Name: Crusty Italian Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 3 ½ cups all-purpose flour; 1 ½ teaspoons salt; 1 tablespoon sugar; 1 packet (2 ¼ teaspoons) active dry yeast; 1 ¼ cups warm water (about 110°F); 1 tablespoon olive oil; cornmeal for dusting

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If you’re craving the warm, inviting aroma and satisfying crunch that only a loaf of Crusty Italian Bread can deliver, you’ve come to the right place! Picture a rustic, golden loaf, still warm from the oven, with a shatteringly crispy crust that gives way to a light, chewy interior—perfect for dunking into olive oil or building the sandwich of your dreams. This recipe demystifies the art of homemade artisan bread and turns simple pantry staples into something truly spectacular. Whether you’re sharing with family or saving a slice for yourself, you’ll find this Crusty Italian Bread makes every meal feel extra special.

Crusty Italian Bread Recipe - Recipe Image

Ingredients You’ll Need

Baking Crusty Italian Bread at home is delightfully straightforward, and every ingredient plays a purposeful role. Each item contributes to the texture, flavor, or golden appearance that makes this bread so irresistible—no fluff, just honest, classic elements.

All-purpose flour: The backbone of our bread, providing the structure and soft crumb we love in a classic Italian loaf.
Salt: More than just a flavor booster; it also controls yeast activity and strengthens the dough.
Sugar: A little sweetness to feed the yeast and help with browning during baking.
Active dry yeast: The secret agent behind that beautiful rise and airy texture.
Warm water (about 110°F): The ideal temperature to wake up your yeast and bring it to life.
Olive oil: Adds subtle richness and helps keep the crumb tender and moist.
Cornmeal for dusting: For that traditional touch—a dusting of cornmeal keeps the loaf from sticking while adding rustic flair.

How to Make Crusty Italian Bread

Step 1: Activate the Yeast

In a large mixing bowl, combine your warm water, sugar, and active dry yeast. Give it a gentle stir and let it rest for 5 to 10 minutes. This little pause is where the yeast springs to life, forming a frothy, fragrant layer on top of the water—your sign that magic is underway and your dough will rise beautifully.

Step 2: Mix the Dough

Add the flour, salt, and olive oil to your foamy yeast mixture. Stir everything together until a rough, slightly sticky dough forms. Don’t worry about making it perfect at this stage; the next step will smooth everything out.

Step 3: Knead Until Smooth

Turn your dough out onto a lightly floured surface and get your hands in there—knead with intention for 8 to 10 minutes, or let a stand mixer with a dough hook do the job. You’re aiming for a supple, elastic dough that feels smooth and bouncy to the touch.

Step 4: First Rise

Grease a bowl lightly with olive oil and nestle your dough inside, turning it to coat. Cover the bowl with a damp towel and let it rise in a warm spot for about 1 to 1.5 hours, or until it’s doubled in size. This patient rise develops the robust flavor and structure we love in Crusty Italian Bread.

Step 5: Shape and Second Rise

Punch the dough down to release any built-up air, then shape it into a loaf or a rustic oval—follow your heart! Place it seam-side down on a baking sheet generously dusted with cornmeal. Cover again and let it rise for 30 to 40 minutes until puffy.

Step 6: Prep and Bake

While the bread relaxes, preheat your oven to 425°F. Just before baking, give the loaf a quick, decisive slash across the top with a sharp knife and spritz it lightly with water. For extra crunch, place a pan of hot water on the bottom oven rack to create steam. Bake for 25 to 30 minutes until your Crusty Italian Bread is gloriously golden and bursts with crispiness.

Step 7: Cool and Slice

Let your bread cool on a wire rack for at least 20 minutes—it’s tough, but it makes a big difference! Slicing too soon risks losing some of that cherished texture. Once cooled, cut into thick or thin slices to enjoy every crusty bite.

How to Serve Crusty Italian Bread

Garnishes

Sometimes simplicity says it all: a drizzle of fragrant olive oil, a pinch of flaky sea salt, or a scattering of fresh herbs like rosemary or basil will elevate your bread. For a bit of Italian flair, try a swipe of roasted garlic or a spoonful of sun-dried tomato spread on each slice.

Side Dishes

Crusty Italian Bread loves good company! Serve it alongside creamy tomato soup, a vibrant Caprese salad, or hearty stews that beg for bread to soak up every last drop. It’s also a classic sidekick to cheese or antipasto platters when you’re entertaining.

Creative Ways to Present

Transform slices into golden crostini for appetizers, or create an impressive bread bowl for dips and soups. You can even slice Crusty Italian Bread extra thick for the base of bruschetta, turning a simple loaf into a showstopping centerpiece for gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Crusty Italian Bread at room temperature, loosely wrapped in a paper bag or a clean kitchen towel. This helps preserve its crispy crust while preventing excess moisture from making it chewy. It’s best enjoyed within a day or two for peak freshness.

Freezing

To stash bread for later, let it cool completely, then wrap the loaf tightly in plastic wrap followed by a layer of foil. Stash it in the freezer, where it will keep nicely for up to three months. You can also freeze pre-sliced pieces, making it ultra-convenient to reheat only what you need.

Reheating

Bring frozen Crusty Italian Bread back to perfection by thawing at room temperature, then reheating in a 350°F oven for about 10 minutes. If reheating slices, pop them in the toaster or under the broiler for just a couple of minutes until the outside crisps up again.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour will give your Crusty Italian Bread an even chewier texture and a bit more lift, thanks to its higher protein content. It’s a great option if you have it on hand.

Why does my bread sometimes have a soft crust?

This usually happens if the bread cools in a humid environment or is stored in a sealed plastic bag while still warm. Letting the loaf cool completely on a rack preserves that signature crunch, and storing it in paper (not plastic) helps maintain the crust.

Do I have to use a pan of water for steam?

While optional, the steam from a pan of hot water during baking is a key contributor to an extra-crusty exterior. It helps the dough expand before the crust sets and gives that gorgeous, blistered finish to your homemade Crusty Italian Bread.

How can I tell if the loaf is baked through?

Gently tap the bottom of your bread—it should sound hollow. You can also check that the crust is deeply golden brown. For extra reassurance, a digital thermometer inserted into the center should read around 200°F when done.

Is Crusty Italian Bread suitable for vegans?

Absolutely! This recipe is naturally vegan, with no dairy or eggs included—making it a perfect choice for anyone seeking a plant-based bread that doesn’t skimp on crunch or flavor.

Final Thoughts

There’s nothing quite as comforting or rewarding as pulling a loaf of Crusty Italian Bread from your own oven. Whether you’re a seasoned baker or just beginning your bread journey, I encourage you to give this recipe a try. Enjoy every slice—you’ll be amazed at how deliciously simple homemade bread can be!

Crusty Italian Bread Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 1 loaf 1x
Diet: Vegan

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Description

Learn how to make a delicious Crusty Italian Bread at home with this easy recipe. This rustic loaf has a crispy crust and soft interior, perfect for dipping in olive oil or using for sandwiches.

Ingredients

Scale

Dough:

3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 tablespoon sugar
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups warm water (about 110°F)
1 tablespoon olive oil

Additional:

cornmeal for dusting

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Instructions

Activate Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let sit until foamy.
Mix Dough: Add flour, salt, and olive oil. Knead until smooth.
Rise: Place dough in an oiled bowl, cover, and let rise until doubled.
Shape: Punch down dough, shape into a loaf, and let rise again.
Bake: Preheat oven, slash dough, spritz with water, and bake until golden.
Cool: Let cool before slicing.