Name: Rustic Italian Crusty Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3.25 cups all-purpose flour (plus more for dusting); 1 tsp sea salt; 1.5 cups warm water; 2 tsp instant yeast (or active dry yeast)

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why make this recipe

This Rustic Italian Crusty Bread Recipe gives you a simple, old‑fashioned loaf with a crunchy crust and soft inside. It uses few ingredients and an easy method. You get great bread without a lot of work. If you like simple homemade cooking, visit the recipe author page for more easy recipes.

introduction

This bread is perfect for soups, salads, and sandwiches. The dough is wet and sticky but you do not knead it. A hot oven and steam make the crust crisp and brown. The recipe fits a home kitchen and beginner bakers.

how to make Rustic Italian Crusty Bread Recipe

Follow these simple steps and do not overwork the dough. The dough will rise slowly and make a light crumb.

Ingredients :

3.25 cups all purpose flour (+ more for dusting)
1 tsp sea salt
1.5 cups warm water
2 tsp instant yeast ((or active dry yeast))

Directions :

In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don’t panic, this is normal.
With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Dutch Oven Method
Original Large Loaf Recipe:

how to serve Rustic Italian Crusty Bread Recipe

Slice the bread when it is cool. Serve with olive oil and balsamic, butter, cheese, or use it for sandwiches. It is great with soups and stews. Warm slices slightly before serving for best texture.

how to store Rustic Italian Crusty Bread Recipe

Keep the loaf at room temperature wrapped in a clean kitchen towel or bread bag for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Toast slices straight from frozen.

tips to make Rustic Italian Crusty Bread Recipe

Use warm water, not hot, to help the yeast work.
Do not knead the dough. Folding is enough.
Let the dough rise until it doubles; times vary with room temperature.
Preheat the oven and stone well for a good crust.
Add steam (water in a bowl) to create a crisp crust.
If the top browns too fast, lower the rack one level or tent with foil.

variation (if any)

Add 1 tbsp olive oil to the dough for a softer crumb.
Mix in 1–2 tbsp dried herbs like rosemary or oregano for flavor.
Make smaller rolls instead of one large loaf; bake 15–25 minutes.

FAQs

Q: Can I use active dry yeast instead of instant?
A: Yes. If you use active dry yeast, dissolve it in the warm water first and wait 5–10 minutes until it foams, then mix with the flour and salt.

Q: My dough is very sticky. Is that OK?
A: Yes. The dough should be wet and sticky. Use flour on your hands and counter to shape it, but do not over-flour.

Q: How do I know the bread is fully baked?
A: The loaf should be deep golden brown and sound hollow when you tap the bottom. An internal temperature of 200–210°F (93–99°C) also means it is done.

Q: Can I bake this in a Dutch oven?
A: Yes. Preheat the Dutch oven, place the dough inside, cover, and bake for 20–30 minutes covered, then remove the lid to brown for 10–15 minutes.

Conclusion

For a short video that shows this method step by step, watch the Rustic Italian Crusty Bread Recipe Video – Ciao Florentina.