Filone is an Italian bread that is baked with a special recipe that gives it a unique, crunchy texture and delightful taste. It's made from flour, water, salt, olive oil, and yeast. The dough is then shaped into long loaves or circles and baked in the oven until golden brown.
What would a meal be without a great loaf of bread? A simple loaf like a filone is usually what you will find at my family's house. A filone is a typical yeast bread that originated in Calabria and Tuscany and you will encounter it mostly anywhere in Italy.
What would a meal be without a great loaf of bread. A simple loaf like a filone is usually what you will find at my family's house. A filone is a typical yeast bread that originated in Calabria and Tuscany and you will encounter mostly anywhere in Italy.
It is so wonderful to sit down at a table at my in-laws house and hear the banter between my in-laws; even my sister-in-law is usually involved in the bread discussion. There isn't a meal, not matter how simple, that will not have bread. The bread is usually the Calabrian bread they make or somebody made for them. But on most days, you will find a lovely filone.
The banter usually starts like this (in Italian), "Where's the bread?" My father-in-law will respond, "I got the bread. It's over there on the corner of the table." My mother-in-law will usually not be satisfied, as something is missing from the bread set out for the big lunch, "That wasn't the bread that we were going to have for lunch. Go get the fresh bread! That's the bread from yesterday." But you see, nothing is wasted; not even this slightly older bread. My mother-in-law will set it aside until she's ready to prep it and grind into her breadcrumbs
Here is just some of the bread you will normally be served with at my in-laws. You could say that the bread is one of the most important part of the meal. Or maybe it's the olives…or the cheese!
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Why you will love this Italian Bread
- Authenticity: This Filone bread recipe stays true to the traditional Italian way of breadmaking, giving you a slice of Italy in every bite.
- Simplicity: The recipe only requires basic pantry staples, making it a practical choice for any home baker.
- Nutrition: The use of whole wheat flour not only enhances the flavor but also boosts the nutritional profile of the bread.
- Versatility: Filone bread pairs well with a variety of foods - be it a hearty soup, a cheese platter, or simply a smear of your favorite jam.
- Satisfaction: The sheer joy of baking your own bread from scratch and the delectable aroma filling your kitchen is an experience like no other.
- Shelf Life: Filone bread maintains its texture and flavor even after a few days, making it a perfect choice for meal planning.
- Cultural Experience: Baking Filone bread is not only about the end product but also about embracing a part of Italian culture and tradition.
What does Filone mean?
Filone, pronounced “fill-oh-nee,” means line in Italian. The bread is actually like a long line, sort of like a baguette, but not quite as long as one. A filone is the perfect everyday bread and the perfect bread to do the scarpetta.
Do you know what doing the scarpetta is? It is taking a piece of bread and swirling it around your dish to get every last bit of sauce. I'm proud to say that my son is quite the scarpetta expert!
Ingredients and their purposes
- 2/3 cups tap water heated to 115° - The warm water is used to activate the yeast. At this temperature, it is warm enough to stimulate the yeast but not too hot to kill it.
- 1 1/2 tsp active dry yeast - Yeast is a type of fungus that is used in bread making to leaven the dough. It ferments the sugars in the flour, producing carbon dioxide gas which makes the dough rise and creates a light, airy texture.
- 3 1/4 cups plus 2/3 cup all–purpose flour plus more for dusting - All-purpose flour provides the structure for the bread. The gluten in the flour interacts with water to form a network of strands that give the bread its texture. The additional flour is used for dusting the work surface and the dough to prevent sticking.
- 1/3 cup olive oil plus more for greasing bowl - Olive oil adds flavor to the bread and keeps it moist. It also helps to create a golden, crispy crust. The extra oil is used to grease the bowl where the dough will rise, preventing it from sticking and making it easier to handle.
- 2 1/4 tsp. kosher salt - Salt enhances the flavor of the bread and also strengthens the gluten structure, contributing to the texture of the bread.
- 1/2 cup ice cubes - Ice cubes are used in the baking process to create steam in the oven. This steam helps to create a crisp, shiny crust on the bread.
How to make Filone
- Mix 1/3 cup water and 1/2 teaspoon of yeast, let rest for 10 minutes. Add 2/3 cup flour and mix until smooth, about two minutes. This is the biga, or starter. Put it in a bowl and let it sit in a cool oven for one hour, then transfer to refrigerator overnight.
- Take the biga out of the fridge and let it come to room temp – about 30 minutes. Add to bowl and add 1 1/3 cup water, 1 teaspoon yeast and stir until the biga starts to dissolve a bit. Add in the remaining 3 1/4 cups flour with oil and salt. Just mix until the flour is incorporated, let rest 20 minutes. This step apparently hydrates the flour.
- Knead the dough on your counter, adding just enough flour so it doesn’t stick to your hands or the counter. Knead for 10 minutes. Transfer the dough to a bowl with olive oil and let rise for two hours.
- After two hours, divide the dough into two loaves. Let rest for another hour. Bake at 425 on a baking stone for 30-40 minutes, adding ice cubes to a cast iron skillet. Bake loaves until dark golden brown and crisp; let cool before serving.A perfectly baked Filone bread will boast a deliciously crunchy crust, a testament to your baking prowess.
Recipe Notes
some notes on this recipe: I found this recipe in an older issue of Saveur. The recipe is very long, but the steps to put it together are not difficult at all. I never achieved the crispy crust as the bread photographed in the magazine, but more of a soft and light bread that was really wonderful. I like a more crusty bread, but the kids like a softer bread, so this bread is always a hit!
Why you could make this bread with whole wheat flour
- The decision to use whole wheat flour instead of regular white flour can dramatically elevate the nutritional profile of the bread.
- This unbleached wheat flour is loaded with fibers, particularly wheat bran, which is known for its digestive benefits.
- Additionally, whole wheat flour contains folic acid, a nutrient often lacking in those who avoid animal products.
FAQ's
Filone is an Italian word meaning "loaf," typically referring to long, thin loaves of bread. The term can also refer to round, flatbreads that are similar in shape and texture to focaccia. Filone has become popular throughout Italy, where it is often served alongside pasta dishes or used as a base for sandwiches.
Italian bread, also known as pane italiano, is the generic term used to refer to a variety of different types of bread popular in Italy. These include filone or "long loaves," round flatbreads similar to focaccia, ciabatta, and other varieties. Each type of Italian bread has its own unique flavor and texture, making them ideal for a variety of different purposes from sandwiches to bread-based dishes
The Italian version of a baguette is called a "filone." It has many similarities to the French baguette, but it is generally longer and wider. Filone is usually made with the same ingredients as a traditional baguette—flour, water, salt, yeast, and olive oil—and then baked in an oven until golden brown.
Hard Italian bread is known as "pane duro" or "ciabatta." This type of bread is made with a higher amount of salt and olive oil, which gives it its harder texture. It's often used to make sandwiches and can be found in different shapes and sizes, from thin slices to round loaves.
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Filone (Italian Bread With Yeast)
Ingredients
- 1 2/3 cups tap water heated to 115°
- 1 1/2 tsp active dry yeast
- 3 1/4 cups plus 2/3 cup all–purpose flour plus more for dusting
- 1/3 cup olive oil plus more for greasing bowl
- 2 1/4 tsp. kosher salt
- 1/2 cup ice cubes
Instructions
- Mix 1/3 cup water and 1/2 teaspoon of yeast, let rest for 10 minutes. Add 2/3 cup flour and mix until smooth, about two minutes. This is the biga, or starter. Put it in a bowl and let it sit in a cool oven for one hour, then transfer to refrigerator overnight.
- Take the biga out of the fridge and let it come to room temp – about 30 minutes. Add to bowl and add 1 1/3 cup water, 1 teaspoon yeast and stir until the biga starts to dissolve a bit. Add in the remaining 3 1/4 cups flour with oil and salt. Just mix until the flour is incorporated, let rest 20 minutes. This step apparently hydrates the flour.
- Knead the dough on your counter, adding just enough flour so it doesn’t stick to your hands or the counter. Knead for 10 minutes. Transfer the dough to a bowl with olive oil and let rise for two hours.
- After two hours, divide the dough into two loaves. Let rest for another hour. Bake at 425 on a baking stone for 30-40 minutes, adding ice cubes to a cast iron skillet. Bake loaves until dark golden brown and crisp; let cool before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
gabby says
This bread is so delicious!
Anne says
LOVE this easy bread recipe. This filone recipe is wonderful!