16/06/2026
Classic Italian Artisan Breads | My Kitchen Story
Nothing beats the aroma of freshly baked artisan bread 🍞✨
From airy Ciabatta and golden Focaccia to rustic Pane Toscano and Pane Casareccio, these classic breads bring the taste of an Italian bakery right into your kitchen.
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🥖 Ciabatta Bread
Yield: 2 loaves
Ingredients
* 500 g bread flour
* 400 ml warm water
* 7 g instant yeast
* 10 g salt
* 1 tbsp olive oil
Method
1. Mix warm water and yeast.
2. Add flour, salt, and olive oil. Mix into a very wet dough.
3. Cover and rest for 30 minutes.
4. Perform 3–4 stretch-and-folds every 30 minutes.
5. Let rise until doubled (about 2–3 hours).
6. Turn onto a well-floured surface and divide into 2 rectangles.
7. Proof 30–45 minutes.
8. Bake at 230°C / 450°F for 20–25 minutes until deep golden.
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🌿 Focaccia
Yield: 9×13-inch tray
Ingredients
* 500 g bread flour
* 350 ml warm water
* 7 g instant yeast
* 10 g salt
* 60 ml olive oil, plus extra for topping
* Fresh rosemary
* Flaky sea salt
Method
1. Combine water, yeast, flour, salt, and olive oil.
2. Mix until a sticky dough forms.
3. Rest 1 hour.
4. Transfer to an oiled baking tray.
5. Let rise 1–2 hours.
6. Dimple the surface with your fingers.
7. Drizzle generously with olive oil.
8. Top with rosemary and flaky salt.
9. Bake at 220°C / 425°F for 20–25 minutes.
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🍞 Pane Toscano (Tuscan Bread)
Yield: 1 loaf
Ingredients
* 500 g bread flour
* 325 ml warm water
* 7 g instant yeast
* 1 tbsp olive oil
Method
1. Mix all ingredients into a smooth dough.
2. Knead 8–10 minutes.
3. Cover and let rise until doubled.
4. Shape into an oval loaf.
5. Proof 45–60 minutes.
6. Bake at 220°C / 425°F for 30–35 minutes until golden.
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