Wood Fired Recipes Community Cookbook

Tuscan Bread

May 26, 2015Posted by Chef BartPrint


This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King Arthur Flour recipe collection.

Tuscan Bread

Course Bread


  • 2 teaspoons yeast dry active
  • 1 teaspoon basil dried
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 teaspoon fennel seed ground
  • 1 teaspoon sea salt
  • 1.5 cups water warm (12 ounces)
  • 3.25 cups flour unbleached bread (13 7/8 ounces)
  • 2 teaspoons olive oil


Combine all the ingredients in a large mixing bowl. Kneed by hand until incorporated and form the dough into a ball. Cover the dough with olive oil. Cover the bowl with a damp cloth and set aside for 1 hour and almost double in size.
Punch down the dough and then form into a football shaped loaf. Place on a floured pizza peel and let rest for 15 minutes. Score the top of the loaf and place in your Forno Bravo oven.
The hearth should be about 350-375 degrees and the over all oven 450-500. Place loaf in the oven and bake for about 35 – 45 minutes. The loaf is done at 190 degrees internally.
Remove from oven, let cool, slice and enjoy.
Until next week, feast well.
Chef Bart
Keyword flatbread, bread, rolls

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