Name: Crusty Italian Bread – Classic Bakery-Style Bread with Crisp Crust
Ingredients: 4 cups all-purpose flour or bread flour; 1 ½ teaspoons salt; 1 teaspoon sugar; 2 ¼ teaspoons active dry yeast (1 packet); 1 ½ cups warm water (about 110°F / 43°C); 2 tablespoons olive oil (optional, for softer crumb); Extra flour for dusting

Ingredients

Scale

4 cups all-purpose flour or bread flour
1 ½ teaspoons salt
1 teaspoon sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups warm water (about 110°F / 43°C)
2 tablespoons olive oil (optional, for softer crumb)

Extra flour for dusting

Instructions

Step 1: Activate the Yeast

In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to work.

Step 2: Make the Dough

Add flour and salt to the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. Add olive oil if using. The dough should be slightly sticky but manageable.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back slightly when pressed with your finger.

Step 4: First Rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 5: Shape and Second Rise

Punch down the dough gently and shape it into a round or oval loaf. Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes until slightly puffed.

Notes

For the crispiest crust, steam is essential. Place a small oven-safe pan of hot water on the lower rack while baking, or mist the oven walls with water during the first few minutes of baking. This creates steam that allows the bread to expand and form a crackly crust.