Crusty Italian Bread Recipe

Introduction

Crusty Italian Bread is a classic favorite known for its golden, crunchy crust and soft, airy interior. Perfect for sandwiches or alongside soups, this homemade bread brings authentic Italian flavor right to your kitchen.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
3. Step 3: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
5. Step 5: Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.
6. Step 6: Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.
7. Step 7: Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
8. Step 8: Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.
9. Step 9: Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Step 10: Remove from the oven and let it cool on a wire rack before slicing.

Tips & Variations

• For a deeper flavor, let the dough ferment slowly by refrigerating it overnight before baking.
• Brush the loaf with olive oil before baking to enhance crust color and flavor.
• Add herbs like rosemary or thyme to the dough for an aromatic twist.

Storage

Store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days to maintain its crustiness. For longer storage, freeze the loaf tightly wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, bake the frozen bread at 350°F for 10–15 minutes until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast and add it directly to the dry ingredients without proofing in water.

Why is my bread not crusty enough?

To achieve a crustier loaf, bake on a preheated stone or inverted sheet to ensure even heat, and consider adding steam to the oven by placing a pan of water on the bottom rack during the first 10 minutes of baking.

Crusty Italian Bread Recipe

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★★★★★

4.9 from 148 reviews

This Crusty Italian Bread recipe yields a beautifully golden, rustic loaf with a crisp crust and soft, airy interior, perfect for sandwiches or as a side to your favorite Italian dishes. Utilizing simple ingredients, a yeast-based dough is kneaded, allowed to rise twice, then baked at a high temperature to achieve that signature crustiness.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours
• Yield: 1 loaf (about 12–14 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast

Wet Ingredients

• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it rest for about 5 minutes until the mixture becomes frothy, which indicates the yeast is active and ready to use.
2. Mix Dough: Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms, ensuring all ingredients are combined before kneading.
3. Knead Dough: Turn the dough out onto a floured surface and knead it for approximately 8-10 minutes until the dough becomes smooth and elastic, which develops gluten for structure.
4. First Rise: Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 to 1.5 hours or until it has doubled in size, allowing the yeast to ferment and produce air pockets.
5. Preheat Oven: Meanwhile, preheat your oven to 450°F (232°C). Place a baking stone or an inverted baking sheet inside to heat, ensuring a hot surface for baking the bread which helps develop a crispy crust.
6. Shape Loaf: Punch down the risen dough to release excess air. Shape it into a round loaf and place it on a piece of parchment paper. Cover it again with a kitchen towel and allow it to rise for another 30 minutes.
7. Score and Bake: Using a sharp knife, make several slashes on top of the loaf. Carefully transfer the loaf on the parchment paper onto the hot baking stone or inverted baking sheet. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and cool it on a wire rack before slicing to set the crumb and finish the cooking process internally.

Notes

• For a crunchier crust, place a tray with water in the oven during baking to create steam.
• Make sure your water temperature is not too hot or it might kill the yeast; 110°F is ideal.
• Allowing the bread to cool completely before slicing helps prevent a gummy texture.
• You can substitute bread flour for a chewier texture and a better rise.
• Use a sharp serrated knife to slice the bread cleanly without compressing it.

Keywords: Italian bread, crusty bread, homemade bread, easy bread recipe, yeast bread