Description
Crusty Italian Bread is a rustic, golden loaf with a crispy, crackling crust and soft, chewy interior — easy to make at home with just a few pantry staples and simple techniques for perfect results every time.
Ingredients
- 3½ cups bread flour or all-purpose flour
- 1½ cups warm water (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- 1 tsp sugar or honey
- 2 tsp salt
- 1 tbsp olive oil (optional)
- Cornmeal for dusting
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
- Stir in flour and salt (and olive oil if using) until a shaggy dough forms. Knead by hand or mixer for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled in size.
- Punch down dough and shape into a round or oval loaf. Place on a parchment-lined baking sheet dusted with cornmeal.
- Cover and let rise again for 30–45 minutes.
- Preheat oven to 450°F (230°C) with a baking stone or pan on the bottom rack.
- Slash the top of the loaf with a sharp knife and lightly mist with water.
- Place loaf in the oven. Immediately pour 1 cup of hot water into the preheated pan to create steam.
- Bake for 25–30 minutes, until crust is deep golden and loaf sounds hollow when tapped. Cool before slicing.
Notes
- Use steam for a crackly crust — pour water into a hot pan at baking time.
- Substitute all-purpose flour if needed; bread flour yields a chewier texture.
- Add herbs, garlic, or cheese for extra flavor.
- To soften crust, brush loaf with olive oil after baking.
- Freeze leftover slices and reheat in a 350°F oven for 5–10 minutes to refresh.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 270mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
