why make this recipe
This Crusty Italian Bread gives you a crisp crust and soft inside. It needs simple ingredients and a little time. It is great with soups, cheese, or for sandwiches.
introduction
This bread is easy to learn. The dough uses common pantry items. You do not need special tools. If you like other bread ideas, check a different mix like this Crusty dill pickle sourdough bread for more ways to bake at home.
how to make Crusty Italian Bread
Follow the clear steps below. Read them first, then start. Work on a floured surface and keep water warm, about 110°F.
Ingredients :
3 1/2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1 packet (2 1/4 teaspoons) active dry yeast, 1 1/4 cups warm water (about 110°F), 2 tablespoons olive oil
Directions :
Step 1: In a large mixing bowl, combine warm water, sugar, and yeast; let sit about 5 minutes until frothy. Step 2: Add flour, salt, and olive oil; stir until a rough dough forms. Step 3: Turn dough onto a floured surface; knead 8-10 minutes until smooth and elastic. Step 4: Place dough in a greased bowl; cover and let rise in a warm place for 1 to 1.5 hours, until doubled. Step 5: Preheat oven to 450°F; place a baking stone or inverted baking sheet in the oven to heat. Step 6: Punch down risen dough; shape into a round loaf; place on parchment paper. Step 7: Cover and let rise for another 30 minutes. Step 8: Score the top with a sharp knife; transfer the loaf (on parchment) to the hot stone or sheet; bake 25-30 minutes until golden brown and sound hollow when tapped. Step 9: Cool on a wire rack before slicing.
how to serve Crusty Italian Bread
Slice the loaf when it is cool. Serve with olive oil and balsamic, butter, or with soups and stews. Use thick slices for sandwiches or warm thin slices for bruschetta.
how to store Crusty Italian Bread
Let the bread cool fully. Store at room temperature in a paper bag or bread box for 1-2 days. For longer storage, wrap in foil and freeze up to 3 months. Thaw and reheat in the oven to bring back the crust.
tips to make Crusty Italian Bread
- Use warm water, not hot, to wake the yeast.
- Knead until the dough is smooth and elastic.
- Heat the oven and stone or sheet well for a good crust.
- Score the top so the loaf can rise in the oven.
- For flavor ideas and small changes you can try these 17 flavor ideas for sourdough bread.
variation (if any)
- Add a tablespoon of herbs like rosemary or oregano to the dough.
- Brush the loaf with olive oil before baking for a softer crust.
- Make smaller rolls instead of one round loaf.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. Mix it with the dry ingredients and add warm water.
Q: How do I know the bread is done?
A: The crust should be golden and the loaf will sound hollow when you tap the bottom.
Q: Can I make this in a bread machine?
A: You can use a bread machine for the first rise and then shape and bake in the oven for a crisp crust.
Q: What if the dough is sticky?
A: Add a little flour to your hands and the work surface, but do not add too much flour.
Conclusion
Try a video guide for a visual walk-through like the Rustcic recipe at Rustic Italian Crusty Bread Recipe Video. For another full written take on crusty Italian loaves see Crusty Italian Bread – Espresso and Lime.
Crusty Italian Bread
Ingredients
Method
- In a large mixing bowl, combine warm water, sugar, and yeast; let sit for about 5 minutes until frothy.
- Add flour, salt, and olive oil; stir until a rough dough forms.
- Turn the dough onto a floured surface; knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl; cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Preheat oven to 450°F; place a baking stone or inverted baking sheet in the oven to heat.
- Punch down the risen dough; shape it into a round loaf; place on parchment paper.
- Cover the loaf and let rise for another 30 minutes.
- Score the top with a sharp knife; transfer the loaf (on parchment) to the hot stone or sheet; bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.