Ingredients
- 3½ cups (440 g) all-purpose flour or bread flour
- 1¼ cups (300 ml) warm water
- 2¼ teaspoons (7 g) active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1½ teaspoons salt
Optional for the Crust
- 1 tablespoon flour for dusting
- A little water for creating steam in the oven
🧐 A Closer Look at the Ingredients
Flour. All-purpose flour makes a soft, tender loaf with a slightly delicate crust. Bread flour has more protein, which builds more gluten and gives a chewier, loftier loaf. Both work well in this recipe, so use whichever you have. Measure carefully, preferably by weight. If you use cups, spoon the flour into the measuring cup and level it off rather than scooping it directly from the bag, which packs in too much flour and leads to dense bread.
Warm water. The water should feel comfortably warm, like a pleasant bath, not hot. Water that is too hot can damage the yeast, while water that is too cold slows it down. Warm water wakes the yeast gently and helps the dough rise at a steady pace.
Active dry yeast. The yeast makes the bread rise and gives it its characteristic flavor. The recipe uses 2¼ teaspoons (7 g), which is one standard packet. Make sure your yeast is fresh. Old yeast may not foam, and the bread will not rise properly.
Olive oil. A tablespoon of olive oil adds a subtle fruity flavor, softens the crumb, and makes the dough easier to handle.
Sugar. One teaspoon is just enough to feed the yeast and help it foam. It does not make the bread sweet, but it does help the crust brown.
Salt. Salt gives the bread flavor and controls the yeast, keeping the dough from rising too fast. Do not skip it. Bread without salt tastes flat.
Flour for dusting (optional). A little flour on the surface and on the baking sheet keeps the dough from sticking and gives the loaf a rustic look.
Water for steam (optional). Steam is the secret to a crisp crust. It keeps the surface of the loaf moist for the first few minutes of baking so the bread can expand fully before the crust sets.
Instructions
1️⃣ Activate the Yeast 🫧
In a large bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until foamy. This indicates that the yeast is active. If nothing happens after 10 minutes, the yeast may be old or the water may have been too hot or too cold, and it is best to start again with fresh yeast.
2️⃣ Mix the Dough 🥣
Add the flour, salt, and olive oil. Stir with a wooden spoon until a rough dough forms and the ingredients are combined. At this stage, the dough will look shaggy and sticky, and that is exactly what you want.
3️⃣ Knead Until Smooth 🤲
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. If the dough is very sticky, add flour a little at a time, but avoid adding too much. Too much flour makes the bread dense and dry.
To knead, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. After several minutes, the dough will become smooth, springy, and slightly tacky rather than sticky.
4️⃣ Let the Dough Rise ⏳
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 60 to 90 minutes, or until doubled in size. A turned-off oven with the light on, or a spot near a warm (not hot) appliance, works well.
5️⃣ Shape the Italian Loaf 🥖
Gently press the dough to release excess air. Shape it into a long oval loaf by folding the edges inward and pinching the seam closed. Place it seam-side down on parchment paper or a lightly floured baking sheet.
A good shape has a smooth, taut surface on top. If the surface looks loose, tuck the edges under a little more.
6️⃣ Let It Rise Again ✨
Cover the shaped loaf loosely and let it rise for another 30 to 45 minutes, until puffy. Meanwhile, preheat your oven to 425°F (220°C). The loaf should look visibly larger and feel soft and airy, and a gentle poke should leave a slowly springing dent.
7️⃣ Score the Top 🔪
Use a sharp knife or bread lame to make 2 to 3 shallow diagonal slashes across the top of the loaf. This allows the bread to expand as it bakes and gives it a traditional Italian bread appearance. Use a confident, quick motion, and keep the cuts shallow.
8️⃣ Bake for a Crispy Crust 🔥
Place the loaf in the oven. For a crispier crust, introduce steam during the first 10 minutes by placing a separate heatproof pan of hot water on the lower oven rack. Use oven-safe equipment and avoid pouring water directly onto the oven floor or hot glass.
Bake for 25 to 30 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9️⃣ Cool Before Slicing 🤍
Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. This helps the inside finish setting while preserving the crispy crust. It is tempting to cut into the loaf right away, but slicing too early can make the crumb gummy.
💡 Tips for Perfect Crispy Italian Bread
- Measure flour carefully. Too much flour can make the bread dense.
- Use warm water, not hot. Excessively hot water can damage the yeast.
- Knead thoroughly. A smooth, elastic dough helps create a better crumb.
- Allow both rises. Proper fermentation develops flavor and texture.
- Create steam early. Steam helps the crust expand before it becomes crisp.
- Bake until deeply golden. A pale crust is usually less crisp and flavorful.
- Cool on a wire rack. Avoid covering the loaf while it cools, as trapped steam can soften the crust.
- Want an extra-crispy crust? Return sliced bread to a hot oven for a few minutes before serving.
- Use a hot oven. Make sure the oven is fully preheated to 425°F (220°C) before the loaf goes in.
- Score with a sharp blade. A dull knife drags and deflates the dough.
- Watch the dough, not just the clock. Rise times vary with room temperature, so look for the dough to double in size.
- Tap the bottom. A hollow sound is a reliable sign that the bread is done.