Crusty Italian Bread

Why You’ll Love This Recipe

I love this bread because it’s easy enough for a beginner baker, yet the results look and taste like something from an artisan bakery. The crust turns out beautifully crisp, thanks to the steam in the oven, while the inside stays tender and flavorful. It’s versatile too — I serve it with pasta, slice it for sandwiches, or toast it the next day for breakfast. Once I started making it at home, I never looked back.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups all-purpose flour

• 1 1/2 teaspoons salt

• 1 tablespoon sugar

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 1/2 cups warm water (110°F/43°C)

• 2 tablespoons olive oil (plus more for greasing)

• Cornmeal for dusting (optional)

directions

1. I start by combining the warm water, sugar, and active dry yeast in a large mixing bowl. I let it sit for 5 to 10 minutes until it becomes foamy — that’s how I know the yeast is activated.

2. I add the flour, salt, and olive oil to the bowl and stir until a shaggy dough forms.

3. Then I transfer the dough to a lightly floured surface and knead it for 8 to 10 minutes, until it becomes smooth and elastic.

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

5. Once it’s risen, I punch the dough down and shape it into either a long loaf or a round boule, depending on my mood.

6. I place the shaped dough on a parchment-lined baking sheet dusted with cornmeal for extra texture and to prevent sticking.

7. I cover it loosely and let it rise again for 30 to 45 minutes while I preheat the oven to 425°F (220°C).

8. Right before baking, I use a sharp knife to score the top of the loaf — this helps it expand properly in the oven.

9. I place a metal baking dish with hot water on the lower oven rack to create steam, which gives the crust that lovely crackle.

10. I bake the bread for 25 to 30 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.

11. After baking, I let the loaf cool on a wire rack for at least 15 minutes before slicing.

Servings and timing

This recipe makes about 12 slices and takes 2 hours and 30 minutes from start to finish, including rising time. The active prep time is just 20 minutes, and the rest is mostly hands-off. It’s perfect when I want fresh bread with dinner and have a couple of hours to spare.

Variations

• I sometimes add fresh rosemary or minced garlic to the dough for a herby twist.

• I top the loaf with sesame seeds or sea salt before baking for extra flavor and crunch.

• For whole grain flavor, I replace 1 cup of the all-purpose flour with whole wheat flour.

• I shape the dough into smaller rolls instead of one large loaf for easy sandwich-size portions.

storage/reheating

I store the bread at room temperature wrapped in a clean towel or in a paper bag for up to 2 days. For longer storage, I freeze it sliced and reheat in the toaster or oven. To revive the crust, I warm a slice in a 350°F oven for about 5 minutes or toast it for extra crunch.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount of instant yeast and skip the proofing step. I just mix it right into the dry ingredients with warm water.

How do I get a really crispy crust?

Steam is key. I add a metal pan with hot water to the oven while baking, and sometimes mist the loaf with water before it goes in. It makes a big difference.

Can I make this bread without a stand mixer?

Definitely. I knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Why does my bread turn out too dense?

It’s usually from under-kneading, not letting the dough rise long enough, or using old yeast. I always check the yeast is foamy before moving on.

What’s the best way to slice it?

I let the loaf cool completely, then use a serrated bread knife to cut clean slices without squishing the soft interior.

Conclusion

Crusty Italian Bread is one of those recipes that brings comfort and warmth to any table. I love the satisfying crackle of the crust and the chewy, tender crumb inside. Whether I’m dipping it in olive oil, building a sandwich, or serving it alongside a big bowl of soup, this bread always delivers that rustic, homemade goodness I crave. Once I started baking it myself, it quickly became a kitchen staple.