Easy Italian Bread Recipe with Crispy Crust and Soft Interior Recipe
This easy Italian bread recipe yields a delicious homemade loaf with a crispy crust and soft, airy interior. Perfect for sandwiches, pairing with soups, or simply enjoying dipped in olive oil and balsamic vinegar, this recipe is straightforward and beginner-friendly, requiring just a few simple ingredients and a bit of patience for the yeast to work its magic.
- Prep Time: 22 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 52 minutes to 1 hour 57 minutes
- Yield: 1 large loaf (about 8-10 slices)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Ingredients
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups (360ml) warm water (about 110°F / 43°C)
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Proof the yeast: Pour 1 ½ cups of warm water (110°F / 43°C) into a mixing bowl. Sprinkle the active dry yeast over the surface and add a pinch of sugar if desired to help activate the yeast. Stir gently and let sit for about 5 minutes until the mixture is foamy, indicating the yeast is alive and active.
- Mix the dough: Add the 4 cups (480g) of all-purpose flour and 2 teaspoons salt to the yeast water. Drizzle in 2 tablespoons of olive oil. Stir together using a wooden spoon or dough whisk until a shaggy dough forms. If the dough feels too dry or too wet, adjust by adding a little more water or flour as needed.
- Knead the dough: Lightly flour a clean countertop and knead the dough by hand for about 10 minutes. The dough should become smooth, elastic, and slightly spring back when poked, indicating it is ready for the rise.
- First rise: Lightly oil a mixing bowl and place the dough inside, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm spot to rise for about 1 to 1.5 hours, or until it has doubled in size.
- Shape, score, and bake: Punch down the risen dough to release air bubbles. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet. Use a sharp knife or lame to score 3-4 diagonal slashes on the top of the loaf to allow expansion during baking. Preheat your oven to 450°F (232°C). Place a pan filled with water on the bottom rack to create steam for a crisp crust. Bake for 30-35 minutes until the bread is golden brown and crusty. Tap the bottom of the loaf — it should sound hollow when fully baked. Let cool completely before slicing.
Notes
- Use filtered water to avoid chlorine, which can inhibit yeast activity.
- Measure flour by weight for the best and most consistent results.
- Creating steam in the oven with a pan of water is key to achieving a crispy crust.
- Allow the bread to cool fully before slicing to prevent a gummy texture inside.
- Use a sharp blade or lame to score the dough cleanly and avoid tearing.
- Avoid over-flouring the surface when kneading to keep the dough from drying out.
