There’s nothing quite like the aroma of freshly baked Italian bread filling the kitchen—crusty on the outside, soft and airy on the inside, with a subtle hint of yeast and a touch of olive oil. Perfect for sopping up marinara sauce, making hearty subs, or simply enjoying with a drizzle of olive oil and a sprinkle of salt, this homemade version is easier than you might think. #### **Ingredients (Makes 2 medium loaves)** - 4 cups (500g) **bread flour** (high-protein flour for a chewy texture) - 2¼ tsp (7g) active dry yeast - 1½ tsp salt - 1½ cups (355ml) warm water (around 110°F/43°C—lukewarm, not hot) - 2 tbsp extra-virgin olive oil, plus more for greasing #### **Instructions** 1. **Activate the yeast** In a small bowl, mix the warm water with the yeast. Let it sit for 5–10 minutes until foamy—this confirms the yeast is active. If it doesn’t foam, start over with fresh yeast. 2. **Mix and knead the dough** In a large bowl, combine the bread flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a floured surface and knead for 8–10 minutes (or use a stand mixer with a dough hook for 6–8 minutes) until it’s smooth, elastic, and slightly tacky. 3. **First rise** Grease a large bowl with olive oil. Place the dough in the bowl, turn it to coat with oil, then cover loosely with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot (around 75°F/24°C) for 1–1.5 hours, or until it doubles in size. 4. **Shape the loaves** Punch down the dough to release air. Transfer it to a floured surface and divide into two equal portions. For each portion: Flatten the dough into a rectangle, then roll it up tightly from the short end, tucking in the sides as you go. Pinch the seam closed to seal. Place the loaves seam-side down on a baking sheet lined with parchment paper or a silicone mat. 5. **Second rise** Cover the loaves loosely with plastic wrap or a damp towel. Let them rise again for 30–45 minutes, until puffy and nearly doubled in size. 6. **Prep and bake** Preheat the oven to 425°F (220°C). While preheating, use a sharp knife or bread lame to make 3–4 diagonal slashes (about ½ inch deep) on top of each loaf—this helps the bread expand evenly. Bake for 25–30 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped. If the crust browns too quickly, tent with foil for the last 5 minutes. 7. **Cool and enjoy** Transfer the loaves to a wire rack to cool for at least 15 minutes before slicing. Serve warm or at room temperature—ideal for subs, dipping in olive oil and balsamic, or pairing with pasta. Homemade Italian bread shines with its simple, authentic flavor—no fancy additives, just the goodness of flour, yeast, and time. Freshly baked, it’s a staple that turns any meal into something special!
