Description
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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Ingredients
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)
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.
Notes
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.
- Prep Time: 20 minutes
- Cuisine: Italian / Rustic Baking