Rustic Italian Crusty Bread
This Rustic Italian Crusty Bread recipe is easy to follow and results in a beautiful, crusty loaf that is perfect for sandwiches, toasting, or enjoying with olive oil.
Ingredients
Main Ingredients
- 3.25 cups all-purpose flour (+ more for dusting) Use high-quality flour for the best flavor.
- 1 tsp sea salt
- 1.5 cups warm water Warm to about 110°F for best results.
- 2 tsp instant yeast (or active dry yeast) If using active dry yeast, activate it in warm water before mixing.
Instructions
Preparation
- In a large mixing bowl or a kitchen aid mixer, add the flour, salt, and yeast. Mix them together until well combined.
- Pour in the warm water and continue mixing until a soft dough forms. It may stick to the bottom of the bowl, which is okay.
- Cover the bowl loosely with plastic wrap and a tea towel and let the dough rise at room temperature for 2 to 3 hours, or until it doubles in size.
Shaping
- Sprinkle flour on your kitchen counter and gently dump the sticky dough onto it.
- Flour your hands to help with handling the dough and fold it onto itself to form a round ball, being careful not to knead it.
- Use a sharp knife to make a light X or a few cuts on top of the loaf.
Baking
- Place the dough on a lightly floured pizza peel, cardboard, or parchment paper and let it rest while preheating your oven to 450°F.
- Place a pizza stone inside for about 45 minutes and fill an oven-proof bowl with 2 inches of water, placing it on the bottom rack to create steam.
- Once hot, sprinkle the pizza stone with semolina flour or cornmeal, then carefully slide the dough on top.
- Bake for about 30 to 45 minutes or until golden brown and cooked through.
- Move the bread to a cooling rack and let it cool completely before slicing.
Notes
Store any leftover bread in a paper bag at room temperature. For longer storage, wrap it in plastic wrap and place it in the freezer.