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Soft Italian Bread Recipe

Soft Italian Bread Recipe

By What’s Baking

A tender, golden-crusted Italian bread with a pillowy interior that effortlessly tears into soft, airy pieces perfect for sopping up rich sauces or enjoying with a drizzle of olive oil.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
1 loaf (12 slices)
A rustic overhead shot of a perfectly browned Italian loaf resting on a flour-dusted wooden board, with one thick slice pulled slightly away revealing its airy, honeycomb interior structure. Warm afternoon light streams across the scene, highlighting the bread's golden-brown crust with its characteristic splits and the soft, ivory crumb within. Scattered around the base are sprigs of fresh rosemary and a small dish of extra virgin olive oil with a rich, green-gold hue. A linen napkin in muted earth tones frames one corner, while a dusting of flour creates delicate contrast against the dark wood surface.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">30ml extra virgin olive oil</li><li class="ingredients-single-item">320ml lukewarm water (around 35°C)</li><li class="ingredients-single-item">5g unsalted butter (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle filled with water</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Baking parchment</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the lukewarm water, sugar, and yeast in a measuring cup. Stir gently and let it sit for 5-10 minutes until foamy. This activation step ensures your yeast is alive and will give your bread a proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer bowl, combine the bread flour and salt. Make a well in the center. Pour in the activated yeast mixture and the olive oil. If using a stand mixer, mix on low speed with the dough hook for 2 minutes until combined, then increase to medium speed for 5-6 minutes until the dough becomes smooth and elastic. By hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Perform the window pane test by taking a small piece of dough and gently stretching it between your fingers. If it stretches thin enough to see light through without tearing, the gluten is properly developed. If not, knead for another 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size. For best flavor development, you can refrigerate the dough after this first rise for 8-12 hours (overnight).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If refrigerated, remove the dough and let it come to room temperature for 30-45 minutes. Gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a log approximately 30cm long. For a traditional Italian loaf, fold the dough lengthwise and pinch the seam to seal, creating tension on the surface which helps create that characteristic soft interior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the shaped loaf to a parchment-lined baking sheet or a baking peel dusted with flour or cornmeal if using a baking stone. Cover loosely with a kitchen towel and let rise again for 45-60 minutes until noticeably puffy. Meanwhile, place your baking stone or heavy baking sheet in the oven and preheat to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, use a sharp knife or bread lame to make 3-4 diagonal slashes about 1cm deep across the top of the loaf. These cuts allow the bread to expand properly during baking without splitting unpredictably.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slide the loaf with its parchment onto the preheated stone or sheet. Quickly spray the oven walls with water to create steam (or place an oven-safe pan with boiling water on the bottom rack). This creates the perfect environment for developing a soft interior while allowing the bread to rise fully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. For an extra soft crust, brush the top with butter immediately after removing from the oven. This melting butter softens the crust as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Cutting too soon will cause the bread to become gummy as the steam hasn't had time to fully settle in the crumb structure. Enjoy your beautiful soft Italian bread with olive oil for dipping, as sandwich bread, or alongside your favorite pasta dish!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 2 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 1 g
🍗 Protein: 5 g
🫀 Cholesterol: 5 mg
🧂 Sodium: 390 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I refrigerate the dough overnight when making homemade Italian bread?

Refrigerating Italian bread dough overnight (cold fermentation) significantly enhances flavour development through slow yeast activity. This process allows enzymes more time to convert starches to sugars, resulting in a more complex, slightly sweet taste and improved texture with that signature honeycomb crumb structure.

What creates that soft, pillowy interior in artisan Italian loaves?

The pillowy interior comes from proper hydration (64% in this recipe), adequate gluten development through kneading, gentle handling during shaping, and creating steam in the oven. The overnight fermentation also breaks down proteins and develops flavour compounds that contribute to that distinctive soft crumb.

Can I achieve authentic Italian bread texture without a baking stone?

Absolutely! While a baking stone helps create an authentic crust, a heavy baking sheet works well as an alternative. The key is generating steam in your oven (using a spray bottle or water-filled pan) and proper dough development. For best results, preheat your baking sheet thoroughly before adding the dough.

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