61 bread italian recipes

Authentic Italian bread is a two-day, two-loaf recipe built on an overnight starter with barley malt and a single teaspoon of yeast. Crackling crust, open chewy crumb, and the deep wheaty flavor of slow fermentation.

Five simple ingredients transform into crusty Italian bread in your bread machine. Just add water, flour, yeast, salt, and a touch of sugar, then let the machine do all the kneading and rising.

This is the first time I have ever made bread in my life, and this recipe was really easy. I made both a long loaf and a round one and they both turned out great. Nice chewy crust on the outside and soft on the inside, and great flavor. I'm no longer intimidated of the thought of making bread. Thanks so much, great recipe!!

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Homemade Italian-seasoned bread crumbs with Parmesan, oregano, basil, parsley, garlic, and onion powder. Made from leftover bread for breading, stuffing, and toppings.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

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!

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!

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

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.

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.