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Crusty Rustic Italian Bread: Bakery-Quality Loaf Made Easy

A freshly baked Italian bread loaf, cut in half to show the soft interior and golden, crusty exterior.
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Bake a beautiful, crusty Italian loaf with a soft, airy interior right in your home kitchen. This recipe uses simple ingredients and straightforward techniques so you can achieve bakery-style bread for dipping or serving with dinner.

Ingredients

Scale
  • 3 cups All-Purpose Flour (plus more for dusting)
  • 1 1/2 cups Warm Water (about 105-115°F)
  • 2 1/4 teaspoons Active Dry Yeast (one standard packet)
  • 1 teaspoon Granulated Sugar
  • 2 teaspoons Salt
  • 2 tablespoons Olive Oil (plus more for bowl)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
  3. Combine Dough: Pour the yeast mixture and the olive oil into the flour mixture. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. Do not overmix at this stage.
  4. First Rise (Bulk Fermentation): Lightly coat a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  5. Shape the Loaf: Gently turn the risen dough out onto a lightly floured surface. Gently fold the edges of the dough toward the center a few times to form a rough round or oval shape. Avoid punching down the dough aggressively to keep air in the crumb.
  6. Second Rise (Proofing): Place the shaped dough onto a baking sheet lined with parchment paper, or into a proofing basket dusted heavily with flour or cornmeal. Cover loosely and let it rise again for 30 to 45 minutes. It should look puffy.
  7. Preheat Oven and Baking Vessel: About 20 minutes before the second rise finishes, place a Dutch oven (with the lid on) or a baking stone into your oven. Preheat the oven to 450°F (232°C). Achieving high heat is key for a crusty exterior.
  8. Bake the Bread: Carefully remove the hot Dutch oven or baking stone from the oven. Gently transfer the dough onto the hot surface. If using a Dutch oven, score the top of the loaf once or twice with a sharp knife or razor blade. Cover the Dutch oven with the lid, or if using a stone, place a pan of hot water on the bottom rack to create steam.
  9. Bake Covered: Bake for 20 minutes with the lid on (or with steam).
  10. Bake Uncovered: Remove the lid (or remove the water pan). Continue baking for another 15 to 20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
  11. Cool: Transfer the finished loaf to a wire rack immediately. Let the bread cool completely, at least 1 hour, before slicing. This allows the interior structure to set.

Notes

  • To achieve the best crusty exterior, use steam during the first part of baking. A Dutch oven traps the dough’s moisture, creating steam naturally.
  • If you want a softer crust, brush the loaf lightly with melted butter immediately after it comes out of the oven.
  • For a rustic look, use a mix of bread flour and all-purpose flour.

Nutrition

Find it online: https://tastethisplate.com/crusty-rustic-italian-bread-recipe/