Here is an easy, no-fuss bread you can make at home with simple steps and few tools.
introduction
This Rustic Italian Crusty Bread Recipe makes a crusty loaf with a soft inside. The dough is simple and you do not need to knead much. If you like trying other simple dough shapes, see a related idea for pasta and shapes at campanelle recipes for more inspiration.
why make this recipe
- It uses few ingredients you likely have at home.
- It needs little hands-on time.
- It makes a big, crusty loaf that works for sandwiches, soup, or plain with butter.
- The steam in the oven gives the loaf a deep, crunchy crust and a light crumb.
how to make Rustic Italian Crusty Bread Recipe
Follow the simple mix-and-rise steps below. Do not overwork the dough — that keeps the crumb light.
Ingredients :
3.25 cups all purpose flour (+ more for dusting), 1 tsp sea salt, 1.5 cups warm water, 2 tsp instant yeast ((or active dry yeast))
Directions :
In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don’t panic, this is normal.
With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Dutch Oven Method, Original Large Loaf Recipe:
how to serve Rustic Italian Crusty Bread Recipe
- Slice and serve warm with butter or olive oil.
- Use thick slices for sandwiches.
- Serve with soups, stews, or salads.
- Toast slices and top with garlic, tomatoes, or cheese.
how to store Rustic Italian Crusty Bread Recipe
- Cool the loaf completely before storing.
- Keep at room temperature in a paper bag or wrapped in a clean kitchen towel for 1–2 days. This keeps the crust crisper than plastic.
- For longer storage, slice and freeze. Thaw slices at room temp or toast from frozen.
tips to make Rustic Italian Crusty Bread Recipe
- Use warm water, not hot, to activate the yeast.
- Do not add extra flour to the dough while mixing; a sticky dough is normal.
- Be gentle when shaping. Folding keeps air inside.
- Create steam in the oven with a bowl of water or by spraying water quickly when you put the loaf in.
- Let the bread cool fully before cutting; cutting too soon can make it gummy.
variation (if any)
- Add 1–2 tablespoons olive oil to the dough for a softer crust.
- Stir in 1–2 tablespoons herbs (rosemary, oregano) or 1/4 cup grated cheese for flavor.
- Make smaller rolls instead of one large loaf and reduce bake time.
FAQs
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, proof it in the warm water for 5–10 minutes until foamy, then mix with the flour and salt.
Q: Do I need a pizza stone?
A: No. A heavy baking sheet works. A pizza stone helps with bottom crust crispness but it is not required.
Q: How do I know the bread is done?
A: The loaf should be deep golden brown and sound hollow when you tap the bottom. Internal temperature should reach about 190–210°F.
Q: Can I make this dough ahead?
A: Yes. After the first rise, you can refrigerate the dough for up to 24 hours. Bring it to room temp before shaping and final proof.
Q: My crust is not crunchy. What went wrong?
A: Either not enough steam, not hot enough oven, or you stored the bread in plastic while warm. Use steam and bake at high heat, and cool before storing.
Conclusion
This Rustic Italian Crusty Bread Recipe is simple, hearty, and great for many meals. For a quick video guide that shows the steps and texture, watch the Rustic Italian Crusty Bread Recipe Video – Ciao Florentina.