Freshly baked crusty Italian bread loaf sliced on a wooden board

Traditional Crusty Italian Bread

This traditional crusty Italian bread recipe delivers a crispy golden crust and airy crumb, perfect for any meal. With just a few ingredients and some key baking secrets, you’ll recreate the magic of Italian bakeries in your home kitchen.

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Course: bread, Side Dish

Cuisine: Italian, Mediterranean

Prep Time: 20

Cook Time: 35

First Rise: 2

Total Time: 3

Servings: servings

Calories: 190kcal

Cost: $3.50

Equipment

1 Large mixing bowl For combining ingredients
1 Kitchen scale For precise measurements
1 Bench scraper For handling dough easily
2 Clean kitchen towels For covering during rising
1 Baking stone or sheet For even heat distribution
1 Sharp knife or lame For scoring the dough
1 Spray bottle For oven steam
1 Wire cooling rack For cooling the loaf

Ingredients

4 cups Bread flour High-protein recommended
1.5 cups Warm water 110°F (43°C)
2.25 teaspoon Active dry yeast One standard packet
1.5 teaspoon Salt
2 tablespoon Olive oil Extra virgin preferred
1 teaspoon Sugar To activate yeast
1 tablespoon Semolina flour For dusting the loaf
1 tablespoon Cornmeal For parchment or baking tray

Instructions

Dissolve yeast and sugar in warm water.
Combine flour and salt in a large bowl.
Pour in yeast mixture and olive oil, stir.
Knead dough on floured surface for 8–10 minutes.
Place dough in oiled bowl, cover, let rise.
Punch down and shape into loaf.
Let shaped dough rise until puffed.
Score, spray, and dust with semolina.
Bake at 450°F for 30–35 minutes.
Cool completely on a wire rack.

Notes

For best results, allow the dough to ferment longer in the fridge overnight after the first rise. You can also add herbs or garlic for variety.

Nutrition