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+ servings


The traditional Italian bread
Course Side Dish
Cuisine Italian
Keyword Bread
Prep Time 30 minutes
Cook Time 25 minutes
Resting time 2 hours 10 minutes
Servings 8


  • 500 g Strong White Bread Flour
  • 10 g Fast Action Yeast
  • 10 g Salt
  • 40 ml Olive Oil
  • 400 ml Tepid Water
  • Flour & Semolina to dust


  • Put the bread flour, yeast and salt into a food mixer bowl
  • Add the olive oil and 300ml of the tepid water
  • Oil a 5 litre square tub
  • Set the mixture to combine with the dough hook attachment on a slow speed for a minute or two
  • Pour in the remaining tepid water slowly
  • Turn the food mixer up to a medium speed and mix for 8 minutes
  • Pour the dough into the oiled tub, cover with a tea towel, and leave to prove at room temperature for 2 hours
  • Cover your work top very generously with flour and semolina before tipping the dough out onto it
  • Cut into four strips without handling the dough too much
  • Put the strips onto lined baking trays
  • Leave to rest for 10 minutes
  • Bake on 200C/400F/Gas Mark 6 for 25 minutes, until golden brown
  • Store leftovers in an airtight container in a cool place and eat within 2 days