This authentic Italian bread recipe is perfect for anyone who loves fresh, homemade bread but doesn’t have the time or energy for a lengthy kneading process. Ready in just one hour, this bread requires no kneading, making it simple and quick to prepare. The result is a golden, rustic loaf with a slightly crispy crust and a soft, airy interior that will transport you to the heart of Italy with every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
- 1 teaspoon sugar
- Cornmeal (for dusting, optional)
Instructions:
- Prepare the Yeast Mixture: In a small bowl, combine warm water (about 110°F) and sugar. Stir until the sugar dissolves and then sprinkle the active dry yeast over the top. Let it sit for 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture.
- Combine Wet and Dry Ingredients: Pour the yeast mixture into the well of the dry ingredients. Add the olive oil. Stir with a wooden spoon or spatula until the dough starts to come together. You don’t need to knead the dough, just mix until it forms a rough, sticky ball.
- Let the Dough Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Let it sit in a warm place for 30-45 minutes. The dough should double in size, indicating it’s ready to be shaped.
- Shape the Dough: Preheat the oven to 425°F (220°C). Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a round loaf or oval, depending on your preference.
- Prepare the Baking Surface: If you’re using a baking sheet, sprinkle it with cornmeal to prevent sticking. Alternatively, you can place the shaped dough directly into a preheated Dutch oven or cast-iron pot for a rustic look.
- Bake the Bread: Place the shaped dough on the prepared baking sheet or in the preheated pot. Bake for 20-25 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom. If you’re using a Dutch oven, cover it with the lid for the first 15 minutes of baking, then remove the lid for the remaining time to allow the bread to brown.
- Cool the Bread: Once baked, remove the bread from the oven and allow it to cool on a wire rack. Let it rest for about 10-15 minutes before slicing to allow the flavors to set and the bread to firm up.
- Serve and Enjoy: Slice the bread and serve it with your favorite dishes, or enjoy it on its own with olive oil or butter. This Italian bread is perfect for sandwiches, dipping, or pairing with soups and salads.
Conclusion:
This easy, no-knead Italian bread recipe is a true game-changer for anyone who loves fresh, rustic bread but doesn’t want to spend hours in the kitchen. With just a few simple ingredients and minimal hands-on time, you can enjoy the aroma of freshly baked bread in about an hour. Whether you’re a beginner baker or an experienced cook, this recipe guarantees a perfect loaf every time, bringing authentic Italian flavors to your table in no time.