Rustic Italian Crusty Bread Recipe

I adore this easy Italian bread recipe for its simplicity. I mix flour, water, salt and yeast, let the dough double in size, then bake it on a heated pizza stone until it turns golden. The result is a crisp crust with a tender interior that never fails to satisfy.

I love making this Rustic Italian Crusty Bread because its really simple to put together and gives you a delicious loaf every time. I like mixing 3 cups all-purpose flour with 1 1/2 cups lukewarm water, then I add 1 1/2 teaspoons salt and 2 teaspoons active dry instant yeast.

The dough rises in just 2 hours, which makes it perfect for when Im short on time. I love how the bread bakes evenly on a hot pizza stone, giving it a wonderfully crunchy crust while keeping the inside nice and soft.

Its a great example of a crusty bread recipe that captures the essence of Italian bread recipes and artisan bread recipes all in one. The nutritional value is impressive too since it uses very basic and wholesome ingredients.

This is definitely a bread recipe video worthy of showing off in my homemade bread recipes collection.

Why I Like this Recipe

1. I love how super simple this recipe is even though it’s handmade and doesn’t need any fancy tools it really makes me feel like I’ve mastered bread baking at home.
2. I really like that it only takes about 2 hours for the dough to rise, which makes it perfect for those times when I wanna whip up a quick loaf without waiting soooo long.
3. I appreciate the fact that it uses just a few basic ingredients like flour, water, salt and yeast — it’s straightforward and makes me feel like I can always count on my pantry.
4. I enjoy the crispy golden crust and soft inside of the bread because it reminds me of those rustic Italian flavors that makes every bite satisfying.

Ingredients

• All-purpose or bread flour gives structure, protein, carbs and fiber; crucial for gluten development.
• Lukewarm water hydrates the mix, activates yeast and helps yield a soft, inviting dough.
• Salt boosts flavor, controls yeast growth and strengthens the dough structure for tastier bread.
• Active dry instant yeast ferments sugars, creating bubbles for a light texture with a slight tang.
• Together, these simple ingredients create a rustic, crispy loaf with a chewy interior that feels real homemade.
• The process emphasizs artisanal baking; imperfect mixing gives a unique, homey look.
• Ideal for enjoying with olive oil or cheese, its taste recalls true Italian charm.
• Enjoy each imperfect, crusty bite with love.

Ingredient Quantities

• 3 cups all-purpose or bread flour (around 375 g)
• 1 1/2 cups lukewarm water (about 355 ml)
• 1 1/2 teaspoons salt
• 2 teaspoons active dry instant yeast

How to Make this

1. In a large bowl, mix the flour, salt and yeast until they are well combined

2. Pour in the lukewarm water and stir everything together until a shaggy dough forms

3. Cover the bowl with a clean towel and let it sit about 2 hours until the dough doubles in size

4. When about 20 minutes remain, preheat your oven to 450°F (230°C) with a pizza stone inside

5. Lightly flour your counter and tip the dough out onto it, handling it gently so you don’t deflate it too much

6. Shape the dough into a rough round loaf by folding and stretching it, its okay if it’s not absolutely perfect

7. Transfer the dough onto a piece of parchment paper sprinkled with a bit of flour

8. Use a knife to lightly score the top of the dough so it can expand in the oven

9. Slide the dough (with the parchment paper) onto the hot pizza stone in your oven

10. Bake for roughly 30 minutes until the bread turns golden and sounds hollow when tapped, then let it cool a little before cutting into it

Equipment Needed

1. Large mixing bowl for combining the dry ingredients and forming the dough
2. Wooden spoon or spatula to stir the ingredients
3. Clean kitchen towel to cover the bowl while the dough rises
4. Oven equipped with a pizza stone that’s preheated to 450°F
5. Counter or large work surface dusted with flour for gently transferring and shaping the dough
6. Parchment paper sprinkled with a bit of flour to help with transferring the dough to the hot stone
7. Knife for lightly scoring the top of the dough before baking

FAQ

• Q: Can I make this recipe without a baking stone?
  A: Yeah, you can. Just use a heavy baking sheet, but preheat it well to help get that nice crust.
• Q: How long should I let the dough rise?
  A: Let it rise for about 1 to 2 hours in a warm spot till it nearly doubles in size.
• Q: Can I swap all-purpose flour for bread flour?
  A: Yup, you can use either. Bread flour might give a chewier texture but all-purpose works just fine.
• Q: Do I need to knead the dough a lot?
  A: You dont have to over-knead it. Just work it enough to mix and get a smooth dough, usually around 10 minutes is enough.
• Q: How can I get a crisp crust?
  A: Preheat your oven to a high temp, like 450°F, and put a pan of water at the bottom to create steam. This trick really helps!

Rustic Italian Crusty Bread Recipe Substitutions and Variations

• Instead of all-purpose or bread flour, you can use half whole wheat flour mixed with all-purpose to add a nutty twist
• If you dont have lukewarm water, regular tap water at room temperature works fine but you might need to adjust the rising time
• You can swap regular salt with kosher or sea salt – but use a little less since those can be more potent
• If you cant find active dry instant yeast then try using fresh yeast (use about 60-70% of the amount by weight) or regular active dry yeast

Pro Tips

Pro Tip 1: Make sure your water is just the right temperature – lukewarm. If it’s too hot, you could actually kill the yeast, and if it’s too cold, your dough might not rise right. Sometimes I like to test it with my finger and if it feels warm enough, then I go ahead.

Pro Tip 2: Give the dough plenty of time to rest. Even though the recipe says 2 hours, if you can stretch that a bit, it really boosts the flavor and texture. Sometimes I even let it sit for an extra half hour if I have the time.

Pro Tip 3: When you’re moving the dough onto the pizza stone, be gentle. I’ve learned this the hard way – if you handle it too roughly you’ll deflate all that lovely air in the dough. Using a bit of extra flour on your counter helps a lot with the slide.

Pro Tip 4: Scoring the dough might seem like a small step but it’s super important. Even if your cuts aren’t perfectly straight, they help the bread expand in the oven and avoid weird cracks that can ruin the look of your loaf. Just a few quick shallow cuts will do the job.