This crusty chewy Homemade Crusty Italian Bread is made with bread flour, yeast, and olive oil and ready in about three hours. Pulling the golden loaves from the oven and hearing the thick crust crackle as it cools is deeply rewarding. I bake this nearly every weekend to serve alongside Sunday dinner.

Jump to Recipe

The Secret To Getting It Right

I used to struggle with producing a truly thick crust on my loaves at home. The bread tasted fine, but it severely lacked that classic bakery-style chew and crisp exterior.

I quickly learned that creating steam in the oven makes all the difference. Adding a pan of hot water to the bottom rack creates the humid environment needed for a blistering crust.

Homemade Crusty Italian Bread Ingredients

1 1/2 cups warm water (110°F)
2 1/4 tsp active dry yeast (one packet)
1 tbsp granulated sugar
2 tbsp olive oil
1 1/2 tsp kosher salt
4 cups bread flour (plus extra for dusting)
1 egg white (for the egg wash)

How To Make Homemade Crusty Italian Bread

Activate the yeast: In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture turns foamy.
Form the dough: Stir in the olive oil, salt, and two cups of bread flour. Gradually add the remaining flour until a shaggy dough forms.
Knead the bread: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour.
Shape the loaves: Punch down the dough, divide it in half, and shape each piece into a 12-inch long cylinder. Place them on a parchment-lined baking sheet.
Second rise: Cover the loaves lightly and let them rise for another 45 minutes until they have doubled in size.
Bake with steam: Preheat your oven to 400°F and place a pan of hot water on the bottom rack. Slash the tops of the loaves, brush with egg white, and bake for 25 minutes.

Recipe Tips

Measure flour by weight: Using a kitchen scale prevents you from adding too much flour and baking a dense loaf.
Check water temperature: If your water is too hot, it will kill the yeast. Aim for lukewarm bathwater around 110°F.
Do not skip the steam: The hot water pan provides moisture that gelatinizes the starches, ensuring a crispy crust.

What To Serve With Crusty Italian Bread

This bread is meant for dipping into hot bowls of minestrone or a rich tomato basil soup. It also acts as the best vehicle for mopping up leftover sauce from a hearty pasta dish.

How To Store

Keep the cooled bread in a paper bag at room temperature for up to two days to maintain the crisp crust. For longer storage, slice the bread and freeze it in airtight bags for up to three months.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour. The crumb will just be slightly less chewy, but it still bakes up beautifully.

Why didn’t my bread rise?

Your yeast might be expired or the water could have been too hot or too cold. Always make sure the yeast gets foamy before proceeding.

How do I know when the bread is done?

The loaf should look deep golden brown on the outside. It will also sound distinctly hollow when tapped firmly on the bottom.

Nutrition

Calories: 160 kcal
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrate: 30g
Protein: 5g

Try More Recipes:

Homemade Crusty Italian Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

Homemade Crusty Italian Bread features a chewy interior and thick crust made with bread flour, yeast, and olive oil. Ready in under three hours, this accessible baking project brings warm, bakery-style loaves straight to your dinner table.

Ingredients

1 1/2 cups warm water (110°F)
2 1/4 tsp active dry yeast (one packet)
1 tbsp granulated sugar
2 tbsp olive oil
1 1/2 tsp kosher salt
4 cups bread flour (plus extra for dusting)
1 egg white (for the egg wash)

Directions

1. Activate the yeast: In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture turns foamy.
2. Form the dough: Stir in the olive oil, salt, and two cups of bread flour. Gradually add the remaining flour until a shaggy dough forms.
3. Knead the bread: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
4. First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour.
5. Shape the loaves: Punch down the dough, divide it in half, and shape each piece into a 12-inch long cylinder. Place them on a parchment-lined baking sheet.
6. Second rise: Cover the loaves lightly and let them rise for another 45 minutes until they have doubled in size.
7. Bake with steam: Preheat your oven to 400°F and place a pan of hot water on the bottom rack. Slash the tops of the loaves, brush with egg white, and bake for 25 minutes.