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Perfect Italian Bread Recipe: Crusty Outside, Soft Inside Every Time

This Crusty Italian Bread recipe teaches you how to achieve the perfect golden crust and tender, airy interior that defines authentic Italian loaves. With minimal ingredients and simple techniques, this recipe transforms your kitchen into an artisan bakery — delivering restaurant-quality bread every single time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 1 large loaf
Course: Bread
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 cups All-Purpose Flour
  • 1.5 teaspoons Salt
  • 2 teaspoons Sugar
  • 2 teaspoons Active Dry Yeast
  • 1.5 cups Warm Water 110°F
  • 1 cup Cornmeal for dusting
Smart Substitutions:
  • Substitute up to half the flour with whole wheat flour for extra fiber.
  • Use fine sea salt for optimal dissolution and flavor balance.
  • Replace sugar with honey for natural sweetness and richer crust color.

Method
 

  1. Activate Yeast: Combine warm water, sugar, and yeast in a bowl. Let rest 5–10 minutes until foamy and aromatic.
  2. Make Dough: Add flour and salt to yeast mixture. Stir until a shaggy dough forms.
  3. Knead: Transfer to a floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky.
  4. First Rise: Place in greased bowl, cover, and let rise 1–2 hours in a warm spot until doubled in size.
  5. Shape Loaf: Punch down dough, form into an oval, and place on a cornmeal-dusted baking sheet.
  6. Second Rise: Cover with towel and let rise 30–45 minutes until puffed.
  7. Steam Setup: Preheat oven to 450°F with a shallow pan of hot water on bottom rack.
  8. Score: Make 3–4 diagonal cuts across loaf about 1/4-inch deep.
  9. Bake: Bake 25–30 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190–200°F.
  10. Cool: Transfer to wire rack and cool at least 1 hour before slicing.

Notes

For the perfect crust, maintain steam during the first 15 minutes of baking. Use a digital thermometer for accuracy — bread is done when internal temperature reaches 190–200°F. Let bread cool completely before slicing to prevent a gummy interior.