Easy Small Batch Italian Bread For Two

This crusty, soft Small Batch Italian Bread is made with bread flour, yeast, and olive oil and ready in just over two hours. Slicing through the golden, crackling crust reveals a steaming, airy center that begs for a generous pat of butter. I love making this when I need fresh bread for dinner but do not want leftovers sitting around.

What Makes This Version Different

Making a full batch of dough often leaves me with stale bread by day three. I scaled this down to produce exactly one petite loaf that finishes in a single meal.

I initially struggled with getting a chewy crust on a smaller loaf. Adding a simple steam pan to the oven during baking solved the problem completely.

Small Batch Italian Bread Ingredients

• 1 1/2 cups (180g) bread flour
• 1/2 cup (120ml) warm water
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 teaspoon granulated sugar

How To Make Small Batch Italian Bread

1. 1. Mix the dough: In a medium bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy, then stir in the olive oil, flour, and salt.
2. 2. Knead until smooth: Turn the dough onto a floured surface and knead for 8 minutes until elastic.
3. 3. First rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
4. 4. Shape the loaf: Punch the dough down and shape it into a small oval log. Place on a parchment-lined baking sheet and let rise for 30 minutes.
5. 5. Score and bake: Preheat oven to 400F (200C). Score the top of the loaf with a sharp knife and bake for 25 minutes until golden brown and hollow-sounding when tapped.

Recipe Tips

• Measure flour properly: Use a kitchen scale or the spoon-and-level method to avoid dense bread.
• Create oven steam: Place a shallow pan of boiling water on the bottom oven rack while baking for a crispier crust.
• Check water temperature: Ensure your water is warm but not hot (around 105F) so you do not kill the yeast.

What To Serve With Small Batch Italian Bread

This petite loaf is perfect for dipping into hearty minestrone soup or a rich beef stew. You can also use it to sop up leftover marinara sauce from your favorite pasta dishes.

How To Store

Keep the completely cooled bread in a paper bag at room temperature for up to two days. If you need to keep it longer, slice and freeze the bread in an airtight bag for up to one month.

FAQs

Can I use all-purpose flour?

Yes, you can substitute all-purpose flour in equal amounts. The texture will be slightly less chewy but still delicious.

Can I double the recipe?

Absolutely. Just double the ingredients and divide the dough into two small loaves before the second rise.

Why did my bread turn out flat?

This usually happens if the yeast is expired or the water was too hot. Always test your yeast to make sure it foams before proceeding.

Nutrition

• Calories: 150 kcal
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 28g
• Protein: 5g

Small Batch Italian Bread

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

3

hours 

15

minutes

Total time

3

hours 

30

minutes

Crusty, soft Small Batch Italian Bread combines bread flour, yeast, and olive oil for a perfect single-meal loaf. Ready in just over two hours, this easy baking recipe yields a beautifully golden, crackling crust without any frustrating leftovers.

Ingredients

• 1 1/2 cups (180g) bread flour

• 1/2 cup (120ml) warm water

• 1/2 teaspoon active dry yeast

• 1/2 teaspoon salt

• 1 teaspoon olive oil

• 1/2 teaspoon granulated sugar

Directions

• 1. Mix the dough: In a medium bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy, then stir in the olive oil, flour, and salt.
• 2. Knead until smooth: Turn the dough onto a floured surface and knead for 8 minutes until elastic.
• 3. First rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
• 4. Shape the loaf: Punch the dough down and shape it into a small oval log. Place on a parchment-lined baking sheet and let rise for 30 minutes.
• 5. Score and bake: Preheat oven to 400F (200C). Score the top of the loaf with a sharp knife and bake for 25 minutes until golden brown and hollow-sounding when tapped.