Rustic Italian Crusty Bread Recipe
This easy and quick artisan Italian crusty bread recipe requires no kneading, no machine, and only 2 hours of rise time. Made with simple ingredients like flour, yeast, and water, it’s baked to golden perfection on a hot pizza stone for that signature crispy crust.
Ingredients
- - 3.25 cups all-purpose flour + more for dusting
- - 1 teaspoon sea salt
- - 1.5 cups warm water
- - 2 teaspoons instant yeast or active dry yeast
Instructions
- Combine Ingredients: In a large mixing bowl or with a stand mixer, combine the flour, salt, and yeast. Use a spatula or paddle attachment to mix until well combined.
- Form the Dough: Slowly pour in the warm water and mix until a soft dough forms. The dough will stick to the bottom of the bowl, which is normal.
- Let the Dough Rise: Cover the bowl loosely with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours, or until doubled in size.
- Shape the Dough: Sprinkle flour on your kitchen counter and transfer the dough onto it. Flour your hands to help remove it from the bowl. Do not knead the dough. Simply fold it onto itself to form a round ball. Lightly score an X or a few cuts across the top of the loaf with a sharp knife.
- Preheat Oven: Place the dough on a lightly floured pizza peel, cardboard, or parchment paper and let it rest while preheating your oven to 450°F with a pizza stone inside for 45 minutes. Place an ovenproof bowl with 2 inches of water on the bottom rack to create steam for a crispy crust.
- Bake the Bread: Sprinkle the pizza stone with semolina flour or cornmeal and carefully slide the bread loaf onto the stone. Bake for 30 to 45 minutes, or until the loaf is golden brown and cooked through.
- Cool the Bread: Transfer the bread to a cooling rack and let it cool completely before slicing. Alternatively, let it cool inside the oven with the door slightly open for extra crispiness.
Notes
- This recipe has been adapted to make a smaller loaf for easier handling and even cooking. Experienced bakers can double the recipe to create a large rustic loaf.
- Don’t forget to add a water dish to the oven for extra crustiness.
- If using parchment paper, check the temperature limit on the box.
- Allow the loaf to cool on a high rack to let moisture escape and keep the crust crispy.