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Is Italian bread similar to French bread?

Bread is a staple food in many cultures around the world. Two countries that are well known for their bread traditions are Italy and France. Italian and French breads share some similarities, but there are also distinctive differences between the two.

The Main Types of Bread in Italy and France

The most common types of bread in Italy are:

  • Ciabatta – A rustic white bread made with wheat flour, water, salt and yeast. Ciabatta has a crisp crust and open crumb texture.
  • Focaccia – A flat oven-baked bread topped with olive oil, herbs and other ingredients like cheese or tomatoes. Focaccia can be used as a side for meals or as sandwich bread.
  • Pane Toscano – A crusty Tuscan-style bread made from unsalted bread dough. It has a hard, thick crust and a chewy interior.
  • Pane Casereccio – Meaning “homestyle bread,” this is an Italian white bread made with just flour, water, yeast and salt. It has a soft interior crumb and thin crust.

The most popular breads in France include:

  • Baguette – A long, thin loaf with a crispy crust and fluffy interior. Baguettes are made with wheat flour, water, yeast and salt.
  • Boule – A large round artisan-style loaf. Boules have a tough outer crust and irregular hole structure inside.
  • Ficelle – A thinner version of the baguette. Ficelles are long, skinny bread sticks made with the same dough as baguettes.
  • Pain de campagne – Country-style bread made with a sourdough starter. It has a rustic look with a blistered crust.

The Ingredients

The core ingredients used to make bread in both Italy and France are largely the same:

  • Flour – Bread flour with higher protein content is commonly used. Whole wheat and specialty flours like chestnut flour are also used in some recipes.
  • Water – The hydration level (the ratio of water to flour) impacts the texture of the bread. Italian bread often has a higher hydration for a softer crumb.
  • Yeast – Active dry yeast is used for leavening. Sourdough starters are also used, especially for French breads.
  • Salt – A small amount of salt is added for flavor.

Beyond the core ingredients, breads in Italy and France differentiate themselves with:

  • Use of ingredients like olives, cheese, tomatoes, eggs, milk, nuts, etc.
  • Shape of the loaf
  • Baking technique (like hearth baking)
  • Flavor additions like herbs and spices

The Texture

There are some notable differences in the texture of Italian vs. French bread:

Italian Bread French Bread
Tends to have a soft, tender crumb Often has a chewy, elastic crumb
Made with higher hydration dough Drier dough produces chewier texture
Paler color crumb Often has darker, caramelized crumb

However, there is variation within each country’s breads. For example, ciabatta has a very open, airy crumb while pane casereccio is closer to French bread in chewiness.

The Crust

Again, generalization can be made about the typical crusts:

Italian Bread Crust French Bread Crust
Crispier, thinner crust Thicker, chewier crust
Often has more blistering Smoother, even crust
Less browning Deep brown, caramelized crust

However, there are exceptions. Focaccia is pillowy soft, while baguettes can also have blistered, crackly crusts.

Shaping Methods

Some differences in how Italian and French breads are formed include:

  • Ciabatta – Typically hand stretched and folded gently into a loose shape.
  • Baguette – Rolled and extended into long cylinders.
  • Focaccia – Pressed by hand or rolled into a large flat sheet.
  • Boule – Rounded by shaping the dough into a ball.

Shaping impacts the structure and appearance of the final loaf. French breads tend to have taut, uniform surfaces. Italian breads often look more rustic and hand-formed.

Baking Methods

Traditionally, Italian and French breads are baked directly on the floor of a deck oven or baking stone. This creates a crispier crust and unique appearance. Commercial bread may be baked in regular pans.

Some differences in traditional baking methods:

  • Italian breads are often baked at higher temperatures – around 450-500°F.
  • French breads bake for longer (up to 45 minutes) at lower temperatures around 400°F.
  • French breads get steam injected into the oven to create a thicker, glossy crust.
  • Ciabatta is baked with lots of steam to enhance crust formation.

Serving Style

Italian and French breads are enjoyed in some distinct ways:

  • Italians often slice bread into chunks and serve it on the side of meals for dipping or cleaning plates.
  • The French more commonly slice bread for placing sandwich ingredients inside or spreading with jam, nut butter, etc.
  • Crunchy french baguettes are used for foods like bruschetta and crostini in Italy.
  • Soft sandwich bread is less common in Italy compared to France.


Italian breads pair well with:

  • Olive oil and balsamic vinegar
  • Cheese
  • Fresh tomatoes
  • Pesto
  • Hearty soups like minestrone

French breads pair nicely with:

  • Butter or jam
  • Pâté and rillettes
  • Cheese
  • Soups and stews
  • Poultry and meat

Cultural Significance

Bread holds an important place in both Italian and French cuisine and culture:

  • Italians celebrate bread unique to towns/regions with sagras or festivals.
  • Eating a chunk of crusty bread with meals is an Italian tradition.
  • In France, bread is treated with reverence and respect.
  • The French consider bread a critical part of every meal.
  • Italians take pride in local bakeries and breads made fresh daily.

Quality bread is cherished as part of the slow food movement in Italy and the idea of terroir in France.

Notable Regional Differences

There is incredible diversity in breads across the different regions of Italy and France:


  • Tuscany – Saltless bread, schiacciata bread with olive oil
  • Sicily – Thick, dense rounds of sesame bread
  • Puglia – Focaccia-likebread with potatoes (puccia)
  • Emilia-Romagna – Piadina flatbread
  • Liguria – Focaccia with olive oil and herbs


  • Provence – Flat onion bread (pissaladière)
  • Savoy – Nutty rye and wheat bread
  • Bordeaux – Buttery canelés pastry
  • Brittany – Hearty buckwheat breads
  • Nord-Pas-de-Calais – Spelt bread Boulet de Pézenas

Regional specialties reflect local agriculture, history, and customs.

Popularity Internationally

Italian and French breads are enjoyed globally:

  • Ciabatta is popular internationally due to its soft, pillowy crumb.
  • Focaccia can now be found in bakeries worldwide.
  • French baguettes are recognized as a symbol of France around the globe.
  • Boulangeries can be found outside France in cities like London, New York, and Montreal.

People appreciate the crusty exterior yet airy and chewy interior of Italian and French loaves.


While Italian and French bread share some core ingredients and techniques, they produce very distinct products that reflect the culture, food traditions, and priorities of each country. Italian bread tends to focus on lightness and crispiness, while French bread emphasizes a heartier, chewier crumb and crust. Both provide satisfying counterparts to national cuisine and contain deep regional diversity and history.