Crusty Italian Bread

Crusty Italian bread is more than just a loaf—it’s a sensory experience. From its golden, crisp crust to its soft, airy crumb, this traditional Italian staple brings old-world flavors right to your kitchen. Below, we present a detailed, step-by-step guide to making authentic crusty Italian bread, ensuring bakery-level results every time.

What Makes Italian Bread Crusty and Irresistible?

The secret to achieving the perfect crust lies in hydration, fermentation, and baking technique. Italian bread recipes use simple ingredients—flour, water, salt, and yeast—but when treated correctly, they produce a texture and flavor that’s hard to match.

High-hydration dough = open crumb structure
Steam baking = glossy, crackly crust
Slow fermentation = rich flavor depth

Essential Ingredients for Crusty Italian Bread

To make traditional Italian bread, keep the ingredient list simple and high-quality:

Ingredient	Amount	Notes
Bread Flour	4 cups (480g)	High-protein content ensures structure
Warm Water	1½ cups (360ml)	Ideal temp: 100°F (38°C)
Active Dry Yeast	2¼ teaspoons (1 packet)	Can substitute with instant yeast
Salt	2 teaspoons	Enhances flavor
Sugar	1 teaspoon	Feeds the yeast for better rise
Olive Oil (optional)	2 tablespoons	Adds softness and aroma

Step-by-Step Crusty Italian Bread Recipe

1. Activate the Yeast

In a large bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until it becomes frothy. If there’s no foam, the yeast may be dead.

2. Mix the Dough

Add flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Add olive oil if using. Knead on a floured surface for 10 minutes, or use a stand mixer with a dough hook on medium speed for 6–7 minutes.

3. First Rise (Bulk Fermentation)

Place the dough in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.

4. Shape the Dough

Punch down the dough to release gas. Gently shape it into a round boule or oval batard. Place on a parchment-lined baking sheet or in a proofing basket.

5. Second Rise

Cover loosely and let it rise again for 30–45 minutes. This final proofing is key to developing the loaf’s structure.

6. Prepare for Baking

Preheat your oven to 450°F (230°C) with a cast iron pan or baking stone inside. Place a metal tray at the bottom of the oven (for steam).

Just before baking, score the bread with a sharp knife or lame to allow controlled expansion.

7. Bake with Steam

Place the loaf on the hot stone or tray. Pour a cup of hot water into the bottom tray to create steam, then quickly close the oven door.

Bake for 25–30 minutes, until the crust is deep golden and it sounds hollow when tapped on the bottom.

Tips for Extra-Crusty Italian Bread

Use a preheated Dutch oven to trap moisture and enhance oven spring.
Spray the dough with water before baking for extra steam.
Let the bread cool completely on a wire rack—this sets the crust and prevents sogginess.

Why Italian Bread Has That Signature Crust

The intense heat and added steam cause the outer layer of the dough to gelatinize rapidly, creating a blistered, chewy, and glossy crust. The inner crumb, meanwhile, remains soft and springy thanks to slow fermentation.