Rustic Italian Crusty Bread Recipe

I recently crafted a Rustic Italian Bread using simple ingredients like all-purpose flour, lukewarm water, active dry instant yeast and salt. The result was a surprisingly airy yet satisfyingly crisp loaf that impressed me with its ease and charm. The minimal hands-on process and short rise time make it truly irresistible.

I recently discovered this recipe for Rustic Italian Crusty Bread that blew my mind with its simplicity and great flavor. I mixed together 3 cups of all-purpose flour with 1 1/2 cups of lukewarm water, 1/4 teaspoon of active dry instant yeast, and 2 teaspoons of salt.

The best part is that you dont have to knead it at all and it only takes about 2 hours to rise. I love how this method brings out the charm of Italian Bread Recipes without needing any fancy equipment like a dutch oven or machine.

It’s a real game changer for anyone who wants that authentic artisan crunch without a lot of fuss. I was pretty amazed at how effective this easy approach was, making it one of those best bread recipes thats simple yet surprisingly satisfying.

Give it a try if you want a piece of Italy on your table today.

Why I Like this Recipe

1. I love how simple it is to put together with just basic ingredients, so I feel like I can make gourmet bread without any fancy equipment.
2. I appreciate that the whole process only takes about 2 hours, which means I can still enjoy fresh bread even when I’m short on time.
3. I like that it’s a hands-on recipe, making me feel connected to the food, even if it gets a little messy along the way.
4. I enjoy the rustic, crusty vibe of the bread that comes straight out of a hot pizza stone; it just feels authentically Italian.

This recipe is super easy and quick to make, like your real deal artisan Italian bread at home. It doesn’t require kneading for hours or any special machine or dutch oven, just basic active dry instant yeast, flour and water. I mix everything together, let the dough rest in a warm spot for a couple hours and then bake it on a hot pizza stone. The end result is this killer crusty bread that’s rustic and totally satisfying, even though it might not be perfect every time.

Ingredients

• Flour fuels energy with carbohydrates and proteins to help develop gluten structure.
• It gives the bread its firm, rustic texture and hearty body.
• Water hydrates the dough and boosts yeast interaction for rising.
• It creates a smooth consistency and essential moisture.
• Yeast ferments, causing the dough to rise and form airy pockets.
• It contributes subtle flavors and vitamins during the fermentation process.
• Salt enhances taste and regulates yeast activity, strengthening the dough.
• It balances the bread flavor while preserving its rustic charm.
• The recipe uses simple ingredients, making it a wholesome treat.
• All items are natural, providing balanced nutrition and authentic taste.

Ingredient Quantities

• 3 cups (360 g) all-purpose or bread flour
• 1 1/2 cups (350 ml) lukewarm water
• 1/4 teaspoon active dry instant yeast
• 2 teaspoons salt

How to Make this

1. In a big bowl, mix 3 cups flour, 2 teaspoons salt, 1/4 teaspoon yeast, and 1 1/2 cups lukewarm water until it forms a shaggy dough.

2. Cover the bowl with a clean towel and let it rest in a warm spot for about 2 hours until it doubles in size.

3. Meanwhile, place a pizza stone in your oven and preheat it to 450°F so it gets really hot.

4. After the rise, lightly flour a work surface and tip out the dough; it will be sticky so use extra flour if needed.

5. Fold the dough gently in half a couple times to roughly shape it into a ball.

6. Place the ball onto a piece of parchment paper for easier transferring to the hot pizza stone.

7. Make a few shallow cuts on top with a sharp knife to allow the bread to expand while baking.

8. Carefully slide the parchment with the dough onto the heated pizza stone in the oven.

9. Bake for around 25-30 minutes until the crust turns golden brown and sounds hollow when tapped.

Equipment Needed

1. A large mixing bowl to combine the flour, salt, yeast and water
2. Measuring cups and spoons for accurate ingredient amounts
3. A clean towel to cover the bowl during the dough’s rising time
4. An oven with a pizza stone inside, preheated to 450°F
5. A lightly floured work surface to tip out and fold the sticky dough
6. Parchment paper to help transfer the dough onto the hot pizza stone
7. A sharp knife to make shallow cuts in the dough so it expands properly during baking

FAQ

Rustic Italian Crusty Bread Recipe Substitutions and Variations

• If you dont have all-purpose flour you could try using bread flour or a mix of whole wheat and all-purpose to give it a nuttier taste.
• If lukewarm water is not available, you could use room temperature water but you might need to let the dough rise longer.
• Instead of active dry instant yeast, you can use fresh yeast, but use about three times the amount by weight for similar rise.
• If sea salt is more convenient then swap it in for salt, although you might need to adjust the quantity depending on the grain size.

Pro Tips

1. When letting your dough rise, try to keep it in a consistent warm spot, but if you can, let it rise a bit longer to develop more flavor even though the recipe says 2 hours.
2. If your dough seems too sticky when you work with it, sprinkle extra flour lightly, but be careful not to overdo it so you dont end up with a dry crust.
3. Make sure the pizza stone gets super hot in the oven before you put the dough on it, cause that high heat really helps you get that crispy underside you want.
4. When scoring the dough, use a really sharp knife and don’t worry too much about precision; a few rough cuts are totally fine as they help the bread expand nicely while baking.