicing. Enjoy it on its own, with olive oil, or alongside soups and salads.
Crescia Sorella is not just a bread; it’s a celebration of Umbria’s rich culinary heritage. The combination of cheese and herbs creates a flavorful experience that pairs beautifully with various dishes. Whether served warm as a side dish or used as the base for a sandwich, this bread will impress your guests and elevate any meal. Once you try Crescia Sorella, you’ll find yourself making it regularly to share with family and friends.
Grissini (Italian Breadsticks)
Grissini are traditional Italian breadsticks that are both crunchy and light, making them an irresistible snack or appetizer. Originating from the region of Piemonte, these thin sticks are perfect for dipping in olive oil, serving alongside soups, or simply enjoying on their own. With endless variations, they can be flavored with herbs, spices, or even wrapped in prosciutto.
Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- Optional toppings: sesame seeds, poppy seeds, herbs, or sea salt
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 10 minutes until frothy.
- Combine Ingredients: In a large bowl, mix the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Grissini: Preheat the oven to 400°F (200°C). After rising, punch down the dough and turn it onto a floured surface. Roll out to about ¼ inch thick, then cut into thin strips (about ¼ inch wide).
- Twist and Arrange: Gently twist each strip and place them on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with your desired toppings.
- Bake: Bake for 15-20 minutes until golden and crispy. Let them cool on a wire rack.
- Serve: Enjoy grissini as a crunchy snack or as a delightful addition to your antipasto platter.
Grissini are not only simple to make but also incredibly versatile. These Italian breadsticks can be enjoyed in countless ways, from serving as a crunchy companion to soups and salads to being a delightful addition to a cheese board. Their light texture and the ability to customize toppings make them a favorite for both casual snacking and formal entertaining. Once you make your own grissini, you’ll find that they quickly become a staple in your kitchen for any occasion.
Pane Toscano (Tuscan Bread)
Pane Toscano, or Tuscan bread, is known for its rustic flavor and chewy texture, characterized by its lack of salt, which allows the natural taste of the flour to shine through. Traditionally made in the Tuscany region, this bread pairs beautifully with soups, stews, and cured meats. Its simplicity and wholesome ingredients make it a favorite among bread lovers.
Ingredients:
- 4 cups bread flour
- 1 ½ cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt (optional, can be omitted for traditional taste)
- Cornmeal (for dusting)
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Allow it to sit for about 10 minutes until it becomes frothy.
- Combine Ingredients: In a large mixing bowl, combine the bread flour and salt (if using). Make a well in the center and pour in the yeast mixture.
- Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a round loaf or divide it into smaller rolls. Place it on a baking sheet dusted with cornmeal.
- Second Rise: Cover and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 400°F (200°C). If desired, make a few slashes on top of the dough for decorative purposes. Bake for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Let it cool on a wire rack before slicing. Serve with a drizzle of olive oil or alongside your favorite dishes.
Pane Toscano is a true testament to the beauty of simple ingredients. Its lack of salt allows the rich flavor of the flour to come forward, making it perfect for soaking up soups or serving alongside cheeses and cured meats. This bread’s rustic appearance and hearty texture make it a staple in Tuscan households and a beloved choice for gatherings. Once you master this recipe, you’ll appreciate the authentic taste of Italy right in your own kitchen!
Pugliese Bread
Pugliese bread, hailing from the Puglia region, is known for its crusty exterior and soft, airy crumb. With a delightful combination of flour and a biga (a type of pre-ferment), this bread showcases a wonderful texture and flavor. Pugliese bread is excellent for sandwiches, bruschetta, or simply enjoyed with olive oil and balsamic vinegar.
Ingredients:
- 3 ½ cups all-purpose flour
- 1 ½ cups warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ½ cup biga (prepared the night before)
For the biga:
- 1 cup all-purpose flour
- ½ cup warm water
- ¼ teaspoon active dry yeast
Instructions:
- Prepare the Biga: The night before, mix the flour, warm water, and yeast in a small bowl. Cover it and let it sit at room temperature overnight until bubbly and risen.
- Activate the Yeast: In a separate bowl, combine warm water and active dry yeast. Let it sit for about 10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, combine the flour and salt. Add the biga and yeast mixture. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise for about 1-2 hours until doubled in size.
- Shape the Dough: Gently punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Second Rise: Cover and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 450°F (230°C). Bake the bread for 30-35 minutes until golden brown and hollow sounding when tapped on the bottom.
- Cool and Serve: Allow the bread to cool on a wire rack before slicing. Enjoy it fresh with olive oil, as a sandwich, or with your favorite spreads.
Pugliese bread is a delightful representation of Italian baking, with its unique biga contributing to its fantastic flavor and texture. The crusty exterior and soft crumb make it a versatile bread, perfect for a variety of dishes. Whether served as a side with meals or transformed into a delicious sandwich, Pugliese bread brings a taste of Italy to your table. Baking this bread will inspire you to explore even more traditional Italian recipes!
Panettone (Italian Christmas Bread)
Panettone is a beloved Italian sweet bread traditionally enjoyed during the Christmas season. This tall, dome-shaped loaf is packed with dried fruits, citrus zest, and often flavored with vanilla. While it requires some patience and time for the multiple rises, the end result is a beautifully soft and flavorful bread that makes a stunning centerpiece for holiday celebrations.
Ingredients:
- 4 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup warm milk
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 cup mixed dried fruits (raisins, candied citrus peel, etc.)
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
Instructions:
- Activate the Yeast: In a small bowl, combine warm milk and yeast. Let it sit for about 10 minutes until frothy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, vanilla extract, and citrus zests.
- Knead the Dough: Add the softened butter and mix until a dough forms. Knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 2 hours until doubled in size.
- Add Dried Fruits: Gently punch down the dough, fold in the mixed dried fruits, and knead lightly. Shape it into a ball and place it in a panettone mold or a high-sided cake pan.
- Second Rise: Cover and let it rise again for about 1 hour.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow it to cool completely in the pan before slicing. Serve it fresh or toasted, and enjoy the sweet, festive flavors of this Italian classic.
Panettone is not just a bread; it’s a celebration of Italian culture and tradition, especially during the holiday season. The delightful combination of flavors and the bread’s rich texture make it a luxurious treat that’s perfect for gifting or sharing with loved ones. Whether enjoyed with coffee, tea, or as part of a festive dessert platter, this bread brings joy and warmth to any gathering. Once you experience homemade panettone, it’s sure to become a cherished recipe in your collection!
Focaccia al Rosmarino (Rosemary Focaccia)
Focaccia al Rosmarino is a classic Italian flatbread renowned for its fluffy texture and aromatic topping of fresh rosemary. This versatile bread can be served as an appetizer, sandwich bread, or even a side dish for soups and salads. Its golden crust, combined with the fragrance of rosemary and the richness of olive oil, makes it a beloved staple in Italian cuisine.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt for topping
Instructions:
- Activate the Yeast: In a small bowl, mix warm water and yeast. Let it sit for about 10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center, then add the yeast mixture and 2 tablespoons of olive oil.
- Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- 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 until doubled in size.
- Prepare the Pan: Grease a baking sheet with olive oil. Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Stretch it out to fit the pan.
- Second Rise: Cover and let it rise for another 30 minutes.
- Preheat and Top: Preheat the oven to 425°F (220°C). Dimple the surface of the dough with your fingers, drizzle with the remaining olive oil, sprinkle with rosemary and sea salt.
- Bake: Bake for 20-25 minutes until golden brown and cooked through.
- Cool and Serve: Allow it to cool slightly before slicing. Enjoy warm, drizzled with more olive oil or alongside your favorite dips.
Focaccia al Rosmarino is a delicious way to experience the flavors of Italy right in your home. Its airy texture and fragrant topping make it a perfect addition to any meal, whether served alongside pasta, enjoyed as a snack, or used to create delectable sandwiches. The beauty of this bread lies in its simplicity and versatility; once you’ve mastered it, you can experiment with different toppings like olives, tomatoes, or cheese. This recipe is sure to become a favorite in your baking repertoire!
Ciabatta Bread
Ciabatta, meaning “slipper” in Italian, is famous for its crispy crust and soft, open crumb. This rustic bread is ideal for sandwiches or served alongside soups and salads. Its chewy texture and delightful flavor come from the use of a biga, which enhances fermentation and creates those characteristic holes in the crumb.
Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups warm water
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup biga (prepared the night before)
For the biga:
- 1 cup all-purpose flour
- ½ cup water
- ¼ teaspoon active dry yeast
Instructions:
- Prepare the Biga: The night before, mix the flour, water, and yeast in a small bowl. Cover and let it sit at room temperature overnight until bubbly.
- Activate the Yeast: In a separate bowl, combine warm water and active dry yeast. Let it sit for about 10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, whisk together the flour and salt. Add the biga and yeast mixture and mix until a wet, sticky dough forms.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1-2 hours until doubled in size.
- Shape the Dough: Lightly flour a work surface, turn out the dough, and divide it into two equal pieces. Gently shape each piece into a rectangle without deflating it too much.
- Second Rise: Place the shaped loaves on a floured baking sheet, cover, and let rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 450°F (230°C). Bake for 20-25 minutes until golden brown and crusty.
- Cool and Serve: Let the bread cool on a wire rack before slicing. Serve as a sandwich bread or enjoy with olive oil and balsamic vinegar.
Ciabatta bread is a wonderful example of Italian craftsmanship, with its rustic appearance and delightful texture. The unique combination of a biga and high hydration creates a bread that is not only delicious but also versatile. Use it for sandwiches filled with fresh ingredients, serve it with antipasto, or simply enjoy it dipped in quality olive oil. Once you bake ciabatta, you’ll appreciate its artisanal qualities and might find yourself making it a staple in your kitchen!
Pane di Altamura (Altamura Bread)
Originating from the Altamura region in Puglia, Pane di Altamura is a traditional Italian bread made from durum wheat flour. This hearty loaf is known for its golden crust and dense, flavorful crumb. Its unique taste and texture come from the high-quality ingredients used and the natural fermentation process. Pane di Altamura is perfect for sandwiches, bruschetta, or served with a variety of cheeses.
Ingredients:
- 3 cups durum wheat flour
- 1 cup all-purpose flour
- 1 ½ cups warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon honey or sugar (optional)
Instructions:
- Activate the Yeast: In a small bowl, mix warm water and yeast (and honey/sugar, if using). Allow it to sit for about 10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, combine the durum wheat flour, all-purpose flour, and salt. Create a well in the center, then pour in the yeast mixture.
- Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 10-15 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
- Shape the Dough: Gently punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Second Rise: Cover and let it rise for another 30-45 minutes.
- Preheat and Bake: Preheat the oven to 475°F (245°C). Bake the bread for 30-35 minutes until golden brown and crusty.
- Cool and Serve: Allow it to cool on a wire rack before slicing. Enjoy it fresh with a drizzle of olive oil, or use it as a base for your favorite bruschetta toppings.
Pane di Altamura is a rustic and flavorful bread that embodies the essence of Italian baking. Its use of durum wheat gives it a distinct taste and a wonderfully chewy texture that pairs well with a variety of dishes. This bread’s heritage and traditional baking methods make it a prized addition to any meal. Enjoying freshly baked Pane di Altamura brings a piece of Italy into your home, making it a treasured recipe in your collection. Its versatility means it can easily elevate your everyday meals or be served at special occasions!
Note: More recipes are coming soon!