Best Homemade Tuscan Bread Recipe:Italian Bread Recipe from Italy

Tasty Home made Tuscan Bread

Last Updated on Sunday 01st, December 2013 / 10:04 Written by
Tasty Home made Tuscan Bread
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Tuscan bread is actually at the base of our culinary tradition. Bread cannot miss from any Tuscan (and Italian) table! I often enjoy preparing it at home, especially on special occasions or on Sundays.

I’ve heard really many stories from both my grandmothers and my mother Anna about how important the preparation of the bread was; at the time she was just a little girl, during the post war period.

My mother always tells me how incredibly delicious the bread prepared by her grandmother was; and from the enthusiastic way in which she speaks, I can only imagine how wonderful and tasty it really was. The bread was made even more savory as it was cooked in old wood ovens!

Many years have passed now, but she reminds very well that special moment of the week when she helped her grandmother to make bread. I understand that was really an enjoyable and happy event!

Bread was prepared only once a week, but it was so good and genuine that it kept well for many days. Women worked all ingredients by hand on the madia or kneading trough; I’ve  got one of these old and rustic piece of furniture at home, the same used by my great grandmother Elena:-)

Now I’ll show you the bread recipe I’ve learned from my mother, and although the actual Tuscan bread recipe is without any salt in it, I put just a pinch of it in my dough, as my mother does.

Note: to have a good bread you need to use only high quality products, starting from the flour, that’s extremely important!

Ingredients needed to make Bread at home

  • 1000 gr (=2.205 pounds= 10 cups) of soft flour (type 0)
  • 700 ml (=2.959 cups) of warm water
  • a pinch of salt 
  • 6 spoons (50 gr) (=0.110 pounds) of extra virgin olive oil
  • 2 teaspoons of sugar (10 gr) to help leavening
  • 14 gr of powder yeast (=4 1/2 teaspoons dry yeast)

How to make Tuscan Bread

Tuscan bread recipe

Note: I recommend you make your bread pastry absolutely by hand!

1. First of all you need to dissolve the yeast together with the warm water; until it is completely melt. Note that the water has to be just lightly warm.

2. Put the flour in another basin and add the water with the yeast in it little by little, then add all other ingredients and work the pastry very well on a table for at least 10 minutes.

3. Put the pastry in a basin, cover it with a damp cloth and let it leaven for no less than 2 hours, in a warm area of the kitchen. Once the dough is raised (it should double its volume), you have to work it all again by using some flour, then divide it in 2 or more parts, cover again with a damp cloth and let rest for another hour.

How to cook bread in the oven?

4. Finally cook it in the oven at 230 °C (Celsius corresponding to 450 °F Fahrenheit) for about 20 minutes, and then for other 20 minutes at 200 °C (390 °F), until your bread gets of a brownish color, or according to your preferences.

My Tips to Have a Great Tuscan Bread:

  • If you are going to make bread at home, never be in a hurry! It takes at least three hours in all to make the bread rise properly.
  • The main feature of Tuscan bread, besides its lack of salt, is that it has to be particularly soft inside. This requires long rising times. To have a great Tuscan bread soft inside, you need to let the dough very soft, even mushy, this is the reason why the quantity of water is more in comparison to other bread recipes.
  • How to have a crisp and crumbly crust? Once bread is cooked, turn off the oven and leave bread inside it for another 10 minutes so to get a crisper crust. Remove and let cool. A further tip to have a crusty bread is to put a little pan full of water in the oven and leave it there in the first cooking stage (20 minutes).
  • Homemade bread keeps well also for some days, it may be a good idea to warm it up in the oven just before eating it; in case you like it warm like me 🙂


Your Tuscan bread is finally ready! The wonderful smell of your homemade bread will pervade all your home! I love it 🙂

About the author

Hi! My name is Elena, I'm a travel writer and a happy mom living near Florence. I love to explore Tuscany to discover special places and I have a great passion for Tuscan Cooking. On this blog I share my experiences on special hotels and places to visit in Tuscany and Italy, and about my grandmother's tasty Recipes! I'm happy to help travelers plan their holiday in Tuscany :-)

View all articles by elena nacci

21 Comments on “Tasty Home made Tuscan Bread

  • The temperatures in this recipe are Celsius, but they’re not marked as such. So if you’re in the US, you need to convert them to Fahrenheit … 230C is roughly 450F, 200C is roughly 400F.

  • elena nacci Post author

    Dear Ronald! You are right! Thanks a lot for letting us noticing it, I’ve just made it clear in the post 🙂

    • elena nacci Post author

      Dear Jeanette, 700 g corresponds to 700 ml of water, if it’s still not clear let me know 🙂

    • elena nacci Post author

      Ciao Randy, a little spoon corresponds to 1 teaspoon (5 gr). While I’m working on the conversions to update the recipe, please have a look at this site for making conversions into cups etc

  • Hey! I’m going to try this… but what pan do you suggest for cooking the bread in??? Some have told me a dutch overn or similarly shaped deep casserole/oven safe dish.

    I lived in Florence for a year a few years ago and I’m craving the pane!

    • elena nacci Post author

      Dear Joanna,
      Thanks for getting in touch 🙂 any oven pan would be ok, as I always use baking paper to cook it! The pans I use are not too deep.
      Let me know how it comes out! Viva il pane 🙂

    • elena nacci Post author

      Dear Connie, thanks for your message. I’ve now updated the recipe converting measures. Let me know if it’s all clear 🙂

  • Hello
    Your recipe calls for salt but the comments about Tuscan bread say that there is no salt. Shall I omit the salt?

  • elena nacci Post author

    Hello Laurie
    Salt in the recipe is just 10gr, so use it! We say that Tuscan bread is without salt in comparison to all other types of Italian bread that are very salty 🙂

  • Hi
    I just made a Tuscan bread, it is in the oven…. well I was not sure if I have to preheat the oven to 230 C ….also I selected the Conventional program. any advice regarding this?

    • elena nacci Post author

      Hi Mimi!
      The oven needs to be preheated!
      How is your bread? tell me!
      Have a nice day!

  • Hi Elena, I have a wood fired oven any suggestions on your recipe for cooking it in there? Thanks a lot have a great day .

    • elena nacci Post author

      Dear Mark,
      Bread in the a wood fired oven is superb! Here are some tips about cooking it in the oven:
      -The oven has to be cleaned very well
      -The oven must be switched on 5-6 hours before use, so that it reaches the right temperature.
      -It is always better to leave a pan of water in the wood oven when bread or pizza are baked
      -The bread is cooked when tapping your knuckles over the bread you hear a hollow sound.

      Enjoy making your bread! 🙂

  • HI … this bread looks delicious and I can’t wait to try making it. I was always taught that Tuscan bread doesn’t have any salt in it though. The people in Tuscany were like screw you…taxing our salt so high . We will show you by making delicious bread with no salt 🙂

  • I am preparing this recipe now but I am uncertain as to how many loafs it will yield as you mentioned to separate into one or more pieces. Do I add it back together at some point or cok more than one load? My question may be answered when it rises but I am certainly not a chef or a baker be any means

    • elena nacci Post author

      Hello James! Here I am, thanks a lot for coming here 🙂
      You should separate the dough in 2 or also 3 loafs after the first 2 hours of leavening. Then you’ll not have to put all together again, but put the loafs directly into the oven. In case you prefer to have smaller loafs of bread it can be ok also to separate the first dough into 4 parts, but no more than that. Let me know about the result! For any other tip, I’m here!

  • Hello, your Tuscan bread recipe has salt as an ingredient, yet you mention ‘…it’s lack of salt…’
    I have lived in Tuscany, and tuscan bread has no salt in it. Perhaps you might clarify in your recipe that you have adjusted it perhaps to (North American?) tastes.

    • elena nacci Post author

      Hello Rolf, thanks a lot for your message! I appreciate it as it helps to clarify the recipe. In the recipe I explain that this is the bread recipe I’ve learned from my mother, and she, in turn, had learned it from her grandmother. As also told in other comments in this post, the original recipe for Tuscan Bread should not include any salt, but the quantity of salt I put in the recipe is just 10gr, a little more than a pinch of it. So you eat the bread and its taste is actually without salt. I will make this more clear also in the recipe 🙂


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