Name: Rustic Italian Crusty Bread
Prep time: 15 min
Cook time: PT-487110H16M10S
Total time: 3 h
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour (plus extra for dusting); 1 1/2 teaspoons salt; 1 teaspoon sugar; 2 teaspoons active dry yeast; 1 1/4 cups warm water (about 110°F or 43°C); 1 tablespoon olive oil (optional, for flavor); Cornmeal or extra flour (for dusting)

Jump to Recipe·Print Recipe

Rustic Italian Crusty Bread is a simple yet incredibly flavorful bread with a golden, crunchy crust and a soft, airy interior. This bread has a distinctively hearty and rustic feel, perfect for pairing with pasta, soups, or as the base for sandwiches. Made with just a few ingredients, this recipe requires minimal hands-on time but produces a bakery-quality loaf with a beautiful crust and delicious flavor.

Why You’ll Love This Recipe

This Rustic Italian Crusty Bread is everything you love about a classic Italian loaf—crispy, chewy, and with a depth of flavor that comes from a slow fermentation process. The long rise time allows the dough to develop a rich, slightly tangy flavor, while the oven-baked crust delivers the perfect crunch. It’s perfect for enjoying with your favorite meals or simply dipping in olive oil for a quick snack. Plus, it’s surprisingly easy to make, and the results are truly impressive.

Rustic Italian Crusty Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups all-purpose flour (plus extra for dusting)
1 1/2 teaspoons salt
1 teaspoon sugar
2 teaspoons active dry yeast
1 1/4 cups warm water (about 110°F or 43°C)
1 tablespoon olive oil (optional, for flavor)
Cornmeal or extra flour (for dusting)

Directions

Prepare the dough:

Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is activated.
Mix the dough: In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, pour it into the flour mixture, along with the olive oil (if using). Stir with a spoon or spatula until the dough begins to come together. If it feels too sticky, add a bit more flour, one tablespoon at a time, until the dough forms a rough ball.

Knead the dough:

Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour onto the surface as you knead. The dough should feel soft and slightly tacky, but not overly sticky.
First rise: Lightly oil the mixing bowl and place the dough back inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.

Shape the dough:

Shape the loaf: Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a floured surface and shape it into a round or oval loaf, depending on your preference. You can also shape it into a boule (round) or batard (oval) shape.
Second rise: Place the shaped dough onto a baking sheet dusted with flour or cornmeal to prevent sticking. Cover the dough with a towel and let it rise for another 30-45 minutes, until it has puffed up again.

Bake the bread:

Preheat the oven: While the dough is undergoing the second rise, preheat your oven to 450°F (230°C). Place a shallow pan or an oven-safe dish filled with water on the lower rack of the oven. This will create steam that helps develop the crispy crust.
Score the dough: Just before baking, make a few shallow slashes on the top of the dough using a sharp knife or razor blade. This allows the bread to expand as it bakes and gives it that rustic appearance.
Bake the bread: Place the dough on the middle rack of the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should be around 200°F (93°C).

Cool and serve:

Cool the bread: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This helps the bread set and prevents it from being too doughy inside.
Serve: Slice and serve the Rustic Italian Crusty Bread with your favorite dishes or enjoy it on its own with a drizzle of olive oil and a sprinkle of salt.

Servings and Timing

Servings: Makes 1 loaf (about 12 slices)
Prep time: 15 minutes
Rising time: 2 to 2 1/2 hours
Baking time: 25-30 minutes
Total time: 3 hours

Variations

Herbed Bread: Add dried herbs such as rosemary, thyme, or oregano to the dough for an aromatic twist. Fresh herbs can also be folded in after the first rise.
Garlic Bread: For a garlicky twist, add roasted garlic to the dough or sprinkle minced garlic and butter on top of the loaf before baking.
Whole Wheat Crusty Bread: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier, denser texture.

Storage/Reheating

Storage: Store leftover bread in a paper bag or wrapped in a kitchen towel to preserve its crustiness. It will stay fresh for about 2-3 days at room temperature.
Freezing: You can freeze the bread for up to 2 months. Slice it before freezing so you can defrost individual pieces as needed. To reheat, place the slices in the oven at 350°F (175°C) for about 5-7 minutes for a crispy finish.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. Just activate it in warm water with sugar for 5-10 minutes before mixing it with the flour.

2. Do I need to use a Dutch oven for baking?

A Dutch oven is not necessary for this recipe, but it can help create a crispier crust by trapping steam inside. If you don’t have one, a regular baking sheet will work just fine.

3. Can I use a bread machine to make this dough?

Yes, you can use a bread machine to knead and rise the dough. Simply follow your bread machine’s instructions for dough, then shape and bake the bread as directed.

4. Can I make this bread without the second rise?

The second rise helps to develop a light and airy texture. Skipping this step may result in denser bread, but you can still proceed if you’re in a rush. Just be aware that the bread may not have as much volume.

5. Can I add cheese to the dough?

Yes, you can add shredded cheese such as Parmesan or mozzarella into the dough for a cheesy twist. Add about 1/2 cup to 1 cup of cheese when mixing the flour and yeast for a delicious cheesy bread.

Conclusion

Rustic Italian Crusty Bread is a simple, no-fuss recipe that delivers incredible flavor and texture. With a crunchy golden crust and a soft, airy interior, this homemade bread is perfect for pairing with pasta, soups, or just a drizzle of olive oil. It’s easy to make and has that homemade touch that’s sure to impress your family or guests. Enjoy a slice of this warm, rustic bread with your favorite meals!