488 bread italian recipes

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Rosemary olive focaccia with kalamata olives, sun-dried tomatoes, garlic, and Parmesan. Made fast with frozen bread dough for Italian-bakery results in 60 minutes.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Pesto focaccia topped with sliced tomatoes and melted mozzarella, baked until bubbly and golden. A 5-ingredient Italian flatbread pizza ready in 20 minutes.

Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

Add some sophistication to dinner with this scrumptious bread that tastes great plain or toasted!

Bread machine focaccia topped with olives, rosemary, garlic, basil, and feta or Parmesan. Easy homemade Italian flatbread that bakes in 10 minutes flat.

Easy and very tasty. I proofed the yeast before adding it to the salt and flour. I also sprinkled the top with salt after the olive oil.

Black olive and sea salt focaccia is a classic Italian flatbread brushed generously with olive oil, scattered with chopped olives, and finished with coarse sea salt for that signature crunch.

There are quicker versions of this recipe but this is a classic that's reasonably easy and works perfectly every time.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Italian flatbread with rosemary, garlic, and olive oil topping that bakes into golden, dimpled perfection after your bread machine kneads the dough

Panettone Italian fruitcake with orange zest, dried fruit, and a tender yeast dough. Baked in a coffee can for the classic tall dome shape. Ready in about an hour.

A very hearty bread with lots of flavor. Perfect with a bowl of homemade soup

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.