I always find something special in baking crusty Italian bread at home. I love how the crust turns golden and crackly while the inside stays soft and airy. The smell that fills my kitchen while it bakes instantly makes the process feel worthwhile. This bread fits perfectly into everyday meals, whether I serve it warm with butter or use it to build hearty sandwiches.
Why You’ll Love This Recipe
I love this recipe because it produces reliable results every single time. The crust comes out crisp, the crumb stays light, and the flavor feels classic and comforting. I appreciate that I only need simple pantry ingredients, which makes this bread easy to bake whenever I want. I also enjoy how versatile it is, working just as well for dipping, toasting, or serving alongside a full meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
1 ¼ cups warm water (about 110°F)
2 tablespoons olive oil
Directions
I begin by mixing the warm water, sugar, and yeast in a large bowl and letting it rest for about five minutes until it becomes foamy. Once the yeast is active, I add the flour, salt, and olive oil, stirring until a rough dough forms.
I transfer the dough to a floured surface and knead it for eight to ten minutes, until it becomes smooth and elastic. Then I place it in a lightly greased bowl, turn it once, cover it with a clean towel, and let it rise in a warm place until doubled in size.
While the dough rises, I preheat my oven to 450°F and place a baking stone or inverted baking sheet inside to heat. After the first rise, I gently punch down the dough, shape it into a round loaf, and set it on parchment paper. I cover it again and allow it to rise for another thirty minutes.
Before baking, I score the top of the loaf with a sharp knife. I carefully transfer it onto the hot baking surface and bake until golden brown and hollow-sounding when tapped. I let it cool on a wire rack before slicing.
Servings And Timing
I usually get about 10 to 12 slices from one loaf.
Prep time takes around 20 minutes.
Rising time is approximately 2 hours.
Baking time is 25 to 30 minutes.
Total time is about 3 hours.
Variations
I enjoy adding dried herbs like rosemary or oregano to the dough for extra aroma. Sometimes I mix in minced garlic for a savory loaf. When I want a richer texture, I fold in shredded cheese such as Parmesan or mozzarella. I also like substituting half of the all-purpose flour with whole wheat flour or adding chopped olives or sun-dried tomatoes for a bold flavor twist.
Storage/Reheating
I store leftover bread at room temperature in a paper bag for up to two days. For longer storage, I freeze it tightly wrapped. When reheating, I wrap the bread in foil and warm it in a 350°F oven until the crust is revived and the inside is soft.
FAQs
Can I use whole wheat flour for this recipe?
I often replace half of the all-purpose flour with whole wheat flour. It adds a nuttier flavor, though the bread becomes slightly denser.
Why didn’t my dough rise properly?
When this happens, I check that my yeast is fresh and that the water temperature was warm, not hot.
How can I make the crust crispier?
I like placing a small pan of water in the oven while baking to create steam and enhance the crust.
Can I prepare the dough ahead of time?
I sometimes let the dough rise slowly in the refrigerator overnight, which adds extra flavor.
When is the best time to slice the bread?
I always wait at least twenty minutes after baking so the crumb sets properly.
Conclusion
I love how this crusty Italian bread turns simple ingredients into something truly satisfying. The process feels relaxing, and the result always brings warmth to my kitchen and table. This recipe has become a favorite for both everyday meals and special occasions, and I enjoy baking it again and again.
This crusty Italian bread features a golden, crackly crust and a soft, airy interior, made from simple pantry ingredients. Perfect for everyday meals, sandwiches, or dipping in olive oil.
Ingredients
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
1 ¼ cups warm water (about 110°F)
2 tablespoons olive oil
Instructions
In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add flour, salt, and olive oil. Stir until a rough dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly greased bowl, turn once to coat, cover with a towel, and let rise in a warm place until doubled in size (about 1–1.5 hours).
Preheat oven to 450°F with a baking stone or inverted baking sheet inside.
Punch down the risen dough, shape it into a round loaf, and place it on parchment paper. Cover and let rise for another 30 minutes.
Score the top of the loaf with a sharp knife.
Carefully transfer the loaf (on parchment) to the preheated surface and bake for 25–30 minutes until golden and sounds hollow when tapped.
Cool on a wire rack before slicing.
Notes
Add herbs like rosemary or oregano for extra flavor.
Mix in cheese or garlic for a richer loaf.
Substitute some flour with whole wheat for a nuttier taste.
Use steam in the oven to enhance crustiness.
Cool at least 20 minutes before slicing to set the crumb.
