Versatile Italian Bread Recipe
Make Italian bread, pizza dough, or focaccia with this super easy, incredibly versatile recipe! It's quick and yields the most amazing results.The original recipe is from one found in Southern Living years ago, that no longer appears to be available.
Ingredients
- 1 packet active dry yeast (1/4 oz.)
- 1 tsp. sugar
- 1 cup warm water 100° to 110°F
- 2 to 3 cups bread flour
- 2 tbsp. olive oil
- 1 tsp. kosher salt
Instructions
For Italian Bread
- Combine the yeast, sugar, and warm water in the bowl of a stand mixer fitted with a dough hook. Allow to sit for five (5) minutes, till foamy and creamy.
- To the yeast mixture, add 2 cups of the flour, along with the oil and salt. Combine at low speed for one (1) minute.
- Gradually add the remaining cup of flour until the dough begins to leave the sides of the bowl and pull together. If you need a little more or less flour than the three cups, that's fine. When enough flour has been added, the dough will look and feel soft and smooth. It shouldn't be sticky or overly dry and rough.
- Increase the speed to medium, and beat for five (5) minutes.
- Remove the bowl from the stand and cover with plastic wrap. Let it rise till doubled in size. This will take about 30 minutes in a warm place (around 85°F), or a bit longer in a cooler spot.
- After it has risen, punch the dough down and let it rest for 10 minutes.
- Next, turn the dough out onto a lightly floured surface and shape it into a loaf about 12 inches long.
- Place the loaf on a lightly greased baking sheet and, using a sharp paring knife, cut three 1/4-inch deep slits across the top. This will give interior steam a place to escape and prevent your loaf from blowing apart at the sides.
- Bake at 400°F for 14-16 minutes or until golden brown. Cool on a wire rack.
For Pizza Dough
- Proceed with the recipe for Italian Bread above, but shape the dough into 1-3 balls instead of a loaf. This recipe will yield about three 10-inch pizzas. (You can go thicker or thinner on the crust, as desired, making larger pizzas, or fewer pizzas with a deep dish crust.)
- Grease your pizza pans (we use olive oil).
- Begin stretching the ball of dough by gently pulling it to form your desired shape (round or rectangular). Place the stretched dough onto the greased pan and press it to the edges as needed. Repeat this for any remaining balls of dough.
- Top the dough with sauce, cheese, and desired toppings, and bake at 475°F for 20-25 minutes.
For Focaccia Bread
- Proceed with the recipe for Italian Bread above, shaping the dough into a ball instead of a loaf.
- On a lightly greased baking sheet, roll or press the dough into an 11x14-inch rectangle.
- Using the handle of a wooden spoon, or the bowl of a small measuring spoon, make indentations in the dough about an inch apart.
- Drizzle the dough evenly with 1 tablespoon of olive oil and 1 teaspoon of Italian seasoning.
- Bake at 475° for 12-15 minutes, until golden brown. Allow to cool slightly and serve warm or at room temperature.
Nutrition Facts
Versatile Italian Bread Recipe
Amount per Serving
Calories
99
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Sodium
161
mg
7
%
Potassium
21
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
2
g
4
%
Vitamin A
0.4
IU
0
%
Calcium
4
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.