Filone Bread- Italian Yeast Bread

– 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

Ingredients

White Scribbled Underline

Cook time: 30 min

Learn More

Servings

2 loaves

Type

bread

prep Time

2 hour 30 min

Arrow

Learn More

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.

Tips: 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!

What is Filone Bread? 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!

RECIPE TIPS AND FAQ’S:

Homemade Sardinian Culurgiones

Sourdough Discard Challah Bread

More like this

Swipe up for the full recipe