Best Crusty Italian Bread

Why You’ll Love Best Crusty Italian Bread Recipe

This Italian bread recipe is all about texture and flavor—think crunchy golden crust, a tender crumb, and a rich, slightly tangy flavor developed through a slow fermentation process. It’s incredibly versatile, easy to make at home, and doesn’t require any fancy equipment. Whether you’re a beginner or a seasoned bread maker, you’ll appreciate the simplicity and authenticity of this classic recipe.

Ingredients

• 4 cups all-purpose flour

• 1 ½ teaspoons salt

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 ½ cups warm water (about 110°F)

• 1 teaspoon sugar

• 2 tablespoons olive oil (optional, for softer crust)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until foamy.

2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms.

3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.

4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper or a floured baking stone.

6. Cover loosely and let the dough rise again for about 30-45 minutes.

7. Preheat your oven to 425°F (220°C). If you want a crustier loaf, place a shallow pan of water on the bottom rack of the oven to create steam.

8. Make a few shallow slashes on top of the loaf with a sharp knife or bread lame.

9. Bake the bread for 25-30 minutes or until the crust is golden and the loaf sounds hollow when tapped.

10. Let the bread cool on a wire rack before slicing.

Servings and Timing

• Servings: 1 large loaf (about 8-10 slices)

• Prep Time: 20 minutes

• Rise Time: 2 hours

• Cook Time: 30 minutes

• Total Time: 2 hours 50 minutes

Variations

• Herb-Infused Bread: Add 1-2 teaspoons of dried herbs like rosemary, thyme, or oregano to the dough for extra flavor.

• Cheese Crust: Sprinkle grated Parmesan or Asiago cheese over the top before baking for a cheesy crust.

• Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.

Storage/Reheating

• Storage: Store the bread at room temperature in a paper bag or bread box for up to 3 days. Avoid plastic bags to maintain the crust.

• Reheating: Re-crisp the crust by placing the loaf in a 350°F (175°C) oven for 10 minutes.

FAQs

1. Can I use bread flour instead of all-purpose flour?

Yes, bread flour will yield a chewier texture due to its higher protein content, which can enhance the structure of the bread.

2. Why is my bread not rising?

This can be due to inactive yeast or a room temperature that is too cold. Ensure your yeast is fresh and the water is warm, not hot.

3. Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.

4. How can I get a crustier loaf?

Use steam in the oven by placing a pan of hot water in the oven while the bread bakes, and avoid brushing the loaf with oil.

5. What’s the best way to slice the bread?

Use a serrated bread knife and let the bread cool completely before slicing to avoid squishing the interior.

6. Can I freeze the bread?

Yes, wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw and reheat in the oven for best results.

7. What should I serve this bread with?

It pairs beautifully with olive oil and balsamic vinegar, soups, stews, or as a base for bruschetta or sandwiches.

8. Can I make rolls instead of a loaf?

Yes, divide the dough into smaller portions, shape into rolls, and bake for 15-20 minutes at the same temperature.

9. Can I use instant yeast?

Yes, instant yeast can be mixed directly with the flour. Just skip the proofing step and mix it in dry.

10. How do I know when the bread is fully baked?

The loaf should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190–200°F confirms it’s done.

Conclusion

The Best Crusty Italian Bread is a rewarding recipe that yields a rustic, golden loaf full of traditional flavor and texture. Whether you’re serving it alongside a hearty Italian meal or simply enjoying it with olive oil, this bread delivers on all fronts. It’s simple, satisfying, and sure to become a staple in your kitchen. Give it a try and bring the taste of an Italian bakery to your home!

Best Crusty Italian Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crusty Italian Bread recipe yields a golden, crisp crust with a light and airy crumb inside—perfect for dipping, sandwiches, or enjoying warm with butter. A simple, authentic bread you’ll want to make again and again!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 large loaf
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 4 cups all-purpose flour (plus more for kneading)
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (110°F/43°C)
• 2 tablespoons olive oil (optional, for softer texture)
• Cornmeal for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
• Mix the dough: Add flour, salt, and olive oil (if using) to the yeast mixture. Stir until a shaggy dough forms.
• Knead: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Add flour as needed to prevent sticking.
• First rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
• Shape and second rise: Punch down the dough and shape it into a round or oblong loaf. Place on a parchment-lined or cornmeal-dusted baking sheet. Cover and let rise again for 30–45 minutes.
• Preheat oven: While the dough rises, preheat your oven to 425°F (220°C). Place a pan of water on the bottom rack to create steam.
• Score and bake: Make a few shallow slashes on top of the loaf with a sharp knife. Bake for 25–30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
• Cool: Let the bread cool completely on a wire rack before slicing.

Notes

• For a crispier crust, mist the loaf with water a few times during baking.
• You can use a baking stone or Dutch oven for an even better crust.
• Replace a portion of flour with whole wheat flour for added texture and flavor.