Martusciello Bread Recipe

Written by: Vladimir Lapshin

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I grew up in an Italian American family where bread was always special. It was never just food on the table. It was part of the meal that brought everyone together. I still remember standing at my grandmother’s counter on my tiptoes. The smell of yeast filled the kitchen, flour spread across the table, and she worked the dough with steady hands.

The bread I loved the most came from Martusciello’s bakery in Rochester, New York. Their loaves were soft and chewy inside with a golden crust that gave a light crunch before turning tender. They were the kind of loaves people never forgot.

In this article, I will show you how to make this Martusciello bread recipe. I will walk you through the ingredients, the steps, and some helpful tips so you can bake a loaf at home that feels so hearty and tasty.

Key Takeaways

• Simple ingredients: This Martusciello bread recipe uses flour, yeast, water, olive oil, sugar, and salt. Bread flour makes the loaf lighter, but all-purpose flour also works.
• Two rises for flavor: Let the dough rise twice. This makes the crumb soft and gives the bread more taste.
• Crispy crust with steam: Add steam in the oven by spraying water or dropping ice cubes on the oven floor. This creates a thin, crackly crust.
• Gentle handling: Shape the dough with care. Do not add too much flour to the surface. This keeps the inside moist and chewy.
• Customizable: This Martusciello bread recipe is customizable. You can add semolina flour, sesame seeds, herbs, or roasted garlic without changing the character of the bread.

What Is Martusciello Bread?

Martusciello bread is a classic Italian loaf that became famous at Martusciello’s bakery in Rochester, New York. The bakery sold three main kinds of bread: soft, hard, and whole wheat. People often debated which was the best, but the soft loaf became my favorite.

This bread has a light golden crust that is thinner and chewier than a French baguette. The inside is moist and slightly dense, so each slice feels filling without being too heavy. The flavor is mild with just a hint of sweetness.

Unlike French bread, which only uses flour, water, yeast, and salt, Martusciello bread also has a little sugar and olive oil. These small touches make the crumb softer and give it a gentle taste. The dough rises slowly, which builds more flavor and creates bread that soaks up sauces and olive oil beautifully, or can be enjoyed on its own.

What Makes It Different From Other Breads

Italian bread and French bread use many of the same basic ingredients, but they turn out very different. French bread, like the baguette, is long and thin. It has a thick, crisp crust and a very airy inside. By French law, a traditional baguette can only have flour, water, yeast, and salt.

Italian bread is usually shorter and wider, often shaped into ovals or rounds. Bakers often add a little olive oil and sugar to the dough. This makes the inside softer and the crust thinner. Italian bread also rises slowly for several hours, which gives it a mild flavor and a tender crumb.

This slower rise and softer crumb make Italian loaves perfect for soaking up sauces, soups, or olive oil without falling apart. Martusciello bread follows this Italian style. It uses olive oil and sugar, rises slowly, and bakes into plump loaves with a thin, chewy crust.

Flavor Variations and Creative Twists

Once you learn the basic recipe, you can make small changes to give the bread new flavors while keeping its character. Here are some easy ideas.

• Herb-infused bread: Add 2 tablespoons of fresh rosemary, basil, or oregano when you mix the dough. The herbs give a gentle fragrance that goes well with pasta and tomato sauces.
• Roasted garlic loaf: Fold 4–6 roasted garlic cloves into the dough when shaping. The garlic adds a sweet, mellow taste that spreads through the crumb.
• Sesame or poppy crust: Brush the loaf with water or egg white before baking. Sprinkle sesame or poppy seeds on top. The seeds are toasted in the oven and giving a nutty flavor with a nice look.
• Whole wheat or multigrain: Swap up to half of the bread flour for whole wheat or multigrain flour. Add a little more water if needed. The loaf will be heartier and higher in fiber.
• Sourdough variation: Use ½ cup of sourdough starter instead of part of the flour and water. Reduce the yeast to ½ teaspoon and let the dough rise overnight. This gives the bread a mild tang and deeper flavor.

Recipe for Martusciello Bread

Tips for the Martusciello Bread

How to Get a Crispy Crust

Steam is the secret. When the loaf bakes, steam keeps the crust soft long enough for the bread to rise fully. To make steam, spray the oven walls with water right after putting the loaf in. You can also toss a few ice cubes onto the oven floor or into a hot cast-iron pan on the lower rack. Do not spray the oven door glass, as it can crack. Using a preheated baking stone or steel also helps create an even, crisp bottom crust.

How to Keep the Inside Soft and Chewy

Moisture and gentle handling matter most. Use the full amount of water in the recipe so the dough stays slightly wet. Knead until the dough is smooth and stretchy, but stop before it gets tough. When shaping, handle it carefully so you keep some air bubbles inside. Olive oil also softens the crumb, so don’t skip it. Pull the loaf from the oven once it reaches the right temperature so the inside does not dry out.

Adjusting for Humidity and Room Temperature

Humidity changes how much water the dough needs. On humid days, use a little less water. On dry days, add an extra spoon or two. Temperature also affects rise times. In a warm kitchen, dough rises faster, so shorten the proof. In a cold kitchen, give it more time or place it in a slightly warm spot, like an oven with just the light on.

Small Tricks Bakers Use for Better Results

• Autolyse: Let the flour and water rest for 20–30 minutes before adding yeast and salt. This makes kneading easier and improves texture.
• Cold fermentation: Let the dough rise in the fridge for 8–24 hours. This adds flavor and makes the timing more flexible. Bring it back to room temperature before shaping.
• Semolina swap: Replace ½ cup of bread flour with semolina flour for a yellow crumb and a nutty flavor.
• Sesame topping: Brush the shaped loaf with water and sprinkle sesame seeds before baking for crunch and aroma.
• Use a stone or steel: Baking on a preheated stone or steel helps the bread rise higher and bake more evenly.

Serving Suggestions

Martusciello bread is very versatile. Its soft inside and chewy crust make it great for soaking up sauces, holding fillings, or serving on its own.

Perfect Pairings With Italian Dishes

Serve thick slices with pasta like spaghetti or lasagna. The bread soaks up the rich tomato sauce. It also tastes good with soups like minestrone or stews like ribollita. For a starter, dip it in olive oil with balsamic vinegar. You can also toast slices and top them with tomato, garlic, basil, and olive oil to make bruschetta.

How to Serve at Breakfast, Lunch, or Dinner

For breakfast, toast the bread and spread it with butter, jam, or honey. For lunch, make panini or open sandwiches with mozzarella, tomato, and basil. You can also use it for subs with meat, cheese, and roasted vegetables. For dinner, serve slices in a basket or make garlic bread. Mix butter with garlic and parsley, spread it on slices, and bake until golden.

Making Sandwiches With Martusciello Bread

This bread makes strong but soft sandwiches. You can bake it into long rolls or smaller sub rolls. Fill them with cold cuts like salami or mortadella, or with grilled vegetables and mozzarella. For a hot sandwich, stuff it with bratwurst, onions, and peppers. Heat it in a panini press or wrap it in foil and warm it in the oven until the cheese melts.

Storage and Freezing Guide

Fresh bread tastes best in the first two days. Let the loaf cool completely before storing. Wrap it in a clean kitchen towel or put it in a paper bag so it can breathe a little. Do not seal it in plastic unless you want a soft crust, because plastic traps moisture and makes the crust soft.

To keep the crust crisp, place the loaf cut-side down on a cutting board and cover it with a towel. For longer storage, slice the bread and put the slices in a freezer bag. Freeze them for up to three months.

When you want to eat it, take a slice from the freezer and place it in a 350°F (175°C) oven for about 10 minutes. This warms the bread, makes the crust crisp again, and brings back the fresh smell. Do not store bread in the fridge, as cold air makes it stale faster.

Nutrition Information

Calories and Macronutrients

• Calories: 203
• Carbohydrates: 38.1 g
• Protein: 4.8 g
• Fat: 3.0 g
• Fiber: 1.3 g
• Sugar: 1.46 g

Disclaimer:

Nutrition values are estimates, calculated using the USDA FoodData Central database for bread flour, olive oil, sugar, and yeast. Actual values may vary depending on specific ingredients and portion sizes.

Health Benefits

• No additives: Homemade bread is free from preservatives and dough conditioners often found in store-bought loaves. This makes it a cleaner option.
• Healthy fats: Olive oil adds monounsaturated fats that support heart health and help your body absorb vitamins.
• Easier to digest: Yeast fermentation breaks down some gluten and phytic acid, which makes the bread easier to digest compared to quick breads.
• More fiber with whole wheat: Adding whole wheat flour increases fiber, which helps digestion, supports gut health, and keeps you full for longer.
• Balanced energy: Carbohydrates in this bread provide steady energy, especially when paired with protein or vegetables.

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