Food

Italian Breads

September 4, 2013

From chewy focaccia to sweet, enriched pandolce, Italy has a rich and varied bread making tradition—bring it home with one of these 13 recipes.

Bread with Prosciutto and Olives — This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. **See the recipe for Bread with Prosciutto and Olives »**Farideh Sadeghin

Although light, airy adaptations of this sweet are now in vogue, this recipe from Marco and Maurizio Profumo's Pasticceria Villa di Profumo, a pastry shop on Genoa's famed via Garibaldi, produces this more traditional dense and crumbly version. See the recipe for Old-Fashioned Genoese Sweet Bread »Christopher Hirsheimer

Rosemary Focaccia — Lemon slices and sprigs of rosemary top this aromatic focaccia.Brian Doben

See the RecipeLandon Nordeman

See the RecipeBrooke Slezak

This chewy focaccia pairs salty olives with sweet tomatoes for an addictive snack. See the recipe for Focaccia with Tomatoes and Olives »Andre Baranowski

Evan Kleiman, the chef and owner of Angeli Caffe (see Family Style) in Los Angeles, gave us this recipe for Italian flat bread, which she tops with 'nduja, a spreadable Italian cured meat. You can buy 'nduja from the San Francisco-based pork store, Boccalone.André Baranowski

Strawberry Focaccia with Maple-Balsamic Onions — This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. The onion and balsamic vinegar add a welcome tartness. Get the recipe for Strawberry Focaccia with Maple-Balsamic Onions »Leah Koenig

This version of Liguria's famed focaccia comes to us from Biagia Settepani, chef and co-owner of Pasticceria Bruno in New York City. See the recipe for Pesto Focaccia »Todd Coleman

Filone — In this recipe from Daniel Leader of Bread Alone, an airy loaf with a nice crust is produced similar to a ciabatta. It's made with a lightly fermented traditional Italian starter, called a biga, that's started nine hours before baking.Todd Coleman

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