25+ Traditional Italian Yeast Bread Recipes to Bake at Home

Italian cuisine is renowned for its rich flavors, fresh ingredients, and a variety of comforting dishes, but one of the true cornerstones of Italian cooking is its bread.

From rustic country loaves to airy focaccias, the world of Italian yeast breads is vast and delightful.

Baking Italian bread at home not only fills your kitchen with enticing aromas but also allows you to connect with centuries of culinary tradition.

Whether you’re looking to craft the perfect accompaniment for your meal or a standalone treat to enjoy with coffee, there’s a yeast bread recipe to suit every palate. In this article, we present over 25 exquisite Italian yeast bread recipes, each with its own unique history and flavor profile.

Get ready to roll up your sleeves and immerse yourself in the art of Italian bread-making, and discover the joy of baking delicious bread that will impress your family and friends.

25+ Traditional Italian Yeast Bread Recipes to Bake at Home

Exploring the world of Italian yeast breads is a journey filled with taste and tradition.

From the fragrant, herb-infused focaccias of Liguria to the sweet, festive panettone of Christmas, each recipe tells a story and brings a piece of Italy into your home.

Whether you are an experienced baker or a novice in the kitchen, these recipes offer a variety of options that cater to all skill levels.

By experimenting with different ingredients, flavors, and techniques, you can create your own versions of these beloved breads.

So gather your flour, yeast, and passion for cooking, and let’s bring the essence of Italy to your table with these 25+ Italian yeast bread recipes!

Focaccia Bread

Focaccia is a traditional Italian flatbread that is characterized by its soft, airy texture and golden, crispy crust. Often seasoned with olive oil, salt, and various herbs, focaccia can be enjoyed on its own, used as a sandwich base, or served alongside soups and salads. This recipe will guide you through making a classic focaccia bread that you can customize with your favorite toppings.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1 ½ cups warm water (about 110°F)
• ¼ cup olive oil, plus more for drizzling
• Fresh herbs (rosemary, thyme, or oregano)
• Coarse sea salt for topping

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, salt, sugar, and instant yeast. Mix well. Create a well in the center and add warm water and olive oil. Stir until a shaggy dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
3. First Rise: Place the dough in a lightly 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. Shape and Second Rise: Once risen, punch down the dough and transfer it to a greased baking sheet. Gently stretch the dough to fit the sheet. Dimple the surface with your fingertips, drizzle with olive oil, and sprinkle with fresh herbs and coarse sea salt. Let it rise again for 30-45 minutes.
5. Bake the Focaccia: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Homemade focaccia is not only easy to make but also versatile and delicious. Its crispy exterior and soft interior make it a favorite at family gatherings and dinner parties. You can experiment with different toppings, such as olives, sun-dried tomatoes, or cheese, to make it uniquely yours. Enjoy this bread warm, dipped in olive oil or as the perfect side to your favorite Italian dishes!

Ciabatta Bread

Ciabatta is an iconic Italian bread known for its rustic appearance and airy crumb structure. With its crunchy crust and chewy interior, ciabatta is perfect for sandwiches, bruschetta, or simply enjoying with a drizzle of olive oil. This recipe offers a straightforward method for creating authentic ciabatta bread at home.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast
• 1 ¾ cups warm water (about 110°F)
• Olive oil for drizzling

Instructions:

1. Mix the Ingredients: In a large bowl, combine flour, salt, sugar, and instant yeast. Gradually add the warm water, mixing until a sticky dough forms.
2. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
3. Shape the Dough: After the first rise, generously flour your work surface. Gently turn the dough onto the surface, being careful not to deflate it too much. With floured hands, divide the dough into two equal portions. Shape each piece into a rectangle, handling it gently to maintain the air bubbles.
4. Second Rise: Transfer the shaped dough onto a floured baking sheet. Cover with a kitchen towel and let rise for another 30-45 minutes.
5. Bake the Ciabatta: Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat. Once preheated, carefully transfer the ciabatta onto the hot stone or sheet. Bake for 20-25 minutes until golden brown. Let cool on a wire rack.

Ciabatta bread is a staple in Italian cuisine, providing a delightful texture and flavor that complements a variety of dishes. Its light and airy interior makes it ideal for soaking up sauces and oils. Serve it as a base for sandwiches or with a selection of cheeses and cured meats for an authentic Italian antipasto platter. With this recipe, you can easily recreate this beloved bread in your own kitchen and impress your family and friends.

Pane Toscano (Tuscan Bread)

Pane Toscano, or Tuscan bread, is a rustic Italian loaf known for its crusty exterior and hearty, chewy interior. Traditionally made without salt, it allows the natural flavors of the ingredients to shine. This recipe pays homage to the traditional methods while allowing you to enjoy the rich taste of Tuscany in your home.

Ingredients:

• 5 cups bread flour
• 2 teaspoons instant yeast
• 2 cups warm water (about 110°F)
• 1 teaspoon sugar
• 2 teaspoons salt (optional, for flavor)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine bread flour and instant yeast. If using salt, add it now. Gradually add warm water and sugar, stirring until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10-15 minutes until smooth and elastic. If using a stand mixer, knead on medium speed with a dough hook for about 8 minutes.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1-2 hours, or until doubled in size.
4. Shape and Second Rise: Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal pieces. Shape each piece into a round loaf. Place the loaves on a floured baking sheet, cover with a kitchen towel, and let rise for another 30-45 minutes.
5. Bake the Bread: Preheat your oven to 450°F (230°C). Bake the loaves for 25-30 minutes or until they are golden brown and sound hollow when tapped on the bottom. Let cool before slicing.

Pane Toscano is a bread that embodies the simplicity and richness of Italian cuisine. Its crusty exterior and chewy interior make it an ideal companion for hearty soups, stews, or simply with a drizzle of high-quality olive oil. The absence of salt in the traditional recipe allows you to experience the full flavor of the wheat, making each bite a celebration of Tuscan heritage. Bake a batch today and bring a taste of Italy to your table!

Pane di Altamura (Altamura Bread)

Pane di Altamura is a traditional bread from the Altamura region in Italy, known for its robust flavor and distinctive crust. Made from durum wheat semolina flour, this bread has a unique golden color and a chewy texture that makes it perfect for sandwiches or served alongside soups and stews. This recipe captures the essence of this Italian classic, allowing you to enjoy authentic Altamura bread right from your kitchen.

Ingredients:

• 3 cups durum wheat semolina flour
• 1 cup all-purpose flour
• 1 ½ teaspoons instant yeast
• 1 ½ teaspoons salt
• 1 ¾ cups warm water (about 110°F)
• 1 tablespoon olive oil (optional)

Instructions:

1. Mix the Ingredients: In a large bowl, combine the durum wheat semolina flour, all-purpose flour, instant yeast, and salt. Mix well. Gradually add warm water and olive oil (if using) to the dry ingredients, stirring until a dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm area for about 1-2 hours, or until it has doubled in size.
4. Shape the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Shape it into a round loaf and place it on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 30-45 minutes.
5. Bake the Bread: Preheat your oven to 450°F (230°C). Once heated, bake the loaf for 30-35 minutes or until it is golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack.

Pane di Altamura is a delightful bread that highlights the quality of the durum wheat used in its creation. Its unique flavor profile and texture make it a fantastic choice for accompanying hearty dishes or for making rustic sandwiches. Enjoy this bread fresh from the oven or toasted with your favorite toppings. Baking this traditional Italian bread is not just a culinary endeavor; it’s a way to bring a taste of the Italian countryside to your home.

Schiacciata (Tuscan Flatbread)

Schiacciata is a flatbread from Tuscany, often compared to focaccia but with a thinner, more delicate crust. This bread is versatile and can be enjoyed on its own, stuffed with various fillings, or used as a base for bruschetta. With its rich olive oil flavor and fluffy texture, schiacciata is a delightful addition to any meal. This recipe will guide you through the process of making your own schiacciata, perfect for gatherings or casual family dinners.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 ½ cups warm water (about 110°F)
• ¼ cup olive oil, plus more for drizzling
• Fresh rosemary (optional)
• Coarse sea salt for topping

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, instant yeast, and salt. Gradually add warm water and olive oil, mixing until a sticky dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for about 1-2 hours, or until doubled in size.
4. Shape and Second Rise: Once risen, punch down the dough and turn it out onto a lightly oiled baking sheet. Stretch the dough to fit the sheet. Dimple the surface with your fingertips, drizzle with olive oil, and sprinkle with fresh rosemary and coarse sea salt. Let it rise for another 30-45 minutes.
5. Bake the Schiacciata: Preheat your oven to 425°F (220°C). Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Schiacciata is a beautifully simple bread that captures the essence of Tuscan cuisine. Its crispy exterior and soft interior make it perfect for sharing, whether enjoyed plain, with a spread of olive oil, or as a base for your favorite toppings. Its versatility and flavor will undoubtedly make it a new favorite at your dinner table. Pair it with Italian wines or use it to mop up sauces and dressings, and experience the taste of Tuscany in every bite.

Panettone (Italian Christmas Bread)

Panettone is a traditional Italian Christmas bread known for its tall, dome-shaped appearance and sweet, fruity flavor. Loaded with dried fruits, candied citrus peel, and often enjoyed with a glass of wine or a cup of coffee, this festive bread is a hallmark of Italian holiday celebrations. Making panettone can be a labor of love, but the result is a wonderfully aromatic bread that fills your home with the spirit of the season. This recipe will help you create your own panettone to share with family and friends.

Ingredients:

• 4 cups all-purpose flour
• ½ cup sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup warm milk (about 110°F)
• 3 large eggs
• ½ cup unsalted butter, softened
• 1 cup mixed dried fruits (raisins, currants, candied orange peel)
• Zest of 1 lemon
• Zest of 1 orange
• 1 teaspoon vanilla extract

Instructions:

1. Mix the Ingredients: In a large bowl, combine flour, sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, eggs, butter, lemon zest, orange zest, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 10-15 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for 1-2 hours, or until it has doubled in size.
4. Add the Fruits: Once the dough has risen, gently fold in the mixed dried fruits. Shape the dough into a ball and place it in a greased panettone mold or a tall, round cake pan.
5. Second Rise: Cover the mold with a kitchen towel and let it rise for another 1-2 hours, or until the dough has risen to the top of the mold.
6. Bake the Panettone: Preheat your oven to 350°F (175°C). Bake the panettone for 45-60 minutes, or until it is golden brown and a toothpick inserted in the center comes out clean. Let cool completely before removing from the mold.

Panettone is a celebration of flavors and traditions, making it a cherished centerpiece during the Christmas season. Its fluffy texture and rich taste, combined with the sweetness of dried fruits, create a delightful treat that can be enjoyed as breakfast, dessert, or a snack. Sharing homemade panettone with loved ones will not only fill their hearts with joy but also create lasting memories of festive gatherings. Whether toasted or served with a spread, this classic Italian bread will surely become a beloved addition to your holiday traditions.

Ciabatta (Italian Slipper Bread)

Ciabatta is a rustic Italian bread known for its characteristic airy texture and crispy crust. Originating from the region of Veneto, this “slipper” bread is perfect for sandwiches or served alongside soups and salads. The high hydration dough contributes to its open crumb structure, making ciabatta a favorite for many bread enthusiasts. This recipe will guide you through creating your own ciabatta, ensuring that you enjoy the delightful flavors of Italy at home.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 ¾ cups water (at room temperature)
• 1 tablespoon olive oil (optional)

Instructions:

1. Mix the Ingredients: In a large bowl, combine the flour, instant yeast, and salt. Gradually add the water and olive oil (if using), mixing until a sticky dough forms.
2. Autolyse: Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This allows the flour to hydrate and improves the dough’s structure.
3. Knead the Dough: After resting, stretch and fold the dough in the bowl several times, turning it 90 degrees each time, until it becomes smoother and more elastic (about 5 minutes).
4. First Rise: Cover the bowl again and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size.
5. Shape the Ciabatta: Gently turn the dough onto a well-floured surface. Divide it into two pieces and shape each piece into a rectangle, being careful not to deflate the dough too much. Place the shaped dough on a floured baking sheet.
6. Second Rise: Cover the dough with a kitchen towel and let it rise for another 30-45 minutes.
7. Bake the Ciabatta: Preheat your oven to 475°F (245°C). Bake the loaves for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Let cool on a wire rack before slicing.

Homemade ciabatta is a celebration of simplicity and tradition. Its airy crumb and crunchy crust make it an ideal choice for sandwiches, bruschetta, or simply enjoyed with olive oil and balsamic vinegar. As you savor each bite, you’ll appreciate the craftsmanship that goes into this beloved Italian bread. Making ciabatta at home not only enhances your culinary skills but also brings the warmth and aroma of an Italian bakery right into your kitchen.

Focaccia (Italian Herb Flatbread)

Focaccia is a versatile Italian flatbread, often flavored with herbs, olive oil, and toppings like olives, tomatoes, or onions. Its slightly chewy texture and rich flavor make it perfect as an appetizer, side dish, or even as a base for sandwiches. This recipe for focaccia allows you to experiment with various toppings and infusions, making it a delightful addition to any meal. Whether enjoyed warm or at room temperature, focaccia is sure to impress your family and friends.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 ½ cups warm water (about 110°F)
• ¼ cup olive oil, plus more for drizzling
• Fresh rosemary or other herbs (e.g., thyme, oregano)
• Coarse sea salt for topping

Instructions:

1. Prepare the Dough: In a large bowl, mix together flour, instant yeast, and salt. Gradually add warm water and olive oil, stirring until a soft, sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for about 1-2 hours, or until doubled in size.
4. Shape and Second Rise: Once risen, gently punch down the dough and transfer it to a greased baking sheet. Use your fingers to stretch the dough into a rectangular shape, dimpling the surface with your fingertips. Drizzle with olive oil and sprinkle with fresh herbs and coarse sea salt.
5. Bake the Focaccia: Preheat your oven to 425°F (220°C). Bake for 20-25 minutes or until golden brown. Let cool slightly before slicing.

Focaccia is a delightful way to experience Italian flavors in a simple and approachable form. The aroma of fresh herbs combined with olive oil creates an inviting atmosphere, making it perfect for gatherings or as a side dish. This bread can be customized with various toppings, allowing you to explore your culinary creativity. Whether served warm with soup or enjoyed as a sandwich, focaccia is a wonderful addition to any meal, bringing a taste of Italy to your dining table.

Pandoro (Italian Christmas Star Bread)

Pandoro is a traditional Italian Christmas bread that hails from Verona. Known for its star-shaped form and soft, buttery texture, pandoro is often dusted with powdered sugar and served during festive celebrations. The bread is rich and sweet, making it a perfect dessert or breakfast option during the holiday season. This recipe will guide you through making your own pandoro, ensuring a festive touch to your celebrations.

Ingredients:

• 4 cups all-purpose flour
• ½ cup sugar
• 1 ½ teaspoons instant yeast
• 1 teaspoon salt
• ½ cup warm milk (about 110°F)
• 3 large eggs
• ½ cup unsalted butter, softened
• Zest of 1 lemon
• Zest of 1 orange
• Powdered sugar for dusting

Instructions:

1. Mix the Dough: In a large bowl, combine flour, sugar, instant yeast, and salt. In a separate bowl, whisk together warm milk, eggs, lemon zest, and orange zest. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10-15 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for 1-2 hours or until doubled in size.
4. Shape the Pandoro: Once risen, punch down the dough and shape it into a ball. Place it in a greased pandoro mold or a star-shaped cake pan.
5. Second Rise: Cover the mold with a kitchen towel and let it rise for another 1-2 hours, or until it has risen to the top of the mold.
6. Bake the Pandoro: Preheat your oven to 350°F (175°C). Bake the pandoro for 40-50 minutes or until golden brown. Let it cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely.
7. Serve: Once cooled, dust the pandoro generously with powdered sugar before slicing.

Pandoro is not just a bread; it’s a symbol of celebration and togetherness during the holiday season. Its tender crumb and delightful sweetness make it a favorite among many families. This traditional Italian bread can be served with coffee, tea, or as a dessert, bringing warmth and joy to your holiday gatherings. Baking pandoro at home allows you to share in the rich culinary heritage of Italy, creating cherished memories that will last a lifetime.

Pane di Altamura (Altamura Bread)

Pane di Altamura is a traditional Italian bread that originates from the Altamura region in Puglia. Made primarily from durum wheat flour, this bread has a distinctive golden crust and a nutty flavor that perfectly complements its chewy interior. Pane di Altamura is known for its long shelf life and is often enjoyed with local cheeses, cured meats, or simply with olive oil. This recipe guides you through the process of making this rustic Italian bread at home, allowing you to experience its unique taste and texture.

Ingredients:

• 3 cups durum wheat flour (semolina)
• 1 cup all-purpose flour
• 1 ½ teaspoons salt
• 1 ½ teaspoons instant yeast
• 1 ¼ cups warm water (about 110°F)
• 1 tablespoon olive oil (optional)

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix together the durum wheat flour, all-purpose flour, salt, and instant yeast.
2. Add Water and Oil: Gradually add warm water and olive oil (if using) to the dry ingredients, stirring until a sticky dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for 1-2 hours, or until doubled in size.
5. Shape the Dough: After the first rise, punch down the dough and shape it into a round loaf. Place it on a floured baking sheet or a baking stone.
6. Second Rise: Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes.
7. Bake the Bread: Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to preheat. Bake the loaf for about 30-35 minutes or until it has a deep golden color and sounds hollow when tapped on the bottom. Let cool on a wire rack.

Pane di Altamura is a celebration of simplicity and tradition, showcasing the unique flavors of Italian durum wheat. Its crusty exterior and chewy interior make it a delightful addition to any meal, especially when paired with local cheeses or a drizzle of olive oil. By making this bread at home, you can connect with the rich culinary heritage of Puglia, bringing a slice of Italy to your table. Enjoy it fresh or toasted; this bread is sure to impress your family and friends.

Schiacciata (Tuscan Flatbread)

Schiacciata is a delicious Tuscan flatbread that is often infused with olive oil and topped with fresh herbs, olives, or even seasonal vegetables. Its name translates to “squashed,” referring to the method of shaping the dough. Schiacciata is perfect as an appetizer, a side dish, or even as a base for a light meal. This recipe will guide you in creating this versatile and flavorful bread, bringing a taste of Tuscany to your kitchen.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 1 ¾ cups warm water (about 110°F)
• ¼ cup olive oil, plus more for drizzling
• Fresh rosemary or thyme (for topping)
• Coarse sea salt for sprinkling

Instructions:

1. Mix the Dough: In a large bowl, combine flour, instant yeast, and salt. Gradually add warm water and ¼ cup of olive oil, stirring until a sticky dough forms.
2. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
4. Shape the Schiacciata: Once risen, punch down the dough and transfer it to a greased baking sheet. Use your fingers to stretch the dough into a rectangular shape, dimpling the surface with your fingertips.
5. Add Toppings: Drizzle with olive oil, sprinkle with fresh herbs, and coarse sea salt. Let it rise for another 30-45 minutes.
6. Bake the Schiacciata: Preheat your oven to 425°F (220°C). Bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing.

Schiacciata is a delightful way to enjoy the flavors of Tuscany in a simple and accessible form. Its rich olive oil flavor and herby aroma make it a fantastic accompaniment to meals or a delicious snack on its own. This flatbread can be customized with various toppings, allowing you to explore your culinary creativity. Whether served warm with cheese or as a base for your favorite sandwich, schiacciata will surely bring joy to your dining experience.

Crescia (Umbrian Cheese Bread)

Crescia is a traditional bread from the Umbria region of Italy, known for its rich flavor and cheese-infused dough. This savory bread is often enjoyed with cured meats, cheeses, or as a stand-alone snack. Its unique combination of flour, cheese, and eggs makes it a delightful addition to any meal. This recipe will guide you through creating your own crescial, allowing you to savor the authentic flavors of Umbria right at home.

Ingredients:

• 2 cups all-purpose flour
• ½ cup grated Pecorino cheese (or Parmesan)
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2 large eggs
• ½ cup warm milk (about 110°F)
• ¼ cup olive oil

Instructions:

1. Combine Ingredients: In a large bowl, mix the flour, grated cheese, salt, and instant yeast. In a separate bowl, whisk together the eggs, warm milk, and olive oil.
2. Mix the Dough: Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 1-1.5 hours, or until doubled in size.
5. Shape the Crescia: After the first rise, punch down the dough and shape it into a round loaf or place it in a greased round cake pan.
6. Second Rise: Cover the dough with a kitchen towel and let it rise for another 30-45 minutes.
7. Bake the Crescia: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes or until golden brown. Allow it to cool slightly before slicing.

Crescia is a delightful way to experience the rich flavors of Umbria, combining the heartiness of bread with the savory notes of cheese. Perfect as a snack, appetizer, or accompaniment to a meal, this cheese bread is versatile and satisfying. Making crescial at home allows you to immerse yourself in Italian culinary traditions, creating delicious moments for you and your loved ones. Enjoy it fresh or toasted, and let its unique flavor elevate your dining experience.

Focaccia di Recco (Recco Focaccia)

Focaccia di Recco is a unique variation of the classic Italian focaccia, originating from the Ligurian town of Recco. Unlike traditional focaccia, this version features a thin, crispy crust filled with creamy, tangy cheese, often made with stracchino or crescenza. It’s a delightful dish perfect for sharing, whether served as an appetizer, a snack, or a light meal. This recipe will guide you through the steps to create this delectable focaccia at home, allowing you to savor the authentic flavors of Liguria.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• ¾ cup warm water (about 110°F)
• 2 tablespoons olive oil, plus more for drizzling
• 8 ounces fresh stracchino or crescenza cheese
• Coarse sea salt for sprinkling

Instructions:

1. Mix the Dough: In a large bowl, combine flour, instant yeast, and salt. Gradually add warm water and 2 tablespoons of olive oil, stirring until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for about 1 hour, or until doubled in size.
4. Prepare the Cheese: While the dough rises, slice or crumble the stracchino cheese for easy distribution.
5. Shape the Focaccia: After the first rise, punch down the dough and divide it into two equal portions. Roll out one portion into a thin circle (about 12 inches) on a floured surface. Transfer to a greased baking sheet.
6. Add Cheese and Top Layer: Spread the cheese evenly over the dough, then roll out the second portion of dough into another circle and place it on top of the cheese. Pinch the edges to seal.
7. Second Rise: Let the focaccia rise for another 30 minutes. Preheat your oven to 475°F (245°C).
8. Bake the Focaccia: Drizzle with olive oil and sprinkle with coarse sea salt. Bake for about 15-20 minutes, or until golden brown. Allow it to cool slightly before slicing.

Focaccia di Recco is a true gem of Italian cuisine, combining the airy, crisp texture of focaccia with the rich creaminess of melted cheese. It’s a perfect dish for gatherings, offering a delightful taste experience that will leave your guests wanting more. Whether served warm as an appetizer or enjoyed as a light meal alongside a salad, this focaccia embodies the essence of Ligurian flavors. Making it at home allows you to appreciate the simplicity and deliciousness of traditional Italian bread-making.

Panettone (Italian Christmas Bread)

Panettone is a traditional Italian Christmas bread that is beloved for its rich flavor and airy texture. This sweet bread is typically studded with dried fruits, such as raisins and candied citrus peels, making it a festive treat for the holiday season. While it may seem complex, this recipe breaks down the steps to create a light and fluffy panettone that will impress your family and friends. Baking panettone at home brings a touch of Italian tradition to your holiday celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 1 cup warm milk (about 110°F)
• 4 large eggs
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 cup mixed dried fruits (raisins, candied orange peel, lemon zest)
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Prepare the Dough: In a large bowl, mix the warm milk and yeast. Let it sit for about 5 minutes until bubbly. Add sugar, eggs, and extracts, then mix well. Gradually add flour and salt, stirring until a dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Incorporate the softened butter gradually while kneading.
3. First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 2-3 hours, or until doubled in size.
4. Add Fruits: Once risen, punch down the dough and fold in the mixed dried fruits until evenly distributed.
5. Shape and Second Rise: Shape the dough into a ball and place it in a panettone mold or a deep round cake pan. Cover and let rise for another 1-2 hours.
6. Bake the Panettone: Preheat your oven to 350°F (175°C). Bake for 40-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool: Let the panettone cool completely in the mold before slicing.

Panettone is more than just a bread; it’s a symbol of Italian festive traditions and a centerpiece of holiday celebrations. With its soft texture and delightful bursts of fruit, this sweet bread makes for a perfect accompaniment to coffee or a dessert on its own. Baking panettone at home not only fills your kitchen with a warm, inviting aroma but also creates cherished memories to share with loved ones. Slice into this delicious treat during the holiday season and enjoy the essence of Italy with every bite.

Torta al Testo (Umbrian Flatbread)

Torta al Testo is a traditional flatbread from the Umbria region of Italy, often cooked on a flat griddle (testo). This bread is simple yet delicious, featuring a slightly chewy texture and a nutty flavor, making it perfect for stuffing with meats, cheeses, or vegetables. Torta al Testo is often enjoyed during festivals and family gatherings, and this recipe makes it easy to recreate this classic dish at home. With minimal ingredients and straightforward steps, you can enjoy this Umbrian specialty any time of year.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¾ cup warm water
• 1 tablespoon olive oil

Instructions:

1. Mix the Ingredients: In a large bowl, combine the flour, salt, and baking powder. Gradually add warm water and olive oil, stirring until a soft dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 5 minutes until it is smooth and elastic.
3. Rest the Dough: Cover the dough with a kitchen towel and let it rest for 30 minutes.
4. Shape the Torta: After resting, divide the dough into 4 equal pieces. Roll each piece into a flat circle about ¼ inch thick.
5. Cook the Torta: Preheat a cast-iron skillet or a flat griddle over medium heat. Cook each flatbread for about 4-5 minutes on each side until lightly browned and cooked through.
6. Serve Warm: Once cooked, remove from heat and keep warm in a towel until serving.

Torta al Testo is a versatile and delicious bread that captures the essence of Umbrian cuisine. Its simple preparation and delightful flavor make it an excellent choice for gatherings, allowing you to create various fillings to suit your taste. Whether you choose to fill it with cured meats, cheeses, or roasted vegetables, this flatbread will elevate any meal. By making Torta al Testo at home, you can enjoy a taste of Italy’s rich culinary heritage and bring a touch of rustic charm to your dining experience.

Note: More recipes are coming soon!