
Crispy outer shell breaking to reveal fluffy, soft bread makes for the ultimate Italian loaf experience right at home. This classic bread combines basic ingredients with age-old methods to create something better than what you'd buy. The amazing difference between the super crunchy outside and pillowy inside makes this perfect for fancy dinner parties or just regular family meals.
I baked this loaf last weekend for our family get-together, and it was gone before we even started the main dish. My brother-in-law, who usually stays away from bread, grabbed three pieces and wanted me to tell him how I made it. There's just something about bread you make yourself that pulls everyone to the table like magic.
Premium Ingredients
- All-purpose flour: has just the right amount of protein to balance structure and softness
- Active dry yeast: gives dependable rising that builds good flavor and texture
- Warm water: exactly 110°F wakes up the yeast without killing it
- Sugar: feeds the yeast to kick off bubbling while adding slight flavor depth
- Salt: boosts taste and controls how fast the dough rises for better texture
- Olive oil: adds Mediterranean taste and helps make the inside more tender
- Cornmeal: stops sticking and gives the bottom crust nice texture
Cooking Steps
- Wake Up Yeast:
- Mix warm water (110°F) with sugar in a big bowl.
- Mix Basic Dough:
- Stir in flour, salt, and olive oil to your yeast mix.
- Work The Dough:
- Put your dough on a slightly floured counter and push with your palms for 8-10 minutes.
- Let It Rise First:
- Put your worked dough in a lightly oiled bowl and cover it with a clean towel.
- Push Out Air:
- When it's doubled, gently push down on the dough to let out gas bubbles.
- Form Your Bread:
- Make the dough into a round ball or long oval shape.
- Get Pan Ready:
- Put parchment on a baking sheet and sprinkle lots of cornmeal on it.
- Let Rise Again:
- Put your shaped dough on the ready baking sheet, cover with a towel.
- Set Up Oven:
- Put one rack in the middle of your oven and another rack below it.
- Cut The Top:
- Right before baking, use a super sharp knife to make 3-4 shallow diagonal cuts.
- Add Steam:
- Move your cut dough with the parchment onto the hot baking surface.
- Bake It Right:
- Bake for 25-30 minutes until the outside turns deep gold-brown.
I really love baking this bread when it's cold outside because the warm oven and amazing yeasty smell make my kitchen feel so snug. My grandma always told me to listen to bread after taking it out—good bread will actually pop and "sing" as it cools, and that sound always takes me back to being a kid in her kitchen.

Tasty Combinations
- With Soup:
- Eat big chunks with a bowl of thick, chunky minestrone.
- Starter Idea:
- For a quick but fancy starter, pour good olive oil over slices.
- For Sandwiches:
- When putting together sandwiches, this bread makes the best base.
Tasty Twists
- Herb & Garlic:
- Change up this easy dough by mixing in roasted garlic and fresh rosemary.
- Cheese & Pepper:
- For something richer, add a cup of grated Parmesan and lots of cracked black pepper.
- Whole Wheat:
- If you want something more earthy, swap one cup of the white flour with whole wheat flour.
Keeping Fresh
- Today's Storage:
- Keep your bread crunchy by leaving it cut-side down on a board.
- Saving For Later:
- To keep for a few days, wrap the cooled loaf in a clean kitchen towel.
- Refresh Stale Bread:
- Bring old bread back to life by lightly wetting it and warming in a 350°F oven.

There's something really rewarding about making such a beautiful loaf from just a few simple things. Every time I bake this bread, I feel like I'm part of a long line of bakers who've used these same tricks for hundreds of years. Watching plain flour and water turn into a golden, fragrant loaf still feels like magic to me, even though I've made it tons of times. When I take out a perfect golden loaf, the feeling of achievement reminds me why making bread at home will always be worth the effort.
Frequently Asked Questions
- → How can I get that crunchy crust at home?
- Add steam to your oven by pouring hot water (about 1 cup) into a shallow dish on a rack below the bread. This gets that flaky top layer. Don’t skip pre-heating your baking pan or stone either, since it makes the bottom super crisp.
- → What’s the best way to keep this bread fresh?
- Enjoy fresh on bake day! If storing, wrap cooled bread in a clean towel for a day to keep the outside nice and crisp. You can also use a paper bag for up to 3 days. Freeze it for longer storage, up to 3 months.
- → Can I switch to bread flour from regular flour?
- Absolutely! Bread flour gives it more chewiness because of the higher protein content. Just add a touch more water if the dough seems dry since bread flour absorbs more.
- → My bread didn’t rise much—what’s up?
- A few things could cause this: 1) Expired or inactive yeast—always check it’s fresh and foamy when proofing. 2) A cold room—yeast works best around 75-85°F. 3) Too much flour—the dough needs to be a little sticky, not overly firm.
- → Can I skip the kneading?
- You can. Just add a tad more water (about 1/4 cup), mix it lightly, and let it rise in the fridge overnight for 8-12 hours. This way, the gluten forms naturally without kneading.