introduction
This Crusty Italian Bread is a simple loaf with a crisp crust and soft inside. It uses common ingredients and one rise. Try it for dinner or for a sandwich. For another bread idea, see this related sourdough bread.
why make this recipe
- It is easy and uses simple ingredients.
- The crust is crisp and the crumb is tender.
- You can make it in one day with little fuss.
how to make Crusty Italian Bread
Make the dough, let it rise, shape it, and bake on a hot surface. Work with warm water and active yeast so the dough rises well. Knead until smooth and elastic, then let it double. Shape into a round loaf, give it a short second rise, score the top, and bake on a hot stone or sheet for a good crust.
Ingredients :
3 1/2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1 packet (2 1/4 teaspoons) active dry yeast, 1 1/4 cups warm water (about 110°F), 2 tablespoons olive oil
Directions :
Step 1: In a large mixing bowl, combine warm water, sugar, and yeast; let sit about 5 minutes until frothy. Step 2: Add flour, salt, and olive oil; stir until a rough dough forms. Step 3: Turn dough onto a floured surface; knead 8-10 minutes until smooth and elastic. Step 4: Place dough in a greased bowl; cover and let rise in a warm place for 1 to, 5 hours, until doubled. Step 5: Preheat oven to 450°F; place a baking stone or inverted baking sheet in the oven to heat. Step 6: Punch down risen dough; shape into a round loaf; place on parchment paper. Step 7: Cover and let rise for another 30 minutes. Step 8: Score the top with a sharp knife; transfer the loaf (on parchment) to the hot stone or sheet; bake 25-30 minutes until golden brown and sound hollow when tapped. Step 9: Cool on a wire rack before slicing.
how to serve Crusty Italian Bread
Slice the loaf thin or thick. Serve warm with butter, olive oil, or soup. Use slices for sandwiches or bruschetta.
how to store Crusty Italian Bread
Let the bread cool fully. Store in a paper bag or bread box for 1–2 days to keep crust. For longer storage, wrap and freeze slices for up to 3 months. Thaw and reheat in the oven for best crust.
tips to make Crusty Italian Bread
- Use warm water (about 110°F) so the yeast wakes up.
- Knead until the dough feels smooth and elastic.
- Heat a baking stone or an inverted sheet so the bottom crisps.
- Score the top to help the loaf rise evenly.
- For flavor ideas and mix-ins, check simple flavor ideas for bread.
variation (if any)
- Add 1 tablespoon dried herbs (rosemary or oregano) to the dough.
- Mix in 1/4 cup grated Parmesan for a cheesy crust.
- Make smaller rolls and reduce bake time by 5–10 minutes.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it with the dry ingredients and reduce the water temperature slightly.
Q: Why is my bread not crusty?
A: The oven or stone may not be hot enough, or you may have used a plastic bag to store it. Bake on a hot surface and cool on a rack.
Q: Can I make this dough in a stand mixer?
A: Yes. Use the dough hook and mix until smooth and elastic, about 6–8 minutes on low-medium speed.
Q: Do I need to use a baking stone?
A: No. An inverted baking sheet works well if you do not have a stone.
Conclusion
For a step-by-step video guide, see Rustic Italian Crusty Bread Recipe Video • Ciao Florentina. For another clear recipe and tips, read Crusty Italian Bread – Espresso and Lime.
Crusty Italian Bread
Ingredients
Method
- In a large mixing bowl, combine warm water, sugar, and yeast; let sit for about 5 minutes until frothy.
- Add flour, salt, and olive oil; stir until a rough dough forms.
- Turn dough onto a floured surface; knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl; cover and let rise in a warm place for 1 to 1.5 hours, until doubled.
- Preheat oven to 450°F; place a baking stone or inverted baking sheet in the oven to heat.
- Punch down risen dough; shape into a round loaf; place on parchment paper.
- Cover and let rise for another 30 minutes.
- Score the top with a sharp knife; transfer the loaf (on parchment) to the hot stone or sheet.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.