Crusty Italian Bread: Bake Perfect Crust Every Time!

Crusty Italian Bread is a golden, chewy loaf with a crisp, crackling crust and soft, airy interior. It’s everything I want in homemade bread — rustic, flavorful, and perfect with soups, pastas, or just warm with butter. With a few simple techniques, I can get that bakery-style crust right in my own kitchen.

Why You’ll Love This Recipe

I love how this bread comes out with a beautifully crisp crust and a tender, slightly chewy center. It’s easy to make with just a few pantry staples, and the smell while it bakes fills the whole house with warmth. Whether I’m slicing it for sandwiches or serving it alongside dinner, it always feels special and homemade — and I can customize the crust exactly how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread flour or all-purpose flour

• Warm water

• Active dry yeast

• Sugar or honey

• Salt

• Olive oil (optional for added flavor)

• Cornmeal (for dusting the baking surface)

Directions

1. I start by dissolving yeast and sugar in warm water and letting it sit until foamy — about 5 to 10 minutes.

2. I mix in flour and salt, then knead the dough until it’s smooth and elastic. I usually knead by hand or with a dough hook for about 8 to 10 minutes.

3. I place the dough in a lightly oiled bowl, cover it, and let it rise until doubled — usually about 1 hour.

4. I punch it down, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet dusted with cornmeal.

5. I let the shaped dough rise again for about 30–45 minutes.

6. While it rises, I preheat the oven to 450°F (230°C) with a baking stone or a sheet pan in the bottom rack.

7. Just before baking, I slash the top of the loaf with a sharp knife and spray it lightly with water.

8. I place the bread in the oven and pour a cup of hot water into the hot pan on the bottom rack to create steam.

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

Servings and timing

This recipe makes 1 large loaf, serving about 8 to 10 people. It takes around 2½ to 3 hours from start to finish, including rise time and baking. It’s well worth the wait for that perfect crust and tender crumb.

Variations

Sometimes I mix in fresh herbs, roasted garlic, or grated parmesan for extra flavor. I’ve also shaped it into baguettes or rolls when I want individual servings. For a softer crust, I brush the loaf with olive oil after baking.

storage/reheating

I store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, I freeze slices in an airtight bag and toast them straight from the freezer. To re-crisp the crust, I pop the whole loaf back in a 350°F oven for 5 to 10 minutes.

FAQs

How do I get that perfect crispy crust?

I always use steam in the oven — pouring water into a hot pan creates the humidity that forms a crackly crust. A hot baking stone or steel also helps.

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

Yes, I’ve used all-purpose flour many times. Bread flour gives a bit more chew, but both work well.

Why do I need to score the bread?

Scoring allows steam to escape and helps the loaf expand properly while baking. It also gives that signature rustic look.

Can I knead the dough by hand?

Absolutely. It just takes a little longer — about 10 minutes of steady kneading until the dough is smooth and elastic.

How do I know when the bread is fully baked?

I check for a deep golden crust and tap the bottom of the loaf — it should sound hollow. You can also use a thermometer: it should read about 200–210°F in the center.

Conclusion

Crusty Italian Bread is one of those satisfying bakes that never gets old. It’s rustic, simple, and incredibly rewarding — with that golden crust and soft inside that makes every bite irresistible. Once I learned the tricks to getting that perfect crunch, I started baking this again and again. Whether I’m dipping it in olive oil or mopping up sauce, it’s a homemade classic I always love coming back to.