The dough for this bread does not need to be kneaded; simply mix the ingredients quickly and leave it to rise for a long time.
The result will be a very fragrant, easily digestible bread with a crispy crust and a soft, airy crumb.
Why Nonna Loves This Recipe
Nonna’s favorite bread recipe is incredibly simple, and it’s perfect for those busy days when you want fresh homemade bread without all the hard work.
The beauty of this Italian Homemade No-Knead Bread is that it doesn’t require any kneading at all! The process is simple: mix the ingredients, let the dough rise slowly, and bake.
The result is a fragrant, airy loaf with a crisp crust, just like the bread Nonna used to make. It’s perfect for dipping in olive oil, using in sandwiches, or simply enjoying on its own.
Cooking Time
Preparation Time: 15 minutes
Rising Time: 12 hours (if using yeast) or 16-20 hours (if using sourdough starter)
Cooking Time: 20 minutes
Total Time: 12-20 hours (including rising time)
Servings: 4-6 servings
Ingredients
3 ¾ cups (450 g) Manitoba flour
1 ½ cups (350 ml) water (warm)
Coarse salt, to taste
2 tbsp extra virgin olive oil, plus more for brushing
1 tsp caster sugar
Semolina flour (for dusting the work surface and shaping the dough)
3 g fresh brewer’s yeast (or 1 g dry brewer’s yeast) OR 80 g sourdough starter
Method
Step 1: Mix the Dough
In a large bowl, combine a little warm water with the sugar. Dissolve the fresh or dry yeast (or add your sourdough starter).
Add the sifted flour to the bowl and mix quickly with a wooden spoon or your hands. The dough should be sticky but well-combined. Don’t add oil or salt at this point.
Step 2: Let It Rise
Cover the bowl with plastic wrap and leave the dough to rise at room temperature for 12 hours if using brewer’s yeast or 16-20 hours if using sourdough starter. The dough is ready when it has doubled in volume and is full of bubbles on the surface.
Step 3: Shape the Dough
Once the dough has risen, dust your work surface generously with semolina flour. Turn out the dough and, using a spatula or dough scraper, fold the edges towards the center to form a round shape. The dough will be soft but not too sticky.
Step 4: Second Rise
Spread a clean tea towel and sprinkle it with semolina flour. Place the dough on it, making sure the seams are touching the towel.
Gently brush the top of the dough with extra virgin olive oil, sprinkle with coarse salt, and dust with a little more semolina flour. Let it rise for another 2 hours.
Step 5: Shape Into Sticks
Once the dough has rested, divide it into 4-5 parts using a pastry wheel.
Line a baking tray with parchment paper. Take one piece of dough, gently stretch it to fit the length of the tray, and place it on top. Arrange the pieces of dough parallel to each other, leaving a little space between them.
Brush with more olive oil and sprinkle with coarse salt.
Step 6: Bake
Preheat your oven to 200°C (392°F) and bake for about 20 minutes or until golden brown and crispy.
Step 7: Cool and Serve
Remove from the oven and let cool. Enjoy your freshly baked bread!
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 36g |
| Protein | 5g |
| Fat | 2g |
| Fiber | 2g |
| Sodium | 180mg |
Tips and Tricks
For extra flavor, try adding a touch of garlic or herbs (like rosemary) to the dough before letting it rise.
Storing the bread: This no-knead bread stays fresh for up to 3 days if kept in an airtight container. It also freezes well, so you can enjoy it later.
Perfect with olive oil: This bread is perfect for dipping into extra virgin olive oil or using in a delicious sandwich.
No-Knead Homemade Bread
Notes
Ingredients
- 3 ¾ cups (450 g) Manitoba flour
- 1 ½ cups (350 ml) water (warm)
- Coarse salt, to taste
- 2 tbsp extra virgin olive oil, plus more for brushing
- 1 tsp caster sugar
- Semolina flour (for dusting the work surface and shaping the dough)
- 3 g fresh brewer's yeast (or 1 g dry brewer's yeast) OR 80 g sourdough starter
Method
Step 1: Mix the Dough
- In a large bowl, combine a little warm water with the sugar. Dissolve the fresh or dry yeast (or add your sourdough starter).
- Add the sifted flour to the bowl and mix quickly with a wooden spoon or your hands. The dough should be sticky but well-combined. Don’t add oil or salt at this point.
Step 2: Let It Rise
- Cover the bowl with plastic wrap and leave the dough to rise at room temperature for 12 hours if using brewer’s yeast or 16-20 hours if using sourdough starter. The dough is ready when it has doubled in volume and is full of bubbles on the surface.
Step 3: Shape the Dough
- Once the dough has risen, dust your work surface generously with semolina flour. Turn out the dough and, using a spatula or dough scraper, fold the edges towards the center to form a round shape. The dough will be soft but not too sticky.
Step 4: Second Rise
- Spread a clean tea towel and sprinkle it with semolina flour. Place the dough on it, making sure the seams are touching the towel.
- Gently brush the top of the dough with extra virgin olive oil, sprinkle with coarse salt, and dust with a little more semolina flour. Let it rise for another 2 hours.
Step 5: Shape Into Sticks
- Once the dough has rested, divide it into 4-5 parts using a pastry wheel.
- Line a baking tray with parchment paper. Take one piece of dough, gently stretch it to fit the length of the tray, and place it on top. Arrange the pieces of dough parallel to each other, leaving a little space between them.
- Brush with more olive oil and sprinkle with coarse salt.
Step 6: Bake
- Preheat your oven to 200°C (392°F) and bake for about 20 minutes or until golden brown and crispy.
Step 7: Cool and Serve
- Remove from the oven and let cool. Enjoy your freshly baked bread!
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