Rustic Italian Crusty Bread Recipe Video
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Easy and quick artisan Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand with active dry instant yeast, flour and water then baked on a hot pizza stone.
Artisan Italian Crusty Bread Recipe
I made us the perfect bread for soups, stews, bruschetta and to use for sandwiches / panini all week long.
A spin on my Italian pizza dough recipe, except here i use warm water to make the bread. Just mix together flour, salt and instant yeast then let rise for 2 hours. Only 2 hours for perfect homemade bread you guys!
Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a hot bowl of vegetable soup.
- A good homemade bread will have a soft, fluffy center with big holes and a crust that crackles in your hand with even a gentle squeeze. It’s very important to not overwork the dough if you are looking for airy holes in your bread like the ones in the photo above.
- Avoid the temptation to add more flour, simply dump the dough out of the bowl you mixed it in and shape into a loaf. No Kneading Allowed!
- I swear there’s nothing like the magic of a pizza stone, however you could also bake it inside a cast iron skillet or dutch oven if you really wanted to.
How to Serve and Eat Crusty Bread
- dip in olive oil with red chili flakes and fresh herbs.
- alongside Pasta e Ceci, Zuppa Toscana, Roasted Pepper Tomato Soup + Frutti di Mare.
- make the ultimate Tomato Bruschetta!
- enjoy with Oven Roasted Tomatoes + vegan mozzarella.
- tear a crusty corner like nobody’s watching while still a little warm and spread a little butter on it.
- add 2 tablespoons of rosemary to the dough, 1/3 cup of sliced black olives or sprinkle the top with poppy seeds before baking.
What makes the bread crusty?
The secret is a bowl of water steaming under the pizza stone while the bread is baking. The steam makes a crusty loaf!
How to Store
Allow the loaf to cool off completely on a cooling rack on its side. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead if you find yourself with a stale chunk simply do as the Italian do: make a big pot of Ribollita or this Tuscan Pappa al Pomodoro soup.
Rustic Crusty Italian Bread Recipe Video
Rustic Italian Crusty Bread Recipe
Ingredients
- 3.25 cups all purpose flour + more for dusting
- 1 tsp sea salt
- 1.5 cups warm water
- 2 tsp instant yeast (or active dry yeast)
Instructions
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.3.25 cups all purpose flour, 2 tsp instant yeast, 1 tsp sea salt
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.1.5 cups warm water
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
- With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
- Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
- Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
- Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
- Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Dutch Oven Method
- Instead of a pizza stone preheat your oven with a dutch oven inside. Once hot, carefully place the bread loaf inside the dutch oven ideally using parchment paper for easy transfer. Cover with the lid and bake for 30 minutes. Remove lid and bake another 5 minutes until golden brown on top. Remove the bread from the dutch oven and transfer to a cooling rack or it won't stay crispy.
Original Large Loaf Recipe:
- Ingredients: 1 package instant dry yeast (1/4 oz)6.25 cups all purpose flour + more for dusting2 tsp sea salt3 cups warm water.
- Instructions: Follow the above instructions and bake at 450"F for 45 minutes.
Video
Notes
- Adaptation Jan. 2021 - because some people were having trouble working with a large loaf, I adapted the recipe to make a smaller loaf that is easier to handle and that will cook evenly even without a pizza stone. Those of you more experienced bakers with a pizza stone or a bread/ pizza oven feel free to double the recipe and make a huge rustic loaf out of this.
- Water dish - make sure you don't forget to add the dish with water in the oven to create steam If you are after an extra crusty loaf!
- Parchment paper - If using parchment paper make sure to check the box for the max temperature it can safely be used in.
- Keep it Crusty - make sure to allow your loaf to cool off completely on a high cooling rack so the moisture can escape through the bottom while the crust stays crispy. Alternatively allow the loaf to cool off on a rack inside the oven with door slightly open. (remove from dutch oven and discard parchment paper first).
Nutrition
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Would it be possible to cut this recipe in half and if so how do you think it would affect the rise/bake time ?
I haven’t tested that, sorry.
I made this bread today…irst attempt to make homemade bread. Absolutely delicious! Thank you!
Honestly, the prettiest loaf ever! Grazie per la ricetta!
During the pandemic we are staying at home and unable to get the Whole Foods rustic Italian bread we use for panini. We tried this recipe, and it is a keeper! It is very easy and the results are a 10. We won’t be buying store bought bread for our panini ever again. We think this is superior. The amount of flour called for is exactly 2# so buying a two pound bag of flour works perfectly. We wondered if we needed to spray our cast iron pan with Pam. We chose not to, and it was the right choice. We cut out a piece of parchment paper for the bottom and that worked perfectly. In my oven it was ready in about 37-38 minutes rather than 40-45. I am an experienced bread maker and the amount of water made me nervous because usually I would use 2C liquid for this amount of flour. I trusted that the recipe was right, and used the full 3C. It will be a very sticky dough from what you may be used to, but it’s supposed to be. I used an 8×8” Pyrex casserole dish for the water. I have already shared this recipe with several friends.
Just found this recipe today and tried it. I was a little worried because it was so sticky and didn’t form a loaf very well. I baked it in a dutch over that I pre-heated. It came out looking beautiful and tastes great. Thanks for the wonderful recipe, that was so easy to make.
I have never seen such mess in all my life! I followed the direction exactly and it was so runny I couldn’t have possible put it on a pizza stone. Anyone else have this experience or a solution. Very disappointing.
Sorry about that Dana, sounds like the yeast didn’t do its job but can’t tell for sure, I’ve never had that issue before.
Hi Dana, I had the same sticky mess. I followed the recipe and ended up with a runny blob. I added flour and kneaded to make it work. I also did a second proof for 30 minutes after. I have yet to put it in the oven to bake.
Dana,
I made this for the first time yesterday. It was so easy and came out perfect. I even messed up and put the yeast in the warm water then added it to the dry mixture.
Sorry this happened to you. Give it another try.
PS this is only the second time I’ve made bread in my life and I’m in my 80’s.
Dana, I had to adjust the water to 2-2 5 cups. The first time I had a similar experience following the recipe, it was a pool of dough. I’ve made it twice, still end up with a doughy center but overall, it tastes good
Bravo!! This bread recipe is all it says it will be! Crispy, Crispier, the Crispiest.. followed the recipe and it was absolutely delicious. I fired up some eggplant and ate it as a sandwich. My husband lives all bread but this was his favorite thus far! Grazie!!
Hello! I really loved this recipe, so easy and so good!
Do you think it’s possible to double the recipe? Will it turn out okay?
Hi Frida, I haven’t doubled it before I just mixed two separate batches when I wanted to make two loaves.
Love the taste and it is so easy. I had one issue, a big crack on the side, what would cause that to happen?
What a great recipe ! Great tips too ! Tried it for the first time tonight and the result is fantastic 🙂 Many thanks for sharing it. WoW !
Hi there! I Made this bread a couple of times before and it turns out sensational! I am looking to half the recipe this time around. Does this affect the baking time?
This bread was good! The biggest issue that I had was that the dough was too wet– even with adding 1/2c less water and 1c more flour. That being said, it still baked pretty nicely. VERY crunchy crust, and a nice structure on the inside.
Same. I feel like I’ve done something wrong both attempts at this bread. The dough is always too liquid to form into any shape, let alone cut any x.
There is no video to watch or can someone point me in the direction of it?
Hi Shaina, there is a step by step video tutorial for this bread. The video starts playing at the top of the post and travels with you as you scroll down (on desktop you should see it in the right hand bottom corner). If the dough is too liquid it seems there was not enough flour, it’s important that the cups are well packed with flour when scooping out of the bag. You can sprinkle in more flour if needed so you can handle the dough easily just refrain from overworking it. The recipe is forgiving and once you get the hand of it you’ll be able to bake it with your eyes closed. Good luck ~ Florentina Xo’s
Hello there. We made this bread today and was nice and simple, but although it looked great coming out of the oven it was quite heavy and doughy. Any thoughts?
Thank you.
Sounds like the dough was overworked most likely when you shaped the loaf. It’s really important to not knead it a second time, just shape it and place on the cardboard or baking sheet whatever you are going to use to “slide it” into the oven on the pizza stone. If you think you overworked it during shaping the loaf then give it another 20 minutes or more on the counter before baking. Hope that helps!
I don’t have sea sale- will regular salt work?
Yes any salt will work.
I’ve been looking for a recipe that mimics my Sicilian grandma’s daily homemade bread recipe. No one has her recipe anymore, so I decided to try different ones to find the one that tasted the closest to her’s. I think I have found it with yours! It is perfect!
I’m so happy Kathleen 🙂
I wish I could rave about this receipe like your many reviews above. But I can’t. I followed your directions word for word, with the exception of a pizza stone. I used an upside down cookie sheet as suggested by another review. I measured my
flour in grams (1015 gr. as Dannie above suggested). It was extremely heavy and doughy. Sadly, it was inedable. I use Fleishmans Active Dry Yeast and their website states that 1 pack (2 1/4 tsp) raises 4 cups of flour. Perhaps you could confirm with me the flour measurement in grams. Thanks very much.
Sorry Mary, this recipe is measured in cups, I don’t have a scale so I couldn’t even tell you in grams until i get one. It’s meant to be a very simple recipe anyone can make without mush fuss so it uses a standard measuring cup.I’ll report back when i get my hands on a scale and weigh the flour.
Sitting muching on a piece of this but as toast. Delicious. I made sourdough for a few years, this is hands down, easier and very pretty too! I wonder if I could put it in a baneton to rise for say 10 minutes after the first rise? or would that make things get weird?
A friend would like to know if she could use buckwheat flour? I know there’d be some adjustments, but would you know?
You should be able to shape it any shape you like just don’t overwork it and yes you might wanna give it 15-20 extra minutes on the counter to rise after shaping. I would not suggest using just buckwheat flour, it’s gonna be way to dense, I’d start with a 20% buckwheat and all purpose flour and tweak it from there.
If I over worked the dough, do you suggest a second prove?
I would definitely give it at least 20 extra minutes on the counter for sure!
Made the bread following your recipe and it was a SUCCESS!
However, I noticed that the flesh is not as airy as yours. How’d I achieve the airiness or bigger bubbles?
Thanks! Adrean
I recommend watching the video and take care not to overwork the dough when shaping the loaf. If you think you overworked it then give it another 20 minutes on the counter before baking to rise a little bit more. Hope that helps!
Just wondering why you can’t freeze this bread?
Technically you can but it won’t be as good as fresh baked, that’s all.
Hey! Quick question, if I use a Dutch oven do I need to keep the lid on or off? Do I still add the water at the bottom with the Dutch?
I’d still add the water at the bottom if cooking with the lid off. If covering the pot no need for the water below as the steam will form inside the cast iron pot.
My favourite bread that I’ve ever made.
Thanks for the simple but perfect recipe.
I don’t have a pizza stone but I have a heavy ceramic pot. Will it still yield the same results? Thank you.
Haven’t tried a ceramic pot but if you can preheat it with the oven it should work just fine!
Made this delicious bread today & agree it’s so easy & tastes great. Was wondering a few things, what temp should the water be, I did 120. I used bread flour and it was very heavy. Should it have been all purpose only? Also why weren’t the holes as large as your picture. I didn’t have sea salt, would that make any difference? I used pickling salt. It was really heavy but we ate it anyway. Would love to hear from you. Trying it again after your reply, then will make the pizza dough. Thank you.
Hi Phyllis, I always use all purpose flour when making this but bread flour should be fine. If the bread is too dense it’s a sign of overworking the dough when forming the loaf. So after you let it rise no more kneading, just shaping the loaf with minimal handling. Also overworking the dough will affect the holes so those are connected. Maybe take another look at the video so it makes more sense 🙂
Snowy weather, make bread! Great recipe, delicious flavor. Followed the recipe. Used a stainless cookie sheet that I heated in oven about 30 minutes. Worked great! Made 2 smaller loaves instead of one. I like to freeze and reheat another day( crisps up) very easy to follow…will make again! Thank you!
Wanted to post a pic but did not see where I would do that…