19 Italian Loaf Bread Recipes to Try

You know that feeling when you’re sitting at an Italian restaurant, and they bring out a basket of warm, crusty bread with olive oil for dipping? The kind with the perfect crunch on the outside and soft, airy inside that makes you want to skip dinner and just eat bread?

I’ve had that experience more times than I can count. Italian bread has a way of being both simple and completely satisfying at the same time. And here’s the thing—you don’t need to live near a great bakery to have that experience at home. Most Italian loaves use just a handful of ingredients: flour, water, yeast, and salt. That’s it.

The best part? Once you get the hang of a few basics, you can branch out into all kinds of regional Italian breads—from cheese-stuffed holiday loaves to olive-studded rolls and even sweet versions with dried fruit. Whether you’re new to bread baking or looking to expand your repertoire, these 19 Italian loaf bread recipes will have your kitchen smelling like a Tuscan bakery.

1. Classic Crusty Italian Loaf (Pane Casereccio)

The everyday bread of Italian homes—crusty on the outside, soft and airy on the inside. This is the loaf you want for dipping in olive oil or making bruschetta .

Recipe Metadata:

Time to Make: 3 hours 40 minutes (includes rising)

Servings: 2 loaves

Ingredients:

1. 1 (¼ ounce) package active dry yeast (or 2½ teaspoons)
2. 1¼ cups warm water
3. 3 cups unbleached or all-purpose flour
4. 2 teaspoons sugar
5. 1 teaspoon salt
6. 1 tablespoon olive oil
7. Cornmeal for dusting
8. 1 egg yolk mixed with 1 tablespoon water for egg wash

Recipe Steps:

1. In a small bowl, dissolve yeast in ¼ cup warm water. Let sit until frothy, about 5-10 minutes.
2. In a large bowl, combine yeast mixture, remaining water, flour, sugar, salt, and olive oil. Mix until a dough forms.
3. Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1½-2 hours.
5. Punch down dough and divide in half. Shape each half into an oblong loaf about 12 inches long.
6. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise for 40 minutes.
7. Preheat oven to 425°F. Slit tops of loaves 3-4 times, brush with egg wash.
8. Bake for 10 minutes, then reduce heat to 400°F and bake 30-35 minutes more until golden and hollow-sounding when tapped.

2. Ciabatta

The iconic Italian slipper bread with a crisp crust and large, irregular holes throughout. Perfect for sandwiches or sopping up sauce .

Recipe Metadata:

Time to Make: 40 minutes (plus rising)

Servings: 12 slices

Ingredients:

1. 4 cups all-purpose flour (500g)
2. 1½ teaspoons instant yeast (5g)
3. 1¾ cups warm water (410ml)
4. 2 teaspoons salt (10g)
5. 3 tablespoons extra virgin olive oil (45ml)

Recipe Steps:

1. In a large bowl, combine flour and salt. In another bowl, dissolve yeast in warm water.
2. Gradually mix yeast mixture into flour until a shaggy dough forms.
3. Knead on a floured surface for about 10 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled.
5. Punch down dough, divide into two pieces, and shape each into an oval loaf.
6. Let loaves rise on a parchment-lined baking sheet for another 30-45 minutes.
7. Preheat oven to 425°F. Drizzle loaves with olive oil, sprinkle with sea salt.
8. Bake for 20-25 minutes until golden brown.

3. Crescia (Umbrian Easter Cheese Bread)

A spectacular tall, golden bread packed with Pecorino Romano cheese. This showstopping loaf has distinctive pockets of melted cheese throughout and makes an impressive centerpiece .

Recipe Metadata:

Time to Make: 3 hours 15 minutes (includes rising)

Servings: 1 large or 2 smaller loaves

Ingredients:

1. 1¾ cups warm water (415ml)
2. 1 tablespoon active dry yeast
3. 7 large eggs, room temperature
4. ½ cup olive oil (120ml)
5. 1 tablespoon coarse black pepper
6. 1 tablespoon sea salt
7. 2 cups grated Pecorino Romano cheese (200g)
8. 8 cups all-purpose flour or Italian Tipo 0 flour (960g)
9. 8 ounces young Pecorino cheese, cut into ½-inch cubes (225g)

Recipe Steps:

1. Spray one large or two smaller soufflé dishes with cooking spray. Line sides with parchment, leaving a collar above the rim.
2. Combine warm water and yeast in a small bowl, let sit until foamy, about 5 minutes.
3. In a large bowl, beat eggs. Add olive oil, salt, pepper, and grated Pecorino. Stir well.
4. Add yeast mixture, then gradually add flour until a firm dough forms.
5. Transfer to floured surface and knead for 5 minutes, gradually incorporating cheese cubes.
6. Place in oiled bowl, cover, and let rise until doubled, about 1-2 hours.
7. Punch down, form into a ball, and place in prepared dish(es). Let rise 30-40 minutes.
8. Preheat oven to 375°F. Bake 45-50 minutes until golden and internal temperature reaches 180°F.
9. Cool in dish 10 minutes, then transfer to wire rack.

4. Italian Herb and Cheese Bread

A flavorful loaf combining fragrant dried herbs with Parmesan and mozzarella. Perfect as a side for pasta or soups .

Recipe Metadata:

Time to Make: 2 hours 10 minutes (includes rising)

Servings: 1 loaf (10-12 slices)

Ingredients:

1. 3 cups all-purpose flour
2. 1 teaspoon salt
3. 1 tablespoon dried oregano
4. 1 tablespoon dried basil
5. 1 teaspoon garlic powder
6. 1 teaspoon crushed red pepper flakes (optional)
7. 1 packet (2¼ teaspoons) active dry yeast
8. 1 cup warm water (110°F)
9. 1 teaspoon sugar
10. 2 tablespoons olive oil
11. ½ cup grated Parmesan cheese
12. ½ cup shredded mozzarella cheese

Recipe Steps:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit until frothy, 5-10 minutes.
2. In a large bowl, combine flour, salt, oregano, basil, garlic powder, and red pepper flakes.
3. Pour yeast mixture and olive oil into dry ingredients. Stir until a rough dough forms.
4. Transfer to floured surface and knead 5-7 minutes until smooth and elastic.
5. Place in greased bowl, cover, and let rise 1 hour until doubled.
6. Punch down dough and fold in Parmesan and mozzarella until evenly distributed.
7. Shape into a loaf and place in greased 9×5-inch loaf pan.
8. Cover and let rise 30 minutes. Preheat oven to 375°F.
9. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
10. Cool in pan 10 minutes, then transfer to wire rack.

5. Bozza Pratese (Traditional Tuscan Loaf)

A rustic bread from the Tuscan city of Prato with a delightful crust and soft, airy interior. Created during the Renaissance, it was traditionally enjoyed by artisans and workers .

Recipe Metadata:

Time to Make: 2 hours 30 minutes (includes rising)

Servings: 1 large round loaf

Ingredients:

1. 4 cups all-purpose flour (500g)
2. 1½ cups water (350ml)
3. 1 packet active dry yeast (7g)
4. 1½ teaspoons salt (10g)
5. 1 tablespoon olive oil (15ml)

Recipe Steps:

1. In a large bowl, combine yeast with ¼ cup warm water. Let sit 5 minutes until frothy.
2. Add remaining water and olive oil to yeast mixture.
3. Gradually add flour and salt, stirring with a wooden spoon until a rough dough forms.
4. Turn dough onto floured surface and knead for 10 minutes until smooth and elastic.
5. Place in oiled bowl, cover with damp cloth, and let rise in warm place for 1 hour until doubled.
6. Preheat oven to 425°F (220°C).
7. Punch down dough and shape into a round loaf.
8. Place on parchment-lined baking sheet, cover loosely, and let rise 30 minutes.
9. Bake for 25-30 minutes until golden and hollow-sounding when tapped.
10. Cool on wire rack before slicing.

6. Pandolce Genovese (Ligurian Sweet Loaf)

A traditional sweet bread from Genoa filled with raisins, pine nuts, and candied fruit. Perfect with coffee or tea, especially during the holidays .

Recipe Metadata:

Time to Make: 2 hours

Servings: 10

Ingredients:

1. 4 cups all-purpose flour
2. ½ cup butter, softened
3. ½ cup sugar
4. 3½ oz raisins
5. ⅓ cup pine nuts
6. ⅓ cup small candied fruit
7. 2 teaspoons anise seeds
8. A few tablespoons milk
9. 3½ teaspoons baking powder

Recipe Steps:

1. Set butter out at room temperature for at least an hour, then cut into cubes.
2. Preheat oven to 350°F (175°C).
3. Rinse raisins and dry well.
4. Place anise seeds in water and keep only those that float.
5. On a counter, combine flour, butter, sugar, and a little milk.
6. As dough comes together, add raisins, pine nuts, candied fruit, anise seeds, and baking powder. Add more milk if needed to achieve dough-like consistency, mixing quickly.
7. Shape dough into a ball and place on parchment-lined baking tray.
8. Bake for about 1 hour until lightly browned. Cool slightly before serving.

7. Pane Bianco with Sun-Dried Tomatoes

A soft, golden Italian-style white loaf swirled with sun-dried tomatoes, garlic, mozzarella, and fresh basil. The braided shape makes it as beautiful as it is delicious .

Recipe Metadata:

Time to Make: 2 hours 15 minutes (includes rising)

Servings: 1 loaf (about 12 slices)

Ingredients:

1. 4 cups all-purpose flour
2. 1 cup warm milk (about 105°F)
3. 2¼ teaspoons active dry yeast (1 packet)
4. 2 tablespoons sugar
5. 1½ teaspoons salt
6. ¼ cup olive oil
7. 1 large egg
8. ½ cup sun-dried tomatoes, finely chopped
9. 3 cloves garlic, minced
10. 1 cup shredded mozzarella cheese
11. ¼ cup fresh basil, chopped

Recipe Steps:

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture, egg, and olive oil. Mix until a rough dough forms.
3. Knead by hand 8-10 minutes or with dough hook 6-8 minutes until smooth and elastic.
4. Place in oiled bowl, cover, and let rise in warm place until doubled, about 60 minutes.
5. On floured surface, roll dough into a 12×16-inch rectangle. Spread garlic, tomatoes, mozzarella, and basil evenly, leaving a border along the long edge.
6. Roll tightly from the long side into a log. Slice lengthwise down the middle to expose layers.
7. With cut sides up, twist the two strands together to form a braid or S shape. Transfer to parchment-lined baking sheet.
8. Cover loosely and let rise 30-40 minutes until puffy.
9. Preheat oven to 350°F. Bake for 35-40 minutes until golden and hollow-sounding.
10. Brush with olive oil if desired. Cool at least 15-20 minutes before slicing.

8. Puccia (Olive-Studded Bread Rolls)

Classic Italian rolls from Puglia studded with black olives. These rustic rolls have a chewy texture and are perfect for sandwiches or alongside meals .

Recipe Metadata:

Time to Make: 5 hours (includes rising)

Servings: 12 rolls

Ingredients:

1. 1 heaped teaspoon dried yeast
2. 80ml warm water
3. 700ml water at room temperature
4. 230ml Biga Pugliese (or preferment starter)
5. 1.25kg unbleached plain flour
6. 225g whole-wheat flour
7. 1 tablespoon salt
8. 100g pitted black olives (Kalamata work well)

Recipe Steps:

1. In a large bowl, place yeast and warm water. Stir and let prove for 10 minutes.
2. Add remaining water and biga, mix until thoroughly blended.
3. Add whole-wheat flour and begin adding plain flour until a soft, sticky dough forms.
4. With wet hands, knead dough until very silky, soft, and elastic.
5. Turn onto floured board and knead until stickiness is eliminated.
6. Gently knead in olives by hand, keeping them whole.
7. Place in well-oiled bowl, cover, and let rise in warm place until tripled in size, about 3-4 hours.
8. Turn dough onto floured surface. Without knocking back, divide into 12 equal pieces.
9. Flatten each piece, roll up lengthwise, flatten again, turn 90°, and roll up again. Shape into balls.
10. Place on floured baking sheet, sprinkle with flour, cover, and let rise 1½ hours.
11. Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden and crusty.

9. Friselle (Pugliese Twice-Baked Bread)

A traditional bread from Puglia that’s baked twice, making it crisp and perfect for storing. Typically softened with water and topped with tomatoes and olive oil .

Recipe Metadata:

Time to Make: 3 hours (includes rising and second bake)

Servings: 6-8 friselle

Ingredients:

1. 1 kg durum wheat semolina flour
2. 6-7g fresh brewer’s yeast
3. 550-600ml water
4. 22g salt

Recipe Steps:

1. In a large bowl or on a work surface, combine flour and salt.
2. Dissolve yeast in some of the water, then add to flour along with remaining water.
3. Mix until a firm dough forms. Knead until smooth and elastic.
4. Cover and let rise until doubled, about 1-2 hours.
5. Shape dough into rings or small oval buns.
6. Let rise again for 30-40 minutes.
7. Preheat oven to 400°F (200°C). Bake for 15-20 minutes until cooked through but not too dark.
8. Remove from oven and let cool slightly. While still warm, slice horizontally and separate the halves.
9. Return to oven cut-side up and bake again at 300°F (150°C) until completely dry and crisp, about 30-40 minutes.
10. Cool completely before storing.

10. Casatiello (Neapolitan Easter Bread)

A traditional Italian bread from Naples, typically prepared during Easter. This savory bread is filled with salami and provolone cheese, with a rich, tender crumb .

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 8-10

Ingredients:

1. 4 cups all-purpose flour (500g)
2. 1 cup water (240ml)
3. 2¼ teaspoons active dry yeast (7g)
4. 1 teaspoon sugar (4g)
5. 2 teaspoons salt (10g)
6. ¾ cup lard (180g)
7. 1 cup salami, diced (150g)
8. 1 cup provolone cheese, diced (150g)
9. 2 whole eggs

Recipe Steps:

1. Dissolve yeast and sugar in warm water. Let sit until frothy, about 5-10 minutes.
2. In a large bowl, combine flour and salt. Add yeast mixture and start mixing to form a dough.
3. Add lard gradually and knead dough until smooth and elastic, about 10 minutes.
4. Fold in diced salami and provolone cheese until evenly distributed.
5. Cover and let rise in a warm place for about 1 hour until doubled.
6. Grease a ring mold with lard.
7. Punch down dough and shape into a log. Place in mold seam-side down.
8. Cover and let rise again for 30 minutes.
9. Preheat oven to 350°F (175°C).
10. Bake for 45-50 minutes until golden brown. Cool slightly before slicing.

11. Sceblàsti (Greco-Italian Soft Bread)

A very soft, slightly sticky bread from the Greco-Italian region of southern Italy, traditionally baked with pumpkin, cherry tomatoes, and olives on top .

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 8-10

Ingredients:

1. 1 kg durum wheat semolina flour
2. 6-7g fresh brewer’s yeast
3. 750-800ml water
4. 20-22g salt
5. 80-120ml olive oil (added after first rise)
6. For topping: 200g pumpkin, diced small
7. 200g cherry tomatoes, halved
8. 100-150g black olives, whole with pit
9. Salt to taste
10. 60-80ml olive oil for drizzling

Recipe Steps:

1. In a large bowl, combine flour, salt, and yeast dissolved in some of the water.
2. Add remaining water gradually until you have a very soft, sticky dough.
3. Cover and let rise until doubled, about 1-2 hours.
4. Gently fold in olive oil until incorporated.
5. On parchment-lined baking sheets, spread portions of the soft dough (it should spread slightly on its own).
6. Top with diced pumpkin, cherry tomatoes, and olives. Drizzle generously with olive oil and sprinkle with salt.
7. Let rest for 30 minutes.
8. Preheat oven to 400°F (200°C). Bake for 20-25 minutes until golden and cooked through.

12. Pucce (Salento-Style Buns)

Traditional soft buns from the Salento region, often studded with black olives, cherry tomatoes, or capers. Perfect for sandwiches or alongside meals .

Recipe Metadata:

Time to Make: 12 hours (includes overnight rise)

Servings: 8-10 buns

Ingredients:

1. 1 kg durum wheat semolina flour
2. 6-7g fresh brewer’s yeast
3. 680-720ml water
4. 20-22g salt
5. Optional add-ins: black olives, cherry tomatoes, capers

Recipe Steps:

1. In a large bowl, combine flour and salt. Dissolve yeast in some of the water.
2. Add yeast mixture and remaining water gradually, mixing to form a firm dough.
3. Knead until smooth and compact. Dough should hold its shape easily.
4. Cover and let rise overnight (about 8-12 hours) in a cool place.
5. Gently shape dough into round buns, incorporating olives or other add-ins if desired.
6. Place on parchment-lined baking sheets, cover, and let rise for 1-2 hours.
7. Preheat oven to 400°F (200°C).
8. Bake for 20-25 minutes until golden and cooked through.

13. Pane Toscano (Tuscan Salt-Free Bread)

A unique bread from Tuscany made without salt, historically due to regional trade disputes. Its blandness perfectly complements the region’s salty cured meats and strong cheeses.

Recipe Metadata:

Time to Make: 4 hours (includes rising)

Servings: 2 loaves

Ingredients:

1. 4 cups bread flour
2. 1½ cups warm water
3. 2 teaspoons active dry yeast
4. 1 tablespoon olive oil
5. Cornmeal for dusting

Recipe Steps:

1. In a large bowl, dissolve yeast in warm water. Let sit 5 minutes until foamy.
2. Add flour and olive oil. Mix until a shaggy dough forms.
3. Turn onto floured surface and knead for 10 minutes until smooth and elastic.
4. Place in oiled bowl, cover, and let rise in warm place for 2 hours until doubled.
5. Punch down and divide dough in half. Shape each into round or oblong loaves.
6. Place on baking sheet dusted with cornmeal. Cover and let rise 1 hour.
7. Preheat oven to 425°F. Slash tops of loaves.
8. Bake for 25-30 minutes until golden and hollow-sounding.
9. Cool completely on wire rack.

14. Filone (Italian Country Loaf)

A simple, rustic loaf similar to a baguette but thicker and softer. Perfect for everyday eating and makes excellent sandwiches.

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 2 loaves

Ingredients:

1. 4 cups all-purpose flour
2. 1½ cups warm water
3. 2 teaspoons active dry yeast
4. 2 teaspoons salt
5. 1 tablespoon olive oil

Recipe Steps:

1. Dissolve yeast in warm water. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Mix until a rough dough forms, then turn onto floured surface.
4. Knead for 8-10 minutes until smooth and elastic.
5. Place in oiled bowl, cover, and let rise 1½ hours until doubled.
6. Punch down and divide dough in half. Shape each into long, tapered loaves.
7. Place on parchment-lined baking sheet, cover, and let rise 45 minutes.
8. Preheat oven to 400°F. Slash tops diagonally.
9. Bake for 25-30 minutes until golden and hollow-sounding.
10. Cool on wire rack.

15. Schiacciata (Tuscan Flatbread)

A thin, crisp flatbread from Tuscany, similar to focaccia but thinner and crunchier. Often topped with olive oil and salt, or grapes during harvest season.

Recipe Metadata:

Time to Make: 2 hours (includes rising)

Servings: 6-8

Ingredients:

1. 3 cups all-purpose flour
2. 1 cup warm water
3. 2 teaspoons active dry yeast
4. 1 teaspoon sugar
5. 2 teaspoons salt
6. ¼ cup olive oil, plus more for drizzling
7. Coarse sea salt for sprinkling
8. Fresh rosemary (optional)

Recipe Steps:

1. Dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil.
3. Mix until a dough forms, then turn onto floured surface and knead 5-7 minutes until smooth.
4. Place in oiled bowl, cover, and let rise 1 hour until doubled.
5. Preheat oven to 425°F. Oil a large baking sheet.
6. Press dough onto baking sheet, stretching to cover as thinly as possible.
7. Dimple dough with fingertips, drizzle generously with olive oil, sprinkle with coarse salt and rosemary.
8. Let rest 15 minutes.
9. Bake for 20-25 minutes until golden and crisp.
10. Serve warm or at room temperature.

16. Panini con Olive (Olive Bread)

A rustic bread loaded with black or green olives throughout. The olives keep the bread moist and add briny flavor to every bite.

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 1 large loaf

Ingredients:

1. 4 cups bread flour
2. 1½ cups warm water
3. 2 teaspoons active dry yeast
4. 2 teaspoons salt
5. ¼ cup olive oil
6. 1 cup pitted black or green olives, roughly chopped
7. 1 tablespoon fresh rosemary, chopped (optional)

Recipe Steps:

1. Dissolve yeast in warm water. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Mix until a rough dough forms, then turn onto floured surface.
4. Knead for 8-10 minutes until smooth and elastic.
5. Gently knead in chopped olives and rosemary until evenly distributed.
6. Place in oiled bowl, cover, and let rise 1½ hours until doubled.
7. Shape into a round or oval loaf and place on parchment-lined baking sheet.
8. Cover and let rise 45 minutes.
9. Preheat oven to 400°F. Slash top if desired.
10. Bake for 35-40 minutes until golden and hollow-sounding.
11. Cool completely on wire rack.

17. Pan di Ramerino (Raisin and Rosemary Bread)

A sweet and savory bread from Tuscany featuring raisins and fresh rosemary. Traditionally stamped with a cross and eaten during Lent.

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 8 buns

Ingredients:

1. 3½ cups all-purpose flour
2. 1 cup warm water
3. 2 teaspoons active dry yeast
4. ⅓ cup sugar
5. 1 teaspoon salt
6. ⅓ cup olive oil
7. ¾ cup raisins, soaked in warm water and drained
8. 2 tablespoons fresh rosemary, finely chopped

Recipe Steps:

1. Dissolve yeast in warm water with a pinch of sugar. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt. Add yeast mixture and olive oil.
3. Mix until a dough forms, then turn onto floured surface and knead 8-10 minutes.
4. Gently knead in drained raisins and rosemary until evenly distributed.
5. Place in oiled bowl, cover, and let rise 1½ hours until doubled.
6. Divide dough into 8 pieces and shape into round buns.
7. Place on parchment-lined baking sheet, cover, and let rise 30 minutes.
8. Preheat oven to 375°F. With a sharp knife or stamp, mark a cross on each bun.
9. Bake for 20-25 minutes until golden brown.
10. While warm, brush with olive oil for shine. Cool on wire rack.

18. Coppia Ferrarese (Twin Bread of Ferrara)

A unique, twisted bread from Ferrara with a distinctive “X” shape. Protected by IGP status and known for its crisp crust and soft interior.

Recipe Metadata:

Time to Make: 4 hours (includes rising)

Servings: 8 breads

Ingredients:

1. 4 cups bread flour
2. 1½ cups warm water
3. 2 teaspoons active dry yeast
4. 2 teaspoons salt
5. 2 tablespoons olive oil
6. 2 tablespoons lard or shortening

Recipe Steps:

1. Dissolve yeast in warm water. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture, olive oil, and lard.
3. Mix until a dough forms, then turn onto floured surface and knead 10 minutes until smooth.
4. Place in oiled bowl, cover, and let rise 2 hours until doubled.
5. Divide dough into 8 pieces. Roll each into a long rope about 12 inches long.
6. Twist each rope into a knot or “X” shape, tucking ends underneath.
7. Place on parchment-lined baking sheets, cover, and let rise 30 minutes.
8. Preheat oven to 400°F.
9. Bake for 25-30 minutes until deep golden and crisp.
10. Cool completely on wire rack.

19. Michetta (Italian Rolls)

A light, airy Italian roll with a distinctive shape and hollow interior. Originally from Lombardy, these are perfect for sandwiches.

Recipe Metadata:

Time to Make: 3 hours (includes rising)

Servings: 8 rolls

Ingredients:

1. 3½ cups bread flour
2. 1¼ cups warm water
3. 1½ teaspoons active dry yeast
4. 1½ teaspoons salt
5. 1 tablespoon olive oil
6. 1 tablespoon malt syrup or sugar

Recipe Steps:

1. Dissolve yeast and malt syrup in warm water. Let sit 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Mix until a rough dough forms, then turn onto floured surface.
4. Knead for 10 minutes until smooth and elastic—dough should be fairly stiff.
5. Place in oiled bowl, cover, and let rise 1½ hours until doubled.
6. Divide dough into 8 pieces. Shape each into a ball, then flatten slightly.
7. Using a sharp knife, cut a star or cross pattern on top of each roll.
8. Place on parchment-lined baking sheet, cover, and let rise 30 minutes.
9. Preheat oven to 425°F. Place a pan of hot water on bottom oven rack for steam.
10. Bake for 20-25 minutes until golden and crisp.
11. Cool completely on wire rack before slicing.