Italian Crusty Bread

It may sound a bit weird, but one of the most memorable things about our first trip to Italy in 2024 was the bread. It's everywhere – served with pretty much every meal – and it's delicious! And, it's not like they bring you a single slice on a side plate. Rather, your more likely to get a variety of different types, flavours, and forms (all accompanied by the most incredible olive oil and butters ever). At Il Buco in Sorrento we were treated to a three-tiered box featuring 5 different styles, and at Locale in Florence they offered three different varieties served with an amazing truffle butter!

This recipe pays homage to that trip and all the fantastic bread that we encountered. We actually tried on very similar to this at Verve in Rome (which I'd highly recommend) and it was outstanding. It's light and airy with just a hint of sweetness, and a perfectly crusty crust. It pairs perfectly with any of our Italian-inspired recipes, and is particularly delicious when served with our Churned Butter and/or good quality Italian olive oil.

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Prep Time 15

Cook Time 1 30

Rise Time 12

Total Time 13 45

Servings: 1

Course: Side Dish

Cuisine: Italian

Calories: 1470

Ingredients Equipment Method Notes

Ingredients

3 1/4 cups bread flour plus more for dusting
1 3/4 tsp active dry yeast
3 tsp Kosher salt divided
1 1/2 cups warm water
1 tsp olive oil

Equipment

large mixing bowl (non-metallic)
whisk
wooden spoon
plastic wrap
dish towel
parchment paper
large Dutch oven
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Measure and separate all ingredients.

Bring it Together

Combine all dry ingredients (reserving 1 tsp of salt) in a large mixing bowl and whisk until fully combined.
Add the olive oil to the warm water and add to the flour mixture. Stir with a wooden spoon until the dough starts to come together – about 2-3 minutes.
Wrap the dough in plastic wrap and cover with a dish towel. Place is a cool, dark place and allow the dough to rise overnight.
Preheat oven to bake at 450 degrees F.
Place the empty Dutch oven (covered) in the oven and allow to heat for 25 minute.
Remove the oven and carefully line the bottom of the Dutch oven with parchment paper and dust with flour. Add the bread dough, sprinkle with remaining salt, cover, and return to the oven, allowing the bread to cook for 35 minutes.
Remove the cover and cook for an additional 15 minutes.
Remove from the oven and leave the bread sitting in the pot for an additional 15 minutes. Transfer to a baking rack and allow to cool.

Notes

Although delicious, this bread recipe is pretty basic to feel free to add your own fresh ingredients to pump up the flavour.

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Italian Crusty Bread