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Easy Crusty Homemade Italian Bread: Bakery-Style Loaf

A freshly baked loaf of Italian bread, sliced open to show the airy interior, resting on a cooling rack.
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You can bake perfect, bakery-style Italian bread at home! This recipe focuses on achieving a golden, crunchy crust and a soft, chewy interior using simple ingredients. It is a beginner-friendly tutorial perfect for serving with dinner or making sandwiches.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 1/2 cups warm water (about 105-115°F)
  • 2 tablespoons olive oil, plus more for the bowl

Instructions

  1. In a large bowl, mix together the flour, salt, sugar, and yeast.
  2. Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. This develops the gluten for a chewy texture.
  4. Lightly oil a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  5. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is your first rise.
  6. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
  7. Shape the dough into a long, round loaf or an oval shape. Place the shaped loaf onto a baking sheet lined with parchment paper or into a prepared loaf pan.
  8. Cover the loaf loosely and let it rise again for 30 to 45 minutes, or until it looks puffy. This is the second rise. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise.
  9. For a crispier crust, place a shallow pan on the bottom rack of the oven while preheating. Just before baking, carefully pour 1 cup of hot water into the shallow pan to create steam.
  10. Lightly brush the top of the loaf with water or an egg wash (optional, for color). Score the top of the loaf 2 or 3 times with a sharp knife.
  11. Bake for 30 to 35 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom.
  12. Transfer the baked Italian bread to a wire rack to cool completely before slicing. Enjoy the aroma of fresh baked bread!

Notes

  • For an extra crunchy exterior, you can mist the oven walls with water a couple of times during the first 10 minutes of baking.
  • If you want a softer crust, skip the steam pan in the oven.
  • This bread is excellent for dipping into olive oil or serving alongside pasta dishes.

Nutrition

Find it online: https://savoryskies.com/easy-italian-bread-recipe-crusty-loaf/