Name: Crusty Italian Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 650 grams bread flour (approximately 5 1/4 cups); 1 3/4 cups warm water (100-110°F); 1 tablespoon granulated sugar; 1 tablespoon active dry yeast; 1 tablespoon butter, room temperature; 2 teaspoons salt; 1 egg white; 1 tablespoon chilled water; 1 tablespoon extra virgin olive oil

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There’s something truly magical about baking your own Crusty Italian Bread Recipe at home—it’s like filling your kitchen with the aroma of a cozy Italian bakery. The crispy, golden crust paired with a soft, airy interior is what keeps me coming back to this recipe, especially when I want bread that’s perfect alongside a bowl of homemade soup or a charcuterie board for friends. If you’re looking for that unmistakable crust and tender crumb, this recipe delivers every time.

What I love most is how versatile it is. Whether you’re serving it fresh out of the oven or slicing it for sandwiches the next day, this Crusty Italian Bread Recipe offers a balance of flavor and texture that feels both indulgent and comforting. Plus, it’s surprisingly approachable—even if you’re new to bread baking, I’m going to walk you through it step-by-step.

Ingredients You’ll Need

The ingredients in this Crusty Italian Bread Recipe are pretty simple, but each one plays a key role. When you pick the right quality ingredients, especially the flour and yeast, it really shows in the final loaf.

Bread flour: I always opt for bread flour because its higher protein content helps develop that perfect chewy crumb.
Warm water: Just make sure it’s between 100-110°F to activate the yeast without killing it.
Granulated sugar: This little bit of sugar feeds the yeast and encourages a good rise.
Active dry yeast: Fresh yeast will give you the best lift – be sure it’s not expired!
Butter: Room temperature butter adds a slight richness to the dough, keeping it tender.
Salt: Essential for flavor and to control yeast growth—it’ll make your bread taste more rounded.
Egg white: Used to brush on top for a gorgeous, shiny crust.
Chilled water: Mixed with the egg white to thin it out for an even glaze.
Extra virgin olive oil: I love rubbing a little olive oil on the crust post-bake for added flavor and softness where you want it.

Variations

I like to play around with this Crusty Italian Bread Recipe depending on the season or what I have in the pantry. The beauty is that it’s so adaptable—you can tailor it to your mood or dietary needs without losing that classic Italian crustiness.

Whole wheat blend: I’ve swapped half the bread flour for whole wheat flour to give it a nuttier flavor and more fiber—still crusty and just as satisfying.
Herbs and garlic: Sometimes I mix in a tablespoon of dried rosemary or garlic powder for an herby twist that’s great alongside pasta dishes.
Gluten-free alternative: If you need gluten-free, using a blend designed for bread and applying a bit more yeast helped me get a good rise, though the crust texture is a bit different.
Overnight rise: For a deeper flavor, I let the dough proof slowly in the fridge overnight and then baked it fresh in the morning—it’s worth the wait.

How to Make Crusty Italian Bread Recipe

Step 1: Activate the yeast and prepare the dough

First up, pour your warm water into a large mixing bowl and stir in the granulated sugar and active dry yeast. Wait about 5-10 minutes until it gets foamy on top—that’s the yeast waking up and starting to bubble. This tells you it’s alive and ready. After that, add the bread flour, salt, and room temperature butter, then mix until you get a rough dough. I like to use my hands here because it helps me feel when the dough starts coming together.

Step 2: Knead until smooth and elastic

Transfer your dough to a floured surface and knead it for about 10-12 minutes. Your goal is a smooth, stretchy dough that’s not sticky. If it sticks to your hands, sprinkle on a little more flour but be careful not to overdo it or your bread will get too dense. When you gently poke the dough, it should spring back slowly—that’s your sign it’s ready.

Step 3: Let it rise until doubled

Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Find a warm spot and let it rise until it doubles in size, about 1 to 1 ½ hours depending on your kitchen’s temperature. I often use my oven light as a cozy little proofing box—it works like a charm.

Step 4: Shape and second rise

Once risen, punch the dough down gently to release air. Shape it into a classic loaf—either a round boule or a long baguette-style, whatever suits your mood. Place the shaped dough on a parchment-lined baking sheet, cover again, and let it rise for another 45 minutes. This second rise is crucial to getting that light texture inside.

Step 5: Prepare the crust and bake

Right before baking, brush the top of your loaf lightly with the egg white mixed with chilled water. This gives the crust a beautiful sheen and that signature crunch. Slash the top with a sharp knife a few times—this helps the bread expand evenly while baking. Bake at 425°F (220°C) for about 25-30 minutes. You’ll know it’s done when the crust is deep golden brown and it sounds hollow when tapped on the bottom.

Step 6: Add finishing touches

When you take the bread out, while it’s still warm, brush the crust with extra virgin olive oil. This keeps certain areas softer while preserving the crispiness and adds a lovely flavor that’s so Italian. Let the bread cool on a rack so the inside sets perfectly before slicing.

How to Serve Crusty Italian Bread Recipe

Two slices of light brown crusty bread with a soft, airy white inside are placed side by side on a white marbled wooden surface with blue and gray tones. The bread shows large holes in the texture, indicating it is fresh and well-baked. At the top left, a white bowl contains yellow olive oil with green herbs and red spices floating on the surface. In the upper right corner, part of a round bread loaf with a lightly floured crust is visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped herbs like rosemary or basil on olive oil for dipping alongside this bread. Sometimes, a little flaky sea salt over the warm crust adds a satisfying pop of flavor. If you’re feeling fancy, a light drizzle of aged balsamic vinegar in your dipping oil combo is incredible.

Side Dishes

This bread pairs beautifully with classic Italian dishes like marinara-drenched pasta or a hearty minestrone soup. It’s also fantastic beside a cheese platter featuring sharp pecorino or creamy mozzarella. For a quick snack, just slice it thick, toast it, and swipe on fresh garlic and tomato—pure bliss.

Creative Ways to Present

For special dinners, I’ve carved the loaf into thick pieces and hollowed the inside a bit to make edible “bread bowls” for soups. Another fun idea is slicing it into rounds, toasting, and topping with bruschetta mix or whipped ricotta. It makes the bread part of the star appetizer rather than just a side.

Make Ahead and Storage

Storing Leftovers

I find the best way to store leftover Crusty Italian Bread Recipe is wrapped loosely in a linen cloth or paper bag at room temperature. This helps keep the crust crisp and prevents the bread from getting soggy. Avoid plastic here unless you want a soft crust the next day.

Freezing

Freezing works wonderfully for this bread. Slice it first and wrap individual slices in plastic wrap or foil, then place them in a freezer bag. That way you can toast them straight from frozen for quick breakfasts or snacks. I’ve done this many times and the results are just as tasty as fresh.

Reheating

To bring back that crusty, fresh-out-of-the-oven feeling, I heat slices or a whole loaf in a preheated oven at 350°F (175°C) for 5-10 minutes. Sprinkling a little water on the crust before warming helps steam it up so it’s crispy but soft inside. Microwave reheating just doesn’t cut it for this bread—it loses its charm fast.

FAQs

Can I use all-purpose flour for this Crusty Italian Bread Recipe?

While all-purpose flour can work in a pinch, bread flour is preferred because it has more protein, which helps develop gluten. This gives you that signature chewy texture and crust. If you use all-purpose, expect a softer crumb and possibly less rise.
How do I know when the bread is fully baked?

Look for a deep golden-brown crust and a hollow sound when you tap the bottom of the loaf. You can also use a thermometer; the internal temperature should reach around 190°F (88°C) for perfectly baked bread.
Is it necessary to use the egg white glaze?

The egg white glaze isn’t mandatory, but it really enhances the crust’s appearance and crispiness. If you’re avoiding eggs, you can brush the loaf with water or olive oil before baking for a more rustic finish.
Can I make this bread without a stand mixer?

Absolutely! This Crusty Italian Bread Recipe is perfectly suited for hand kneading. It might take a bit more elbow grease, but you’ll get great results and have a tactile connection to the dough that’s hard to beat.
How long does this bread keep fresh?

At room temperature, it’s best eaten within 2 days for optimal flavor and texture. After that, it will start to harden, so consider freezing any extras you want to keep longer.

Final Thoughts

Baking this Crusty Italian Bread Recipe has become one of my favorite kitchen rituals—it’s comforting, rewarding, and the smell alone is worth the effort. I encourage you to give it a try, especially if you’ve been intimidated by bread baking before. With a little patience and love, you’ll be slicing into a crusty, golden loaf that feels like a warm hug from an Italian grandma. Trust me, once you make it, you’ll want to bake it again and again.