This homemade Crispy Italian Bread Recipe is going to become a hit with the whole family. Crispy and crunchy on the outside and soft on the inside served with an amazing olive oil and herbs dip. This bread is like from Italian restaurants but homemade.
The Russian Bread and our Easy Braided White Bread are quick loaves of bread you want to try.
crispy Italian bread recipe-
Oh, I’m so excited to update this older bread recipe, it’s amazing. Though it’s a little more time consuming than some of the other bread we have, it’s worth every minute. This bread is the perfect combination of a crispy, crunchy thick crust while the inside is soft and tender. What really makes this bread stand out is the herbs and oil dipping for the bread. It’s seriously amazing!!
This bread was shared with me from a coworker when I just got married and had no idea what I was doing in the kitchen, let’s just say my first loaf was a fail, haha.. Though it took me some time, I finally got it. Was feeling very much a domestic housewife at that moment, good memories ;).
how to make Italian bread-
- Prepare an initial mixture with some of the flour, sugar and yeast. Add in the warm water and mix on low speed. The mixture will be runny, set aside to rise for 1 hour until bubbly.
- Stir in the salt and oil and remaining flour. Knead for about 10 minutes on a floured surface.
- Gently shape dough into a round bread loaf, place into a greased bowl, rise 1 more hour, releasing any air bubbles.
- Remove dough from bowl and gently shape once more, place onto a baking sheet lined with parchment paper. Stretch sides to make a smooth, almost flat top (about 9″-10″ in diameter).
- Run hand under cold water and pat dough with water, cover with plastic wrap or a kitchen towel, set aside to rise 1 more hour.
- Add hot water into a pan into the oven. Make slashes on the loaf.
- Bake bread until crispy.
- Enjoy, friends.
NOTE: To clarify, the bread will be baked on the center rack of the oven. The pan with the water is to be placed on the lower rack and not directly under the bread.
TIP: Once baked, the bread will feel extremely hard, that’s normal. Once it cools it will not be as hard as it feels when it comes right out of the oven.
oil and herbs bread dip-
This oil bread dip is SOO GOOD! It’s so easy to prepare. Place all of the ingredients into a bowl or plate. Drizzle with the oil, stir and serve with bread. TIP: If any of the herbs are large in size, crush them until fine before mixing.
can I freeze bread?
This Italian bread is great to freeze. Once cooled, freeze individual slices or half of a loaf wrapped in a freezer bag.
Thaw bread and enjoy. If you like warm bread, toast or reheat until warm in the oven, we love our toaster oven for this.
Try these other BREAD recipes:
- Everything bagel recipe– prepare to be blown away by how easy they are.
- Chocolate chip banana bread– kids’ favorite!
- Blueberry lemon cake loaf– the best combination of flavors.
- Bread machine bread– you’ll make this weekly!
The soft white bread loaf dipped in the herbs dipping oil is truly a recipe to be tried. You’ll love the combination and will want to make it over and over again.
Don’t forget to leave us feedback in the comments below if you give the recipe a try! 🙂
Crispy Italian Bread Recipe
Author: Valentina
5 from 3 votes
The most delicious homemade recipe for a crispy Italian Bread recipe. Crispy and crunchy crust with a soft and airy center, served with a homemade oil and herbs dipping oil.
Prep Time: 2 hours hours 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 3 hours hours 15 minutes minutes
Servings: 8 servings
Ingredients
bread loaf-
- 5 cups all-purpose flour, measured then sifted **
- 1 tsp granulated sugar
- 2 ¼ tsp active dry yeast
- 2 cups warm water
- 2 Tbsp oil (canola or olive)
- 2 tsp salt
oil and herbs dip-
- ½ tsp dried parsley
- ½ tsp dried basil
- ½ tsp dried rosemary
- ¼ tsp dried oregano
- ½ tsp red pepper flakes
- 2 garlic cloves, minced
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1/3 cup olive oil (or extra virgin olive oil)
Instructions
Place 2 cups sifted flour, sugar and yeast into a large mixing bowl and mix. Add 2 cups very warm water and on low speed with a mixer mix for about 1 minute.
Cover dough with plastic wrap, let stand 1 hour or until bubbly.
Gently stir in oil and salt, stir in 3 cups sifted flour. Once mixed in bowl, place onto lightly floured surface and knead 8-10 minutes. Add more flour if necessary so dough doesn’t stick to hands. Once kneaded, the dough should be smooth and springy. (You should need more than 5 ½ cups flour).
Shape dough into a ball, releasing any air bubbles, flatten a bit and transfer to a greased bowl. Cover the bowl with plastic wrap, set asie to rise 1 hour (or until doubled in size). Dough is ready if indentation remains when touched.
Line a baking sheet with parchment paper or grease with butter. Take the dough and shape into an even and round loaf, no need to release all the bubbles.
Stretch sides of dough downwards to make almost a smooth top (about 9 to 10 inches in diameter). Add to baking sheet.
Run hands under water and pat top of dough with water. Cover loosely with plastic wrap or kitchen towel, allow to rise 1 more hour or until almost double in size.
Add hot water to an 8×8 or 9×9 pan until about 1/2” from top and place on bottom rack of oven, not directly under the loaf. Heat oven to 425°F.
Carefully, with a sharp knife, make slashes on top of loaf. Dust with flour.
Bake 35 to 45 minutes or until loaf is deep golden brown with crispy crust and sounds hallow when tapped. Transfer loaf to wire rack to cool completely before cutting.
Prepare dipping oil-
Place the parsley, basil, rosemary, oregano and red pepper flakes, minced garlic, salt and pepper into a bowl or place and stir. Pour the olive over the ingredients and serve with the bread as dip.
Notes
** Depending on the flour you use, you might need 5-5 1/2 cups of flour!
To clarify, the bread will be baked on the center rack of the oven. The pan with the water is to be placed on the lower rack and not directly under the bread.
Nutrition
39kcal Calories1g Carbs1g Protein4g Fat1g Saturated Fat585mg Sodium11mg Potassium1g Fiber1g Sugar2mg Calcium0mg Iron
- Full Nutrition Label
Nutrition Facts
Crispy Italian Bread Recipe
Amount Per Serving
Calories 39Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 585mg25%
Potassium 11mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Calcium 2mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Bread
Cuisine: American, Italian
This recipe was originally published in February 2014. We are republishing the recipe with new images in May 2019.
Did you make this recipe?
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Leave a comment
24 comments
- Christine Christensen
Valentina,
Do you think the same measurements would workin a bread machine? My bread maker recipe calls for 4 1/2 c. of flour for the type I usually make. Maybe I could add the seasonings you listed to my loaf. *just thinking*. Thank you for the yummy recipes!
- Reply
- Valentina’s Corner
This bread machine bread is the absolutely best if that is what you are looking for, no other will beat and follow it exaclty as the recipes states.
And thank you for being a part of our online family, we appreciate you so much.- Reply
- Lisa D
I grew up in an Italian community and grandparents came from Italy. We had the best bread but they don’t ship (no preservatives) so my fingers are crossed very tightly that this will fill that void I have had since moving away.
- Reply
- Valentina’s Corner
Lisa, that’s such wonderful memories. I hope you love the recipe as much as we do! 🙂
- Reply
- Maria
If one uses bread flour, would this affect the amount of flour used i.e. less flour than the recipe calls for.
Thank you.
- Reply
- Valentina’s Corner
You should be just fine, Maria. Let me know how the bread turns out.
- Reply
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