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Easy Crusty Homemade Italian Bread: Bakery-Style Loaf in Your Kitchen

A close-up view of a slice of homemade italian bread showing the soft, airy interior crumb and golden-brown crust.
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You can bake bakery-style Italian bread at home with this simple, beginner-friendly recipe. Achieve that perfect golden, crunchy crust and soft, chewy interior using basic pantry ingredients. This recipe is great for dipping in olive oil or serving with pasta.

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 the warm water, sugar, and yeast. Let this stand for 5 to 10 minutes until the mixture becomes foamy. This shows your yeast is active.
  2. Add the olive oil, salt, and half of the flour to the yeast mixture. Mix until just combined.
  3. Gradually add the remaining flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. You want a soft, chewy texture.
  5. Lightly oil a large bowl with olive oil. Place the dough in the bowl and turn it over to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. 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.
  7. Gently punch down the dough to release the air. Shape it into a long, rustic loaf or two smaller loaves.
  8. Place the shaped loaf(ves) on a baking sheet lined with parchment paper or in a prepared loaf pan. Cover loosely.
  9. Let the dough rise again for 30 to 45 minutes. This is your second rise. While it rises, preheat your oven to 400°F (200°C). For a crispier crust, place a shallow pan on the bottom rack while preheating to create steam later.
  10. Before baking, lightly brush the top of the loaf with water and score the top surface with a sharp knife (make 2-3 diagonal cuts).
  11. Bake for 30 to 35 minutes, or until the crust is deep golden brown and sounds hollow when tapped. For extra crust, carefully pour 1/2 cup of hot water into the preheated shallow pan on the bottom rack right after placing the bread in the oven, then quickly close the door.
  12. Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy the aroma of fresh baked bread!

Notes

  • To get that bakery-style crust, the steam in the oven during the first 10 minutes of baking is key. Do not skip the water pan step if you want a crackly exterior.
  • If you are making sandwiches, let the loaf cool for at least 1 hour before slicing to keep the interior texture soft and chewy.
  • This simple sandwich bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://whiskdaily.com/easy-italian-bread-recipe-bakery-crust/