This Best Crusty Italian Bread is an absolute delight with its golden, crusty exterior and soft, airy interior. Made with simple ingredients and a traditional technique, it’s perfect as a side for any meal or enjoyed on its own with a drizzle of olive oil. Once you make this bread, it will be hard to go back to store-bought versions!
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups warm water
1 tablespoon olive oil
1 teaspoon cornmeal (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I combine the flour, sugar, and salt.
In a separate bowl, I dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
I pour the yeast mixture into the flour mixture and add the olive oil. Then, I stir it with a wooden spoon until the dough begins to form.
Next, I transfer the dough to a floured surface and knead it for 8-10 minutes until it’s smooth and elastic. If the dough feels sticky, I add a little more flour as needed.
I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Preheating the oven to 450°F (230°C), I sprinkle a baking sheet with cornmeal for a rustic touch, if I like.
Once the dough has risen, I punch it down and shape it into either a round or oval loaf. I place it on the prepared baking sheet.
Using a sharp knife, I make a few shallow slashes on top of the loaf, which helps it expand during baking.
I let the dough rest for another 20-30 minutes to rise slightly.
I bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Finally, I remove it from the oven and let it cool on a wire rack before slicing and serving.
Servings and Timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes
Variations
Herb Infused: I like to add a bit of rosemary or thyme to the dough for an herby twist.
Garlic Bread: For a garlic-flavored version, I mix in some minced garlic or garlic powder into the dough.
Cheese: Adding some shredded cheese like Parmesan or mozzarella inside the dough or on top before baking can create a delicious cheesy crust.
Whole Wheat: If I want a more hearty version, I substitute half or all of the all-purpose flour with whole wheat flour.
Storage/Reheating
Once the bread has cooled, I store it in a paper bag or wrap it in a clean kitchen towel. For longer storage, I place it in a plastic bag, but it’s best to consume it within 2-3 days for optimal freshness. If I have leftover bread, I can wrap it up and freeze it for up to 1 month. To reheat, I simply pop the bread in a warm oven for about 10 minutes to revive the crispy crust.
FAQs
How do I know when the bread is fully baked?
I tap the bottom of the loaf; if it sounds hollow, it’s done. Another way is to check the internal temperature with a thermometer—it should read around 190°F (88°C).
Can I make this bread without a stand mixer?
Yes! I knead the dough by hand on a floured surface for about 8-10 minutes. It’s a great way to work off some energy and gives the dough the right texture.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast for active dry yeast in this recipe. I would add it directly to the flour mixture without proofing it in water first.
What can I serve this Italian bread with?
I love serving it with olive oil and balsamic vinegar for dipping, or alongside pasta, soups, and salads. It’s also perfect for making sandwiches.
Why is my bread not rising?
If the bread doesn’t rise, it could be due to the yeast not being activated. Make sure the water is warm (about 110°F or 43°C) and not too hot. Also, check if the yeast is still active by testing it with a small amount of warm water and sugar.
Conclusion
This best crusty Italian bread is truly a homemade delight that’s simple to make and absolutely delicious. With its golden, crisp exterior and soft, airy inside, it pairs perfectly with any meal or can be savored on its own. Once you try it, I’m sure you’ll be making this again and again, whether for a special occasion or just to enjoy the aroma of fresh-baked bread filling your kitchen. Happy baking!
Recipe:
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Best Crusty Italian Bread
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This homemade Italian bread has a golden, crusty exterior and soft, airy interior. Made with simple ingredients, it’s perfect as a side dish or enjoyed with olive oil.
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups warm water
1 tablespoon olive oil
1 teaspoon cornmeal (optional)
Instructions
- Combine the flour, sugar, and salt in a large bowl.
- Dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
- Pour the yeast mixture into the flour mixture and add the olive oil. Stir with a wooden spoon until the dough begins to form.
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if needed.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, until it doubles in size.
- Preheat the oven to 450°F (230°C) and sprinkle a baking sheet with cornmeal for a rustic touch.
- Once the dough has risen, punch it down and shape it into a round or oval loaf. Place it on the prepared baking sheet.
- Make a few shallow slashes on top of the loaf using a sharp knife.
- Let the dough rest for 20-30 minutes to rise slightly.
- Bake the bread in the preheated oven for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and cool on a wire rack before slicing and serving.
Notes
For a herb-infused version, add rosemary or thyme to the dough.
For garlic bread, mix in minced garlic or garlic powder.
For a cheesy crust, add shredded cheese like Parmesan or mozzarella inside the dough or on top before baking.
For a hearty version, use half or all whole wheat flour instead of all-purpose flour.
Store leftover bread in a paper bag or kitchen towel. Freeze for up to 1 month.
Reheat the bread in a warm oven for about 10 minutes to revive the crispy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
