Description
This Crusty Italian Bread brings the warmth of an authentic Italian bakery to your home. It has a golden, crisp crust and a soft, airy interior—perfect for dipping in olive oil, layering with meats, or enjoying plain and warm. With just a few ingredients and simple techniques, you can create an artisan-style loaf that’s both rustic and elegant.
Ingredients
For the Dough:
4 cups (500 g) bread flour (or all-purpose flour)
1 ½ cups (360 ml) warm water (110°F / 43°C)
2 tsp (7 g) active dry yeast
2 tsp (10 g) sugar
2 tsp (10 g) salt
1 tbsp (15 ml) olive oil (plus extra for greasing)
Optional Glaze:
1 egg white, beaten with 1 tbsp water (for glossy crust)
Or mist with water for a rustic matte finish
Equipment Needed:
Mixing bowl, dough hook or hands for kneading, baking stone or sheet, towel/plastic wrap, and a bread lame or sharp knife.
Instructions
Step 1: Activate Yeast
Mix warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
Step 2: Combine Dry Ingredients
In another bowl, mix flour and salt. Gradually add to yeast mixture. Stir with a spoon or mixer on low speed until dough forms.
Step 3: Knead the Dough
Add olive oil and knead for 8–10 minutes (by hand) or 6–8 minutes (mixer). The dough should be smooth and elastic, not sticky.
Step 4: First Rise
Oil a bowl, place dough inside, and cover. Let rise 1–1½ hours until doubled in size.
Step 5: Shape the Loaf
Punch down dough, shape into a round boule or long loaf. Place on floured parchment.
Step 6: Second Rise
Cover and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 450°F (230°C) and place a pan for steam on the bottom rack.
Step 7: Score and Steam
Score top with a sharp knife. Brush with egg wash or mist with water. Pour 1 cup hot water into the steam pan right before baking.
Step 8: Bake
Bake 25–30 minutes until golden brown. Tap the bottom—if it sounds hollow, it’s done. Internal temp: 200°F (93°C).
Step 9: Cool Before Slicing
Cool completely on a rack (at least 30 minutes) before slicing.
Notes
Yeast Check: If yeast doesn’t foam, replace it—it’s inactive.
Don’t rush proofing: Allowing full rise improves flavor and texture.
For extra crunch: Leave the loaf in the oven for 5 minutes after baking with the door slightly open.
Storage: Wrap in paper, not plastic, to maintain crust crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Crusty Italian Bread, Artisan Bread, Homemade Bread, Italian Loaf, Rustic Bread