Basic Italian Bread Recipe (Simple Homemade Bread)

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Most often when I make bread I use my mamma’s bread recipe from our Roots of Sicily cookbook. It makes a ton of bread, which was always best for my large family. That being said, there are times when I only need a small batch of bread, so I created this recipe.

This basic Italian bread recipe comes together quickly with just six basic ingredients. It can be used for everything from baguettes to Italian hoagies to Sicilian pizza to calzones – and just about anything else that requires bread dough. It’s been one of our family’s most versatile recipes for years.

Why This Italian Bread Recipe Works

My mamma would make bread almost every Saturday so we would have it to eat throughout the week – if it would last that long. I loved making bread with her. I would brush the egg wash on it, then sprinkle the sesame seeds on top. The more sesame seeds, the better!

Every time my mamma made bread she would take some of the dough and make a pizza, which of course was my favorite part of bread day. After the fresh bread was cooked, we would eat it hot out of the oven with a drizzle of olive oil, salt, and pepper. That is still one of my favorite ways to eat fresh bread.

Making bread has become therapeutic for me over the years. It’s a way of connecting to my roots, to my mamma, and to who I am. Not to mention, it’s a way to feed my family. I have tried to teach each of my children how to make bread, and most of my grandchildren have gotten a turn in the kitchen helping out too. Many people make bread with fancy tools and machines, but I prefer to do it the old-fashioned way with my hands. There is just something to be said about getting your hands dirty and connecting with your food. Feel the dough, notice the consistency, and appreciate the physical labor that goes into making a light, fluffy, delicious Italian bread.

What You Need to Make Italian Bread

This basic Italian bread recipe uses simple pantry ingredients that you probably already have on hand:

Yeast (1 tablespoon): Most often, I use active dry yeast when I make bread. I have also used quick rise and instant yeast for this recipe. I remember my mom using fresh yeast that came in a square – I haven’t seen that kind for years. Any type of dry yeast will work here.

Warm water (1 3/4 cups, divided): You’ll use 1/4 cup to activate the yeast and the remaining 1 1/2 cups for the dough. The water should be warm but not hot – if it’s too hot, it will kill the yeast.

Olive oil (1 tablespoon): We use Partanna extra virgin olive oil for everything in our kitchen. The olive oil adds flavor and keeps the bread soft.

Salt (1 tablespoon): We use Redmond Real Salt in all our cooking.

Flour (4–5 cups): Traditionally we would use a fine ground Italian flour called 00 flour. That being said, we always just used what was easily accessible and inexpensive. We have used the following flour types successfully: 00 flour, all-purpose, bread flour, and khorasan wheat (Kamut). The exact amount depends on your climate – humid locations will require more flour than dry ones.

Egg and sesame seeds (for topping): A beaten egg wash gives the bread that gorgeous golden crust, and the sesame seeds add a subtle nutty flavor and beautiful look. Both are optional but highly recommended.

Mamma’s Bread Tips

These tips come straight from decades of bread-making in our family’s kitchen:

Don’t rely on measuring cups alone. Do not add all of the flour the recipe calls for initially. Depending on your climate and elevation, your dough will have different needs. Instead of relying on the number of cups listed, use touch. The dough should be tacky but should not stick to your fingers.

This dough is very forgiving. It will wait for you until you are ready to start baking. Simply continue punching it down as it rises throughout the day until you are ready to bake. Do not form into loaves until you’re ready for the oven.

Use it for everything. This basic italian bread dough recipe works for bread loaves, baguettes, pizza, calzones, cheese twists, focaccia, and basically anything else that requires bread dough. On bread day, we often make bread and pizza at the same time.

How to Make Basic Italian Bread (Step by Step)

Activate the yeast. In a large bowl, add the yeast and 1/4 cup warm water. Gently stir and let it rise until bubbly, about 5 minutes. If it doesn’t bubble, your yeast may be old – start over with fresh yeast.

Mix the dough. Add 1 1/2 cups warm water, olive oil, and salt. Stir gently. Then stir in flour one cup at a time until the dough is no longer sticky. It may require more or less flour depending on humidity.

Knead. Remove the dough from the bowl and knead on a lightly floured surface for 2 to 3 minutes. You’re looking for a smooth, elastic dough that’s tacky but not sticky.

Let it rise. Scrape out any remaining bits from the bowl and lightly coat it with olive oil. Return the dough to the bowl, cover with a clean dish towel, and let rise in a warm place until doubled in size.

Shape and second rise. Preheat the oven to 400°F. Punch down the dough to deflate it. Separate into 2 equal parts and shape into your desired loaf shape – baguette style, round loaf, braided, whatever you like. Place the loaves on a baking sheet coated with olive oil. Cover and let rise an additional 15 to 20 minutes.

Egg wash and bake. Lightly brush the loaves with beaten egg and sprinkle with sesame seeds if desired. Bake for 25 to 30 minutes or until golden. For a more golden, crusty bread, bake at 425°F for 25 to 30 minutes.

What to Make with This Bread Dough

This is one of the most versatile recipes on the blog. Here are some of our favorite ways to use it:

Hoagie bread. Shape into small baguettes with sesame seeds for our Italian hoagies – olive oil, oregano, meat, and cheese. That’s it. That’s the sandwich.

Pizza dough. This is the exact same dough we use for our Sicilian pizza. Bread day was always pizza day in our house.

Calzones. Roll the dough thin, fill, fold, and bake. Our pumpkin pizza calzones are a family favorite.

Bruschetta base. Slice and toast for our bruschetta with homemade ricotta.

Bread for dipping. Eat it hot from the oven with olive oil, salt, and pepper. Or dip it into warm homemade ricotta the way our family has done for generations.

Mamma’s Secret: Make Bread with Whey

If you’ve made our homemade ricotta, you’ll have leftover whey. Don’t throw it out! Replace the water in the basic Italian bread recipe with whey and decrease the salt slightly. The whey adds a subtle richness and the bread comes out beautifully soft. It’s one of our favorite ways to use every last drop.

How to Freeze Bread

If we have extra loaves, we like to freeze them for another day. Wrap the bread in plastic wrap, then cover with foil. Seal all edges well and place in a large bag. Freeze up to 3 months. To reheat, place in the oven at 325°F until thawed and crispy.

If you love baking from scratch, our Roots of Sicily cookbook has over 167 authentic Sicilian recipes passed down through four generations – including Mamma Silvana’s original bread recipe that fed our family of 12 every week.

Mamma’s Tip: We love slicing fresh bread on our baguette cutting board – it’s the perfect size for a loaf and makes a beautiful serving piece on the table.