I inherited this Rustic Italian Bread from family in Tuscany, and I still marvel that pure, simple ingredients and nothing more than a bowl and a fork yield a gloriously crusty loaf.

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I learned this classic Italian bread on a trip to Tuscany to visit family and I still mess it up sometimes which is probably why I love it. It’s pure and simple, mostly just bread flour and active dry yeast, yet the crust and smell feel like a secret.

People call it a Rustic Italian Bread Recipe Homemade or toss it into Crusty Italian Bread Recipes Easy lists but in my kitchen it’s rustic and a little messy, and I like that. If you want bread that surprises you, try this.

Ingredients

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Flour: Main source of carbs, some protein and fiber, gives structure, and chewiness.
Water: Hydrates dough, activates gluten and yeast, no calories, but essential for texture.
Yeast: Ferments sugars producing gas, adds mild tang and aroma, tiny protein and B vitamins.
Salt: Enhances flavor, controls yeast activity, provides sodium, balances sweetness.
Olive oil: Adds richness, tender crumb and healthy fats, some antioxidants, makes crust softer.
Sugar or honey: Feeds yeast for faster rise, adds slight sweetness and more brown crust.
Cornmeal: Prevents sticking and adds crunchy texture, mostly starch with little fiber.

Ingredient Quantities

3 1/2 cups (about 420 g) bread flour or all-purpose flour, plus extra for dusting

1 1/2 cups (about 360 ml) lukewarm water

2 1/4 teaspoons (1 packet / 7 g) active dry yeast

1 1/2 teaspoons fine sea salt

1 tablespoon extra virgin olive oil (optional)

1 teaspoon granulated sugar or honey (optional)

Extra flour or cornmeal for dusting the baking surface (optional)

How to Make this

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1. Warm the water to lukewarm, about 105 to 110°F (40 to 43°C). Pour it into a bowl, stir in the sugar or honey if using, sprinkle the yeast on top and let sit 5 to 10 minutes until foamy.

2. In a large bowl mix the flour and sea salt. Make a well, pour in the foamy yeast mixture and the olive oil if using, then mix with a fork until a shaggy dough forms.

3. Use your hands or the fork to bring the dough together, then knead right in the bowl for about 8 to 10 minutes until smooth and elastic. The dough may be slightly tacky, thats fine, add just a dusting of flour if it’s too sticky.

4. Lightly oil the bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

5. Gently punch the dough down on a floured surface, shape into a round or oblong loaf with your hands. Dust the baking surface or peel with extra flour or cornmeal so it wont stick.

6. Place the loaf on a baking sheet or preheated baking stone, cover loosely and let rise again about 30 to 45 minutes until puffy.

7. Preheat the oven to 450°F (230°C). For a crisp crust, put a shallow metal pan on the lower rack while the oven heats, you’ll add hot water for steam when you put the bread in.

8. Slash the top of the loaf with a sharp knife or lame, quickly pour a cup of boiling water into the pan to create steam or spray the oven walls with water, then place the loaf in the oven.

9. Bake 25 to 35 minutes until deep golden brown and the loaf sounds hollow when tapped. In the last few minutes you can brush the top with olive oil for shine if you like.

10. Cool on a wire rack at least 30 minutes before slicing so the crumb sets. Enjoy warm or room temperature, its best the day you make it.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (or a kitchen scale)
3. Instant read thermometer for the water temp
4. Fork or wooden spoon, plus your hands for kneading
5. Bench scraper or spatula for scraping and shaping dough
6. Clean towel or plastic wrap to cover the dough
7. Baking sheet or preheated baking stone (and a peel or parchment)
8. Shallow metal pan or roasting pan for adding steam to the oven
9. Sharp knife or lame for scoring the loaf
10. Wire cooling rack and oven mitts

FAQ

Q: Do I have to proof the yeast first? A: No, you can mix yeast right into the flour with the water, but proofing helps confirm the yeast is alive and gives you a more reliable rise.

Q: My dough is sticky whats wrong? A: Sticky is normal but if it sticks all over your hands add only small amounts of flour while kneading, or try wetting your hands and the dough will be easier to handle.

Q: How can I get a crispier crust? A: Create steam in the oven by placing a pan of hot water on the bottom, or spray water on the loaf right before baking, and bake on a preheated baking stone if you have one.

Q: Can I use all-purpose flour instead of bread flour? A: Yes, AP flour works fine, bread flour just gives a chewier texture because it has more protein.

Q: Why is my bread dense not airy? A: Common causes are not enough kneading, old yeast, water too hot or cold, or not enough rising time. Check each step and try again.

Q: Can I freeze the dough or the baked loaf? A: Yes you can freeze shaped dough after the first rise for up to a month, thaw in fridge then let rise. Baked loaves freeze well sliced, toast or reheat to serve.

How To Make Italian Bread Recipe Substitutions and Variations

Flour: swap up to 50% with whole wheat flour for nuttier flavor, but add 2 to 4 tbsp extra water and knead longer so it doesnt get dense. Or try Italian 00 flour 1:1 for a softer, silkier crumb, you might need a touch less water.
Yeast: instant yeast can replace active dry 1:1 and you can mix it straight into the flour no proofing needed. For fresh (compressed) yeast use about 3 times the weight (7 g active dry ≈ 21 g fresh). Want sourdough instead? Use 150 to 200 g active starter and expect much longer rise times, adjust water/flour to keep dough tacky.
Olive oil: swap with melted butter or neutral oil like canola at the same amount for a richer or more neutral crumb. You can also omit it entirely for a chewier crust, just dont forget to slightly increase hydration if the dough feels stiff.
Sugar or honey: use granulated sugar, maple syrup, or agave in roughly equal volume; if you use a liquid sweetener cut total water by 1 to 2 tbsp. You can also skip sweetener; yeast will still work but rises may be a bit slower.

Pro Tips

1) Weigh your flour. Cups lie, scales dont. If you must use cups spoon the flour into the cup and level it, or your dough will be too dry. Also adjust the water a bit if your dough feels stiff or really sticky, humidity changes everything.

2) Try a cold overnight ferment in the fridge for way better flavor. After the first mix put the covered dough in the fridge 12 to 18 hours, then let it warm up an hour or two before shaping. It takes more time but the crumb and taste are so much better.

3) Get real steam for the first 8 to 12 minutes, then get it out. Preheat your stone or baking sheet at least 30 to 45 minutes, use a metal pan with boiling water or a few ice cubes for steam when you slide the loaf in, then remove the pan so the crust can dry and crisp.

4) Learn the windowpane test and gentle folding instead of beating the dough. If the dough stretches into a thin translucent sheet without tearing you got good gluten. Fold every 20 to 30 minutes during the first hour of bulk rise if you want strength without overworking.

5) Don’t slice too early. Cool at least 30 minutes, better an hour, so the crumb sets. If you want a sure thing use an instant-read thermometer: 200 to 210°F (93 to 99°C) in the center means done.

How To Make Italian Bread Recipe

Recipe by Francis Mead

0.0 from 0 votes

I inherited this Rustic Italian Bread from family in Tuscany, and I still marvel that pure, simple ingredients and nothing more than a bowl and a fork yield a gloriously crusty loaf.

Servings

servings

Calories

209

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons (or a kitchen scale)
3. Instant read thermometer for the water temp
4. Fork or wooden spoon, plus your hands for kneading
5. Bench scraper or spatula for scraping and shaping dough
6. Clean towel or plastic wrap to cover the dough
7. Baking sheet or preheated baking stone (and a peel or parchment)
8. Shallow metal pan or roasting pan for adding steam to the oven
9. Sharp knife or lame for scoring the loaf
10. Wire cooling rack and oven mitts

Ingredients

3 1/2 cups (about 420 g) bread flour or all-purpose flour, plus extra for dusting
1 1/2 cups (about 360 ml) lukewarm water
2 1/4 teaspoons (1 packet / 7 g) active dry yeast
1 1/2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil (optional)
1 teaspoon granulated sugar or honey (optional)
Extra flour or cornmeal for dusting the baking surface (optional)

Directions

Warm the water to lukewarm, about 105 to 110°F (40 to 43°C). Pour it into a bowl, stir in the sugar or honey if using, sprinkle the yeast on top and let sit 5 to 10 minutes until foamy.
In a large bowl mix the flour and sea salt. Make a well, pour in the foamy yeast mixture and the olive oil if using, then mix with a fork until a shaggy dough forms.
Use your hands or the fork to bring the dough together, then knead right in the bowl for about 8 to 10 minutes until smooth and elastic. The dough may be slightly tacky, thats fine, add just a dusting of flour if it’s too sticky.
Lightly oil the bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Gently punch the dough down on a floured surface, shape into a round or oblong loaf with your hands. Dust the baking surface or peel with extra flour or cornmeal so it wont stick.
Place the loaf on a baking sheet or preheated baking stone, cover loosely and let rise again about 30 to 45 minutes until puffy.
Preheat the oven to 450°F (230°C). For a crisp crust, put a shallow metal pan on the lower rack while the oven heats, you’ll add hot water for steam when you put the bread in.
Slash the top of the loaf with a sharp knife or lame, quickly pour a cup of boiling water into the pan to create steam or spray the oven walls with water, then place the loaf in the oven.
Bake 25 to 35 minutes until deep golden brown and the loaf sounds hollow when tapped. In the last few minutes you can brush the top with olive oil for shine if you like.
Cool on a wire rack at least 30 minutes before slicing so the crumb sets. Enjoy warm or room temperature, its best the day you make it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.