Few things compare to the satisfaction of pulling a fresh loaf of Crusty Italian Bread from the oven. With its golden crust, airy crumb, and warm aroma filling the kitchen, this bread transforms even the simplest meal into something special. I love serving it alongside soups, pasta, or just with a drizzle of olive oil and a sprinkle of sea salt—it always feels like a taste of Italy right at home.
Why You’ll Love This Recipe
I love how simple yet rewarding this Crusty Italian Bread is to make. With just a few pantry staples, I can create a bakery-quality loaf that boasts the perfect balance of crispness and chew. It’s versatile enough to pair with any dish, but also so good on its own that I often end up eating a slice straight from the cooling rack. Plus, this recipe is beginner-friendly and doesn’t require fancy tools—just a bit of patience and a warm oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 tablespoon granulated sugar
1 ¼ cups warm water (110°F)
2 ¼ teaspoons active dry yeast
Cornmeal (for dusting)
Directions
I start by combining warm water, sugar, and yeast in a large mixing bowl. I let it sit for about 5–10 minutes until it becomes frothy and bubbly—this tells me the yeast is alive and active.
Once the yeast is ready, I add the flour and salt, stirring until a rough dough forms.
I then knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic. This helps develop the gluten and gives the bread its chewy texture.
Next, I place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 to 1 ½ hours until it doubles in size.
After the first rise, I punch down the dough and shape it into a round or oval loaf. I place it on a baking sheet dusted with cornmeal.
I cover it again and let it rise for another 30–45 minutes while I preheat the oven to 450°F.
Before baking, I make a few slashes on top with a sharp knife to let the bread expand. I also place a shallow pan of water on the bottom rack to create steam for that perfect crust.
I bake the loaf for 25–30 minutes until it’s deep golden brown and sounds hollow when tapped on the bottom.
Finally, I let it cool completely on a wire rack before slicing—it’s hard to wait, but this step ensures the crumb sets perfectly.
Servings and Timing
Servings: 1 loaf (about 12 slices)
Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 30 minutes
Total Time: About 2 hours 50 minutes
Variations
Herbed Italian Bread: I sometimes mix in dried rosemary, oregano, or garlic powder for a fragrant twist.
Whole Wheat Version: I replace one cup of all-purpose flour with whole wheat flour for a heartier loaf.
Cheesy Italian Bread: I sprinkle shredded parmesan or mozzarella on top before baking for a cheesy crust.
Rustic Shape: Instead of one large loaf, I divide the dough into smaller rounds for individual rolls.
Storage/Reheating
I store leftover bread in a paper bag or wrapped in a clean towel at room temperature for up to 2 days. For longer storage, I freeze sliced bread in an airtight bag for up to 3 months. When I’m ready to reheat, I place slices in a 350°F oven for 5–7 minutes or toast them lightly for that fresh-from-the-oven taste.
FAQs
How can I make the crust even crispier?
I like to bake the bread with a pan of water in the oven to create steam. This moisture helps form a thicker, crunchier crust. Using a baking stone also gives the bread that perfect artisan finish.
Can I use bread flour instead of all-purpose flour?
Yes, I often use bread flour for a chewier texture. Its higher protein content helps create more structure and an even airier crumb.
Can I add olive oil to the dough?
Absolutely. Adding 1–2 tablespoons of olive oil gives the bread a softer crumb and a richer flavor. I just reduce the water slightly to maintain the right dough consistency.
How do I know when the bread is fully baked?
I tap the bottom of the loaf—if it sounds hollow, it’s done. For precision, I sometimes check with a thermometer; an internal temperature of about 200°F means it’s perfectly baked.
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise slowly in the refrigerator. The next day, I bring it to room temperature, shape it, and let it rise again before baking.
Conclusion
Making Crusty Italian Bread at home is one of those kitchen moments that feels truly rewarding. From the simple act of kneading to the golden loaf cooling on the counter, every step brings warmth and comfort. I love how this bread elevates any meal and fills my kitchen with the irresistible aroma of freshly baked goodness. Once I mastered this recipe, I realized that great Italian bread doesn’t need a bakery—just a little patience, a few ingredients, and a passion for good food.
This Crusty Italian Bread features a golden, crunchy crust and a soft, airy interior—perfect for pairing with meals or enjoying on its own. Made with simple pantry ingredients, it’s a beginner-friendly recipe that delivers bakery-quality results.
Ingredients
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 tablespoon granulated sugar
1 ¼ cups warm water (110°F)
2 ¼ teaspoons active dry yeast
Cornmeal (for dusting)
Instructions
Combine warm water, sugar, and yeast in a large bowl. Let sit for 5–10 minutes until frothy.
Add flour and salt, stir until a rough dough forms.
Knead on a floured surface 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 ½ hours until doubled.
Punch down dough and shape into a loaf. Place on a cornmeal-dusted baking sheet.
Cover and let rise again for 30–45 minutes. Preheat oven to 450°F.
Make slashes on top with a sharp knife. Place a shallow pan of water in the oven for steam.
Bake for 25–30 minutes until deep golden and sounds hollow when tapped.
Cool completely on a wire rack before slicing.
Notes
Add herbs like rosemary or oregano for extra flavor.
Swap one cup of flour for whole wheat for a heartier version.
Sprinkle cheese on top for a cheesy crust.
Make rolls instead of a single loaf for individual servings.
