There’s something magical about a warm loaf of homemade Italian bread fresh out of the oven. With its crisp golden crust and soft, fluffy interior, this classic loaf is the perfect companion to pastas, soups, and even as a base for sandwiches. I love making this at home because it’s simple, rustic, and fills the whole kitchen with that irresistible, bakery-style aroma.
Why You’ll Love This Recipe
I always find myself coming back to this recipe because of how easy and rewarding it is. It doesn’t require fancy ingredients or equipment—just a few pantry staples and a little time. The crust turns out beautifully golden and crisp, while the inside stays light and airy. Plus, it’s incredibly versatile—I can slice it up for toast, dip it in olive oil, or serve it alongside my favorite hearty meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
1 ½ teaspoons salt
1 tablespoon sugar
1 tablespoon olive oil
1 packet (2 ¼ teaspoons) active dry yeast
1 ½ cups warm water (110°F / 45°C)
Cornmeal, for dusting (optional)
Directions
I start by dissolving the yeast and sugar in the warm water. I let it sit for about 5–10 minutes until it becomes foamy, which means the yeast is activated and ready.
In a large mixing bowl, I combine the flour and salt. Then I pour in the yeast mixture and olive oil, mixing until a shaggy dough forms.
I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic. This step is key to getting that perfect chewy texture inside.
I transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours until doubled in size.
After rising, I punch down the dough gently and shape it into a round or oval loaf. I place it on a baking sheet lined with parchment paper or sprinkled with cornmeal.
I cover the loaf and let it rise again for about 30–45 minutes. Meanwhile, I preheat the oven to 425°F (220°C) and place a baking dish of water on the bottom rack to create steam.
Before baking, I slash the top of the loaf with a sharp knife to allow it to expand properly in the oven.
I bake it for 25–30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
I let it cool on a wire rack before slicing to let the inside set perfectly.
Servings and timing
This recipe makes 1 large loaf, which gives about 10–12 slices depending on how thick I cut them. Prep time: 15 minutes Rise time: 1 hour 45 minutes Bake time: 25–30 minutes Total time: About 2 hours 30 minutes
Variations
Sometimes I like to mix in 1–2 teaspoons of dried Italian herbs like oregano or basil for added flavor.
For a richer crust, I occasionally brush the top with an egg wash before baking.
If I want a more rustic texture, I swap out 1 cup of all-purpose flour with whole wheat flour.
I also enjoy shaping the dough into small rolls instead of one large loaf for individual servings.
Storage/Reheating
Once the bread has completely cooled, I store it in a paper bag or wrap it in a clean kitchen towel to maintain the crusty exterior. It keeps well at room temperature for up to 2 days. For longer storage, I wrap it tightly in foil and freeze it for up to 2 months.
To reheat, I like to warm slices in a preheated oven at 350°F (175°C) for about 5–10 minutes. If it’s frozen, I let the loaf thaw at room temperature first, then reheat in the oven to bring back the crustiness.
FAQs
How do I make sure the crust stays crunchy?
To keep the crust crunchy, I let the bread cool completely on a wire rack without covering it. Using steam during baking also helps develop a crispier crust.
Can I use bread flour instead of all-purpose flour?
Yes, I’ve tried using bread flour and it gives the bread a chewier texture, which I really enjoy. Either flour works great depending on the texture I’m aiming for.
Do I have to use a baking stone?
No, I usually bake this loaf directly on a baking sheet and it still turns out amazing. A baking stone helps with even heat distribution, but it’s not necessary.
Can I make the dough ahead of time?
Absolutely. Sometimes I prepare the dough and let it rise in the fridge overnight. It develops a deeper flavor that way. I just make sure to bring it to room temperature before shaping and baking.
Why didn’t my bread rise properly?
When that happens to me, it’s usually because the yeast was expired or the water was too hot and killed the yeast. I always double-check the temperature and expiration date.
Conclusion
This crusty Italian bread recipe is one I keep returning to whenever I want something hearty, simple, and satisfying. With just a few ingredients and a little time, I can bake a golden loaf that tastes like it came from an artisan bakery. Whether I’m pairing it with dinner or enjoying it on its own, this bread always hits the spot.
