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8 Types Of Bread You Can Use For Bruschetta
Italy is a virtual wonderland when it comes to antipasti (or appetizers). But no Italian app may match the popularity, simplicity, and deliciousness of bruschetta. This classic dish is made by grilling or toasting bread, rubbing it with garlic, then drizzling extra-virgin olive oil over the top. Additional toppings can be added, as well, such as diced tomatoes seasoned with salt.
Of course, there are plenty of regional variations throughout Italy. In Calabria (a Southern Italian region forming the toe of the nation's so-called boot), bruschetta is dressed up with pepper and oregano, while you'll find it topped with cured meat, cheese, and beans elsewhere in the country. Of course, no matter the toppings you choose, they would prove useless without the right bread.
Essentially, bruschetta bread should be hearty enough to stand up to grilling and dense enough to support the wet ingredients without collapsing. Common options include baguettes and pagnotta (a round country bread similar to ciabatta), but those are far from the only choices. With that in mind, keep reading to discover the many types of bread you can use for bruschetta.
Read more: The 20 Best Olive Oils For Cooking
BaguetteTwo overlapping baguettes on white background - yas_creative/Shutterstock
Bruschetta is as Italian as they come, so it might seem disrespectful to highlight France's beloved baguette as a top bread option for this appetizer. Yet we do it with good reason. The standard diameter of a baguette is about 2 inches or so. This is small enough to fit in the palm of your hand, yet large enough to support plenty of toppings -- resulting in perfectly sized bruschetta every time.
When it comes to texture, baguettes also have a crispy exterior that toasts evenly without becoming excessively crunchy. This provides excellent structural integrity, staying firm even in the presence of a generous olive oil pour and juicy tomatoes. At the same time, the interior of the baguette retains a soft, fluffy texture that provides a satisfying contrast.
Flavor-wise, baguettes are refreshingly simple. By French law, they're made with just four ingredients: wheat flour, water, salt, and yeast. The resulting bread is neither too bland, nor too salty. Instead, it provides a subtle nuttiness that nicely complements sharp garlic, fruity olive oil, and the umami of tomatoes.
PagnottaSliced rustic bread on white - NataliaZa/Shutterstock
In the United States, classic bruschetta recipes often call for baguettes. After all, they're widely available and (as we saw in the previous section) well-suited to the task. But despite America's love affair with baguette-based bruschetta, you won't often see the appetizer served on French bread in Italy. Blame it on national pride or tradition, but Italians likely prefer their bruschetta on pagnotta: a large, round, rustic style of bread.
Pagnotta is often made from durum wheat flour -- a type of hard wheat high in protein, minerals, and vitamins -- and its high protein content ensures a sturdy loaf. A robust bread was more of a necessity in the past given the traditional bruschetta preparation called for roasting it over coals. Of course, nowadays, many toast bruschetta bread in the oven instead. Beyond its structural benefits, durum flour contributes a subtle nutty flavor to the bread, providing just the right contrast to the savory and salty toppings without overpowering them.
CiabattaCiabatta loaves on white background - 221a/Getty Images
Pagnotta may be the gold standard when it comes to Italian bruschetta bread. But it's hard to find outside of Italy, which is where ciabatta comes in. Although less common than, say, baguettes or sourdough, you can usually find ciabatta at your local bakery. Of course, this widespread availability is pretty incredible considering ciabatta is a fairly new bread product. Created by an Italian baker, Arnaldo Cavallari, in 1982, the bread was inspired by French baguettes -- or, more accurately, ciabatta was created to steal some of France's bread-making thunder.
It isn't hard to see the similarities between the two bruschetta options. Like baguettes, ciabatta has an elongated form, albeit one that's flatter and wider. They also resemble each other flavor-wise, though ciabatta is a bit tangier, which likely results from a fermentation process lasting up to 24 hours. While some might find that the tanginess enhances simple bruschetta ingredients, others might find it too strong. Likewise, ciabatta's characteristic large holes aren't necessarily ideal for supporting toppings. Despite these minor drawbacks, it's a tasty alternative to more traditional bruschetta bread options.
SourdoughSlices of sourdough bread on board - Zi3000/Getty Images
If you're open to a bit of bruschetta experimentation while still honoring the traditional recipe (or just want to brag about your starter), consider using fresh baked sourdough bread. With a high moisture content, sourdough offers a golden-brown crust paired with a pillowy interior. Sourdough's natural acidity also makes it an economical choice, as even days-old bread can be used for bruschetta without sacrificing much in the way of texture or flavor.
Nutrition-wise, it also offers some benefits other breads don't. The fiber in sourdough bread feeds beneficial gut bacteria, which aids in digestion. Of course, while the nutritional benefits are nothing to turn your nose up at, it's sourdough bread's tanginess that elevates it to bruschetta royalty. The lactic and acetic acids from the fermentation process give sourdough its distinctive tang, something that enlivens any relatively simple toppings. This flavor also balances out the sweetness of olive oil and the acidity of tomatoes, creating a complex, palate-pleasing experience few other breads can replicate.
FocacciaFocaccia with rosemary sprigs - Gaffera/Getty Images
While ciabatta is a relatively recent addition to the Italian bread canon, focaccia is one of the oldest. Its origins likely trace back to ancient Italy, where simple, unleavened flatbread was prepared out of just flour, water, and salt. This simple recipe allowed for easy cooking, making it a staple in households where hearth cooking was the norm. Naturally, the recipe has evolved over time, with yeast and olive oil becoming essential ingredients, as well, making it well-suited for bruschetta.
There are plenty of regional variations, but at its core, focaccia is golden brown, slightly salty, and fluffy in the center. Italians enjoy it as an appetizer or snack, but it's equally popular as a starting place for pizzas or sandwiches. Since bruschetta is essentially a simple open-faced sandwich, using focaccia as a base is a natural choice. The only caveat with this pairing is to coordinate the toppings. For example, roasted garlic focaccia pairs well with tomatoes and olive oil, but sardenaira, a type of focaccia topped with anchovies or sardines, might steal the spotlight from traditional bruschetta.
Tuscan BreadSliced loaf of bread - Stevenicols/Getty Images
Many mass-produced bread products in the U.S. Are full of preservatives and flavor stabilizers that may pose health risks. What's more, numerous store-bought breads are loaded with salt, with some varieties containing as much sodium as potato chips. However, the issue of sodium content in bread isn't the same concern for people in Central Italy. After all, some bread in Central Italy is made without salt, including pane Toscano (or Tuscan bread). While the lack of salt makes Tuscan bread too bland to eat alone, it's great for sopping up soups and sauces -- and for making bruschetta.
It may not be a conventional bruschetta bread, but pane Toscano has several qualities that make it an ideal alternative. To begin with, its neutral flavor complements oily and salty foods without overpowering them. Since bruschetta uses lots of olive oil and salted tomatoes, unassuming Tuscan bread acts as a blank canvas, allowing the quality of the other ingredients to shine. When it comes to texture, pane Toscano's dense chewiness allows it to absorb lots of liquid without becoming mushy -- perfect for supporting all of that quality olive oil and tomato juice.
FiloneGrilled bread on wooden board - popinanyc / Instagram
There's a good chance you haven't heard of filone, but its place in many Italians daily life is as central as that of baguettes in France. More than that, filone's recipe is almost unbelievably simple, and consists of basic ingredients such as flour, water, salt, and yeast. Once baked, it yields a long, oval loaf with a crispy crust and light interior. On the palate, it's reminiscent of sourdough but with a milder tang, and these qualities make filone a good candidate for bruschetta.
Like baguettes, the bread's round, elongated shape provides an ideal amount of surface area -- deftly straddling the line between large enough for toppings and small enough for one-handed eating. Texturally, its crispy exterior takes well to toasting, while remaining sturdy enough to support the weight of the toppings. Meanwhile, the airy interior eagerly soaks up the flavors of the extra virgin olive oil and tomato juice, ensuring each bite is as tasty as the last one.
Whole Wheat BreadWhole wheat bread on board - Vladislav Noseek/Shutterstock
As far as appetizers go, it doesn't get much healthier than bruschetta. Consisting of vitamin-packed tomatoes, heart-healthy olive oil, and immune-boosting garlic, it covers many of your nutritional bases. Unfortunately, the toppings do most of the heavy lifting, as standard bread choices like baguettes and ciabatta don't add much in the way of nutritional benefits. So, if you want to maximize those benefits of bruschetta, choosing a nutrient-rich bread like whole wheat can make a big difference.
Like other top bruschetta bread contenders, whole wheat is hearty and toasts like a dream. The exterior develops a golden hue and crunchy texture, while the inside remains pleasantly pillowy. When it comes to flavor, whole wheat bread is nutty and slightly sweet, which helps mellow out the acidity of the tomatoes.
As with the other less conventional breads on this list, though, using whole wheat bread comes with a warning: avoid commercially-made whole wheat breads. Instead, opt for a quality loaf from a bakery. Mass-produced bread tends to lack the tensile strength and heft of loaves from a bakery, making it prone to tearing, and too weak to support a mound of diced tomatoes.
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EQUII's Complete-protein Bread Hits Hy-Vee Shelves, As Brand Tees Up Further Staples Innovation
Founded in 2021 by Bhatia and fellow food scientist Baljit Ghotra, EQUII offers a line of nutrient-enriched bread, including Multi-grain and Classic Wheat varieties, available in original and fiber-enhanced options, providing 10 grams and 8 grams of complete protein per slice, respectively. In 2022, the company raised $6 million in seed funding, led by Khosla Ventures.  
EQUII is leveraging fermentation to develop a yeast protein that provides the right balance of essential amino acids and proteins to be considered a complete protein and also provides 40% less carbs than typical flours, Bhatia explained.
"We have doubled our population in the last 50 years. That means people are going to need more protein. People are going to need more food. So, looking at staple foods, it just seemed very obvious to us that this was a whitespace on the plate. And we felt strongly that we could bring technology to disrupt this space with true innovation," Bhatia said.
EQUII focuses on 'main play' of retail, explores ingredient business opportunitiesMoving beyond its West Coast distribution, primarily in Northern California, EQUII is turning its attention to the Midwest region with plans of being nationwide by next year, Bhatia said.
While it maintains a direct-to-consumer offering on its website, EQUII's "main play" is in retail while it uses e-commerce to trial products and receive consumer feedback, she added.
"We understand ... That ultimately grocery is a center-store, retail play. I really believe in that interaction that the consumer has with the product on a shelf, just picking it up, turning it around, looking at the ingredients [and] looking at the nutritional panel. It really creates a deeper sense of understanding about the product," Bhatia said.
Additionally, EQUII is developing its business-to-business channel, having worked with several companies on bakery applications outside of sliced bread, Bhatia said.
Earlier this year, EQUII partnered with frozen baked goods company Bridor, which will use EQUII's Complete Protein Blend in dinner rolls, ciabatta sandwich wraps and bread loaves for foodservice.
"We have products in market, and we are going to launch another major product category pretty soon. Our focus is to continue to build distribution and go-to-market pathways, whether it is on the ingredient side or whether it is on the product side," Bhatia said. "If our plan works out, we are going to be one of those outlier companies with traction and revenue generated much sooner in our timeline."  
The Best Way To Keep Your Bread Fresh, According To A Baker
It's not in the fridge.
Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer
A good loaf is not something to waste, which is why it's important to learn how to store bread properly. Whether you buy artisanal sourdough or pick up something from the bakery at the local supermarket, the same principles apply (you don't want to put in the fridge). We consulted a professional baker about the best way to store bread, as well what not to do, and how to use bread up if it does go stale on you.
Related: Our Most Popular Bread Recipes Of All Time
Kevin ScolloOver the last 15 years, Kevin has worked in restaurants and bakeries in New York City and Cleveland, Ohio, including Lolita, Bien Cuit, The NoMad Hotel, and The Great Northern Food Hall.
In February of 2020, Kevin was grateful for the opportunity to acquire Independent Baking Company in Athens, Georgia from Thom Leonard, and has enjoyed baking for the community there. Kevin is also a classically trained percussionist, with a music performance degree from the Oberlin Conservatory of Music in Oberlin, Ohio.
How to Store Bread at Room TemperatureHere's what to keep in mind when storing your fresh bread on the counter.
Paper is better than plasticHave you ever noticed how most bread bakeries package bread in a paper bag? There's a reason for that. Plastic traps moisture, and moisture unfortunately promotes mold.
"If you store your bread at room temperature in plastic it will certainly keep it softer, however you will sacrifice shelf life. Especially in the American South where it is humid all of the time, you are inviting mold to infest your loaf by trapping in all of the moisture," says Kevin Scollo, a professional baker and owner of the Independent Baking Company in Athens, Georgia.
Keeping the bread in the bag it came in also happens to be the best way to store it at room temperature, according to Scollo. He does note that how long a loaf will last stored this way can vary greatly based on the kind of bread you purchased. "Most yeasted breads (baguettes, ciabatta) will last 1-2 days. Sourdough loaves (unsliced) can last at least 5 days to over a week on the counter, depending on the size of the loaf," he says.
What about a bread box?Some people will tell you that you absolutely must have a bread box. If you have the counter space, and eat plenty of bread, it might be worth investing in. Luckily for those of us with limited space, it's not really a kitchen nonnegotiable.
"I, personally, have never used a bread box, although it will keep your loaf fresher for a longer period of time than just leaving it exposed on your counter. I do not think they are a necessity, but rather a preference for keeping bread fresh," says Scollo.
Slice as you goSimply put, don't slice off more than you can eat.
"You want the least amount of crumb exposed to air so that it stays softer for longer. Once you start slicing into your loaf, you can still store it in the paper bag it came in. Just make sure that the cut area of the loaf isn't exposed to air. Another option is to just keep the loaf cut-side down on your cutting board if you are going to go through it quickly," says Scollo.
Caitlin Bensel; Food Stylist: Torie Cox
Don't store bread in the fridgeStoring bread in the fridge is a quick way to dry it out. It might seem counterintuitive, as you typically turn to the fridge to give all sorts of foods a longer shelf life, from ketchup to lemons, but bread is one item where this rule doesn't hold true. The science behind it (in short) is that the starch in bread recrystallizes and that causes the loaf to lose moisture.
"Either keep it at room temperature or put it in plastic and store in the freezer. The only loaves I have found that do decently in the fridge are 100% rye breads such as Danish rugbrød," says Scollo.
Related: Should You Refrigerate Bread To Make It Last Longer?
How to Freeze BreadEnjoying bread fresh is certainly the best case scenario, but if you know that you won't go through the whole loaf in a timely manner, freezing is the next best option.
Scollo recommends wrapping the loaf (whole or sliced) in plastic wrap and then a layer of aluminum foil (or you can place it in a zip-top bag). The additional layer of wrapping helps prevent freezer burn. Speaking of which, while freezing sliced bread is certainly more convenient for defrosting later on, it can become freezer burned much faster. If you consume the slices within a few weeks, Scollo says it should be fine.
To defrost bread, Scollo suggests taking the loaf out the night before to defrost on the counter. But don't even think about using 'Chef Mic.' "Microwaving [frozen bread] will destroy the texture of the loaf," he says.
Tips"If your loaf is a bit hard but you want to reheat it in the oven for dinner, I've found that spritzing the crust with a bit of water before reheating it revives the crust nicely," says Scollo.
What to Do with Stale Bread"If you've stored your loaf in paper, you can usually let your loaf get extremely hard and dry without seeing any signs of mold. At this point, there are so many great ways to use stale bread," says Scollo.
Bread pudding has long been one of the most popular ways to put stale bread to good use (French toast, too), but the list doesn't end there.
Caitlin Bensel; Food Stylist: Torie Cox
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Here are a few of Scollo's favorite ways to use stale bread:
"You can also grind up the stale bread into breadcrumbs and use them for meatballs, for breading meat or vegetables, or for topping casseroles and mac and cheese. You can also toast the breadcrumbs in oil to make a crunchy topping for pasta dishes, etc."
"If you're making a brothy soup, you can toast a piece of stale bread in oil in a skillet and ladle the hot soup over it to rehydrate it. It makes a thin soup very hearty. There are also soups and sauces like Ribollita and Romesco, that use stale bread as a thickener."
"You can make croutons for salads. Or if you have stale slices, toast the slices and make crostini for bruschetta, chicken liver mousse, or any variety of toppings."
The only thing Scollo doesn't recommend? Throwing away your stale bread!
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