Making a delicious loaf of Homemade Italian Bread is perfect for beginner bread makers because the dough is very easy to work with. In this recipe article, I will walk you through the step-by-step process so you can have great results every time!
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Making great bread can be broken down into three main steps.
Mixing the dough with the proper hydration, proofing the dough twice, and of course baking it into a glorious loaf of bread. I love the results I get when proofing and baking bread in my Ninja Combi, but no worries if you don't have that appliance, this recipe works great in the oven too!
Suggested Kitchen Equipment for Homemade Italian Bread
- Stand Mixer (this makes the process easier, but it is not required)
- Parchment paper
- Ninja Combi or any style of oven for baking
Ingredients & Substitutions
Flour
I use all purpose flour in this recipe, but bread flour will work fine . When using bread flour, you may need a little more liquid to properly hydrate the dough. As long as you go by the look of the dough, you will be able to tell how much more you need.
Bread flour may make the bread a little chewier as well. I personally like the texture of Italian bread to be a little softer than French bread, so I stick with all purpose Flour.
Yeast
You can use either instant yeast, rapid rise yeast, or active dry yeast in this recipe.
The only difference is active dry yeast will need to be proofed/bloomed before adding it to the flour. To do this add the yeast and 1-2 Tablespoons of warm water in a small bowl (you can add a teaspoon of the sugar if desired) and mix to combine. Let it sit for about 5 minutes and it will start to bubble and become frothy.
The difference between active dry yeast and instant (or rapid-rise yeast) is that the granules in instant and rapid-rise yeast are smaller and designed to dissolve easily. Therefore, they can be added straight to the flour mixture without having to proof or bloom the yeast.
Salt & Oil
Salt is important for the overall flavor of the bread and I recommend using either kosher salt or a fine grind sea salt. If you want to use table salt, which has a much finer texture, reduce the amount to ¾ teaspoon.
Olive oil is the preferred oil of choice for Italian bread, but you can use avocado oil or another type of oil if desired.
It is the oil in the dough that makes the dough very easy to work with and also keeps the bread softer than some other types of bread. It is important in Italian bread and I do not recommend omitting it.
If you don't want any fat in your bread, consider making French bread which is a lean dough. Here you can find my recipe for French Dinner Rolls that can easily be made into a loaf of French bread.
Recipe: Crusty Dinner Rolls
Water
One of the most important things to keep in mind when making bread dough is the hydration of the dough and, instead of going by an exact amount of water, I recommend letting the dough tell you how much water you need.
I use warm water in this recipe, but cold water works fine. The dough will just take longer to rise when using cold water.
You can use other types of liquid, like milk, when making Italian bread, but it will change the texture and you will have a much softer bread. Personally, I love homemade Italian bread made just with water.
Herbs & Spices
If you want to add herbs and spices to your Italian bread dough, you can do that during the mixing process or sprinkle the seasings on top of the bread after the second proof before scoring the dough.
You may want to lightly spritz the top of the dough with olive oil prior to sprinkling the spice blend over the top.
If you want to add in roasted garlic (which is delicious), I recommend folding it in by hand after you knead the dough and before the first proof. Sometimes garlic can impede the yeast activity (rising of the dough), so you may need to give the dough a little more time to double in size.
How to Make Italian Bread
The bread making process can be broken down into three phases: making the dough, proofing the dough, and baking the dough.
Each step has importance in the final outcome, but in my opinion getting the hydration of the dough correct is the most important step and one that I like to do by look and feel instead of precise measurements of liquid.
Mise En Place (prep for bread making)
My best recommendation for making bread, especially if you are just learning, is to take your time and don't rush the process. Allow at least 4 hours from start to finish (although it shouldn't take that long). Most of that time is hands-off while you wait for the dough to rise.
When making the dough, allow enough time for the liquid to be absorbed by the flour or you may end up adding too much which can lead to a dough that is very sticky and hard to work with.
Other than that, grab your ingredients and let's get started!
Making the Dough
If you have a stand mixer, I definitely recommend using it. You will want to mix the dough with the dough hook. You can also use a bread machine to do the mixing for you.
If you do not have a stand mixer or bread machine, you can mix and knead the dough by hand, it will just take a little longer.
Add the flour, oil, yeast, and salt. Mix on low speed using the dough hook in a stand mixer of a stand mixer to combine ingredients. Add ¾ cup warm water to the bowl and mix on low speed for about 1-2 minutes.
You will definitely need more water, but it is important to allow the flour to absorb the water added before adding more.
Add another ¼ cup of water and continue to mix on low speed. You will start to see the flour pulling away from the sides of the bowl and start to form a dough ball.
Once the full cup of water is added and the dough has started to form a ball, it most likely will still be too dry and will need a little more water. This will depend on how humid it is and other factors, so make sure to ONLY add 1-2 teaspoons of water at a time until you have the perfect dough consistency.
Feel the dough and if it is damp feeling, but not sticky, you are ready to knead the dough.
Quick Tip
If you do end up adding too much water, then you can always add 1 Tablespoon of flour at a time to achieve the correct dough texture.
I usually add just a teaspoon or so of extra water just before kneading which gives the dough just a touch more hydration.
Turn the mixer to speed 2 to knead the dough for 3-4 minutes. If you are kneading by hand, you will want to knead the dough for about 8-10 minutes or until you have a smooth dough ball that doesn't stick to your hands.
Proofing & Shaping Italian Bread Dough
I am proofing the dough in the Ninja Combi, but you can also proof in a large bowl covered with plastic wrap or a towel. Proofing dough at room temperature may take longer depending on the temperature in your house. Make sure to allow enough time (up to 90 minutes in some cases) for the dough to double in size.
In the Combi, it takes 45 minutes for the first proof at 95℉/35℃. If you have the proof function on another appliance, you can proof at between 95-100℉/35-40℃ for 30-45 minutes or until the dough doubles in size.
Lightly spritz the Combi pan with olive oil and then also spritz the top of the dough ball. If you are proofing in a bowl, lightly coat the dough in oil.
Place the Combi pan into the Combi. Select the proof function on the Ninja Combi and set the temperature to 95℉/35℃ and the time for 45 minutes.
Once the dough has doubled in size, remove it from the pan or bowl you proofed it in and place it on a clean and dry work surface. You don't need any flour unless your dough is too sticky, but it shouldn't be.
Using flour can impeded the shaping, so if you must use it, do so sparingly.
Press the dough into a rectangle that is about 10" in length and 5-6" wide. Bring the edge that is furthest away from you to the middle of the dough and press down and forward to create some tension.
Repeat for the other side and then press the seams together so the dough doesn't pull apart during the proofing or baking process.
This can be a little hard to explain through words and photos, so here is a quick video that may help explain it better.
If you plan on baking the bread in the Ninja Combi, add ½ cup of water to the Combi pan and then place the crisping tray into the pan. Cut a piece of parchment to fit the crisping tray.
Once the dough has been shaped, place it gently on the parchment lined rack from corner to corner. Put the pan into the Combi and proof again at 95℉/35℃ for 45 minutes.
Or, place it on a parchment lined baking tray if you plan on baking it in the oven and cover it with a damp tea towel or place the entire pan into a large plastic bag (I use small unscented trash bags) and dome the bag to give the dough room to proof. Allow the dough to double in size, which can take anywhere from 60 minutes to a few hours.
Baking the Italian Bread
Once the dough has doubled in size, you can score it with a sharp blade or knife. This is not absolutely necessary, but it does allow the steam to escape, prevent cracking, and the bread rises in the oven a bit more.
Also, if you are baking it in the Ninja Combi or any appliance where a fan will run, you will want to cut away the excess parchment paper or it will fly up and cover parts of the bread and impede baking.
Quick Tip
You can use scissors to cut slits in the top of the dough. I did this for years and it works fine!
Place the Combi pan back into the Ninja Combi and select the Combi Crisp function (not the Combi Bake). Set the temperature to 350℉/175°C and the time for 25 minutes. Press start.
The steam will begin to build during the preheat time and will last approximately 8-10 minutes. The countdown will start after about 5 minutes.
When there is about 5 minutes left of baking time, open the door and remove the parchment paper from under the bread. This will allow the bottom to brown up a bit more.
Oven Directions
Preheat the oven to 400℉/200℃ and bake the Italian bread on a parchment lined baking sheet for 35 minutes or until golden brown on the outside.
Once the bread is done baking, remove it from the Combi and place the loaf on a cooling rack or allow it to cool on the rack in the pan.
You can cut into it after it has cooled at least 20 minutes. Cutting any sooner than that can cause a gummy texture since the bread continues to cook from residual heat after being removed from the oven.
Serve with butter and enjoy!
Storage & Reheating Instructions
How to Store Leftover Italian Bread
Allow the bread to cool completely before wrapping and storing. It can be stored at room temperature for 2-3 days wrapped in plastic wrap.
Refrigeration
You can store leftover Italian bread in plastic wrap in the fridge for up to 5 days.
Freezer
Make sure your bread is completely cool before wrapping to store in the freezer. Wrap with several layers of plastic wrap and then wrap in foil.
Freeze up to 3 months.
Warming Leftover Italian Bread
Oven or Combi
Place the loaf of bread on a baking tray (or the Combi pan) and reheat at 325℉/160℃ for about 10-15 minutes.
What to serve with Italian Bread
Once you bake up a delicious loaf of Italian Bread, you will want to showcase your efforts by making a delicious Italian inspired meal and you can't go wrong with any of these recipes!
Homemade Italian Bread Recipe
Equipment
- Ninja Combi or Oven
Ingredients
- 3 cups all purpose flour
- 2 Tablespoons olive oil plus more for spritzing
- 2¼ teaspoon instant yeast 1 packet
- 1 teaspoon kosher or fine grind sea salt
- 1 cup warm water (temp around 104℉/40) plus extra if needed.
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
Making the Dough
- In the bowl of a stand mixer using the dough hook, combine the flour, oil, yeast, salt, and ¾ cup of the water. Mix on low speed until the dough starts to come together. The dough will be dry and crumbly. Add the remaining water for a total of 1 cup and continue to mix on low speed. The dough will start to form a ball and pull all the flour from the sides of the mixing bowl.3 cups all purpose flour, 2 Tablespoons olive oil, 2¼ teaspoon instant yeast, 1 teaspoon kosher or fine grind sea salt, 1 cup warm water (temp around 104℉/40)
- Once the dough ball has formed, feel it with your fingers. It should feel damp, but not sticky. If it feels very tacky, you may need to add a little extra flour (start with 1 Tablespoon) or if it is dry and crumbly feeling, add 1 teaspoon of water and mix again for a minute or two.
- Knead the dough using the dough hook on medium low speed, which is speed 2 on my Kitchenaid mixer, for about 5 minutes. The dough will form a nice smooth ball.
Proofing the Dough
- Form the dough into a ball and lightly spritz with olive oil. Place the dough into the Combi pan and then into the Ninja Combi. Select the proof function on 95℉/35℃ for 45 minutes. Or, place the lightly oiled dough into a large bowl or container covered with plastic wrap or a towel and proof at room temperature for 60-90 minutes or until the dough doubles in size.
Shaping & Proofing the Second Time
- Once the dough has doubled in size, remove it from the Combi or bowl and place it on a clean and dry work surface. You should not need any flour, but the dough is sticking, then lightly flour the surface. Press the dough into a rectangle about 10" x 5" and bring the edge furthest from you toward the center of the dough. Press down and forward to create a little tension on the dough. Repeat for the other edge and then press the seams together.
- Add ½ cup water to the Combi pan and place the crisping tray into the pan. Place a cut piece of parchment paper on top of the rack and gently place the formed dough onto the tray from corner to corner. OR, Line a baking tray with parchment paper and gently place the shaped dough onto the baking pan or tray.
- Proof the formed dough in the Combi using the proof function at 95℉/35℃ for 45 minutes OR on the counter (cover loosely with damp towel or parchment to prevent the dough from drying out) for 60-90 minutes. The loaf is ready to be scored and baked when it has doubled in size.
Baking the Bread
- If you are using the oven, make sure to preheat on 400℉/200℃ before baking the bread.
- Using a sharp blade, knife or scissors, cut 4 slashes in the top of the bread dough being careful not to press too hard or deflate the dough.
- Ninja Combi Baking InstructionsPlace the scored loaf back into the Ninja Combi and select the Combi Crisp function. Set the temperature to 350℉/175℃ and the time for 25 minutes. Press start. When there is about 5 minutes left, open the door and use tongs to pull the parchment from under the loaf of bread. This will help the bottom brown up more, but isn't absolutely necessary. Close the door and resume baking.When the time is up, remove the Combi pan and let the bread cool on the pan or transfer it to a cooling rack. Allow to cool at least 20 minutes before slicing.
- Oven Baking InstructionsPlace the scored bread into a preheated oven on 400℉/200℃ and bake on the middle rack for about 35-40 minutes or until the bread is golden brown. Remove from the oven and transfer to a cooling rack. Allow to cool at least 20 minutes before slicing.
- Slice and enjoy!
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Judy
I have a question about forming the loaf. When I take my bread out of the oven and slice it, It separates where it was folded on itself. Here is a photo.
https://photos.app.goo.gl/jpSEipyS8Q3fV6zf7
Louise
That is very interesting, I've never had that happen. The only thing I think of is that it needs to be formed a little tighter.
Barbara C
I made this to go with your recent tortellini soup recipe.
It was a great combo!
Louise
Thanks so much!