Crusty Italian Bread (Printable)

Classic golden-crusted Italian loaf with chewy interior. Ideal for sandwiches, olive oil dipping, and soaking up sauces.

# What You’ll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 1/2 teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/4 cups warm water (105°F)
06 - 2 tablespoons olive oil

→ Topping

07 - 1 tablespoon cornmeal for dusting

# How To Make It:

01 - Dissolve yeast and sugar in warm water. Let stand 5–10 minutes until foamy.
02 - Combine bread flour and salt in a large bowl. Form a well in the center and add yeast mixture and olive oil.
03 - Mix with a wooden spoon until shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in size, approximately 1–1.5 hours.
05 - Punch down dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise 45 minutes.
06 - Preheat oven to 425°F. Position an empty metal baking pan on the lowest rack.
07 - Slash the loaf top with a sharp knife. Pour 1 cup hot water into the empty pan to create steam.
08 - Bake on the center rack for 30–35 minutes until golden-brown and the loaf sounds hollow when tapped.
09 - Transfer to a wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • The steam trick creates that impossibly crispy bakery-style crust without any fancy equipment
  • This dough is forgiving enough for beginners but rewarding enough for experienced bakers
  • Nothing beats tearing into warm homemade bread with olive oil still pooling in the crevices
02 -
  • Steam in the oven is non-negotiable for that crackly crust—skip it and you'll get a dull, soft exterior
  • Letting the bread cool completely before slicing prevents the inside from becoming gummy and dense
  • The hollow tap test is your most reliable indicator of doneness—better than relying on time alone
03 -
  • Weighing ingredients in grams gives you consistent results every time—flour measurements vary wildly by volume
  • If your kitchen runs cold, let dough rise in the oven with just the light on—the gentle warmth is perfect

Go Back