Beyond Pizza: Crafting Irresistible Homemade Bread


In the world of culinary delights, few things rival the satisfaction of homemade bread. Move over pizza; we’re about to unravel a recipe that promises to be not just a meal but a sensory experience. Join me as we explore the steps to create a bread that’s not only tastier but also richer in flavor and texture.


For the Dough:

  1. 450 g of flour
  2. 1/2 cube of fresh yeast (20 g)
  3. 2 tablespoons of flour
  4. 1/2 teaspoon of sugar
  5. 1 teaspoon of salt
  6. 250 g of lukewarm water

For Coating:

  1. 100 ml of olive oil
  2. 2 cloves of garlic
  3. 1 handful of fresh basil
  4. 1 handful of fresh parsley

Additional Toppings:

  • Grated mozzarella or parmesan
  • A few olives


1. Activating the Yeast

  • Place half a cube of yeast in a bowl.
  • Add half a teaspoon of sugar and pour 250 ml of lukewarm water.
  • Add two tablespoons of flour and stir until all ingredients dissolve without lumps.
  • Leave the dissolved yeast in a warm place for about 10 minutes until it activates and foams.

2. Creating the Dough

  • Measure and sift 450 g of flour, add a teaspoon of salt, and the activated yeast.
  • Knead with a dough mixer until it becomes compact and separates from the bowl’s walls.
  • If kneading by hand, mix until the flour is absorbed and continue until the dough is compact, smooth, and not too sticky.
  • Shape into a ball, cover, and let it ferment in a warm, draft-free room for about half an hour or until doubled in volume.

3. Rolling and Preparing

  • Spread the risen dough on a floured surface and roll it out evenly.
  • Transfer it to a piece of baking paper on a wide, shallow baking tray.
  • Cut it into cubes.

4. Crafting the “Pesto”

  • Chop fresh basil and parsley, grate or squeeze garlic, and mix with 100 ml of olive oil.
  • Spread the mixture across all the incisions, then brush the entire surface with a silicone brush.

5. Toppings and Baking

  • Sprinkle grated mozzarella, parmesan, or your preferred cheese along the cuts.
  • Place a sliced olive on top of each cube and press gently.
  • Optionally, sprinkle more mozzarella over the entire bread.
  • Bake in a preheated oven at 180 degrees for 20 minutes.


As the aroma of this artisanal bread fills your kitchen, you’ve not just baked; you’ve crafted an experience. With its golden crust, flavorful coating, and delightful toppings, this bread transcends the ordinary. Pizza might have a competitor on the table, but this creation is in a league of its own.


Q1: Can I customize the toppings?

A: Absolutely! Feel free to experiment with different cheeses, herbs, or additional toppings to suit your taste.

Q2: How long can I store the bread?

A: Store in an airtight container at room temperature for up to three days or freeze for longer freshness.

Q3: Can I use dry yeast instead of fresh?

A: Yes, you can. Adjust the quantity according to the package instructions and activate it in lukewarm water with a pinch of sugar.

Q4: What variations can I try with the “pesto”?

A: Get creative! Add sun-dried tomatoes, pine nuts, or a dash of balsamic vinegar for a unique twist.

Q5: Can I make this bread gluten-free?

A: Certainly! Use a gluten-free flour blend for a delicious gluten-free version of this homemade bread.

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