Basic Bread Dough


Preparation info

  • Difficulty


  • Makes about

    450 g

    of dough

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • 35 g/ oz fresh/compressed yeast
  • 300 ml/½ pint/ cups warm water
  • pinch of sugar
  • 450 g/1 lb/4 cups strong white bread flour, plus extra for dusting
  • 5 ml/1 tsp sea salt
  • 15 ml/1 tbsp olive oil, plus extra for greasing


  1. Mix the yeast and water together with the sugar, and add about 30 ml/2 tbsp of the flour. Put the yeast mixture in a lightly floured bowl and place it somewhere warm to rise for about 10-20 minutes.
  2. Put the remaining flour on to the work surface. Make a well in the middle and pour in the yeast mixture. Work the yeast mixture into the flour, then add the salt and the oil and knead for 10 minutes, or until the dough becomes soft and elastic.
  3. Transfer the dough to a large floured bowl, cover with lightly oiled clear film or plastic wrap and leave to rise in a warm place for 2 hours, or until doubled in size.