I adore this recipe because it’s a beautiful example of traditional Italian breadmaking at its best — minimal ingredients, slow rising, and maximum flavor. The touch of honey helps the dough develop a delicate golden crust, while the olive oil keeps it tender inside. It’s a bread that works for every occasion, whether I’m using it to soak up sauces, enjoy with antipasti, or simply drizzle with olive oil and a sprinkle of sea salt.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups all-purpose flour 4 tsp dry yeast 1 1/4 cup warm water 1 teaspoon honey Olive oil
Directions
I start by dissolving the dry yeast in warm water with the honey. I let it sit for a few minutes until it becomes slightly frothy — this tells me the yeast is active.
In a large bowl, I add the flour and slowly pour in the yeast mixture. I begin to knead the dough, working it vigorously with my hands.
Once the dough starts to come together, I add a pinch of salt and continue kneading for about 15 minutes, until it’s smooth and elastic.
I lightly oil a large bowl and place the dough inside, turning it once so it’s coated with a thin layer of oil. Then I cover the bowl with a clean towel and let it rise in a warm spot for about 6 hours, or until it has doubled in size.
Once risen, I punch down the dough gently and shape it into a disc. I then make a small hole in the center using a glass — this gives the pitta its traditional ring shape.
I transfer the dough to a baking tray greased with olive oil and bake it in a preheated oven at 400°F (200°C) for 15 minutes.
I then lower the temperature to 350°F (175°C) and bake for another 15 minutes, until the crust is golden and the bread sounds hollow when tapped on the bottom.
I let it cool on a wire rack before slicing and serving it warm or at room temperature.
Servings and Timing
This recipe makes one large loaf. It takes about 20 minutes to prepare, 6 hours to rise, and 30 minutes to bake — for a total of 6 hours and 50 minutes. I like to start the dough in the morning so it’s ready to bake and serve by dinnertime.
Variations
Sometimes I mix a bit of whole wheat flour with the all-purpose flour for a more rustic texture. For a richer flavor, I brush the top with olive oil and sprinkle it with coarse salt or rosemary before baking. I also enjoy making smaller, individual pittas for sandwiches or serving alongside soups and stews.
Storage/Reheating
I store the cooled pitta in an airtight bag or container at room temperature for up to 3 days. To bring it back to life, I warm it in the oven for a few minutes before serving. It also freezes well — I slice it before freezing so I can easily toast or reheat portions as needed.
FAQs
What is Calabrese Pitta?
It’s a traditional ring-shaped bread from Calabria, typically served with cured meats, cheeses, or stews like Morzello.
Why does it have a hole in the center?
The hole helps the bread bake evenly and makes it easier to hang or store, as was done traditionally.
Can I shorten the rising time?
I prefer letting it rise slowly for the best texture, but I can reduce it to 3–4 hours by keeping the dough in a slightly warmer spot.
What kind of flour works best?
All-purpose flour works beautifully, but I can mix in some bread flour for extra chewiness.
Can I make it in advance?
Yes, I often prepare the dough the night before and let it rise in the fridge overnight.
What should I serve it with?
I love serving it with Morzello, cheese, olives, or sliced Calabrian salami. It’s also great for dipping in olive oil.
Can I bake it in a bread pan?
Traditionally, it’s baked free-form on a tray, but I can use a round pan if I want to control its shape.
Can I make mini pittas?
Yes, I divide the dough into smaller portions and bake for about 20 minutes instead of 30.
Why is my bread dense?
It might not have risen long enough — giving it time to ferment fully ensures a light, airy texture.
How do I know it’s done baking?
It should be golden brown and sound hollow when tapped on the bottom.
Conclusion
I love how this Calabrese Pitta brings together the warmth of southern Italian baking traditions with everyday simplicity. With its golden crust and soft interior, it’s the perfect bread for sharing — whether I’m enjoying it with family over a hearty meal or serving it with appetizers. Every bite of this rustic bread is a reminder of Calabria’s proud culinary heritage.
Calabrese Pitta is a traditional ring-shaped bread from Calabria with a golden crust and soft, chewy interior. Lightly sweetened with honey and enriched with olive oil, it’s a rustic Italian loaf perfect for serving with meats, cheeses, or hearty stews like Morzello.
Ingredients
4 cups all-purpose flour
4 tsp dry yeast
1 1/4 cups warm water
1 tsp honey
Pinch of salt
Olive oil, for greasing and brushing
Instructions
In a small bowl, dissolve the dry yeast in warm water with the honey. Let it sit for a few minutes until frothy.
In a large bowl, add the flour and gradually pour in the yeast mixture. Mix and knead until the dough begins to come together.
Add a pinch of salt and knead for about 15 minutes until the dough is smooth and elastic.
Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover with a clean towel and let it rise in a warm place for about 6 hours or until doubled in size.
Punch down the dough and shape it into a disc. Using a glass, make a small hole in the center to form the traditional ring shape.
Transfer the dough to a baking tray greased with olive oil. Bake in a preheated oven at 400°F (200°C) for 15 minutes.
Lower the oven temperature to 350°F (175°C) and bake for another 15 minutes, until golden brown and hollow-sounding when tapped.
Cool on a wire rack before slicing. Serve warm or at room temperature.
Notes
For a rustic texture, replace 1 cup of all-purpose flour with whole wheat flour.
Brush the top with olive oil and sprinkle with coarse salt or rosemary before baking for added flavor.
Make smaller pittas for individual servings or sandwiches — bake for 20 minutes instead of 30.
To revive leftovers, warm slices in the oven before serving.
Freezes well for up to 1 month; slice before freezing for easy reheating.
