Crusty Italian Bread Recipe for Home Baking (Print Version)
Bake authentic crusty Italian bread at home. This simple recipe yields a beautiful loaf with a perfect golden crust and soft, airy interior. Ideal for sandwiches or dipping.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian, Dairy-Free
# Ingredients:
→ The Dough's Foundation
01 -
3 1/2 cups unbleached bread flour
02 -
1/2 cup durum semolina flour
03 -
1 1/2 cups warm water (105-115°F)
04 -
2 1/4 teaspoons active dry yeast
05 -
1 teaspoon granulated sugar
06 -
2 teaspoons fine sea salt
07 -
2 tablespoons extra virgin olive oil
08 -
1 teaspoon white vinegar
→ For Shaping & Dusting
09 -
1/4 cup additional unbleached bread flour (for dusting work surface)
10 -
2 tablespoons cornmeal (for dusting banneton/baking surface)
→ The Signature Crust
11 -
1/2 teaspoon flaky sea salt (for sprinkling on top)
12 -
1 cup ice cubes (for creating steam in the oven)
# Instructions:
01 -
In a large bowl, combine 1 1/2 cups warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let it sit for 5-10 minutes until foamy. This starts your Crusty Italian Bread Recipe for Home Baking.
02 -
Add 3 1/2 cups unbleached bread flour, 1/2 cup durum semolina flour, and 2 teaspoons fine sea salt to the yeast mixture. Stir in 2 tablespoons extra virgin olive oil and 1 teaspoon white vinegar. Mix until a shaggy dough forms.
03 -
Turn the dough onto a lightly floured surface (using some of the 1/4 cup additional unbleached bread flour). Knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
04 -
Gently deflate the risen dough. On a lightly floured surface, shape it into an oval or round loaf. Dust a banneton or baking sheet with 2 tablespoons cornmeal. Carefully transfer the shaped dough to the prepared surface.
05 -
Cover the shaped loaf loosely and let it rise for another 30-45 minutes, or until visibly puffy. During the last 15 minutes of this rise, preheat your oven to 450°F. This ensures a perfect Crusty Italian Bread Recipe for Home Baking.
06 -
Score the top of the loaf with a sharp knife. Transfer to the preheated oven. Immediately add 1 cup ice cubes to a hot pan on the oven floor for steam. Bake for 20 minutes, then carefully remove the ice pan.
07 -
Continue baking for another 15-20 minutes, or until golden brown and hollow-sounding when tapped. Sprinkle with 1/2 teaspoon flaky sea salt during the last 5 minutes of baking. This completes your Crusty Italian Bread Recipe for Home Baking.
08 -
Remove the Crusty Italian Bread from the oven and transfer it to a wire rack. Let it cool completely for at least 30-60 minutes before slicing. This allows the crumb to set and ensures the best texture.
# Notes:
01 -
For an extra chewy crumb, you can refrigerate the dough for a slow overnight rise after the first knead.
02 -
Store leftover bread at room temperature in a paper bag for up to 2 days, or freeze sliced bread for longer storage.
03 -
Serve this delicious Italian bread with olive oil and balsamic vinegar, alongside pasta, or as a base for bruschetta.
04 -
If you don't have a banneton, a bowl lined with a heavily floured kitchen towel works perfectly for the second rise.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Measuring cups and spoons
03 -
Stand mixer (optional) or large sturdy bowl
04 -
Dough scraper
05 -
Banneton or large bowl
06 -
Dutch oven or baking stone/steel
07 -
Small oven-safe pan
08 -
Sharp knife or lame
09 -
Wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 284 kcal
Total Fat: 4 g
Total Carbohydrate: 50 g
Protein: 9 g