AUTHENTIC ITALIAN CRUSTY HOMEMADE BREAD

This rustic Italian homemade bread is the kind of simple loaf that has been made for generations with just a few basic ingredients: flour, water, yeast, salt, and patience.

It bakes up with a crisp golden crust and a soft, tender interior, perfect for slicing, serving with dinner, making bruschetta, or enjoying with extra virgin olive oil.

Simple, traditional, and much easier than it looks.

DOWNLOAD PDF OF CRUSTY HOMEMADE BREAD RECIPE HERE:

CrustyBread

Cooking Times & Servings

Preparation time: 20 minutes
Rising time: 2 hours 30 minutes
Baking time: 30–35 minutes
Total time: about 3 hours 25 minutes
Servings: 1 large loaf or 2 small loaves

Ingredients

• 4 cups Italian Type 0 flour or bread flour (about 500 g)
• 1 2/3 to 1 3/4 cups lukewarm water (400–420 ml), added gradually
• 2 tsp fine sea salt
• 0.35 oz fresh yeast (10 g) or 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1 tbsp extra virgin olive oil (optional)

Instructions

Activate the yeast

In a small bowl, dissolve the fresh yeast or active dry yeast in about 1/2 cup of the lukewarm water with the sugar. Let it sit for 5 to 10 minutes, until slightly foamy.

Start the dough

Place the flour in a large mixing bowl. Pour in the yeast mixture and begin adding the remaining lukewarm water little by little, mixing as you go. Add the olive oil, if using.

Mix and adjust

Mix until a shaggy dough forms. Once the dough starts coming together, add the salt.

Continue mixing and add a little more water as needed until the dough becomes soft, slightly tacky, and workable. It should not be dry or stiff.

Knead

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.

The dough should feel soft and slightly tacky, but not wet. If it feels too dry, add a teaspoon of water at a time. If it feels excessively wet, dust with a very small amount of flour.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size.

Shape the bread

Turn the dough onto a lightly floured surface and gently deflate it. Shape it into one large rustic loaf or divide it into two smaller loaves.

Place on a parchment-lined baking sheet or in a lightly floured proofing basket.

Second rise

Cover and let rise again for 30 minutes.

Score and bake

Preheat the oven to 425°F (220°C).

Score the top of the loaf with a sharp knife. For a crispier crust, place a small oven-safe pan with hot water on the bottom rack of the oven.

Bake for 30 to 35 minutes, or until deeply golden brown and the loaf sounds hollow when tapped on the bottom.

Cool

Transfer the bread to a wire rack and let cool completely before slicing.

Tips & Tricks

• Weighing the flour is best. If using cups, spoon the flour into the cup and level it off without packing it down.
• Bread dough should feel soft and slightly tacky, not dry and stiff.
• Different flours absorb water differently, so start with the lower amount and add more gradually if needed.
• For a more rustic artisan texture, let the dough rise a little longer.
• Do not slice the bread while hot, or the crumb may become gummy.

Nutritional Facts (Per Slice – Approx.)

• Calories: 170 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 1.5 g
• Fiber: 1 g
• Sugar: 0 g