Easy Italian Bread Recipes

Altamura bread is a crisp and fragrant bread that will keep for a long time. It comes from a town in South Italy called Puglia.

Ingredients

1 1/2 C Bread Flour
7/8 oz Water
pinch Dry Yeast
4 oz Warm Water
6 oz Bread Flour
5.5 oz Semolina
1 tsp Dry Yeast
1.25 tsp Salt
4 oz Cool Water
1 T Ex Vg Olive Oil

Method

Mix all ingredients together, knead the dough by hand for 20 minutes, on a lightly floured surface. Let the dough rest for 1 or 2 minutes several times during kneading. You can use a large stand mixer to mix the dough. In this case, mix for 6 minutes.
Rub a large bowl with olive oil and place the dough in the bowl. Cover and let the dough rise for 1 hour. Fold the dough. Let rise for 45 minutes.
Shape the dough into a ball, but do not overwork the dough.
Spread a thick layer of flour on the counter, place the ball of dough in it, rough side down, and let it rise, covered for 50-60 minutes.
Slash the dough in 5 places, 1/2 inch / 12 mm deep and 2 1/2 inches / 65 cm long.
Bake at 425 F / 220 C with steam for 40-50 minutes.

Recipe courtesy of artisanbreadbaking.

Pane Carasau is an Italian flat bread. If kept dry, this bread can last for up to a year.

Ingredients

1 3/4 Cups Unbleached All-Purpose Flour
1 1/2 Cups Semolina Flour
1 Envelope Active Dry Yeast
1 Cup Warm Water
Salt

Method

Combine the two flours with about a teaspoon of salt. In a small cup, dissolve the yeast and a few about 1/4 cup of the warm water. Let sit until bubbly. Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough. Cover and let sit 1 hour. Knead for 5 minutes and cover for another hour.

Preheat the oven to 475 degrees F. Spray two flat baking sheets with oil spray. Knead the dough once more and divide into 8 equal balls. Roll each ball out as thinly as you can to fit the baking sheets, and bake each for 5 minutes in the preheated oven. The breads should blister but not yet brown. Remove from the oven and pile one on top of the other. Place a board or flat tray on top and let sit until cool.

To prepare for serving, return each bread to the oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes. Serve warm.

Recipe courtesy of theingredientstore.com.

Piadina is an unleavened Italian bread that contains no yeast. It is best served warm wrapped around various fillings.

Ingredients

3 1/2 c Unbleached all purpose flour
1 tsp Salt
1/2 tsp Baking powder
1 C Warm water
1/4 C Olive oil

Method

In a food processor or a heavy duty mixer, combine the flour, salt, and baking powder. Add the water and the oil. Process or mix until the dough is smooth and elastic, about 1 minute. Remove from the machine and knead dough briefly by hand on a lightly floured surface. Shape the dough into a ball. Let rest covered with a bowl for 20 minutes to 1 hour (can also be made up to a day ahead of time. Store the dough in a sealed plastic bag in the refrigerator. Let the dough come to room temperature before proceeding). Cut the dough into 8 pieces. Cover all but 1 piece with an overturned bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to an 8 inch circle. Place a piece of waxed paper on a large dinner plate. Place the circle of dough on top. Roll out the remaining dough, stacking the circles on the plate with a piece of waxed paper in between them. Heat a well seasoned pancake griddle or a nonstick skillet over medium high heat. Test the temperature by flicking some droplets of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough on the griddle or skillet. Cook 30 seconds, or until the dough begins to stiffen and turns a golden brown. If it browns too rapidly, reduce the heat slightly. Flip the piadina and brown the other side. The piadina can be served immediately or wrapped in a piece of foil and kept warm in a low oven while you cook the remainder in the same way. To serve, fold a piadina in half and fill it with various fillings.

Recipe courtesy of BigOven.com..