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.
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.
Store wrapped in a towel for 2 days or freeze for 2 months. Reheat at 350°F for 10 minutes to refresh the crust.