Artisan Italian Bread Recipe
This Artisan Italian Bread can be made in under 90 minutes and makes your house smell so good as it bakes. Nothing beats warm, toasty bread from the oven. This bread is great for making sandwiches, or you can use it to pair with your dinner.

Italian bread was a favorite in my household growing up. It has a richer dough and texture than regular bread, which makes it truly delicious. While we always bought ours from the store, there’s nothing that beats artisan Italian bread.
This Artisan Italian bread is easy, can be made the same day (in fact it can be made in roughly 90 minutes), and it has the perfect crispy crust with tender, soft interior. It’s great for making subs or sandwiches, but is also great on it’s own, with your bowl of spaghetti. There’s nothing more comforting than that!
I have a few other easy bread recipes that would pair great with a cozy weeknight meal, such as this easy french bread, soft dinner rolls and these honey butter rolls. I also love these sweet potato dinner rolls. They’re so soft and I enjoy the added nutrition from the sweet potato.
Here’s why you will love this Artisan Italian Bread
This Artisan Italian Bread can be made in roughly 90 minutes from start to finish. That’s one of the things I love about this recipe, is that you don’t have to wait for an overnight rise, and the results always turn out perfectly.
What makes Italian bread different than regular bread?
Italian bread has a crispier crust, and richer overall flavor profile. One of the key differences is the addition of olive oil which adds flavor and contributes to the moist, tender crumb. Most regular bread recipes rely on only four distinct ingredients – flour, water, yeast and salt. The added fat from the olive oil as well as the addition of fat from milk makes Italian bread recipe richer and more flavorful.
Recipe Ingredients
Here are the ingredients you will need to make this delicious Artisan Italian Bread.
- instant yeast
- milk
- granulated sugar
- water
- salt
- bread flour
- olive oil
- Sesame seeds, for coating (optional)
Ingredient Notes
Instant vs. Active Dry Yeast – What’s the difference?
This Italian bread recipe uses instant yeast. I prefer using instant yeast, because it rises rolls a bit faster, and there is no activation step for the yeast.
Instant yeast can be added into all of the ingredients at the same time. With that being said, I do like to add the instant yeast to the warm liquid (for this recipe it uses a mixture of both milk and water). While I’m measuring out the flour, I let the mixture sit for 30 seconds to a minute. Honestly just however long it takes me to measure out the flour. This is completely unnecessary. I just do it that way. Usually by that time I can actually see the yeast beginning to work. The yeast appears frothy or expanded on the surface of the liquid.
You can substitute active dry yeast for the instant yeast in a one to one ratio. The only difference is that you will have to mix the active dry yeast with the warm milk and water. I also like to add in the sugar, although this is actually not entirely necessary to activate the yeast. The sugar does help speed up the activation time. Whisk together and allow this mixture to sit for 5-10 minutes to activate the yeast. The yeast should appear frothy or expanded on the surface and you should be able to smell the yeast smell.
Regardless of which yeast you use, the Italian bread will taste the same. The active dry yeast will take slightly longer, so you will need to allow the bread to rise 10 minutes longer for the first rise.
Here’s how to make this Italian bread recipe, STEP BY STEP
mix the dough
Mixing the dough is the easy part for this recipe, because the mixer does all the work for you! Now, with that being said if you don’t have a stand mixer, you can certainly knead this dough by hand. It will just take twice as long.
I like to add the instant yeast, warm milk/water combo and sugar to the bowl and allow this to sit for 30 seconds to a minute while I measure out the flour. Add in the flour, salt and olive oil, then knead for 5 minutes. Transfer the dough to a greased bowl and cover with plastic wrap. Make sure you spray the top of the dough so it doesn’t stick to the plastic wrap!
first rise
I like to use my warm oven to help this bread rise faster. Turn the oven on until it reaches 100 degrees F. Once it reaches this temperature, turn the oven off and place your covered dough in the warm oven.
shape the dough
Shape the dough into a batard. Fold the top two edges of the dough inward, to create a triangle top, then pinch together to seal. Starting at the top of the triangle, roll the dough into a log, onto itself. If the log is short, you can roll into a longer log. Tuck the ends of the bread underneath the loaf and pinch to seal the dough together.
cover with sesame seeds (optional)
Brush or spray the dough with water, then roll in sesame seeds (if desired). Transfer to a parchment paper lined baking tray or baguette tray, seam side down. Cover with plastic wrap.
second rise
I like to use the warm oven trick again for the second rise, just because it speeds things up a bit (and I am always crunched for time). However, you can certainly allow it to rise at room temperature. The dough only needs 15 minutes in the warm oven for the second rise.
bake the bread
The last step is to bake the bread. Score the bread with a bread lame or sharp knife, then spray the surface with water. The water on the dough helps the dough to rise better, by keeping the bread from drying out and the crust from forming too quickly.
The bread bakes in the oven with ice cubes placed in a baking dish directly below the bread. The steam and higher initial temperature create a crisper crust on the bread. After 10 minutes, the oven temperature is reduced and the bread finishes baking.
allow to cool
Allow the bread to cool for 1 hour before slicing. I know, I know, one hour is FOREVER! However, if you slice the bread too soon, the interior will be gummy and dense. The moisture needs to redistribute and finish internally baking after you pull it out of the oven. Similarly to how they tell you to wait a certain amount of time before slicing into meat. Trust me, it’s worth the hour wait for this Italian bread recipe!
If you liked this Artisan Italian Bread, check out these easy bread recipes
Here are some of my favorite savory twists on bread
Recipe Tips
- This artisan Italian bread uses instant yeast. It works quicker than active dry yeast and does not need an activation step. You can substitute active dry yeast in a 1:1 substitution. Just make sure you add the yeast to the warm liquid and allow to sit for 5-10 minutes to activate.
- This recipe uses bread flour, but you can substitute all-purpose flour in place of it. The bread flour will lead to a chewier texture in the artisan Italian bread.
- Low fat or nondairy milk work for this recipe. However, whole milk offers superior taste and produces a wonderful texture.
Storage
Store this bread in an airtight container or zip-top bag on the counter for up to 1 week.
You can also store in a freezer safe container or freezer safe zip-top bag for up to 3 months.
Frequently Asked Questions
What if my bread doesn’t rise?
If your artisan Italian bread doesn’t rise, there are only two causes – either the yeast was old and expired, or the water/milk combo used was too hot. I like to aim for a temperature of 108 – 112 degrees Fahrenheit.
I will say I’ve had experience before with buying yeast from the store, using it within a few days and my dough never rose. I know I had the liquid temperature within the range, but thought perhaps there was just something wrong with my recipe. I tried again the next day with the same yeast and the same thing happened. Sometimes, the yeast can just be a bad batch of yeast, even if you just bought it at the store. Although that was the first time that ever happened to me, so I think that’s rare.
Can I use active dry yeast in place of instant yeast?
Yes, you can. You can substitute the active dry yeast for instant yeast in a 1:1 replacement. Just make sure to add the active dry yeast to the warm liquid, stir and allow to sit for 5-10 minutes, or until the surface is frothy in appearance. This allows for the yeast to activate and be ready to use in the recipe.
what does artisan Italian bread mean?
Artisan bread is an umbrella term which refers to homemade bread products, using high-quality ingredients.
is artisan italian bread healthier than store-bought bread?
There aren’t any specific clinical studies to indicate this. However, making your own bread at home is the freshest bread that you will get, since it is made with your own fresh ingredients at home, and you can consume it immediately after baking it (well after you let it cool for 1 hour to allow the crumb to finish setting up 🙂 ). There are no ingredients or preservatives added to homemade bread to extend shelf life.
why is italian bread better?
Italian bread has a flavor profile that truly goes with anything. It’s great to pair with your weeknight meals, but it also makes for a delicious bread for your sandwiches or subs. The bread has a soft interior and slightly crisp exterior.

Let me know what you thought!
If you make this Artisan Italian Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your artisan Italian bread and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes.
Print
Artisan Italian Bread Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
Description
This Artisan Italian Bread recipe can be made in under 90 minutes and makes your house smell so good as it bakes. Nothing beats warm, toasty bread from the oven. This bread is great for making sandwiches, or you can use it to pair with your dinner
Ingredients
- 2 1/4 teaspoons instant yeast (7 grams)
- 1/2 cup milk, warmed to 110F (98 grams)
- 1 tablespoon granulated sugar (16 grams)
- 1 cup warm water, warmed to 110F (190 grams)
- 1 teaspoon salt (6 grams)
- 3 1/2 cups bread flour (474 grams)
- 3 tablespoons olive oil (35 grams)
- Sesame seeds, for coating (optional)
Instructions
1. In the bowl of a stand mixer, add all ingredients. Knead on medium low speed for 5 minutes. Transfer dough to a lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap.
2. Preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place dough in warm oven and allow to rise for 30 minutes. Alternatively, you can allow dough to rise at room temperature for 1 hour.
3. Punch dough down and turn out onto a floured surface. Divide into two pieces, or leave as one piece for a large loaf of Italian bread. Shape the dough into a batard. Fold the top two edges of the dough inward, to create a triangle top, then pinch together to seal. Starting at the top of the triangle, roll the dough into a log, onto itself. If the log is short, you can roll into a longer log. Tuck the ends of the bread underneath the loaf and pinch to seal the dough together.
4. Brush or spray the dough with water, then roll in sesame seeds (if desired). Transfer to a parchment paper lined baking tray or baguette tray, seam side down. Cover with plastic wrap.
5. Preheat oven to 100F. Once oven reaches this temperature, turn oven off. Place covered dough in warm oven for 15 minutes. Remove from oven. Alternatively, you can allow dough to rise at room temperature for 30 minutes.
6. Preheat oven to 450F. Make sure you have two racks in your oven, one directly below the other. Add 6 ice cubes to an 8×8 or small baking dish.
7. Score the loaf, then spray with water (this helps to create a better rise in the crust). Place the bread in preheated oven and place the baking dish with the 6 ice cubes on the rack directly below the bread. Close the oven door quickly. Bake for 10 minutes at 450F, then lower oven temperature to 400F and bake for additional 10-15 minutes, or until golden brown. Allow bread to cool for 1 hour, then slice and enjoy!
Notes
- You can substitute active dry yeast in place of instant yeast in a 1:1 replacement. Just add the active dry yeast to the warm milk. Whisk to combine, then allow to sit for 5-10 minutes, or until the surface appears frothy. This indicates the yeast is active and ready to be used.
- You can use bread flour or all-purpose flour for this recipe. The bread flour results in a texture that is a bit chewier.
- You can use whole milk, low fat milk or nondairy milk in this recipe. The whole milk produces a texture that is superior to the others, so use that if possible.
- Cover the bread and store at room temperature for up to 1 week. Alternatively, you can store in the freezer for up to 3 months.
- Prep Time: 70
- Cook Time: 20
- Category: Bread
- Method: Oven
- Cuisine: Italian
This Italian bread recipe was amazing! We made it with your spaghetti and meatballs recipe which was also wonderful, by the way. Absolutely love your recipes!
Christy,
I’m so happy you enjoyed this bread as well as the spaghetti and meatballs recipe. Thanks for making them both!
-Jolene
You are absolutely right – this bread is wonderful! A definite keeper. It has great flavor and texture and is so easy to make:)
Deanna,
I am so glad you enjoyed this bread! Thanks for making it!
-Jolene