This Homemade Italian Bread is made with Ricotta and Parmesan cheese which gives it a soft and flavourful crumb. Perfect as an accompaniment with dinner or why not use it as a sandwich bread or even toasted? Easy and delicious!
Table of Contents
What are the ingredients?
- Flour: I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
- Water: Is necessary for yeast fermentation and reproduction.
- Parmesan Cheese: Adds flavour and is delicious mixed with ricotta cheese.
- Olive Oil: Will help tenderize the bread.
- Ricotta Cheese: This will help the dough with flavour, softness of the crust and adding a bit of moisture.
- Active dry yeast: You need yeast for the dough to rise.
- Salt: Helps to give the bread flavour.
What is Italian Bread
Italian bread usually contains olive oil and sometimes salt and milk. For this recipe if you want a richer dough with some added nutrients and a crust that is softer, then you can substitute anywhere from 1/4 of the water to 1/2 with milk. I wanted a firmer crumb and crust so I used just water.
Different types of Italian Bread
Apparently there are over 250 different types of bread in Italy that are actually made today. I certainly haven’t tried even close to that many, but a few of are favourites are a Ciabatta, Genzano, Lariano and the Italian can never pass up a Cazzottini or two.
How to make it
In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed for a couple of minutes then increase the speed and continue to knead until the dough is soft and elastic.
Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball.
Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in the oil, cover the dough and place in a warm draft free area to rise until doubled in bulk.
Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a dutch oven or oven safe covered casserole pot, sprinkle with flour , cover with plastic and let rise 1 hour.
Once the dough has risen, you can score it or even leaf as is, bake, then immediately move the baked loaf to a wire rack to cool completely before serving.
What is ricotta cheese?
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.
Fresh ricotta is placed in the typical cone shaped perforated container, where it is left to drain. It is usually a white colour, of course how white depends on the type of milk that is used. It is soft and slightly grainy but is not elastic or hard. Fresh ricotta has the smell of warm milk and hay, although the aroma of hay will be more intense in ricotta that is made from sheep or buffalo milk.
Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And Baked Ricotta is originally from the Region of Sardegna.
Make sure your Yeast is active
- To start make sure your yeast is active,
- In a small bowl add the water, make sure it is lukewarm (if it is too warm it will kill the yeast), then add a pinch of sugar to the water.
- Sprinkle the yeast over the top, stir to combine, then let it rest for about 5 minutes.
- If the yeast is active it will dissolve in the water and the mixture will bubble.
What can I use instead of a dutch oven?
If you don’t have a dutch oven then you can use any oven safe pot or deep pan with a lid, make sure it will stand up to 450F (250C) before using. Because this is a softer dough, using a pot or dutch oven helps the dough keep it’s shape.
There really is no need to heat the pot first while the oven is pre-heating. I let the 2nd rise happen in the pot and then bake. I also don’t add parchment paper because I find it creases the dough while it bakes, just lightly oil the pot before placing the dough inside. Cover and bake.
How to tell if the bread is over proofed
Bread that is over proofed is dough that has risen too long, the air bubbles have popped. To check to see if your dough is over proofed, just poke it with your finger and if doesn’t spring back at all, it is has over proofed. To save it, just stretch and fold the dough to remove any gas, reshape and let rise again.
How to tell when bread is done
You can tell bread is done when you tap on the bottom of the loaf and there is a hollow sound, but if you want to be 100 percent sure, then using a thermometer is your best best, the bread is baked when the centre of the loaf registers 200 to 210 degrees.
What else can I use ricotta bread for?
- Breadcrumbs: Then use those for meatballs!
- French toast: Any kind of toast, really.
- Bruschetta – If you have leftover ricotta, make a herb and ricotta bruschetta.
- Sandwiches – Whether sliced or as a side, this bread is perfect for your favourite fillings or plain.
Recipe FAQ’s
Yes it can, mix in a large mixing bowl then move to a lightly floured flat surface and knead until the dough is soft and elastic, approximately 15-20 minutes. Continue with the recipe.
The first rise can be done in the fridge, place the bowl in the fridge and let rise for 8-12 hours, bring the dough to room temperature (about an hour) and continue with the recipe.
I personally use all purpose but if you prefer bread flour works just as well, some people swear by it. It will give your dough a chewier and denser bread. Make sure your flour has at least 12% protein.
Cool the bread completely, then store it in a plastic airtight bag, storage container, wrap in foil or the Italian way and, place the loaf in a paper bag then place it in a plastic bag and close tightly. It can be kept at room temperature for about two to three days. Never refrigerate bread, it will make it dry and stale.
Yes you can freeze it, let the loaf cool completely, then you can either slice it or leave it whole. Be sure to wrap tightly with foil or freezer safe wrap and then place it in a freezer safe bag or container. Properly stored, it will last for about 3 months in the freezer.
More delicious Bread Recipes to try
- Rustic Italian Bread with Lievito Madre
- Traditional Italian Ciabatta Bread
- Homemade Italian Bread
- Soft Potato Focaccia Bread
Italian Ricotta Parmesan Bread
Ingredients
- ½ cup + 2 tablespoons lukewarm water (150 grams)
- 1 teaspoon active dry yeast
- 2¼ cups + 1 tablespoon all purpose or bread flour (at least 12% protein) (300 grams)
- 3 tablespoons freshly grated parmesan cheese
- 1½ tablespoons olive oil
- ⅓ cup + 1 tablespoon ricotta cheese (100 grams)
- 1 teaspoon salt
Instructions
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
Karen says
Easy to make, very tasty. Thanks for sharing!
Rosemary says
Thanks Karen, glad you enjoyed it. Take care.
Alma says
I just baked this bread. Although it looks great it seamed to flatten during baking and not rise as well as I had hoped. Any thoughts?
Rosemary says
Hi Alma, make sure you didn’t over proof it, (if you poke the dough and it doesn’t spring back it is over proofed) and make sure your yeast is active. Hope that helps. let me know.
Fran says
I love making this bread and I get so many compliments. My one question, when it has risen the 2nd time and I score it – the bread deflates. How do you be prevent this?
Thank you
Rosemary says
Hi Fran, it could be because the bread was over proofed, try letting it rise for less time. Hope that helps.
Jeanette T says
Rosemary, this recipe is amazing. But, I must confess that I used more cheese than you recommended as I miss-read my notes. I used 113g in the first batch which resulted in a denser loaf but it was golden in color and so delish. Then I used 50g of a mixture of Romano & Asiago I. The 2nd batch because I had that on hand. I don’t think one can mess your recipe up. My husband thought I was baking him some cheese pennies but was still happy it was bread. I’m looking forward to using this bread for grilled cheese sandwiches. This recipe is on the top of my list. Thanks so much
Rosemary says
Hi Jeanette, thanks so much, so glad you both enjoyed it. Nothing wrong with more cheese. 🙂
Mary says
Do you need to punch dough down before the second rise?
Rosemary says
Hi Mary, no just remove it from the bowl and shape it again how ever you want it, whether a boule or loaf shape, then rise again for an hour and bake. I hope you enjoy it. Happy New Year.
teresa says
Can I use Panettone Paper Baking Mold instead of dutch oven?
Rosemary says
Hi Teresa, I think it would, I actually like that idea, it may need more baking time since it’s higher rather than longer. Let me know how it goes.
Wanda says
Can I use a cloche to bake this bread in?
Rosemary says
Hi Wanda, I would say yes. Let me know how it goes.
Sandy H says
S this recipe available if making Gluten free version? I have Celiac Disease and am looking to make my own breads. Store bought gf breads are just way too expensive.
Rosemary says
Hi Sandy, I have never made this with gluten free flour, you can try and let me know how it goes.
MTess says
Recipe was easy to follow and bread was tasty. Although when I scored the dough round it sunk a bit and never rounded out during baking. Any suggestions on what I did wrong? Thank you.
Rosemary says
Hi MTess, that sometimes happens, next time be sure to dust the top liberally with flour (rice or semolina works best) before the second rise, then score. And also make sure your bread is not over proofed. To check to see if your dough is over proofed, just poke it with your finger and if doesn’t spring back at all, it is has over proofed.
MTess says
Thank you
Cheryl says
What an amazing recipe and the bread is delicious! Thank you for another straight forward recipe. We tease in our house that we have a secret Italian in our kitchen at all times because at least three times a week, we are using one of your recipes.
Thank you as always,
Cheryl
Rosemary says
Hi Cheryl, thanks so much, that makes me so happy, glad I could be a little Italian into your home. Take care.
Kathleen Pearce says
Hi Rosemary, I’m really enjoying some of your recipes! I am wondering if you would please clarify the amount of flour in the recipe. Not sure what you are saying with the 1/3. Thank you!
Rosemary says
Hi Kathleen, thanks, I fixed it, I have been having problems with that lately, thanks for noticing. Have a great weekend.
Patricia says
Hi Rosemary
Thank you for this great recipe. Would it be possible to double this and use a 5 qt. Pot to bake it in?
Rosemary says
Hi Patricia, thanks and yes. you can double it. Let me know how it goes. Have a great weekend.
kitty says
I just LOVE!!! your site. Keep sending us more of your GREAT recipes! In making your Italian Ricotta Parmesan Bread” what size Dutch Oven should we use. Thanks, kitty
Rosemary says
Hi Kitty, thanks so much, glad you enjoy the recipes. I have quite a small one that I use, which is about 3 quarts, so 3-4 quarts would be perfect. That is the size I use for all my breads. Let me know how it goes.