Crusty Italian Bread Recipe for Homemade Baking (Print Version)
Bake a beautiful crusty Italian bread at home. This simple recipe yields a golden, chewy loaf with a perfect crisp crust, ideal for any meal.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 65 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian, Vegan
# Ingredients:
→ The Dough's Heartbeat
01 -
4 cups bread flour
02 -
1/2 cup whole wheat flour
03 -
1 3/4 cups warm water (105-115°F)
04 -
2 1/4 teaspoons active dry yeast
05 -
1 teaspoon granulated sugar
→ Flavor & Structure Builders
06 -
2 teaspoons fine sea salt
07 -
2 tablespoons extra virgin olive oil (for the dough)
08 -
1 teaspoon white vinegar
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon dried basil
→ Crust & Crafting Aids
11 -
1 tablespoon extra virgin olive oil (for greasing)
12 -
1/4 cup semolina flour (for dusting)
13 -
2 tablespoons cornmeal (for dusting)
# Instructions:
01 -
In a large bowl, combine 1 3/4 cups warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This crucial step ensures a successful Crusty Italian Bread Recipe for Homemade Baking.
02 -
In a separate large bowl, whisk together 4 cups bread flour, 1/2 cup whole wheat flour, 2 teaspoons fine sea salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil. Create a well in the center of the dry mixture.
03 -
Pour the activated yeast mixture, 2 tablespoons extra virgin olive oil (for the dough), and 1 teaspoon white vinegar into the dry ingredients. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
04 -
Lightly grease a clean large bowl with 1 tablespoon extra virgin olive oil (for greasing). Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is key for a light Crusty Italian Bread Recipe for Homemade Baking.
05 -
Gently punch down the risen dough and divide it into two equal portions. Shape each portion into an oval or round loaf. Dust a baking sheet generously with 1/4 cup semolina flour and 2 tablespoons cornmeal, then place the shaped loaves on it.
06 -
Cover the shaped loaves loosely with a clean kitchen towel and let them rise for another 30-45 minutes. Meanwhile, preheat your oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Place a shallow, oven-safe pan on the bottom rack.
07 -
Score the top of each loaf with a sharp knife or razor blade. Carefully transfer the loaves to the hot baking stone/sheet. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Bake for 20 minutes, then reduce heat to 400°F (200°C) and bake for another 15-20 minutes, or until golden brown and hollow-sounding when tapped. This ensures a perfect Crusty Italian Bread Recipe for Homemade Baking.
# Notes:
01 -
For an extra crispy crust, ensure your oven is well-steamed. You can also spritz the oven walls with water a few times during the first 10 minutes of baking.
02 -
Store leftover bread at room temperature in a paper bag for up to 2 days, or slice and freeze for longer storage. Reheat frozen slices in a toaster.
03 -
Feel free to adjust the dried herbs; a pinch of dried rosemary or a mix of Italian herbs can also be delicious.
04 -
This bread is fantastic served with olive oil and balsamic vinegar, alongside a hearty pasta dish, or as a base for bruschetta.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Measuring cups
03 -
Measuring spoons
04 -
Instant-read thermometer
05 -
Clean kitchen towel
06 -
Baking sheet
07 -
Parchment paper
08 -
Sharp knife or lame
09 -
Oven
10 -
Wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 260 kcal
Total Fat: 4 g
Total Carbohydrate: 47 g
Protein: 8 g