Crusty Italian Bread

Golden on the outside and soft on the inside, this Crusty Italian Bread is a classic you’ll want to bake again and again. With its chewy texture, crisp crust, and simple ingredients, this loaf is perfect for dipping into olive oil, making garlic bread, or serving alongside soups and pasta. Whether you’re new to bread baking or a seasoned pro, this recipe brings authentic Italian bakery flavor straight to your kitchen—no fancy equipment needed.

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Why You’ll Love This Recipe
Authentic Flavor & Texture – Just like a rustic Italian loaf from the bakery.
Crusty Outside, Soft Inside – Perfect balance of crunch and tenderness.
Minimal Ingredients – Just flour, yeast, salt, water, and a touch of olive oil.
No Stand Mixer Required – Easy to make by hand.
Versatile – Ideal for sandwiches, toast, dipping, or snacking.

Ingredients You’ll Need

3¼ cups (400g) all-purpose or bread flour
1¼ tsp salt
1 tbsp olive oil
1 tsp sugar
1 packet (2¼ tsp) active dry yeast
1 cup (240ml) warm water (about 110°F / 43°C)
Extra flour for dusting
Cornmeal (optional, for the baking sheet)

Tools You’ll Need
Large mixing bowl
Wooden spoon or hands
Baking sheet or pizza stone
Kitchen towel or plastic wrap
Sharp knife or lame (for scoring)
Oven-safe dish for steam (optional)

Step-by-Step Instructions

Step 1: Activate the Yeast
In a bowl, combine warm water and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive.

Step 2: Make the Dough
Add olive oil, flour, and salt to the yeast mixture. Stir until a rough dough forms.
Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
If the dough is sticky, add a little flour; if too dry, add a splash of water.

Step 3: First Rise
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Shape the Loaf
Punch down the dough and shape into a round or oval loaf.
Place on a baking sheet dusted with cornmeal or parchment paper.
Cover and let rise again for 30–40 minutes.

Step 5: Preheat Oven & Score
Preheat oven to 425°F (220°C).
Using a sharp knife or lame, score 2–3 shallow slashes across the top of the loaf.
For a crisper crust, place an oven-safe dish of water on the bottom rack.

Step 6: Bake the Bread
Bake for 25–30 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
Let cool on a wire rack for at least 15 minutes before slicing.

Tips for the Best Crusty Italian Bread
Use Bread Flour – It gives a chewier texture, though all-purpose works too.
Create Steam – A hot oven and steam help form that crispy crust.
Knead Well – Develops gluten for a strong, elastic dough.
Don’t Overproof – Second rise should be puffy but not collapsing.
Cool Before Slicing – Keeps the texture light and prevents gummy crumbs.

Serving Suggestions
Dipping Bread – Serve with olive oil, balsamic vinegar, or herb butter.
Garlic Bread – Slice, butter, and broil with garlic and herbs.
Soup Companion – Perfect with minestrone, tomato basil, or chicken soup.
Panini Base – Great for grilled sandwiches with Italian meats and cheeses.
Breakfast Toast – Delicious with jam, nut butter, or poached eggs.

How to Store & Freeze

Storing:
Room Temperature: Wrap in a clean towel or store in a paper bag for up to 3 days.
Avoid plastic bags, which can soften the crust.

Freezing:
Wrap cooled loaf tightly in foil and freeze for up to 2 months.
Slice before freezing for easy single servings.

Reheating:
Oven: Warm at 350°F (175°C) for 10–12 minutes.
Toaster or toaster oven: Best for crisping up slices.

Frequently Asked Questions

1. Can I use instant yeast instead of active dry?
   Yes—use the same amount and skip the activation step. Mix directly into the flour.
2. Can I make this dough overnight?
   Absolutely—let it rise slowly in the fridge after kneading. Bring to room temperature before baking.
3. What if I don’t have a baking stone?
   A baking sheet works just fine. For extra crispiness, preheat it in the oven before adding the loaf.
4. Can I make rolls instead of a loaf?
   Yes! Divide dough into 8–10 pieces, shape into rolls, and bake for 15–18 minutes.
5. How do I keep the crust crunchy?
   Store the loaf uncovered or in a bread bag that breathes. Re-crisp in the oven if needed.

Final Thoughts
This Crusty Italian Bread is everything you love about a fresh bakery loaf—crispy on the outside, soft inside, and perfect with any meal. With just a few ingredients and a little patience, you can bring the warm, rustic charm of Italian bread into your home kitchen.

Bake a loaf today and enjoy it fresh, toasted, or shared around the table with friends and family.

Preparation Time: 20 minutes
Rising Time: 90 minutes
Baking Time: 30 minutes
Cuisine: Italian / Rustic Baking

Nutritional Information (Per Slice – 1 of 12):
Calories: 150 | Protein: 4g | Carbohydrates: 28g | Fat: 2g | Fiber: 1g | Sugar: 1g | Sodium: 200mg

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