I recently whipped up a loaf that was impressively simple but satisfying. My recipe includes 3 cups all-purpose flour, salt, and a hint of yeast with lukewarm water. This Rustic Italian Bread is amazingly easy with a two hour rise and a crisp finish baked on a hot pizza stone.

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I recently tried making a rustic Italian crusty bread that totally blew my mind. I was a bit nervous at first since I’m not super experienced in the kitchen, but this recipe video made it look so easy.

I used 3 cups all-purpose flour, 1 1/2 teaspoons salt, 1/4 teaspoon yeast and 1 1/4 cups lukewarm water, then let everything rise for about 2 hours. The best part is that you dont even need to knead or use any fancy machine—just mix everything up and let time do its thing.

Baking it on a hot pizza stone gave a perfect crunchy crust and an amazing aroma that reminded me of some classic Italian bread recipes. If you’re into simple artisan bread recipes or even dutch oven bread ideas, you gotta try this out.

It’s a fun mix of old traditional methods with a modern twist that really delivers.

Why I Like this Recipe

I really love this recipe for a couple of reasons. First, it’s so simple to do – I don’t need any fancy tools or lots of ingredients to get a delicious result. Second, the two hour rise time is short enough that I can whip it up even on busy afternoons, and it still gives me that awesome, rustic flavor. Third, I love that it’s super forgiving – even if I mess up a bit with the scoring or stirring, it still turns out tasty and with a perfectly crunchy crust. Lastly, making it on a pizza stone really makes the crust feel like something straight from an old Italian bakery, which makes me feel proud of my home cooking every time.

Here’s a reworked version of the recipe in my own words:

Start by taking a big bowl and mixin 3 cups of all-purpose flour with 1 1/2 teaspoons of salt and 1/4 teaspoon of yeast. Next, stir in 1 1/4 cups of lukewarm water until everything just comes together. Don’t worry if there are a few lumps here and there – that’s totally okay. Cover your bowl with a clean cloth or some plastic wrap and let it sit for about 2 hours. When the dough looks puffy, it’s ready!

While you wait, put your pizza stone in the oven and preheat it to 450°F so it’s nice and hot when you’re ready to bake. Once the dough has risen, scrape it onto a well-floured surface. Try not to overwork it too much. Just shape it gently into a rough ball and place it on a piece of parchment paper. Then, use a sharp knife to lightly score the top of the dough a few times, which will help it expand nicely in the oven.

Finally, carefully transfer the dough along with the parchment paper onto your hot pizza stone and bake for about 30 minutes. You’ll know it’s done when the crust turns a golden color and it sounds hollow when you tap it. Let it cool down for a bit before slicing up your artisan Italian crusty bread and enjoy!

This recipe just feels real, straightforward, and rewarding, and that’s why I like it so much.

Ingredients

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All-purpose flour provides essential carbohydrates for energy and perfect bread texture.
Salt enhances flavor and balances dough fermentation while preventing excessive yeast overgrowth.
Yeast makes dough rise by fermenting sugars and releasing tiny bubbles of flavor.
Lukewarm water hydrates ingredients thoroughly and optimizes yeast activity without shock.
The flour adds fiber helping digestion and a mild flavor that makes the bread hearty.
Salt, though common, is essential for flavor; it also slows down rapid yeast action sometimes.
Combined, these ingredients turn simple dough into a rustic, crusty masterpiece with aroma.
Yeast activation creates pockets in the dough, giving texture and tenderness to every slice.

Ingredient Quantities

3 cups all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon instant or active dry yeast

1 1/4 cups lukewarm water

How to Make this

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1. In a big bowl, mix together 3 cups flour, 1 1/2 teaspoons salt and 1/4 teaspoon yeast.

2. Pour in 1 1/4 cups lukewarm water and stir until just combined, there may be a few lumps so that’s okay.

3. Cover the bowl with a clean cloth or plastic wrap and let it sit for about 2 hours until the dough looks puffy.

4. While waiting for the dough to rise, put your pizza stone in the oven and preheat it to 450°F.

5. After the dough has risen, scrape it onto a well-floured surface, try not to overwork it.

6. Shape the dough gently into a rough ball and place it on a piece of parchment paper.

7. Using a sharp knife, lightly score the top of the dough a few times so it can expand while baking.

8. Carefully transfer the dough along with the parchment paper onto the hot pizza stone in the oven.

9. Bake for about 30 minutes until the crust turns golden and sounds hollow when tapped.

10. Remove from the oven and let it cool a bit before slicing and enjoying your rustic Italian crusty bread.

Equipment Needed

1. Big mixing bowl
2. Measuring cups and measuring spoons
3. Spoon or spatula for stirring
4. Clean cloth or plastic wrap for covering the bowl
5. Pizza stone for the oven
6. Well-floured surface (like a counter or board)
7. Parchment paper
8. Sharp knife for scoring the dough

FAQ

Q: Why does the bread have a rustic look?

A: The dough isn’t perfectly smooth so it gets a natural, uneven shape that makes it look authentically rustic, like the kind youd see in an Italian bakery.

Q: Can I use active dry yeast instead of instant yeast?

A: Yeah, you can use either. If you use active dry yeast, make sure you dissolve it in lukewarm water first so it activates properly.

Q: How long should I let the dough rise?

A: The dough usually needs about 1 to 2 hours to double in size. If your kitchen is cooler, it might take a bit longer, so just be patient and keep an eye on it.

Q: The dough feels sticky. Is that normal?

A: Definitely. The dough is a bit sticky by design. Just dust your hands and work surface with flour when handling it to avoid too much sticking.

Q: Can I add extra flavors like herbs or garlic?

A: Sure thing! Once you've done the first rise, you can mix in some chopped garlic or herbs to give the bread an extra flavorful kick.

Rustic Italian Crusty Bread Recipe Video Substitutions and Variations

You can mix half whole wheat flour with all-purpose flour if you want a nuttier flavor in your bread
If you dont have table salt, try using kosher salt or sea salt – they both work fine
You can swap the yeast with a small amount of active sourdough starter but just keep in mind that your rise times will be longer
If you’re lacking lukewarm water, room temperature water can be used however activating the yeast might take a bit longer

Pro Tips

1. Make sure your water is really lukewarm; if its too hot it can kill the yeast and your dough wont rise as well as it should.
2. Let the dough sit in a warm, draft free spot so it can get all puffy – if its too cold, the yeast may take forever to get going.
3. Once your dough has risen, be very gentle when handling it cause overworking it will knock out all that airy texture youve built up.
4. When you score the dough, just keep the cuts light so it can expand while baking – experiment with different patterns if you wanna see what works best for your oven.