Rustic Italian Crusty Bread Recipe

Introduction

This Rustic Italian Crusty Bread is a simple yet rewarding recipe perfect for home bakers craving a golden, crispy crust and a soft, chewy interior. With minimal ingredients and easy steps, you can enjoy authentic artisan bread fresh from your oven.

Ingredients

• 3.25 cups all purpose flour (plus more for dusting)
• 1 tsp sea salt
• 1.5 cups warm water
• 2 tsp instant yeast (or active dry yeast)

Instructions

1. Step 1: In a large mixing bowl or stand mixer, combine the flour, sea salt, and yeast. Mix well using a spatula or the paddle attachment.
2. Step 2: Pour in the warm water and continue mixing until a soft dough forms. It will still be sticky and cling to the bowl, which is normal.
3. Step 3: Cover the bowl loosely with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours, or until it has doubled in size.
4. Step 4: Sprinkle flour on your countertop and gently dump the dough onto it. Flour your hands and carefully shape the dough into a round ball by folding it onto itself. Avoid kneading it.
5. Step 5: Using a sharp knife, lightly score an X or make several cuts on top of the loaf. Place the dough on a floured pizza peel, piece of cardboard, or parchment paper to rest while the oven heats.
6. Step 6: Preheat your oven to 450°F with a pizza stone inside for at least 45 minutes. Place an ovenproof bowl with 2 inches of water on the bottom rack to create steam for a crispy crust.
7. Step 7: Sprinkle the hot pizza stone with semolina flour or cornmeal. Slide the bread onto the stone and bake for 30 to 45 minutes, until golden brown and fully cooked.
8. Step 8: Transfer the baked bread to a cooling rack. Let it cool completely before slicing, or leave it in the oven with the door slightly open for extra crispness.

Tips & Variations

• For a different method, bake the loaf in a preheated Dutch oven covered for 30 minutes, then uncovered for an additional 5 minutes for a beautifully crispy crust.
• Use bread flour instead of all purpose for a chewier texture.
• Add herbs like rosemary or thyme to the dough for extra flavor.

Storage

Store the bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days. To refresh crustiness, reheat slices in a toaster or warm the whole loaf in a 350°F oven for 10 minutes. Avoid refrigeration as it dries the bread out faster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well. Just dissolve it in warm water for 5 to 10 minutes before mixing with the dry ingredients.

Why is my dough sticky—should I add more flour?

A slightly sticky dough is normal for this recipe and helps create a moist interior. Avoid adding too much flour, which can make the bread dense. Use flour only to prevent sticking when handling.

Rustic Italian Crusty Bread Recipe

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★★★★★

4.6 from 58 reviews

This Rustic Italian Crusty Bread recipe delivers a classic homemade loaf with a crisp, flavorful crust and tender interior. Featuring simple pantry staples and straightforward steps, it’s perfect for beginner and experienced bakers alike. The dough requires no kneading and bakes to golden perfection either on a pizza stone with steam or in a Dutch oven for exceptional crust development. Enjoy an authentic Italian-style artisan bread ideal for sandwiches, soups, or just with butter.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 to 45 minutes
• Total Time: 2 hours 40 minutes (including rise and baking)
• Yield: 1 loaf (approximately 8-10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Basic Rustic Italian Crusty Bread

• 3.25 cups all purpose flour (plus more for dusting)
• 1 tsp sea salt
• 1.5 cups warm water
• 2 tsp instant yeast (or active dry yeast)

Optional for Baking

• Semolina flour or cornmeal (for dusting pizza stone)
• 2 inches of water (for creating steam in oven)

Original Larger Loaf Variation

• 1 package instant dry yeast (1/4 oz)
• 6.25 cups all purpose flour (plus more for dusting)
• 2 tsp sea salt
• 3 cups warm water

Instructions

1. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, combine the flour, sea salt, and instant yeast thoroughly with a spatula or paddle attachment.
2. Incorporate Water: Pour in the warm water gradually while mixing until a soft, sticky dough forms. It’s normal for the dough to stick to the bowl bottom.
3. Rise the Dough: Cover the bowl loosely with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours until it has doubled in size.
4. Prep Work Surface: Dust your kitchen counter with flour. Flour your hands and gently dump the sticky dough onto the surface, taking care not to deflate it too much.
5. Shape the Dough: With floured hands, fold the dough onto itself carefully to form a round ball. Avoid kneading. Lightly score the top with an X or several cuts using a sharp knife.
6. Rest Before Baking: Place the dough on a lightly floured pizza peel, piece of cardboard, or parchment paper. Let it rest while preheating the oven.
7. Preheat Oven and Setup Steam: Preheat your oven to 450°F with a pizza stone inside for at least 45 minutes. Place an oven-safe bowl with two inches of water on the bottom rack to create steam.
8. Bake on Pizza Stone: Sprinkle semolina flour or cornmeal on the pizza stone. Carefully slide the loaf onto the hot stone. Bake for 30 to 45 minutes until golden brown and thoroughly cooked.
9. Cool the Bread: Transfer the loaf to a cooling rack and let it cool completely before slicing. Alternatively, cool inside the oven with the door slightly ajar to maintain crust crispness.
10. Alternate Dutch Oven Method: Preheat oven with a Dutch oven inside. Place the loaf inside the hot Dutch oven on parchment paper. Cover and bake for 30 minutes. Remove the lid and bake another 5 minutes to brown the top. Remove from Dutch oven and cool on rack to keep crust crisp.

Notes

• Using warm water activates the yeast faster and ensures good rise.
• Do not knead the dough to maintain the rustic airy crumb structure.
• Creating steam in the oven with water helps produce a crisp crust.
• Flouring hands and surfaces prevents sticking without overworking the dough.
• Scoring the bread allows it to expand while baking without cracking.
• Allow the bread to cool fully before slicing to set the crumb texture.
• Using a Dutch oven traps steam naturally, creating a great crust without additional water in the oven.
• The larger loaf variation uses twice the flour and water quantities and slightly more yeast for a bigger bread.

Keywords: rustic bread, Italian bread, crusty bread, no-knead bread, artisan bread, homemade bread, easy bread recipe