Crispy Italian Bread

Crispy Italian bread relies on simple, high-quality ingredients: flour, water, salt, and yeast. Some variations include olive oil or a touch of honey for depth. The recipe originates from centuries-old Italian baking traditions, with roots in rustic countryside kitchens and artisan bakeries that emphasize slow fermentation for enhanced flavor.

The technique involves kneading until elastic, allowing a long, cool rise for complex taste, then shaping and scoring to control expansion. Baking at high temperatures creates a crisp, golden crust while maintaining a tender interior. Traditional wood-fired ovens or baking stones help achieve an authentic texture that reflects Italy’s culinary heritage.

BakingBreadItalian

Prep Time: 4 hours 30 min

Cook Time: 30 min

Total Time: 5 hours

Yield: 6 servings

Loaves of crispy Italian bread cooling on a baking rack

Ingredients

  • 2½ c. (320 g) bread flour
  • ¾ c. + 2 Tbsp. (210 ml) warm water (110° F)
  • ½ tsp. instant yeast
  • 1 tsp. sugar
  • 1 tsp. salt

Instructions

Mix & Rise

  1. 1.
    Combine yeast, sugar, and water in a large bowl.
  2. 2.
    Add flour and salt and mix thoroughly.
  3. 3.
    Cover the bowl and let the dough rise for 30 minutes.
  4. 4.
    With wet hands, stretch the side of the dough and fold it over the center from all four directions.
  5. 5.
    Lift the dough from the center and slap it back into the bowl a few times to form a ball.
  6. 6.
    Cover the bowl again and let the dough rise for another 30 minutes.
  7. 7.
    Stretch the dough again.
  8. 8.
    Repeat the process of lifting the dough from the center and slapping it back into the bowl a few times to form a ball.
  9. 9.
    Cover the bowl again and let the dough rise for 2 hours.

Shape & Bake

  1. 10.
    Flour the work surface liberally.
  2. 11.
    Dump out the dough onto the floured surface.
  3. 12.
    Fold the dough over itself so it's easier to cut.
  4. 13.
    Using a bench scraper, cut the bread into three equal portions.
  5. 14.
    Fold & roll each portion of dough into a ball and rub it onto the work surface to seal it.
  6. 15.
    Cover the dough and let it rest for 10 minutes.
  7. 16.
    Flatten each ball of dough, then roll it up and press it down into a long loaf shape.
  8. 17.
    Lay the loafs on a piece of parchment paper in a raised-wall baking pan
  9. 18.
    Cover and let stand for 30 minutes.
  10. 19.
    Slice the top of each loaf with a sharp blade.
  11. 20.
    Sprinkle a splash of water over each loaf.
  12. 21.
    Cover with a second baking pan and bake at 450°F for 20 minutes.
  13. 22.
    Remove the top tray and reduce the oven temperature to 390°F.
  14. 23.
    Bake at 390°F for 10 minutes.
  15. 24.
    Remove loaves and place on a wire baking rack to cool.

Notes

  • Try doubling the recipe for 6 hoagie rolls.
  • Try keeping dough as one ball and cooking in Dutch oven for a round loaf.