I made this bread on a rainy afternoon when I was missing those cozy dinners at Johnny Carino’s — the kind where you sit down, and before the menus even hit the table, they bring out that warm, crusty loaf with olive oil and herbs. Honestly, that bread was always the best part of the meal for me. So I figured… why not try to recreate it at home?
This recipe gets you that same golden crust and soft, airy middle that makes it impossible to stop at one piece. It’s not fussy, just really good, rustic-style bread that pairs perfectly with dipping oil, pasta, soup, or even toasted with a little butter the next morning. It feels like a little restaurant magic in your own kitchen.
Why You’ll Love This Recipe
This bread is everything you want from a classic Italian-style loaf — soft and tender on the inside, crusty and golden on the outside. It’s incredibly easy to make, even if you’re not a bread baker, and the ingredients are basic: just flour, yeast, water, olive oil, and salt.
It’s the perfect side for soups, salads, or pasta night, but it’s just as good dipped in seasoned olive oil like they serve at Johnny Carino’s. You can shape it round or oblong, bake it in a Dutch oven or on a baking sheet — it’s versatile, forgiving, and oh-so-satisfying.
What You’ll Need
For the dough:
- 3 ½ cups all-purpose flour (plus more for kneading)
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ¼ cups warm water (about 110°F)
Optional for topping:
- Extra olive oil (for brushing)
- Sea salt or dried herbs (for sprinkling)
For dipping oil (optional):
- ¼ cup olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Pinch of garlic powder
- Pinch of salt
- Optional: grated Parmesan cheese
Pro Tips
- Use warm water (not hot) to activate your yeast — around 110°F is ideal.
- Don’t rush the rising process — give it time to double for the best texture.
- If you want extra crunch, mist the dough with water before baking.
- Baking on a preheated stone or steel gives a great bottom crust, but a regular sheet works too.
- Let the bread cool completely before slicing to avoid a gummy texture inside.
Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Baking sheet or Dutch oven
- Parchment paper
- Sharp knife or lame (for scoring)
- Cooling rack
Substitutions & Variations
- Use bread flour for a chewier crumb or sub half whole wheat flour for a heartier loaf
- Add dried rosemary or Italian seasoning into the dough for extra flavor
- Shape into two smaller loaves or rolls instead of one large one
- Brush with garlic butter before baking for a savory twist
- Swap sugar with honey or maple syrup
Make Ahead Tips
You can make the dough ahead of time and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping and baking.
Baked loaves also freeze beautifully. Let cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat at 350°F for 10–15 minutes.
Instructions
1. Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes, until foamy.
2. Mix the Dough
Add olive oil and salt. Gradually stir in the flour, 1 cup at a time, until a sticky dough forms.
3. Knead
Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Add flour as needed if the dough is too sticky.
4. First Rise
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape
Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes.
6. Preheat Oven
Preheat oven to 425°F. If using a baking stone or steel, place it in the oven now to heat.
7. Score & Bake
Slash the top of the loaf with a sharp knife. Brush with olive oil and sprinkle with herbs or sea salt if desired.
Bake for 25–30 minutes, until golden brown and the loaf sounds hollow when tapped. Internal temp should be around 200°F.
8. Cool
Transfer to a wire rack and let cool for at least 30 minutes before slicing.
Serving Suggestions
- Serve warm with olive oil dipping sauce and Parmesan
- Pair with Italian soups like minestrone or creamy tomato basil
- Use for paninis or grilled sandwiches
- Toast slices and serve with butter or jam for breakfast
- Cube it for rustic homemade croutons
Leftovers & Storage
Store leftover bread in a bread bag or wrapped in a kitchen towel at room temperature for up to 3 days. Avoid plastic bags, which can make it soggy.
To freeze, slice and wrap in foil or a freezer-safe bag for up to 3 months. Reheat in the oven or toaster for best texture.
Nutrition & Benefits
This homemade loaf is made with real, whole ingredients — no preservatives or additives. Olive oil provides heart-healthy fats, and you can control the salt and sugar content to suit your needs. It’s a great alternative to store-bought bread, especially when served fresh with simple toppings or hearty meals.
Recipe FAQ
1. Can I use instant yeast instead of active dry?
Yes — skip the proofing step and mix it right into the flour.
2. What if I don’t have a baking stone or Dutch oven?
No problem — a regular baking sheet works great with parchment.
3. Can I double the recipe?
Yes, just split the dough into two loaves and adjust baking time slightly.
4. How do I get a crispier crust?
Spray the loaf with water before baking or place a pan of water in the oven for steam.
5. Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, though texture may vary.
The Final Slice
This Johnny Carino’s-style bread is one of those recipes that just makes a meal feel special — even if it’s just a bowl of soup on a Tuesday night. It’s golden, chewy, and perfect for dipping, and there’s nothing quite like pulling a warm loaf out of your oven that you made from scratch. I’ll be baking this one all year long — it’s too good (and too easy) not to.