Crusty Italian Bread Recipe
If you’ve ever dreamed of making bakery-quality bread right in your own kitchen, this Crusty Italian Bread Recipe is just the ticket. It’s got that perfect golden, crackly crust that snaps delightfully with every bite, and a soft, airy crumb inside that feels like a warm hug. What I love most is how versatile it is—whether you’re making a cozy dinner for your family or prepping for a casual Italian-inspired get-together, this bread rises to the occasion beautifully.
What makes this Crusty Italian Bread Recipe really stand out is its simplicity paired with that authentic rustic charm. I’ve spent years tweaking it to nail that balance between crust and crumb, and you’ll find it’s forgiving enough for beginners but rewarding enough for seasoned bakers. Plus, once you get the hang of it, the aroma alone is motivation enough to keep baking it again and again!
Ingredients You’ll Need
The ingredients here are straightforward, but they all play a key role in achieving that perfect crusty Italian loaf. Using bread flour gives you that chewy texture, while the yeast and sugar get it nicely risen and slightly sweetened. Each ingredient works in harmony to create a bread that’s simple yet full of character.
- Bread flour: High-protein flour ensures a chewy, elastic crumb and helps develop a beautiful crust.
- Warm water: Around 100-110°F activates the yeast just right—too hot and you risk killing it.
- Granulated sugar: Feeds the yeast gently and adds a hint of sweetness that balances the salt.
- Active dry yeast: The powerhouse behind the rise; make sure it’s fresh and active for the best results.
- Butter (room temperature): Adds tenderness and rich flavor without weighing the dough down.
- Salt: Essential for flavor and to control yeast activity.
- Egg white: Used for brushing the dough to give it a subtle sheen and help the crust brown evenly.
- Chilled water: Mixed with egg white to make the glaze—helps it spread smoothly.
- Extra virgin olive oil: Adds a classic Italian touch and helps keep the crust from becoming too brittle.
Variations
I like to experiment a bit depending on the season or what mood I’m in—this Crusty Italian Bread Recipe is a great canvas for personalization. Don’t hesitate to tweak it to fit your taste or dietary needs, because it responds well to changes without losing its magic.
- Herb-infused crust: Adding fresh rosemary or thyme to the dough or sprinkling on top before baking adds a fragrant twist I love for dinner parties.
- Whole wheat blend: Swap out up to half the bread flour with whole wheat for a nuttier flavor and denser crumb.
- Garlic and parmesan bread: Mix minced garlic and grated parmesan into the dough or sprinkle on top for a savory kick that’s irresistible.
- Gluten-free adaptation: You can try a gluten-free flour blend—just keep in mind you’ll need xanthan gum to help with texture and probably a different rising time.
How to Make Crusty Italian Bread Recipe
Step 1: Activate Your Yeast
Start by warming your water to between 100-110°F—warm to the touch, not hot, or you risk killing the yeast. Sprinkle the active dry yeast over the water along with the sugar, then let it sit for about 5-10 minutes until frothy and bubbly. This little ‘proofing’ step is a lifesaver in ensuring your bread rises perfectly, so never skip it!
Step 2: Mix and Knead the Dough
In a large bowl, combine your bread flour and salt, then add the softened butter and your activated yeast mixture. Mix everything until it pulls together, then knead by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes. You’re looking for a dough that’s smooth, elastic, and just a little tacky—not sticky. If it’s too sticky, sprinkle a little flour as you knead, but remember not to add too much or your bread could turn out dry!
Step 3: First Rise (Patience is Key!)
Place the dough in an oiled bowl, cover it with a clean towel or plastic wrap, and set it somewhere warm to rise for about 1 to 1.5 hours until doubled in size. This step is where the magic happens—the yeast works its wonder, creating those beautiful air pockets inside the dough. Don’t rush this; good things come to those who wait!
Step 4: Shape and Second Rise
Once risen, gently deflate the dough and shape it into a classic Italian loaf—either a round boule or a longer baguette-like shape. Place it on a parchment-lined baking sheet or a floured couche to support its shape, then cover and let it rise again for about 45 minutes. This second rise gives you that lovely lightness and adds to the bread’s crusty exterior.
Step 5: Prepare the Egg Wash and Bake
Whisk together the egg white and chilled water for a glossy egg wash, then gently brush it over the dough right before it goes into the oven. Drizzle a little extra virgin olive oil on the surface if you like to add richness and help the crust brown evenly. Bake at 425°F (220°C) for about 25-30 minutes, or until the crust turns golden brown and sounds hollow when tapped on the bottom. Tip: Place a small pan of water in the oven during baking to create steam; this helps develop that irresistible crispy crust.
How to Serve Crusty Italian Bread Recipe
Garnishes
When I serve this bread, I love keeping it simple with just a little drizzle of extra virgin olive oil and a sprinkle of flaky sea salt—sometimes a grind of fresh cracked black pepper if I’m feeling fancy. Fresh herbs like basil or oregano on the side add a nice pop of color and that classic Italian aroma.
Side Dishes
This Crusty Italian Bread Recipe pairs beautifully with hearty soups like minestrone, rich pasta dishes like spaghetti Bolognese, or even a simple bowl of olive oil and balsamic vinegar for dipping. It’s also fantastic alongside antipasto platters or with creamy cheeses—your guests will be impressed!
Creative Ways to Present
For special occasions, I’ve hollowed out the loaf to create a rustic bread bowl filled with warm bruschetta toppings or creamy spinach artichoke dip—everyone loves tearing off bits of the crust to scoop up the filling. You can also slice and toast the bread, then arrange it beautifully on a charcuterie board with colorful meats, cheeses, and olives for a stunning appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you have leftover crusty Italian bread, I like to wrap it tightly in a clean kitchen towel and then place it in a paper bag inside a bread box or loosely closed container to keep the crust crisp but the crumb soft. Avoid plastic bags for storage at room temperature since they trap moisture and make the crust soggy.
Freezing
This bread freezes beautifully. Just let it cool completely, slice if you want, then wrap tightly in plastic wrap and place in a freezer-safe bag. When you’re ready, pull out a slice or two for quick breakfasts or meals. I always label mine with the date so I don’t forget how long it’s been in there.
Reheating
To bring back that wonderful crustiness, I heat leftover bread in a preheated oven at 350°F (175°C) for about 10 minutes wrapped loosely in foil—or uncovered if you want to refresh the crust. For slices, a quick 1-2 minute toast works wonders and makes the bread taste like fresh-baked again.
FAQs
-
Can I make this Crusty Italian Bread Recipe without a stand mixer?
Absolutely! While a stand mixer with a dough hook makes kneading easier, you can definitely knead by hand. It just requires a bit more elbow grease—knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. The key is to be patient and avoid adding too much extra flour.
-
Why isn’t my bread rising properly?
There are a few things to check: make sure your water is the right temperature to activate the yeast (too hot or cold can inhibit it), ensure your yeast isn’t expired, and give it enough time in a warm environment to rise. Sometimes a chilly kitchen just needs a cozy spot like near a radiator or inside an unheated oven with the light on.
-
How do I get that distinctive crusty exterior?
The secret is steam in the oven during the first 10-15 minutes of baking, which keeps the crust from forming too quickly and allows it to crisp up beautifully later. You can create steam by placing a pan with hot water on the oven floor or spritzing water onto the bread before baking.
-
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can work, bread flour’s higher protein content gives better gluten development, resulting in a chewier crumb and stronger structure. If you use all-purpose, you might notice a less chewy bread and a lighter crust, but it’s still tasty!
-
Is it necessary to brush egg white on the bread?
It’s not mandatory, but brushing with egg white mixed with water helps give the crust a shiny golden finish and slight crispness. If you prefer, you can skip this step and still get delicious bread, though it may have a duller crust.
Final Thoughts
This Crusty Italian Bread Recipe has become a staple in my kitchen because it’s approachable yet yields that bakery-quality loaf everyone loves. Sharing a fresh baked loaf warm from the oven is such a joy—you’ll find it’s not only about the bread, but the moments it inspires. So go ahead, roll up your sleeves, and try this recipe; I promise you’ll be delighted with the results and maybe even start dreaming up your own variations!
Print
Crusty Italian Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf (about 12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Crusty Italian Bread recipe yields a beautifully golden, crunchy crust with a soft, airy interior. Perfect for sandwiches or as a side to your favorite Italian dishes, this bread combines simple ingredients with a straightforward baking process to create authentic homemade Italian bread.
Ingredients
Dry Ingredients
- 650 grams bread flour (approximately 5 1/4 cups)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
Wet Ingredients
- 1 3/4 cups warm water (between 100-110°F)
- 1 tablespoon butter, room temperature
- 1 tablespoon extra virgin olive oil
Egg Wash
- 1 egg white
- 1 tablespoon chilled water
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar, then sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough ingredients: In a large mixing bowl, combine bread flour and salt. Add the activated yeast mixture, softened butter, and olive oil. Mix together until a rough dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the loaf: Punch down the risen dough gently, then shape it into a loaf or oval shape. Place it on a parchment-lined baking tray.
- Second rise: Cover the shaped dough and let it rest and rise again for about 30-45 minutes until it has puffed.
- Prepare the egg wash: Whisk together the egg white and chilled water gently.
- Apply egg wash: Brush the dough lightly with the egg wash for a shiny, golden crust.
- Score the loaf: Using a sharp knife, make a few shallow diagonal slashes on the top of the loaf to allow steam to escape during baking.
- Bake: Preheat the oven to 450°F (230°C). Place the bread in the oven and bake for 20-25 minutes or until the crust is deep golden brown and sounds hollow when tapped.
- Cool the bread: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to preserve the crumb texture.
Notes
- Use bread flour for better gluten development and crust.
- Ensure the water is warm but not hot to not kill the yeast.
- Let the bread cool completely for best slicing results.
- Optional: Place a pan with water inside the oven to create steam for a crunchier crust.
- Egg wash can be omitted if a more rustic matte finish is preferred.
Keywords: Italian bread, crusty bread, homemade bread, easy bread recipe, baking bread, yeast bread
