480 italian bread recipes

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Crispy breaded veal cutlets pan-fried golden, layered with marinara, Parmigiano, and melted mozzarella. A classic Italian-American main in 40 minutes.

Shellfish stew alla Tarantina, a Southern Italian seafood feast of mussels, clams, shrimp, calamari, and oysters in a garlicky tomato-and-wine broth, ladled over bread to soak up every drop.

Eggplant Siciliano layers eggplant, Italian sausage, marinara, mozzarella, and Romano lasagna-style. No breading, no frying. A heartier, meatier cousin of eggplant Parmesan baked in the upper third of the oven.

Parmesan-crusted cube steaks breaded with cracker crumbs and cheese, pan-fried golden, then simmered in pizza sauce. A fast Italian-style weeknight steak dinner in 30 minutes.

Eggplant Napoli baked in layers with homemade oregano tomato sauce and melted cheese. A simple Italian-style eggplant casserole with no breading required.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

Anchovy and Parmesan stuffed tomatoes: ripe beefsteak tomatoes hollowed out and filled with toasted bread, mashed anchovies, and grated Parmesan, then baked until tender. A salty, savory Italian-inspired side.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

A loaded stromboli stuffed with ham, pepperoni, salami, mozzarella, and Swiss, with peppers, onion, and Italian herbs, sealed in bread dough and baked golden. Sliced and served with warm pizza sauce for dipping.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Stromboli stuffed with ham, salami, provolone, and mozzarella in frozen bread dough with Italian herbs. Golden, buttery, and ready in 35 minutes. Serve with marinara.