Homemade Italian Bread in 30 Minutes! No fancy equipment

Ingredients

• 1 Tbsp Active Dry Yeast (fresh, room temperature)
• 0.75 cup Warm Water (about 105‑110°F (40‑43°C), divided (1/4 cup for yeast, remainder for dough))
• 2.5 cup All-Purpose Flour (sifted)
• 0.75 tsp Salt (fine kosher or table salt)
• 2 Tbsp Olive Oil (extra‑virgin, for dough)
• 2 Large Eggs (beaten, then scrambled)
• 2 Tbsp Semolina (for dusting the baking stone)
• 1 Tbsp Olive Oil (for brushing the loaves before baking)

Instructions

1. Activate Yeast

   Combine 1 Tbsp active dry yeast with ¼ cup warm water in a small bowl. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together 2½ cup sifted all‑purpose flour, ¾ tsp salt, and 2 Tbsp olive oil until evenly distributed.

   Time: PT5M

3. Combine Yeast Mixture with Flour

   Make a well in the center of the dry ingredients. Add the foamy yeast mixture and the remaining ½ cup warm water gradually, mixing with a wooden spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10‑12 minutes until smooth, elastic, and slightly tacky.

   Time: PT12M

5. First Proof

   Place the dough back in the bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

6. Shape Loaves and Second Proof

   Punch down the risen dough, divide it into two equal pieces, shape each into a loaf, and place on lightly floured dishes. Sprinkle a little flour on the bottom and top, cover loosely with plastic wrap, and let rest for 30 minutes.

   Time: PT30M

7. Preheat Oven

   While the dough is resting, preheat the oven to 410°F (210°C) with a baking stone inside.

   Time: PT15M

   Temperature: 410°F

8. Prepare Scrambled Eggs

   Beat 2 large eggs in a bowl, season lightly, and scramble in a non‑stick pan over medium heat. Set aside.

   Time: PT5M

9. Add Semolina and Egg Topping

   Dust the preheated stone with 2 Tbsp semolina, transfer the loaves onto the stone, make a shallow slash across the top of each loaf, brush with 1 Tbsp olive oil, and spread the scrambled eggs evenly over the surface.

   Time: PT5M

10. Bake

    Bake the loaves for 25‑30 minutes, or until the crust is deep golden and the internal temperature reaches about 200°F (93°C). Rotate the stone halfway through for even browning.

    Time: PT30M

    Temperature: 410°F

11. Cool and Serve

    Remove the bread from the oven, transfer to a cooling rack, and let rest for 15 minutes before slicing. Drizzle a little extra olive oil if desired.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use 2/3 the amount), Sourdough starter (replace yeast, adjust flour/water)
• Instead of Warm Water: Milk (for richer crumb), Filtered water
• Instead of All-Purpose Flour: Bread flour (for chewier texture), Whole‑wheat flour (use half whole‑wheat, half all‑purpose)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Large Eggs: Egg substitute (for vegans, use tofu scramble), Egg whites only
• Instead of Semolina: Cornmeal, Fine polenta
• Instead of Olive Oil: Melted butter, Vegetable oil

Equipment Needed

• Mixing Bowl
• Wooden Spoon or Dough Hook
• Kitchen Towel
• Plastic Wrap
• Baking Stone or Heavy Baking Sheet
• Parchment Paper (optional)
• Pastry Brush (optional)
• Sharp Knife or Bread Lame
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast with properly warm water
• Kneading the dough to develop gluten
• First proof until the dough doubles in size
• Shaping and second proof for a light crumb
• Scoring the loaves before baking
• Baking on a pre‑heated stone at 410°F

Chef Tips from the Video

• For extra flavor, add a pinch of dried oregano or rosemary to the dough.
• Dust the loaves with a little coarse sea salt just before baking for a crunchy finish.
• If you like a softer crust, brush the loaves with melted butter immediately after they come out of the oven.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.

Freezer: Slice, wrap each piece in foil then a freezer bag; freeze for up to 2 months. Reheat in oven.

Room temperature: Best eaten the same day; store in a bread box for up to 24 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first proof for up to 24 hours; let it come to room temperature before shaping.
• Scrambled eggs can be prepared up to 30 minutes ahead and kept warm.

Frequently Asked Questions