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Ultimate Easy Crusty Homemade Italian Bread

Close-up of a freshly baked Italian bread loaf cut in half, showing an open, airy crumb structure.
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Bake a rustic Italian loaf with a perfect, crunchy crust and a soft, airy interior. This straightforward recipe is ideal for beginners and makes excellent dinner bread for dipping.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 ½ teaspoons instant dry yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups warm water (about 105-115°F)
  • 1 tablespoon olive oil, plus more for the bowl

Instructions

  1. Combine the warm water and yeast in a small bowl. Let it sit for 5 minutes until it becomes foamy. This confirms your yeast is active.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Pour the yeast mixture and the olive oil into the dry ingredients. Mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  4. Lightly oil a clean bowl. Place the dough in the bowl and turn it over to coat lightly with oil. Cover the bowl tightly with plastic wrap.
  5. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is your bulk fermentation.
  6. Gently turn the risen dough out onto a lightly floured surface. Shape it into a rough oval or round loaf. Avoid punching down the dough aggressively to keep air pockets.
  7. Place the shaped loaf on a baking sheet lined with parchment paper or in a proofing basket. Cover loosely with plastic wrap or a clean kitchen towel.
  8. Let the dough rest for a second rise (proofing) for 30 to 45 minutes. While it rests, preheat your oven to 450°F (232°C) with a baking stone or an empty cast-iron pan inside to create steam.
  9. Just before baking, score the top of the loaf once or twice with a sharp knife or razor blade.
  10. Carefully place a few ice cubes into the hot pan in the oven (or pour ½ cup of hot water into the pan) to create steam, then quickly place the loaf into the oven.
  11. Bake for 25 to 30 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
  12. Transfer the bread to a wire rack to cool completely before slicing. This step is important for the interior texture.

Notes

  • For Italian Herbs and Cheese Bread, gently fold in 1/2 cup shredded mozzarella and 1 tablespoon of dried Italian herbs into the dough just before the final shaping step.
  • If you prefer a very crusty artisan bread, bake the loaf inside a preheated Dutch oven for the first 20 minutes, then remove the lid for the final 10 minutes.
  • This bread is excellent for dipping in olive oil or using for hearty sandwiches.

Nutrition

Find it online: https://mdlatdmm.com/easy-crusty-homemade-italian-bread/