Name: Crusty Italian Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour (plus extra for kneading); 1 1/2 teaspoons salt; 1 tablespoon sugar; 1 tablespoon olive oil; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/2 cups warm water (110°F/45°C); Cornmeal (for dusting)

Golden, crisp on the outside and tender on the inside, this Crusty Italian Bread is everything I love about classic, homemade loaves. It’s perfect for dipping into soups, making rustic sandwiches, or simply enjoying warm with a drizzle of olive oil. This recipe is simple to follow and yields bakery-style results without any complicated steps or equipment.

Why You’ll Love This Recipe

I love how this bread delivers that perfect balance of a crunchy, golden crust and a soft, chewy interior. It’s made with pantry staples, so I don’t need any fancy ingredients. Whether I’m baking it to go with a hearty stew or just want something warm and comforting fresh out of the oven, this loaf never disappoints. It’s also surprisingly easy—even for beginners—and the steam baking technique gives it that artisan texture I crave.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour

1 1/2 teaspoons salt

1 tablespoon sugar

1 tablespoon olive oil

1 packet (2 1/4 teaspoons) active dry yeast

1 1/2 cups warm water (110°F/45°C)

Cornmeal (for dusting)

Extra flour for kneading

Directions

I start by dissolving the sugar in warm water in a large bowl. Then I sprinkle the yeast over the top and let it sit for 5–10 minutes until it’s foamy.

Once it’s ready, I stir in the olive oil and salt. I gradually add the flour, one cup at a time, mixing until a shaggy dough forms.

I turn the dough out onto a floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic.

I place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

After punching down the dough, I shape it into a round or oblong loaf and set it on a baking sheet dusted with cornmeal.

I cover it loosely and let it rise again for 30–40 minutes, until it looks nicely puffed.

While it’s rising, I preheat the oven to 425°F (220°C) and place an oven-safe pan of hot water on the bottom rack to create steam.

Right before baking, I make 2–3 slashes across the top with a sharp knife.

I bake the loaf for 25–30 minutes, until the crust is golden and the loaf sounds hollow when tapped.

Once done, I let it cool on a wire rack before slicing.

Servings and timing

Servings: 12 slices

Prep Time: 15 minutes

Rise Time: 1 hour 40 minutes

Cook Time: 30 minutes

Total Time: 2 hours 15 minutes

Calories: 165 kcal per slice

Variations

I sometimes add a teaspoon of dried rosemary or thyme to the dough for a herby twist.

For a slightly richer flavor, I replace 1/2 cup of the water with warm milk.

If I want a more rustic look, I sprinkle a bit of flour over the top before slashing and baking.

I’ve also made mini rolls with the same dough—just reduce baking time to 15–20 minutes.

Storage/Reheating

Once cooled, I wrap the bread in a clean kitchen towel or store it in a paper bag for up to 2 days at room temperature. For longer storage, I wrap it tightly in plastic and freeze it. When I want to reheat, I pop slices into the oven at 350°F for about 5–7 minutes or toast them individually.

Related Recipes:

FAQs

How do I know when the bread is fully baked?

I check if the crust is golden and tap the bottom of the loaf—if it sounds hollow, it’s done.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in equal amounts. I just skip the proofing step and mix it directly with the dry ingredients.

What’s the purpose of the steam in the oven?

The steam helps the crust develop that perfect crispiness while keeping the inside soft.

Can I make the dough ahead of time?

Yes, I sometimes let the dough rise slowly in the fridge overnight. Just bring it back to room temperature before shaping and baking.

What can I use instead of cornmeal?

I’ve used parchment paper or a light dusting of flour on the baking sheet when I don’t have cornmeal.

Conclusion

This Crusty Italian Bread is one of those go-to recipes I come back to again and again. It’s simple, satisfying, and makes the whole kitchen smell incredible. Whether I’m baking it for dinner or just because I feel like having fresh bread, it always hits the spot.

📖 Recipe: