Tasty Homemade Crusty Italian Bread

There’s nothing quite like the smell of freshly baked Italian bread wafting through the kitchen. It’s warm, comforting, and nostalgic — the kind of scent that makes everyone wander in, asking when it’ll be ready. This crusty Italian bread has a golden, crisp crust and a soft, airy interior that’s perfect for soups, sandwiches, or simply enjoyed with butter and olive oil.

Over the years, I’ve baked my fair share of loaves, and I can say this recipe is both beginner-friendly and bakery-worthy. It’s forgiving, flavorful, and gives you that classic artisan-style crust without needing fancy equipment or complicated steps.

Ingredients

• 4 cups bread flour (plus extra for kneading)
• 1 ½ cups warm water (around 110°F or 43°C)
• 2 teaspoons sugar or honey
• 1 ½ teaspoons salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons olive oil (plus extra for brushing)

Substitutions

• Bread Flour: All-purpose flour works fine; the crust will just be slightly softer.
• Sugar or Honey: Swap with maple syrup or a sugar-free alternative if preferred.
• Olive Oil: You can use melted butter or avocado oil for a richer flavor.
• Yeast: Instant yeast can be used — skip the proofing step and mix it directly into the flour.

Instructions

1. Activate the Yeast
   In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy on top — this means your yeast is alive and ready to work.
2. Form the Dough
   Add the olive oil, salt, and 3 cups of flour to the yeast mixture. Stir with a wooden spoon or spatula until it forms a sticky dough. Gradually add the remaining flour, about ¼ cup at a time, until the dough starts pulling away from the bowl and isn’t overly sticky.
3. Knead Until Smooth
   Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour, but don’t overdo it — a slightly tacky dough gives the best texture later.
4. Let It Rise
   Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
5. Shape the Loaf
   Punch down the risen dough to release air bubbles. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or in a greased Dutch oven.
6. Second Rise
   Cover again and let it rest for 30–45 minutes. The dough should puff up slightly — don’t skip this step, as it gives your bread that perfect light interior.
7. Preheat the Oven
   While the dough rises, preheat your oven to 425°F (220°C). Place an empty baking dish on the lower rack. Once the oven is hot, pour a cup of hot water into the dish to create steam — this is the secret to a crusty exterior.
8. Bake Until Golden
   Bake the loaf for 25–30 minutes, or until golden brown and crusty. The bread should sound hollow when tapped on the bottom. Brush the top lightly with olive oil right after baking for a soft sheen.
9. Cool Before Slicing
   Transfer the loaf to a wire rack and let it cool completely before slicing. This helps the crumb set and keeps the texture light.

@foodandswine

Preparation & Cooking Time

Prep Time: 15 minutes
Rise Time: 2 hours
Bake Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 1 large loaf (8–10 slices)

Serving Suggestions

This crusty Italian bread shines alongside hearty dishes — think pasta, soups, or stews. Serve warm with a drizzle of olive oil, a sprinkle of sea salt, and a touch of garlic for a simple but satisfying side.

It also makes excellent sandwich bread, especially for paninis or bruschetta. You can even toast slices with butter and herbs for a rustic snack.

Storage & Reheating

• Room Temperature: Wrap in a clean kitchen towel or paper bag for up to 2 days. Avoid sealing in plastic, as it can soften the crust.
• Freezer: Freeze sliced bread for up to 2 months. Toast directly from frozen or reheat in the oven for 5–7 minutes.
• To Refresh the Crust: Reheat the whole loaf in a 350°F (175°C) oven for 10 minutes — it’ll crisp right back up.

FAQs

Can I make this dough ahead of time?
Yes. After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping and baking.

Can I use whole wheat flour?
You can replace up to half the flour with whole wheat. The bread will be denser but have a heartier flavor.

What if I don’t have a stand mixer?
No problem — this dough is easy to knead by hand. It just takes a bit more elbow grease, but the result is worth it.

Why didn’t my bread rise enough?
Check that your yeast wasn’t expired and your water wasn’t too hot (anything above 120°F can kill yeast).

Can I add herbs or cheese?
Absolutely. Mix in a tablespoon of dried Italian herbs, minced garlic, or shredded Parmesan for extra flavor.

From My Kitchen to Yours

There’s something deeply satisfying about baking your own bread — the patience, the aroma, and that first crunchy bite of a fresh loaf. This Homemade Crusty Italian Bread captures everything I love about simple, honest baking. Whether you pair it with a comforting meal or enjoy it with a smear of butter, it’s a reminder that the best things in the kitchen are often the simplest.

Homemade Crusty Italian Bread

Crisp on the outside and soft inside, this homemade Italian bread is simple yet bakery-quality — perfect for pairing with soups, pasta, or a drizzle of olive oil.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rise Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings 1 loaf

Ingredients

  

• 4 cups bread flour plus extra for kneading
• 1 ½ cups warm water 110°F / 43°C
• 2 teaspoons sugar or honey
• 1 ½ teaspoons salt
• 2 ¼ teaspoons active dry yeast 1 packet
• 2 tablespoons olive oil plus extra for brushing

Instructions

 

• Combine warm water, sugar, and yeast in a bowl; let sit 5–10 minutes until foamy.
• Add olive oil, salt, and 3 cups flour. Mix until sticky dough forms. Gradually add more flour until dough pulls from the sides.
• Knead on a floured surface for 8–10 minutes until smooth and elastic.
• Place in an oiled bowl, cover, and let rise 1–1½ hours until doubled.
• Punch down dough and shape into a round or oval loaf. Place on parchment-lined sheet.
• Cover and let rise again for 30–45 minutes until puffy.
• Preheat oven to 425°F (220°C). Place a baking dish with water on lower rack for steam.
• Bake 25–30 minutes until golden and crusty. Brush with olive oil for shine.
• Cool completely before slicing.

Notes

Serve with olive oil, butter, or use for sandwiches and paninis.
Store wrapped in a towel for 2 days or freeze for 2 months. Reheat at 350°F for 10 minutes to refresh the crust.