Description
This easy and quick artisan Italian crusty bread requires no kneading or special equipment. With only a 2-hour rise time, you can make a perfect homemade loaf using instant or active dry yeast, flour, and water. Baked on a hot pizza stone or in a Dutch oven, this bread has a golden, crispy crust and a soft, airy interior.
Ingredients
Scale
- For the Small Loaf:
- 3.25 cups all-purpose flour + more for dusting
- 1 teaspoon sea salt
- 1.5 cups warm water
- 2 teaspoons instant yeast (or active dry yeast)
For the Large Loaf:
- 6.25 cups all-purpose flour + more for dusting
- 2 teaspoons sea salt
- 3 cups warm water
- 1 package instant dry yeast (1/4 oz)
Instructions
- Mix the Dough: In a large mixing bowl or stand mixer, combine flour, salt, and yeast. Mix well using a spatula or paddle attachment.
- Add Water: Gradually pour in warm water while mixing until a soft dough forms. It will be sticky, which is normal.
- First Rise: Cover the bowl with plastic wrap and a tea towel. Let the dough rise at room temperature for 2 to 3 hours until doubled in size.
- Shape the Dough: Sprinkle flour on your countertop, turn the dough onto it, and gently fold it into a round loaf. Do not knead. Use a sharp knife to carve an “X” or a few slashes on top.
- Rest the Dough: Place the dough on a lightly floured pizza peel, cardboard, or parchment paper. Let it rest while preheating the oven.
- Preheat the Oven: Set the oven to 450°F (232°C) with a pizza stone inside for at least 45 minutes. Place an oven-proof dish with 2 inches of water on the bottom rack to create steam for a crispy crust.
- Bake the Bread: Sprinkle semolina or cornmeal on the hot pizza stone. Carefully transfer the dough onto the stone. Bake for 30 to 45 minutes until golden brown.
- Cool Completely: Transfer the bread to a cooling rack and allow it to cool before slicing. Alternatively, let it cool in the oven with the door slightly open.
Dutch Oven Method:
- Preheat the oven with a Dutch oven inside.
- Once hot, place the dough inside using parchment paper for easy transfer.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 5 minutes until golden brown.
- Transfer to a cooling rack to keep the crust crispy.
Notes
- For an Extra Crusty Loaf: Do not skip the water dish in the oven—it creates steam that enhances the crust.
- Parchment Paper Safety: Check its maximum temperature before using it.
- Cooling Tip: Let the bread cool on a high rack to prevent moisture buildup, keeping the crust crispy.
- Adapting the Recipe: The large loaf version is ideal for experienced bakers using a pizza stone or bread oven.
Nutrition
- Serving Size: 1 slice
- Calories: 195 kcal
- Sugar: 40g
- Sodium: 6g
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0mg
- Fiber: 295mg
- Protein: 2g
- Cholesterol: 1g