Easy Homemade Crusty Italian Bread Recipe

This crispy and chewy Easy Homemade Crusty Italian Bread is made with simple pantry staples like flour, yeast, and water, and is ready in about two hours. The golden crust crackles beautifully as you slice into the soft, airy interior. I make this weekly because it delivers bakery-quality results with minimal hands-on effort.

The Secret To Getting It Right

I used to struggle with homemade bread turning out dense and heavy, almost like a brick. The biggest lesson I learned was to stop adding extra flour during the kneading process; keeping the dough slightly tacky is essential for creating those desirable airy pockets inside.

The other game-changer was realizing the importance of steam in the oven. Placing a simple tray of water on the bottom rack while baking transforms a dull, soft exterior into that professional, shattering crunch that defines a great loaf.

Homemade Crusty Italian Bread Ingredients

• 2 ¼ tsp active dry yeast (1 standard packet)
• 1 tsp granulated sugar
• 1 ¼ cups warm water (110°F/45°C)
• 3 cups bread flour (spooned and leveled, plus extra for hands)
• 1 ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp cornmeal (for dusting the pan)

How To Make Easy Homemade Crusty Italian Bread

1. Activate Yeast: In a small bowl or measuring cup, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.
2. Mix Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and the olive oil, stirring with a wooden spoon until a shaggy, sticky dough forms.
3. Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic, adding only small pinches of flour if it sticks aggressively to your hands.
4. First Rise: Lightly grease a large bowl with oil, place the dough inside, and turn it once to coat. Cover with a warm, damp cloth and let rise in a draft-free area for 1 hour, or until doubled in size.
5. Shape Loaf: Punch the dough down gently to release air bubbles and shape it into a long oval loaf, tucking the ends underneath to create surface tension.
6. Second Rise: Sprinkle a baking sheet with cornmeal and place the shaped loaf on top. Cover loosely and let it rise for another 30 minutes while you preheat your oven to 400°F (200°C).
7. Bake: Using a sharp knife, score a long slit down the center of the loaf. Place a metal pan with 1 cup of hot water on the bottom rack of the oven to create steam, then bake the bread on the center rack for 20-25 minutes until golden brown.

Recipe Tips

• Measure flour correctly: Avoid scooping the flour directly with the measuring cup, as this packs it down and leads to a dry loaf. Instead, spoon the flour into the cup and level it off with a knife.
• Don’t skip the steam: The pan of water in the oven is crucial because the steam keeps the outer crust soft initially, allowing the bread to expand fully before the crust hardens and crisps.
• Cool before cutting: It is tempting to slice warm bread, but cutting it too soon releases steam and can make the inside texture gummy.

What To Serve With Italian Bread

This bread is the perfect companion for hearty soups like minestrone or Zuppa Toscana, where the crust holds up well against the broth. It also serves as an excellent vehicle for soaking up leftover tomato sauce from a classic lasagna or Bolognese.

How To Store

To keep the crust crispy, store the cooled loaf in a paper bag at room temperature for up to two days. If you need to keep it longer, slice the entire loaf, place it in an airtight freezer bag, and freeze for up to three months.

FAQs

• Why is my bread dense? Dense bread usually happens because the yeast was old, the water was too hot (killing the yeast), or too much flour was added during kneading.
• Can I use all-purpose flour? Yes, you can use all-purpose flour, but bread flour has a higher protein content which provides a better chew and structure.
• How do I know when it is done? The loaf should be a deep golden brown, and if you tap the bottom, it should sound hollow.

Nutrition

• Calories: 140
• Total Fat: 2g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 440mg
• Total Carbohydrate: 26g
• Protein: 5g

Try More Recipes:

• Rustic Italian Bread Recipe
• Italian Herb And Cheese Sourdough Bread Recipe
• Italian Easter Bread Recipe

Easy Homemade Crusty Italian Bread

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

3

hours 

20

minutes

Total time

3

hours 

35

minutes

Easy Homemade Crusty Italian Bread features a crackling golden crust and soft airy crumb using everyday ingredients like bread flour and yeast in just over 2 hours. This rustic loaf is perfect for mopping up sauces during family dinner.

Ingredients

• 2 ¼ tsp active dry yeast (1 standard packet)

• 1 tsp granulated sugar

• 1 ¼ cups warm water (110°F/45°C)

• 3 cups bread flour (spooned and leveled, plus extra for hands)

• 1 ½ tsp salt

• 1 tbsp olive oil

• 1 tbsp cornmeal (for dusting the pan)

Directions

• Activate Yeast: In a small bowl or measuring cup, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.
• Mix Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and the olive oil, stirring with a wooden spoon until a shaggy, sticky dough forms.
• Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic, adding only small pinches of flour if it sticks aggressively to your hands.
• First Rise: Lightly grease a large bowl with oil, place the dough inside, and turn it once to coat. Cover with a warm, damp cloth and let rise in a draft-free area for 1 hour, or until doubled in size.
• Shape Loaf: Punch the dough down gently to release air bubbles and shape it into a long oval loaf, tucking the ends underneath to create surface tension.
• Second Rise: Sprinkle a baking sheet with cornmeal and place the shaped loaf on top. Cover loosely and let it rise for another 30 minutes while you preheat your oven to 400°F (200°C).
• Bake: Using a sharp knife, score a long slit down the center of the loaf. Place a metal pan with 1 cup of hot water on the bottom rack of the oven to create steam, then bake the bread on the center rack for 20-25 minutes until golden brown.