Homemade Italian Bread Bowls

Homemade Italian Bread bowls with Italian seasoning. Perfect to fill with soup, strew and broth.
Course Soup
Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings 3
Author Jessica Knott


  • 1 + 1/4 cup water*
  • 2 + 1/4 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 3 cups bread flour
  • 1 + 1/2 teaspoon salt
  • 1 teaspoon garlic herb or Italian seasoning (no salt)
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon water
  • 2 Progresso┬« Traditional Chicken Tuscany


  • Heat water to 115 degrees F, This is important for the yeast. Dissolve the yeast and sugar in the warm water then allow to proof for 5-10 minutes.
  • Add bread flour, salt and seasoning to the bowl of a stand mixer fitter with a dough hook. After yeast is done proofing, turn mixer on low and slowly add yeast water mixture. Turn mixer to medium speed and slowly add 2 tablespoons olive oil. Add more flour if too sticky or more olive oil if too dry. Mix until dough forms. Grease a large bowl with butter and transfer dough to bowl. Cover with siren wrap or towel and allow to rise for one hour or until it's doubled in size.
  • Prepare a baking sheet with parchment paper. Divide dough into three equal portions and shape each one into a ball that is smooth. Place on baking sheet, leaving room for them to expand (use two baking sheets if necessary). Place in a warm room and loosely top with a clean towel or siren wrap that's been lightly oiled. Allow to rise for 30 minutes.
  • Preheat oven to 400 degrees F. In a small bowl, combine egg white and water and whisk. Top bread bowls with mixture and place in oven. Bake for 15 minutes then brush more egg/water on top and return to bake for another 5 to 10 minutes. Once cool, carefully cut the top off and serve with soup.


Water needs to be heated to 115 degrees F for yeast to activate.