The origins of Italian bread date back to ancient times, with roots that stretch to the Roman Empire. Bread has been a dietary staple for people across all social classes. Early breadmaking became influenced by the availability of local grains and regional climates, leading to a diverse array of bread styles throughout the country. In medieval Italy, communal ovens became central to village life, fostering traditions of artisanal baking that continue today. Over centuries, it has evolved from simple flatbreads to more complex varieties like ciabatta, focaccia, and pane di Altamura. Each reflecting the unique ingredients and cultural influences of its region. This rich history of breadmaking has made Italian bread not just a food, but a symbol of Italy’s culinary heritage and communal spirit.
Ingredients
Method
- Combine warm water, yeast, and brown sugar in a mixing bowl. Stir the mixture and allow it to rest for around ten minutes until it starts to foam. Add olive oil and salt, then use the dough hook to mix for about 5 minutes. Gradually add flour, incorporating enough to make the dough pull away from the sides of the bowl.
- Cover the dough and let it rise until it has doubled in size, which usually takes about 1 hour. After that, punch down the dough and split it into two portions, shaping each portion into a loaf. Cover the loaves with a damp cloth and allow them to rise once more until they have doubled in size.
- Whisk together 1 egg and 1 tablespoon of water. Brush the risen loaves with the egg mixture.Using a sharp knife, make a single long and swift cut down the center of each loaf, or alternatively, create a few 1/4-inch-deep slits on the surface of the loaves.
- Put 2 cups of hot water in a shallow pan and position it on the rack below the bread. It might be necessary to add more water while baking to prevent it from evaporating completely.Bake for approximately 30 minutes, or until the loaves achieve a golden-brown color. Allow the bread to cool before serving.
