I love this recipe because it delivers a beautiful contrast of textures—an irresistible crispy crust paired with a tender, soft interior. It comes together with minimal prep and yields a versatile loaf that shines on its own, with butter, or alongside any favorite dish.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:
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All-purpose flour, which gives the bread its soft, airy texture.
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Warm water, used to activate the yeast and help the dough rise beautifully.
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Active dry yeast, essential for achieving lift and that airy crumb.
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Sugar, which feeds the yeast and adds a gentle hint of sweetness.
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Salt, to bring out the delicious flavors of the bread.
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Olive oil, adding richness and a subtle depth of flavor.
directions
While the detailed steps weren’t provided in the source, I’d use a classic method inspired by similarly simple recipes for crusty Italian loaves:
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I dissolve the yeast and sugar in warm water until foamy, then mix in flour, salt, and olive oil to form a shaggy dough.
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I knead until smooth and elastic, then let it rise until doubled in size.
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I shape the dough into a loaf or round, allow a second rise, and bake in a hot oven until the crust turns golden and crisp.
Servings and timing
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Prep Time: Minimal—just long enough to mix the ingredients and knead.
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Leavening and Bake Time: Depends on the specific method; some crusty Italian bread recipes recommend multi-hour leavening for better flavor and texture.
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Yield: A single loaf—great for sharing or enjoying over multiple meals.
Variations
I might experiment with:
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Using a mix of flours—like whole wheat or spelt—for added flavor and nutrition (similar to Roberto’s rustic loaf recipe).
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Incorporating long, cold fermentation in the fridge to deepen the flavor profile.
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Adding seeds or grains to the dough for texture and visual appeal.
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Baking in a Dutch oven or on a baking stone to mimic bakery-level crust.
storage/reheating
I store the cooled bread at room temperature in a paper or cloth bag for a few days—this preserves the crust best. To freshen it, I reheat briefly in a hot oven to bring back that freshly-baked crispness.
FAQs
Can I use bread flour instead of all-purpose flour?
Yes—bread flour yields a chewier, airier crumb, but all-purpose flour works beautifully for a tender interior and crisp crust.
Do I need to bake with steam for a crisp crust?
It helps! Placing a tray of water in the oven to create steam during the initial bake can enhance crust development.
How long should the dough rise?
Extended rise times—sometimes up to 20 hours or cold fermenting overnight—can significantly improve flavor.
Is shaping dough necessary?
Yes—a basic loaf or batard shape is ideal. No intricate shaping needed; rustic-style free-form loaves work well.
Can I use this dough for sandwiches or bruschetta?
Absolutely—I love slicing it for sandwiches or toasting for crostini, bruschetta, or soups.
Conclusion
I adore how this Best Crusty Italian Bread comes together simply yet delivers so much: a crisp, golden exterior, a soft, flavorful interior, and impressive results with minimal effort. With endless ways to enjoy it—plain, toasted, or as the base for creative dishes—it’s sure to become a kitchen favorite for anyone, including me.
Print
Best Crusty Italian Bread
- Total Time: 2 hours 25 minutes
- Yield: 12 slices
Description
A golden, crisp crust with a soft, airy interior—this classic Italian bread is perfect for dipping in olive oil or serving alongside pasta.
Ingredients
4 cups all-purpose flour
1 1/2 cups warm water (110°F / 43°C)
2 1/4 tsp active dry yeast (1 packet)
2 tsp sugar
2 tsp salt
2 tbsp olive oil
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt.
Add the yeast mixture and olive oil to the flour, stirring until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
Punch down dough and shape into a round or oval loaf.
Place on a parchment-lined baking sheet, cover loosely, and let rise for another 30–40 minutes.
Preheat oven to 425°F (220°C). Place a shallow pan of water on the bottom rack to create steam.
Using a sharp knife, score the top of the loaf.
Bake for 25–30 minutes, or until crust is golden brown and bread sounds hollow when tapped.
Cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Rising time:: 1 hour 40 minutes
- Cook Time: 30 minutes
- Category: Bread
