How to Make Classic Italian Breakfast Breads

Italian breakfasts are often a delightful mix of rich flavors and textures, and one of the stars of this culinary tradition is the classic Italian breakfast breads. These breads can enhance your morning routine, whether enjoyed with a simple cup of coffee or as part of a festive brunch. Below, we’ll explore how to make some of the most beloved Italian breakfast breads, ensuring a delicious start to your day.

1. Cornetti (Italian Croissants)

Cornetti are Italy’s answer to the French croissant, but they often come with a sweet twist. Here’s how to make them:

Ingredients: 500g all-purpose flour, 100g sugar, 10g salt, 10g dry yeast, 250ml milk, 100g unsalted butter (softened), additional butter for laminating.
In a bowl, mix flour, sugar, salt, and yeast. Gradually add warm milk and knead until smooth.
Incorporate the softened butter and knead for an additional 10 minutes. Let the dough rise for 1 hour.
Roll out the dough into a rectangle, spreading a layer of softened butter on top. Fold the dough over and roll again to create layers.
Cut the dough into triangles, roll them up tightly, and shape them into crescent forms. Let rise for another 30 minutes.
Bake at 180°C (350°F) for 20-25 minutes until golden. Enjoy with jam or pastry cream.

2. Focaccia di Recco (Cheese-Filled Focaccia)

This savory bread is perfect for breakfast and can also be enjoyed as a snack throughout the day.

Ingredients: 500g all-purpose flour, 300ml water, 10g salt, 30ml olive oil, 200g stracchino cheese (or other soft cheese).
In a large bowl, combine flour and salt. Gradually add water and olive oil, mixing to form a dough.
Knead for about 10 minutes until elastic. Allow to rise for 30 minutes.
Divide the dough into two pieces. Roll one piece out into a large rectangle, place the cheese on top, then cover with the second piece of dough.
Poke holes into the top layer and drizzle with olive oil. Bake at 220°C (428°F) for 15-20 minutes until golden and crispy.

3. Torta della Nonna (Grandma’s Cake)

This traditional Italian cake can be a part of a leisurely breakfast or served with coffee.

Ingredients: 300g all-purpose flour, 150g butter, 150g sugar, 3 eggs, 500ml milk, 50g cornstarch, 1 lemon (zest), pine nuts for decoration.
Preheat the oven to 180°C (350°F). In a bowl, mix flour, baking powder, sugar, and softened butter until crumbly.
Add 1 egg at a time and continue mixing until dough forms. Refrigerate for 30 minutes.
Meanwhile, prepare the custard: boil milk with lemon zest. In another bowl, mix cornstarch, sugar, and remaining eggs. Combine with the hot milk and stir until thickened.
Roll out the dough and place in a tart pan. Fill with custard, sprinkle pine nuts on top, and cover with remaining dough. Bake for 30-35 minutes until golden.

4. Pane di Granturco (Corn Bread)

This rustic Italian bread is made with cornmeal and has a unique texture that pairs well with butter and honey.

Ingredients: 250g cornmeal, 250g all-purpose flour, 10g salt, 7g dry yeast, 500ml warm water, 30ml olive oil.
In a bowl, mix cornmeal, flour, salt, and yeast. Gradually add water and olive oil, mixing to form dough.
Knead for 10 minutes and let rise for 1 hour. Shape the dough into a round loaf.
Let rise for another 30 minutes, then preheat