• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Ingredients » Bread

    March 22, 2016 Bread

    Filone

    Jump to Recipe - Print Recipe

    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.

    Filone

    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!

    Contents hide
    1 What does Filone mean?
    2 Ingredients
    3 How to make Filone
    4 Recipe Notes
    5 Filone
    5.1 Ingredients
    5.2 Instructions
    Filone

    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

    • 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
    Filone
    Filone

    How to make Filone

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Filone

    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!

    FAQ's

    What does filone in Italian mean?

    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.

    What's Italian bread called?

    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

    What is the Italian version of a baguette?

    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.

    What is hard Italian bread called?

    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.

    from Saveur

    Did you make this? Please RATE THE RECIPE below:)

    Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

    filone bread recipe
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Filone

    A filone is a typical yeast bread that originated in Calabria and Tuscany and you will encounter mostly anywhere in Italy. A really great bread to go with cheese and olives.
    Prep Time2 hrs 30 mins
    Cook Time30 mins
    Total Time3 hrs
    Course: Bread
    Cuisine: Italian
    Keyword: filone
    Servings: 2 loaves
    Author: Lora

    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.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Braided Italian Easter Bread-Pane di Pasqua
    Risi e Bisi-Rice and Peas »

    Reader Interactions

    Comments

    1. gabby says

      October 21, 2022 at 10:06 am

      5 stars
      This bread is so delicious!

      Reply
    2. Anne says

      December 01, 2022 at 3:16 pm

      5 stars
      LOVE this easy bread recipe. This filone recipe is wonderful!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy