Name: Crusty Italian Bread Recipe
Prep time: 20 min
Cook time: PT-487499H25M16S
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 3 ½ cups all-purpose flour; 1 ½ teaspoons salt; 1 teaspoon sugar; 1 packet (2 ¼ teaspoons) active dry yeast; 1 ½ cups warm water (about 110°F); Cornmeal for dusting

Jump to Recipe

There’s something utterly magical about pulling a loaf of Crusty Italian Bread from your own oven—crackling golden crust, chewy crumb, and that irresistible aroma that sweeps through the whole house. Whether you’re a seasoned baker or a complete novice, making this bread is a joyful process that turns simple ingredients into pure comfort. This timeless recipe is one I love sharing with friends and family, because nothing brings people together quite like breaking fresh, homemade bread at the table. And when it’s Crusty Italian Bread, you know it’ll be devoured down to the very last crumb.

Crusty Italian Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Crusty Italian Bread is as easy as it gets—the beauty of this recipe is that you probably already have everything on hand! Each element here plays an important role in flavor, structure, and creating that signature crispy crust. Don’t skimp on the little details; they all add up to bread worthy of any Italian bakery.

All-purpose flour: The backbone of the bread, giving it an airy crumb and just the right bite.
Salt: A must for bringing out flavor; never skip it if you want your bread to wake up your taste buds.
Sugar: Helps activate the yeast and adds a whisper of sweetness that balances the loaf.
Active dry yeast: This is the secret agent that makes the bread rise and gives it lovely softness inside.
Warm water (about 110°F): The perfect temperature to wake up your yeast without killing it—use a kitchen thermometer or just aim for pleasantly warm to the touch.
Cornmeal for dusting: A quick sprinkle ensures a nonstick surface and adds a rustic crunch to the bottom of your loaf.

How to Make Crusty Italian Bread

Step 1: Bloom the Yeast

Begin by combining the warm water, sugar, and active dry yeast in a large mixing bowl. This brief pause lets the yeast come alive—look for bubbling and frothing within 5–10 minutes, a sure sign your bread will rise beautifully instead of falling flat. This step smells amazing and sets the tone for what’s to come!

Step 2: Mix and Knead the Dough

Add your all-purpose flour and salt straight into the yeasty mixture. Stir it all together until you’ve got a rough, shaggy dough that just holds together. Now comes a little workout: turn it out onto a floured countertop and knead for about 8–10 minutes. You’ll quickly see the dough transform into a silky, smooth mass—it might feel sticky at first, but resist the urge to over-flour. That stretchiness is your ticket to the perfect crumb.

Step 3: First Rise

Transfer your kneaded dough into a lightly greased bowl, turning it once so it’s coated. Cover with a damp towel and find it a warm, cozy spot for a 1–2 hour rise. When the dough doubles in size and looks puffy, you’re in business—this airy lift is essential for classic Crusty Italian Bread texture.

Step 4: Shape the Loaf and Second Rise

Punch down the dough gently (satisfying, right?) and shape it into a round boule or an oval loaf—whatever suits your fancy. Place it on a baking sheet dusted generously with cornmeal, which gives it a delightful crunch and ensures easy release after baking. Cover it again for 30–45 minutes to puff up one last time.

Step 5: Slash and Bake

Now, heat your oven to a blazing 450°F and slide a shallow pan of water onto the bottom rack—this creates steam, a baker’s trick for that shattering crust. Right before baking, slash the loaf’s top with a sharp knife. These stylish cuts let the bread expand as it bakes. Pop it in and let it bake 25–30 minutes, until deep golden brown and it sounds hollow when tapped on the bottom. That’s how you know your Crusty Italian Bread is done!

Step 6: Cool and Enjoy

Once baked, remove the bread to a wire rack. As much as you’ll want to dive right in, let it cool to keep the internal crumb perfect. The wait is torture, but totally worth it—slice when just warm, and bask in your homemade triumph!

How to Serve Crusty Italian Bread

Garnishes

For extra flair, serve slices brushed with good olive oil or a gentle rub of raw garlic. A sprinkle of flaky sea salt or freshly chopped rosemary echoes the bread’s rustic charm. You can even top with parmesan shavings for a truly festive basket.

Side Dishes

Crusty Italian Bread is practically begging to be paired with classic Italian dishes. Ladle out a steaming bowl of minestrone, tuck thick slices into a basket alongside lasagna, or use it to soak up every last drop of Sunday sauce. And of course, don’t forget the olive oil and balsamic vinegar for dipping—simple, yet show-stopping.

Creative Ways to Present

Hosting a party? Elevate your bread game by using it for bruschetta—toast thick slices and top with vibrant tomatoes and basil. For a cozy breakfast, try spreading it with butter and honey, or even slice it thin for the ultimate crostini appetizer platter. However you serve Crusty Italian Bread, it always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

To keep your Crusty Italian Bread fresh for up to two days, wrap it in a clean kitchen towel or place it in a paper bag at room temperature. This helps maintain the crispy crust while preventing the bread from drying out too quickly.

Freezing

If you want to savor your bread later, slice it up and freeze the pieces in a zip-top bag. Simply pull out what you need and let thaw at room temperature for the freshest results—homemade bread at your fingertips, anytime!

Reheating

Bring back that “just baked” texture by popping slices in a hot oven for a few minutes, or toast them lightly until crisp. This rejuvenates your Crusty Italian Bread’s crunch and makes it taste freshly made, no matter how many days it’s been.

FAQs

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

Absolutely! Bread flour will give your Crusty Italian Bread a slightly chewier texture and more robust structure, making it a great swap if you love extra bite.

What if I don’t have cornmeal for dusting?

No worries—parchment paper works in a pinch to prevent sticking, or you can use a light dusting of extra flour. Cornmeal gives a distinctive crunch, but your bread will still be delicious!

Can I make Crusty Italian Bread without a stand mixer?

Yes! This recipe is perfect for making entirely by hand. Kneading the dough yourself only takes a few minutes and adds to the rustic spirit of traditional Italian baking.

Why is it important to add steam during baking?

Placing water in the oven keeps the crust from hardening too quickly and encourages a gloriously crisp exterior. That steam is the bakery secret to achieving the crackliest Crusty Italian Bread crust possible.

Can I double the recipe for a bigger batch?

You sure can! Just make sure to give your dough plenty of space to rise and bake on multiple pans if needed. Fresh Crusty Italian Bread never lasts long, so making more is always a smart move.

Final Thoughts

There’s nothing quite like the satisfaction of serving up a freshly baked loaf of Crusty Italian Bread to people you love. This recipe makes it totally achievable and endlessly rewarding—even for first-time bakers. I can’t wait for you to give it a try and share the joy (and the intoxicating aroma!) right from your own kitchen.

Crusty Italian Bread Recipe

★★★★★

4.8 from 9 reviews

Author: lilan
Total Time: 2 hours 45 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make a delicious Crusty Italian Bread at home with this simple recipe. This bread is crusty on the outside and soft on the inside, perfect for sandwiches or dipping in olive oil.

Ingredients

Scale

Dough:

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

Additional:

Cornmeal for dusting

Instructions

Prepare Yeast Mixture: In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
Mix Dough: Add flour and salt to the yeast mixture. Stir until a rough dough forms.
Knead: Turn out the dough onto a floured surface and knead for 8-10 minutes until smooth.
Rise: Place dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled.
Shape: Punch down dough, shape into a loaf, and place on a baking sheet dusted with cornmeal.
Second Rise: Cover the loaf and let it rise again for 30-45 minutes.
Preheat: Preheat oven to 450°F with a pan of water for steam.
Slash and Bake: Slash the loaf, then bake for 25-30 minutes until golden and hollow-sounding.
Cool and Serve: Let the bread cool on a wire rack before slicing.