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Quick & Easy Italian Bread

A quick rise recipe that can rise and be baked all in one afternoon.
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: Side Dish
Cuisine: Italian
Servings: 8


  • 8 Cups White flour
  • 4 Tsp Yeast
  • 2 Tsp Sea salt
  • 3 Cups Warm water
  • 1 Tbsp Olive oil Optional
  • Fresh rosemary Optional
  • Kalamata olives Optional


  • In a stand mixer with the kneading hook attachment in place, combine 7 cups of flour, yeast and salt. Slowly mix dry ingredients together, and then slowly add in 3 cups warm water. Knead on low speed for 10 minutes. 
  • Use spatula on sides of mixer bowl to ensure it is thoroughly mixed. Cover with a kitchen towel and leave out on counter for two hours.
  • Preheat oven to 450 with pizza stone on the top rack and oven safe dish of water on bottom rack.
  • On the counter or a rolling mat, spread one cup of flour out and scrape dough from mixing bowl onto surface.
  • Split into two balls, and gently fold over several times to shape into the desired loaf shape. 
  • Optional: if you would like to add rosemary or olives to your loaf, fold those ingredients in at this stage while forming the loaves.
  • Let sit for 30 minutes while oven heats up.
  • Optional: brush the top of loaves with olive oil. This will result in a slightly crisper, golden brown surface. Without it, you will get a more traditional, chewy crust. Both are great, and sometimes I do one each way for variety!
  • Using a spatula or pizza peel, move the loaves onto the stone and bake for 30 minutes.
  • Remove entire stone carefully with quality oven mitts and sit down in a doubled towel to avoid burning your countertops.
  • Let sit for at least 5 minutes then slice or tear and enjoy! I like to serve mine with olive oil and crushed black pepper for dipping.