Name: Crusty Italian Bread: Bake Perfect Crust Every Time! Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 3 ½ cups all-purpose flour; 1 ½ teaspoons salt; 1 teaspoon sugar; 1 packet (2 ¼ teaspoons) active dry yeast; 1 ¼ cups warm water (about 110°F); 2 tablespoons olive oil

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Introduction

Crusty Italian bread is a classic favorite that delivers a perfect crunchy crust and soft, chewy interior every time. With simple ingredients and straightforward steps, you can bring the authentic taste of an Italian bakery right into your kitchen.

Two golden brown loaves of crusty bread rest side by side on a wooden board. Each loaf has a rough, uneven surface with cracks showing the soft inner texture beneath the crispy crust. Light dustings of white flour decorate the tops, contrasting with the rich browns and hints of darker toasted spots. Small green leaves sit on top of the loaf in front, adding a splash of fresh color. The background is a blurred white marbled texture, focusing all attention on the warm, inviting bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups warm water (about 110°F)
2 tablespoons olive oil

Instructions

Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
Step 2: Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
Step 3: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 5: Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.
Step 6: Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.
Step 7: Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
Step 8: Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.
Step 9: Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 10: Remove from the oven and let it cool on a wire rack before slicing.

Tips & Variations

For extra flavor, try adding 1 teaspoon of dried herbs like rosemary or oregano to the dough.
Use a steam tray or place a pan of water in the oven during baking to enhance the crust’s crispness.
If you don’t have a baking stone, an inverted baking sheet works just as well to create a hot surface for the bread.
Allowing the bread to cool completely before slicing preserves the crumb structure and enhances texture.

Storage

Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in a sealed bag for up to 1 month. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Two golden brown loaves of crusty bread rest on a wooden board dusted with flour. Each loaf has a light dusting of white flour on top and a few small tears showing soft, airy white bread inside. Two small green leaves sit gently on the surface of the nearer loaf, adding a fresh contrast to the warm tones of the bread. The texture looks crispy and slightly rough on the outside, with clear differences between the crust and the soft interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give your bread a chewier texture and a slightly better rise due to its higher protein content, but all-purpose flour works perfectly well for this recipe.

How do I know if my yeast is still active?

If your yeast mixture becomes frothy and bubbly after about 5 minutes in warm water with sugar, it is active. If it does not froth, the yeast may be expired and you should use a fresh packet.