Crusty Italian Bread

Crusty Italian bread is golden and crisp on the outside with a soft, airy interior that’s perfect for dipping, slicing, or piling high with toppings. I love baking it when I want a rustic loaf that smells amazing, tastes even better, and adds that classic Italian touch to any meal.

Why You’ll Love This Recipe

I love this bread because it’s simple and versatile, with just the right amount of chew and crunch. The crust is beautifully crisp, the inside is light and tender, and it goes with absolutely everything—from soups and pastas to breakfast toast or sandwiches. It’s the kind of loaf that makes the whole kitchen smell like a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour

• Warm water

• Active dry or instant yeast

• Granulated sugar or honey

• Salt

• Olive oil (optional, for a softer crumb and flavor)

• Cornmeal or extra flour (for dusting the pan)

Directions

1. I combine warm water, yeast, and sugar in a large bowl and let it sit for 5–10 minutes until foamy (if using active dry yeast).

2. I stir in the salt and olive oil (if using), then gradually add the flour until a shaggy dough forms.

3. I knead the dough on a floured surface for about 8–10 minutes until smooth and elastic, or use a mixer with a dough hook.

4. I place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 hour or until doubled in size.

5. I punch down the dough, shape it into a long loaf or round boule, and place it on a parchment-lined baking sheet dusted with cornmeal or flour.

6. I cover it loosely and let it rise again for 30–45 minutes.

7. While the dough rises, I preheat the oven to 425°F (220°C). For extra crustiness, I place a pan of water on the bottom rack to create steam.

8. I score the top of the loaf with a sharp knife or razor blade.

9. I bake for 25–30 minutes, or until the bread is deep golden and sounds hollow when tapped on the bottom.

10. I cool it on a wire rack before slicing.

Servings and timing

This recipe makes 1 large loaf or 2 smaller loaves, yielding about 10–12 slices per loaf. It takes around 20 minutes to prep, 1½ to 2 hours to rise, and 25–30 minutes to bake.

Variations

Sometimes I add dried herbs like rosemary or oregano to the dough for extra flavor. I’ve also brushed the crust with olive oil or egg wash before baking for a glossy finish. If I want smaller rolls instead of one loaf, I divide the dough and shape mini rounds, adjusting the baking time to 15–20 minutes.

Storage/Reheating

I store the bread loosely wrapped at room temperature for up to 3 days. To refresh the crust, I reheat slices or the whole loaf in the oven at 350°F for 5–10 minutes. This bread also freezes well—I wrap it tightly and thaw at room temperature before reheating.

FAQs

Can I use bread flour instead of all-purpose?

Yes, bread flour gives the bread a chewier texture and more structure. I use either depending on what I have on hand.

Why is my crust not crispy?

A hot oven and steam help create a crispy crust. I bake on a preheated surface or add a pan of water to the oven for the best result.

Do I need to score the bread?

Scoring helps control how the bread expands while baking and gives it that classic bakery look. I always score before baking.

Can I make this ahead?

Yes, I often prepare the dough and let it rise slowly in the fridge overnight. I bring it to room temperature before baking.

Can I make this in a Dutch oven?

Definitely. Baking in a preheated Dutch oven gives a beautiful crust by trapping steam. I bake with the lid on for 20 minutes, then remove it to finish browning.

Conclusion

Crusty Italian bread is the kind of loaf I can enjoy any day, with any meal. It’s simple, rustic, and deeply satisfying—perfect for dipping in olive oil, serving with soup, or building the ultimate sandwich. Once I started baking it from scratch, it became a must-have in my kitchen rotation.