Crusty Italian Bread

Save this recipe on:

There’s something deeply comforting about the scent of fresh bread baking in the oven. For me, Crusty Italian Bread is more than just a recipe—it’s a ritual. I’ve made this bread countless times, and each loaf still feels like magic when it comes out of the oven: golden, crackling, and warm. Whether it’s a simple dinner or a special occasion, this bread always finds a place at my table.

What makes this loaf truly special is its rustic texture and fragrant, crisp crust. It’s light on the inside, with a pillowy crumb that’s perfect for sopping up sauces or slathering with butter. With just a few basic ingredients, you can create a bakery-worthy loaf right in your own kitchen. Once you try it, you’ll see why I never buy store-bought bread anymore.

Why You’ll Love This Crusty Italian Bread

This bread is as easy to make as it is delicious to eat. No complicated techniques or fancy equipment—just a bowl, your hands, and a bit of patience. It’s naturally vegan, budget-friendly, and perfect for everything from bruschetta to sandwiches.

What truly makes this recipe a winner is the crust. That signature crackle? It’s thanks to the high baking temperature and the use of steam, which transforms a simple dough into a beautifully rustic loaf. Plus, the satisfaction of pulling homemade bread from your oven? Unbeatable.

What Kind of Flour Should I Use?

I’ve experimented with various flours, and for this recipe, all-purpose flour does the trick wonderfully. It gives the bread structure without making it too dense. However, if you want an extra chewy texture, you can use bread flour instead. Whole wheat flour works too, but it will result in a slightly denser loaf and may need more hydration.

Options for Substitutions

• Flour: Swap in half whole wheat flour for a nuttier flavor. For gluten-free, use a 1:1 gluten-free flour blend (note: results may vary).
• Yeast: Instant yeast works best here, but active dry yeast can be used if bloomed first in warm water.
• Herbs: Add dried rosemary, oregano, or thyme to the dough for an aromatic twist.
• Olives or garlic: Fold in chopped olives or roasted garlic during the second rise for a more complex flavor.
• Oil: This bread doesn’t require oil, but brushing a little olive oil on top before baking adds extra flavor and a deeper crust color.

---

Ingredients for this Crusty Italian Bread

• All-purpose flour: The backbone of the bread, giving it structure and softness.
• Warm water: Activates the yeast and hydrates the flour.
• Instant yeast: Provides the rise and airy texture we love in Italian bread.
• Salt: Enhances flavor and strengthens the dough.
• Sugar: Just a small amount to feed the yeast and balance the salt.
• Fresh herbs (optional): Rosemary, thyme, or sage for a flavorful twist.
• Cornmeal or flour (for dusting): Prevents sticking and adds a rustic finish.

---

Step 1: Make the Dough

In a large mixing bowl, combine 3 3/4 cups of all-purpose flour, 1 1/2 teaspoons salt, and 1/2 teaspoon sugar. Mix them together. Add 2 1/4 teaspoons of instant yeast (one packet) and 1 1/2 cups of warm water (about 110°F). Stir with a wooden spoon or your hands until a shaggy dough forms. It should be sticky but manageable. Do not overwork it.

---

Step 2: First Rise

Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 2 hours. The dough should double in size and look bubbly on the surface.

---

Step 3: Shape the Dough

Lightly flour a surface and turn out the dough. Gently fold it over itself a few times to form a ball. Do not knead. Place the dough seam-side down on a parchment-lined baking sheet or into a proofing basket if using.

---

Step 4: Second Rise

Cover again and let rise for another 30 to 45 minutes while your oven preheats. This short second rise helps develop that beautiful crust.

---

Step 5: Preheat the Oven with a Dutch Oven Inside

Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven and preheat to 450°F (230°C). Let it heat for at least 30 minutes to ensure a crisp crust.

---

Step 6: Score the Dough

Use a sharp knife or lame to make 2-3 slashes across the top of the dough. This controls how it expands in the oven.

---

Step 7: Bake

Carefully remove the hot Dutch oven, lift the dough using the parchment, and place it inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 10-15 minutes until golden brown and crusty.

---

Step 8: Cool Before Slicing

Transfer the loaf to a wire rack and let it cool for at least 1 hour. This allows the crumb to set and prevents gumminess.

---

How Long to Prepare the Crusty Italian Bread

Making this bread is mostly a waiting game, but the actual hands-on time is minimal.

Preparation Time:
It takes about 15–20 minutes to mix the dough and shape it. Most of your time will be spent waiting during the first rise (about 2 hours) and the second rise (30–45 minutes).

Baking Time:
The bread bakes for 30 minutes covered, and then another 10–15 minutes uncovered to develop that golden crust. You’ll also want to let it cool for at least an hour before slicing into it, which brings the total time to about 4 hours from start to finish (with just 30 minutes of active work).

---

Tips for Perfect Crusty Italian Bread

• Use a digital thermometer to make sure your water is around 110°F (too hot will kill the yeast).
• A Dutch oven creates steam which is essential for that crackling crust.
• Don’t skip the second rise—it adds lightness and structure to the loaf.
• Dust with flour for that beautiful rustic look.
• Let it cool completely before slicing or you’ll crush the crumb.

---

Watch Out for These Mistakes While Cooking

• Under-proofing: This can lead to a dense interior and flat loaf. Make sure the dough doubles in size during the first rise.
• Using cold water: Won’t activate the yeast properly.
• Over-kneading: This recipe doesn’t need much kneading; too much will ruin the open crumb texture.
• Skipping preheating the Dutch oven: The hot pot is essential to create that initial oven spring.
• Cutting too soon: Slicing into hot bread ruins the structure—wait until it’s fully cooled.

---

What to Serve With Crusty Italian Bread?

1. Classic Olive Oil & Balsamic Dip

A simple mix of extra virgin olive oil, balsamic vinegar, crushed garlic, and herbs is perfect for dipping.

2. Tomato Basil Bruschetta

Toast slices and top with chopped tomatoes, garlic, basil, and a drizzle of olive oil.

3. Homemade Soup

This bread is incredible paired with tomato soup, minestrone, or creamy potato leek.

4. Cheese & Charcuterie Boards

Use it as a base for cheese, prosciutto, and olives—perfect for snacking or appetizers.

5. Rustic Sandwiches

Slice and use for paninis, grilled cheese, or cold Italian sub-style sandwiches.

---

Storage Instructions

Room Temperature:
Store the bread in a paper bag or wrapped in a clean towel at room temperature for up to 2 days. Avoid plastic, which softens the crust.

Freezing:
Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. It keeps well for up to 3 months. To reheat, thaw at room temp, then warm in the oven at 350°F for 10 minutes.

Refreshing the Crust:
If the crust softens over time, pop the loaf in a hot oven for 5–10 minutes to crisp it back up.

---

Estimated Nutrition (per slice, based on 10 slices)

• Calories: 150
• Carbohydrates: 28g
• Protein: 4g
• Fat: 1g
• Saturated Fat: 0g
• Fiber: 1g
• Sugar: 0g
• Sodium: 200mg
• Cholesterol: 0mg

---

Frequently Asked Questions

Can I make this bread without a Dutch oven?

Yes, but the crust won’t be as crackly. Use a baking stone or sheet and place a tray of hot water in the oven to create steam.

Can I use whole wheat flour?

You can substitute up to 50% of the flour with whole wheat. You may need slightly more water, and the loaf will be denser.

Why is my dough too sticky?

That’s normal—it should be shaggy and sticky. Resist the urge to add more flour unless it’s impossible to handle.

How do I know when the bread is done baking?

Tap the bottom—if it sounds hollow, it’s done. You can also check the internal temperature; it should be around 200–210°F.

Can I add toppings?

Yes! Sprinkle with sesame seeds, coarse salt, or chopped herbs after scoring for extra flavor and crunch.

---

Conclusion

Crusty Italian Bread is the kind of recipe that never gets old. It’s humble, reliable, and always rewarding. Whether you’re making it for your family, a dinner party, or just to savor a warm slice with butter, it brings a little bit of rustic Italian charm to your kitchen. Once you bake your first loaf, you’ll understand why this bread has become a staple in my home. There’s simply no substitute for the magic of homemade bread.

---

Print

Save this recipe on: