Print

Easy Crusty Homemade Italian Bread: Bakery Style Loaf

A freshly baked loaf of Italian bread, cut to show the airy interior, resting on a cooling rack.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to bake a bakery-style Italian bread with a golden, crunchy crust and a soft, chewy interior. This recipe uses basic pantry ingredients and is perfect for beginners.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 1/2 cups warm water (about 105-115°F)
  • 2 tablespoons olive oil, plus more for the bowl

Instructions

  1. In a large bowl, mix the flour, salt, and sugar.
  2. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. Pour the yeast mixture and the 2 tablespoons of olive oil into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic.
  5. Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is your first rise.
  7. Gently punch down the dough. Shape it into a long, round loaf (a bâtard shape).
  8. Place the shaped loaf on a baking sheet lined with parchment paper or in a prepared loaf pan. Cover loosely.
  9. Let the dough rise again for 30 to 45 minutes, or until it looks puffy. This is your second rise.
  10. Preheat your oven to 400°F (200°C). If you want extra steam for a crispier crust, place a shallow pan of water on the bottom rack while preheating.
  11. Lightly brush the top of the loaf with water or a little olive oil. Use a sharp knife to make 3 to 4 diagonal slashes across the top of the dough.
  12. Bake for 30 to 35 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom.
  13. Transfer the loaf to a wire rack to cool completely before slicing.

Notes

  • For an extra crispy crust, spray the inside walls of the oven with water 3 times during the first 10 minutes of baking.
  • If you are serving this bread with olive oil for dipping, a little extra virgin olive oil drizzled on top before serving improves the flavor.
  • This bread is excellent for making hearty sandwiches the next day.

Nutrition

Find it online: https://littlekitchendiary.com/easy-italian-bread-recipe-crusty-loaf/