Go Back
Freshly baked Italian bread loaves with crispy crusts and basil garnish on a wooden cutting board.
Daniel

Classic Crusty Italian Bread

This recipe yields a beautiful, golden-crusted Italian bread with a delightful chewy interior, perfect for soaking up sauces, making sandwiches, or simply enjoying with olive oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours 10 minutes
Servings: 1 large loaf
Course: Bread, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Warm water 105-115°F (40-46°C)
  • 2 1/4 tsp Active dry yeast one standard packet
  • 1 tbsp Granulated sugar
  • 4 1/2 cups All-purpose flour plus more for dusting
  • 2 tsp Salt
  • 1 tbsp Olive oil for coating bowl

Equipment

  • Large Mixing Bowl
  • Stand Mixer with dough hook (optional)
  • Clean kitchen towels
  • Baking Sheet
  • Parchment Paper
  • Sharp knife or bread lame
  • Spray bottle (for water/steam)
  • Oven-safe pan (e.g., cast iron skillet)

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the warm water (105-115°F), granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.
  2. In a separate medium bowl, whisk together the all-purpose flour and salt.
  3. Add about half of the flour mixture to the activated yeast mixture. Stir with a wooden spoon until just combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. (Alternatively, if using a stand mixer, attach the dough hook and knead on low speed for 6-8 minutes until the dough pulls away from the sides of the bowl and is smooth and elastic).
First Rise
  1. Lightly grease a clean large bowl with olive oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
Shaping & Second Rise
  1. Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into an elongated oval or a traditional Italian loaf shape.
  2. Line a baking sheet with parchment paper. Carefully transfer the shaped loaf to the prepared baking sheet. Cover loosely with a clean kitchen towel. Let rise in a warm place for another 30-45 minutes, or until noticeably puffy.
Baking
  1. About 20 minutes before baking, preheat your oven to 450°F (230°C). Place an empty, oven-safe pan (like a cast iron skillet or broiler pan) on the bottom rack of the oven.
  2. Just before baking, use a sharp knife or bread lame to make 3-4 diagonal slashes about 1/2 inch deep across the top of the loaf. Carefully pour about 1 cup of hot water into the empty pan on the bottom rack (this will create steam for a crusty exterior). Immediately place the baking sheet with the bread into the oven.
  3. Bake for 15 minutes at 450°F (230°C). After 15 minutes, reduce the oven temperature to 400°F (200°C) and carefully remove the steam pan (it will be very hot). Continue to bake for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
  4. Transfer the baked bread to a wire rack to cool completely before slicing (at least 30-60 minutes). This allows the internal structure to set.

Notes

For an extra crispy crust, you can spray the oven walls with water 2-3 times during the first 10 minutes of baking. Store leftover bread at room temperature in an airtight container or bread bag for up to 3 days. It also freezes well, wrapped tightly in plastic wrap and then foil, for up to 1 month.