italian bread

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Focaccia

strong bread flour,

dried fast action yeast

tsp fine sea salt

tbsp olive oil,

tsp flaky sea salt

¼ small bunch of rosemary, sprigs picked

Tip the flour into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Warm Italian bread from the oven is nothing short of good old fashioned comfort food!

Homemade Italian Bread

active dry yeast (2 packets)

water

sugar

hot water (hot to the touch, not boiling)

salt

vegetable oil

all-purpose flour (add more if needed to get to a pliable dough)

Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.

In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.

Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises). NO KNEADING IS REQUIRED.

After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don&#039;t dry out the dough. Add by quarter cupfuls until its workable.

Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it&#039;s still too sticky, add more flour until it&#039;s workable but not dry.

Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.

Cover and let loaves rise 30 more minutes.

While loaves are rising, preheat oven to 400 degrees Fahrenheit.

Whisk the egg white and brush over the top of loaves.

Bake for 25 – 30 minutes.

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Italian Bread

Filone is an Italian sourdough bread with a crisp crust and airy crumb that is easy to make with a stand mixer.

Filone

all-purpose flour (3 1/2 cups), plus additional for kneading, as needed

water (1 1/2 cups)

sourdough starter

fine sea salt

Oil,

Semolina flour,

In the bowl of a stand mixer fitted with the dough hook, combine the flour, water, and starter. Mix on the lowest speed for 5 minutes. (Alternatively, mix in a large bowl by hand until you no longer see any remaining bits of flour and the dough transforms from a shaggy mass into a slightly smoother mass, 5 to 15 minutes.)

Scrape

Once the dough has collected into a loose, somewhat cohesive mass, scrape down the sides and the bottom of the bowl for any floury bits. Increase the mixer speed to medium and mix for 5 minutes more. (If making by hand, turn the dough out onto a lightly floured countertop and continue to knead for 5 minutes.)

If making with a stand mixer, you can leave the dough in the bowl of the mixer and cover with a towel, but it’s a good idea to remove your dough hook as dough loves to harden onto any surface it can find.

Rest

Place the dough in a lightly oiled bowl. Cover the bowl loosely with a kitchen towel and let the dough rest at warm room temperature for 30 to 45 minutes.

After the resting time, return the dough to the mixer, sprinkle the dough with the salt, and mix on the lowest speed of the mixer until you cannot see or feel any granules of salt, 1 to 2 minutes. (If mixing by hand, sprinkle the salt on top of the dough and “cut” the salt into the dough using a bowl scraper. Knead the dough until you cannot see or feel any salt granules remaining, about 5 minutes.)

Proof

Remove the dough from the mixing bowl, shape it into a round, and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel and place in a draft-free, preferably warm corner of your kitchen to proof. The dough will NOT double in size; you’re looking for about a 25% increase in volume, and the dough should feel “puffy” and “relaxed” prior to shaping. Depending on the temperature of your kitchen, this can take anywhere from 3 to 6 hours.

Shape

Once proofed, remove the dough from the bowl, place it on a well-floured countertop, and gently degas the dough by using your hands to pat it out and pop any large bubbles. Shape it into a batard by folding the dough over onto itself, picking up the top edge, and pulling it just over the center of the dough, then, using the heel of your hand, push the dough slightly away toward the top edge. Now turn the dough counterclockwise 90 degrees and do the same thing three more times; the dough should be a smooth oval. Turn the dough over and tighten it by gently pulling the dough toward you on the countertop, using the slight friction between the dough and your countertop to further tighten the dough. Turn the dough 180 degrees and repeat.

Chill

Place the dough, seam-side up (top-side down), in a proofing basket or shallow bowl coated with semolina flour to prevent sticking. Sprinkle more semolina over the top. Loosely cover with a kitchen towel and refrigerate for anywhere from 12 to 24 hours.

Preheat

When ready to bake, preheat the oven to 450°F (232°C). Place an empty 5-quart (4.7-liter) Dutch oven with its lid in the oven to preheat.

To make it easier to transfer the dough from the proofing bowl to the hot Dutch oven, you can gently turn it out onto a sheet of parchment paper, then use the parchment as a sling to carefully lift the dough and set it inside the Dutch oven.

Transfer

Once your oven and pot are preheated, remove the dough from the refrigerator and carefully turn it out from the basket into the Dutch oven.

Bake

Score the top of the dough using a sharp paring knife in any pattern you like. Using a spray bottle, spray the dough with a little water, cover with the Dutch oven lid, and place the entire vessel in your oven. Bake for 20 minutes.

Cook

Remove the lid and continue to bake until the crust is a deep golden brown, 20 to 30 minutes more.

Cool

Let your bread cool completely before slicing. 

Focaccia bread that is perfectly crispy, golden-brown on the outside and light, fluffy on the inside. The best part: you don't even have to do anything.

No-knead Focaccia Bread 

all purpose flour (or bread flour)

warm water (around 105 F, 40 C)

(1 packet) instant yeast

olive oil

rosemary

flaky kosher salt

Make the Dough. In a large bowl, combine all purpose flour and kosher salt. In another bowl, mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 minutes. Note: This step is done to make sure the yeast is still alive — the only way this bread fails is if the yeast is dead. If you see foam starting to float to the surface, the yeast is alive. If not, use a new batch of yeast. After 5 minutes, add the yeast-water mixture into the flour and mix by hand until all water is absorbed and a rough dough forms. Note: Take time to make sure all the flour is incorporated. Check the bottom — unmixed flour can gather there. Cover the surface of the dough with olive oil, then cover the whole bowl with a damp towel and let proof in the refrigerator for 12-24 hours.

Second Proof. Turn the dough onto a tall rimmed 9 x 13 inch baking pan that has been greased with 2 tablespoons of olive oil. Note: This seems like a lot of oil but it's what will develop the signature texture of the focaccia. Using your fingers, press and stretch the dough out into all four corners of the baking pan. If you find that the dough keeps bouncing back / isn't stretching out easily, cover the whole baking pan with plastic wrap and let the dough rest for about 10 minutes before trying again. Repeat if necessary. Eventually you will be able to spread the dough to the whole pan. Cover the pan with plastic wrap and proof at room temperature for 2-3 more hours.

Bake the Focaccia. Pre-heat the oven to 425 F (220 C). Using generously (olive) oiled fingers, make divots throughout the dough, being careful not to pierce completely through. Finish by drizzling extra olive oil on top to fill those dimples, followed by a generous amount of flaky kosher salt and fresh rosemary leaves. Bake the Focaccia for 25-30 minutes, or until crispy golden-brown on top. Remove from the pan immediately and let rest on a wire wrack for at least 15 minutes before slicing and serving.

Homemade Italian Bread is a Crusty Italian Bread recipe that uses only 6 ingredients and bakes up with a soft center and a delicious chewy crust. It&#039;s quick to make in just 2 hours!

Homemade Italian Bread Recipe

yeast (*active dry yeast)

water (like bath water)

bread flour (divided)

Combine *active dry yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly. If you are using instant years, there&#x27;s no reason to let it sit and get bubbly.

Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon.

Lightly flour a working surface and knead bread together until soft and silky.  Approximately 10 minutes.  Form a ball with the dough and put it into an oiled bowl, turning the dough once so it's oiled on both sides.  Cover with plastic wrap and let it rise for 1 hour.

Preheat oven to 400°F.  If using a baking stone, put it in the oven while preheating.

After 1 hour, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Form the dough into a batard or torpedo shape and put it on a baking sheet lined with parchment paper or a silicone mat. Alternatively, place it on parchment paper on a hard surface like the back of the baking sheet, pizza peel, or bread board. Set it aside to rise 20 minutes.

Score the bread 1/4" deep with a lame or sharp knife and place the bread in the oven.  Optionally spray the oven walls with filtered water to create steam.

Bake for 20 minutes.  Remove from the oven and allow to cool completely on a cooling rack before slicing.

This Crusty Italian Bread recipe uses only 6 ingredients and bakes up with a soft center and a delicious chewy crust. It's a quick Italian Bread recipe that takes about 2 hours to complete.

Easy Homemade Italian Bread Recipe

Make the Dough. In a large bowl, combine all purpose flour and kosher salt. In another bowl, mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 minutes. Note: This step is done to make sure the yeast is still alive — the only way this bread fails is if the yeast is dead. If you see foam starting to float to the surface, the yeast is alive. If not, use a new batch of yeast. After 5 minutes, add the yeast-water mixture into the flour and mix with a spatula until all water is absorbed and a rough dough forms. Note: Take time to make sure all the flour is incorporated. Check the bottom — unmixed flour can gather there. Cover the surface of the dough with olive oil, then cover the whole bowl with a damp towel and let proof in the refrigerator for 12-24 hours.

It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.

Mushroom and Beef Meatballs

bread

milk

carrot (about 4 ounces), cut in 1/4 inch dice

extra virgin olive oil

beef

mushroom

onion

egg (1/2 extra large egg)

parsley

Salt

pepper

Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn’t enough to moisten all the bread) and let soak for 20 minutes.

Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).

Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.

Turn the oven down to 300 degrees.  Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.

Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

Easy focaccia recipe that yields thick soft slices of delicious Italian bread. The yeast-leavened dough is made with olive oil, fresh rosemary, and salt.

Rosemary Focaccia Bread

¼ teaspoon active dry yeast

all-purpose flour (divided)

olive oil (divided)

yellow cornmeal (optional)

In a large bowl combine sugar and ¼ cup warm water, about 100 to 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If mixture bubbles and doubles in volume the yeast is active and ready to use.

Add the remaining 1 ¼ cup of water, ¼ cup olive oil, and 1 cup flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.

Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.

Transfer dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour, do not add too much as it will make the dough very dry.

Grease a medium bowl with 1 teaspoon of olive oil. Add the dough, turn to coat so that it is lightly greased.

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm draft-free space until doubled in size, about 1 to 1 ½  hour. The ideal temperature is 75 to 85ºF (24 to 29ºC), the rise time is dependent on how warm the environment.

Grease the bottom of a ¼ sheet sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13x9-inch baking pan.

Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.

Brush the top of the dough with 1 tablespoon olive oil. Allow dough to proof uncovered in a warm spot until doubled, about 30 minutes.

Set the oven rack to the center position. Preheat to 400ºF (204ºC).

Add dimples all over the dough with fingers. Drizzle about 2 teaspoons olive oil into the indents.

Evenly sprinkle ½ teaspoon of salt and the chopped rosemary over the dough.

Bake focaccia until lightly browned, about 20 minutes. Brush with more olive oil if desired.

Let cool in the pan for 5 minutes then transfer to a cooling rack.

Slice the focaccia into smaller pieces and serve warm or at room temperature.

This garlic bread is packed full of fresh flavors

Caprese Burrata Garlic Bread

ciabatta bread,

basil pesto

heirloom cherry tomatoes, halved

balsamic vinegar

oregano

garlic,

flaky sea salt and fresh pepper

burrata cheese

1. Preheat the oven to 375 degrees F.&nbsp;2. Spread the pesto on the cut side of the bread and place on a baking sheet. Transfer to the oven and bake for 10-15 minutes or until the bread is golden and toasted.&nbsp;3. Meanwhile, in a medium bowl, toss the tomatoes with the olive oil, balsamic vinegar, oregano, and garlic, season with salt and pepper.4. Break the balls of burrata over the toasted bread and spread evenly. Top evenly with tomatoes and finish with fresh basil. Season to taste with a little flaky salt. Enjoy!&nbsp;

For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.

Italian Whole Wheat Bread Fast2eat

Water (lukewarm - 80-90°F/26-32°C)

tbsp Olive oil

Whole wheat flour

Bread flour

tbsp sugar

tbsp Basil

tsp Active dry yeast

Attach the kneading blade in the Bread Maker pan.

Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.

Carefully insert bread pan into Bread Maker and gently close the lid.

Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and press the Start button.

It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.

Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.

Use non-stick Spatula to gently loosen the sides of the bread from the pan.

Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.

Cool for about 10-15 minutes before slicing.

To make perfect slices every time, use a Bread Slicer with an Electric Knife.

For more details, visit https://fast2eat.com/italian-wheat-bread/

For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.

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Para versão em Português (Pão Italiano integral Fast2eat) Fast2eat): https://youtu.be/BF3gpUbjfSE
Para mais detalhes em Português acesse: https://fast2eat.com.br/italian-wheat-bread/

Italian whole wheat bread Fast2eat

Parmesan & garlic bread makes the perfect companion to an Italian feast.

Parmesan & garlic bread

garlic bulbs (skin on), halved horizontally

unsalted butter, softened

tbsp chopped flat-leaf parsley

sourdough baguettes

(100 grams) finely grated parmesan

Creamy cannellini beans and zesty salsa verde make this crusty crostini a real crowd pleaser.

White bean crostini with salsa verde

tbs extra virgin olive oil, plus extra to drizzle

garlic cloves, very thinly sliced

lemon

cannellini beans, rinsed, drained

chicken stock

Salsa verde

flat-leaf parsley leaves, thinly sliced

mint leaves, thinly sliced

eschalot, finely chopped

(125 milliliters) extra virgin olive oil

(80 milliliters) lemon juice

anchovy

tbs salted capers, rinsed, drained, chopped

green olives,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456515001&=domain=del

5348771529001-5977456515001

My family loves all kinds of fresh baked breads and I also make breads at home to get chance to make them healthy. You know, low sugar, no chemicals and above all fresh taste. Who does not love that?!I usually make two batches of Ciabatta Bread Dinner Rolls at weekend and freeze'em..... then enjoy fresh bread WHOLE week. &nbsp;<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div><img alt="Italian Ciabatta Dinner Rolls | chefdehome.com" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls.jpg" loading="lazy" width="533" height="600" srcset="https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls.jpg 100w,https://media.chefdehome.com/533/0/0/ciabattarolls/ciabatta_rolls.jpg 533w" sizes="(min-width: 992px) 533px, (max-width: 414px) 93vw, 96vw">Often, I bake four big rolls or sometimes, I make small eight rolls. This is totally per need, once you perfect the bread dough, you can make any shape or sizes desired. <img alt="Homemade Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_4.jpg" loading="lazy" width="450" height="600" srcset="https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_4.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_4.jpg 100w,https://media.chefdehome.com/450/0/0/ciabattarolls/ciabatta_rolls_4.jpg 450w" sizes="(min-width: 992px) 450px, (max-width: 414px) 93vw, 96vw">In my home, everyone need reason to devour bread. Other than galloping it in dinner with some hot spicy curry, soup or pasta, we love trying various ways to eat fresh Ciabatta. <img alt="Homemade Fresh and Rustic Italian Ciabatta Bread Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_1.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_1.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_1.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_1.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_1.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">We turned it into garlic bread, even made ciabatta bread pizza, toasted and topped with cream cheese for breakfast, made croutons and what not!! Sweet fragrance of fresh baked bread rolls make you crave for these soft pillow ciabatta rolls even more. For new bakers, Italian or Country-Style breads are best way to start bread baking at home. Few important things when making ciabatta rolls - first and foremost kneading, kneading for suggested time enhance the quality and texture of the bread and it is great exercise too ;) Second, is baking time and temperature. Bake ciabatta at specified temperature, for only 22 minutes first and then keep checking every one minute, if bread sounds hollow when tapped at the bottom, DO NOT over-bake it, that turns the bread dry. <img alt="Making of Italian Ciabatta Bread Dinner Rolls" src="https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 800w,https://media.chefdehome.com/655/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 655w,https://media.chefdehome.com/492/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 492w,https://media.chefdehome.com/310/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 310w,https://media.chefdehome.com/100/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 100w,https://media.chefdehome.com/750/0/0/ciabattarolls/ciabatta_rolls_step9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Make ahead Ciabatta Rolls for Christmas dinner and I tell you, you will thank me for this excellent recipe.

Italian Ciabatta Bread Rolls

Flour

Sugar

tsp Active Dry Yeast

Cup Water

& 1/4 Cup All-Purpose Flour,

tbsp Olive Oil,

Water

Cup Milk

For Starter - Mix well - 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)

For Dough - Stir the risen starter and let it rest for 5 minutes. In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 &amp; 1/2 tsp salt, 2 tbsp oil and mix well. Sprinkle yeast over the rested starter. Add milk and oil mixture and 2 cups of all-purpose flour. Mix well. Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together. Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size.)

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Top 32 italian bread recipes from across the web

The most viewed italian bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Focaccia

Homemade Italian Bread

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No-knead Focaccia Bread

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No-knead Focaccia Bread

No-knead Focaccia Bread

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