Best 6 Italian Bread Baked On A Pizza Stone Recipes
**Aromatic Italian Bread Baked on a Pizza Stone: A Culinary Journey Through Italian Traditions**
In the realm of delectable baked goods, Italian bread stands as a testament to the country's rich culinary heritage and enduring love for simple yet flavorful ingredients. From the bustling streets of Rome to the sun-kissed vineyards of Tuscany, the aroma of freshly baked bread fills the air, inviting passersby to indulge in a taste of Italy's passion for food. This article presents a collection of Italian bread recipes that capture the essence of this beloved tradition, each offering a unique sensory experience that transports you to the heart of Italy.
**Rustic Italian Bread:** Embrace the simplicity of a classic Italian bread with this rustic recipe. Using just a handful of ingredients – flour, water, yeast, salt, and a touch of olive oil – you'll create a loaf that embodies the true spirit of Italian bread. Its golden-brown crust and airy, chewy interior make it the perfect accompaniment to hearty stews, salads, or simply enjoyed on its own with a drizzle of olive oil.
**Focaccia Bread:** Hailing from the region of Liguria, focaccia is a flatbread that has gained worldwide popularity for its versatility and delicious flavor. This recipe guides you through the process of creating a fluffy focaccia topped with fragrant herbs, juicy tomatoes, and a sprinkle of sea salt. Its crispy exterior and tender crumb make it an ideal choice for sandwiches, bruschetta, or as a side dish alongside grilled meats or roasted vegetables.
**Pizza Bianca:** Originating from Rome, pizza bianca is a delectable bread that shares similarities with focaccia but offers its own distinct charm. With a crispy crust and a soft, chewy interior, pizza bianca is traditionally topped with olive oil, salt, and rosemary, creating a symphony of flavors that celebrates the simplicity of Italian cuisine. This recipe provides step-by-step instructions to help you recreate this Roman specialty in your own kitchen.
**Garlic Knots:** These delightful knots of bread, infused with the savory aroma of garlic and herbs, are a popular appetizer or side dish in Italian restaurants and homes alike. This recipe guides you through the process of making soft, fluffy knots that are brushed with a garlic-herb butter and baked to perfection. Their irresistible flavor and addictive texture make them a crowd-pleaser at any gathering.
**Ciabatta Bread:** Hailing from the northern Italian region of Lombardy, ciabatta is a renowned bread known for its airy, open crumb and slightly chewy texture. This recipe takes you through the steps of creating this classic Italian bread, using a combination of flours, yeast, water, and salt. The result is a loaf with a crisp crust and a light, airy interior, perfect for sandwiches, paninis, or simply slicing and enjoying with your favorite toppings.
Embark on a culinary journey through Italy with these delectable Italian bread recipes. Each one captures the essence of this country's rich bread-making traditions, offering a taste of Italy's passion for simple yet flavorful cuisine. Whether you're an experienced baker or just starting your bread-making adventure, these recipes will guide you towards creating delicious Italian breads that will impress your family and friends.
RUSTIC ITALIAN CRUSTY BREAD RECIPE
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
Provided by Florentina
Categories Baked Goods
Time 45m
Number Of Ingredients 4
Steps:
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
- With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
- Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
- Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
- Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
- Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
HOMEMADE PIZZA (ITALIAN BREAD PIZZA)
This is such a wonderful tasting pizza, you may never want to order out for delivery ever again!!
Provided by Cathy Nunn
Categories Pizza
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Slice Italian loaf in half lengthwise. On a cookie sheet, cut side up, spread evenly the pizza sauce on both halves. Use as much as you like. Some prefer more than others... Top with the shredded cheese. Use plenty! Using an 8 ounce package, you will have enough. Spread out to within half an inch of the edge of the bread.
- 2. Then top with the toppings of your choosing. In the photo, I used Canadian Bacon, Pepperoni, chopped onion and chopped golden sweet bell pepper. But you may add whatever you prefer. Get creative! :-)
- 3. Place in the oven (center rack) and bake for about 30 minutes. Then increase heat to 425 degrees and bake an additional 10 minutes, or until your pizza is as browned as you like it. Remove from the oven, slice and serve! Serve with crushed red pepper and grated parmesan cheese (optional). Bon'Apetit' Y'all!!
ITALIAN PIZZA BREAD
-Sherry Adams, Mount Ayr, Iowa
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 427 calories, Fat 18g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 2410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
ITALIAN BREAD
My family laughs at me when I tell them that this poor dough never has a change for an hour, but it makes up for all that punching down with its texture and good taste. My mother-in-law taught me how to make this bread...now the recipe's been passed down to my daughter and two granddaughters.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN BREAD BAKED ON A PIZZA STONE
Delicious Italian bread made in the bread machine and then baked on a pizza stone. Wonderful!
Provided by Diane Sniffen
Categories White Bread
Time 3h
Yield 20
Number Of Ingredients 9
Steps:
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 93 calories, Carbohydrate 16.3 g, Cholesterol 9.3 mg, Fat 1.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 179 mg, Sugar 0.7 g
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your bread.
- Make sure your yeast is active. If your yeast is old or inactive, your bread will not rise properly.
- Knead the dough properly. This will help to develop the gluten in the flour, which will make your bread chewy and elastic.
- Let the dough rise in a warm place. This will help the yeast to grow and produce carbon dioxide, which will cause the dough to rise.
- Bake the bread at a high temperature. This will create a crispy crust and a fluffy interior.
- Let the bread cool before slicing it. This will help to prevent the bread from tearing.
Conclusion:
Baking Italian bread on a pizza stone is a great way to get a crispy crust and a fluffy interior. By following the tips above, you can make delicious Italian bread at home. Serve it with your favorite toppings, such as olive oil, balsamic vinegar, or fresh herbs.
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