Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand, with active dry instant yeast, flour and water and baked on a hot pizza stone.
I made us the perfect bread for soups, stews, bruschetta and to use for sandwiches / panini all week long.
A spin on my Italian pizza dough, except I use warm water to make the bread. Mix together flour, salt and instant yeast and let it rise for 2 hours.
Yes, just 2 hours for crusty bread you guys!
Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a bowl of vegetable soup.
A good homemade bread will have a soft, fluffy center with big holes and a crust that crackles in your hand with even a gentle squeeze. Very important to not overwork the dough If you are looking for holes in your bread like the ones in the photo.
I swear there’s nothing like the magic of a pizza stone, however you could also bake it inside a cast iron skillet or dutch oven If you really wanted to.
How to serve and eat rustic crusty bread:
- dip in olive oil and fresh herbs.
- serve with a tomato soup or beef stew
- make the ultimate tomato bruschetta
- enjoy it with fresh or roasted tomatoes and goat cheese
- just tear a crusty corner while still warm like nobody’s watching and spread some grass fed butter on it.
- add 2 tablespoons of rosemary to the dough, 3/4 cup of sliced black olives or sprinkle the top with poppy seeds before baking.
What makes the bread crusty ?
The secret is a bowl of water steaming under the pizza stone while the bread is baking. Steam makes crusty bread!
How to store:
Allow the loaf to cool off completely. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead If you find yourself with a stale chunk simply do as the Italians do! Make a big pot of Ribollita or this Tuscan Papa Al Pomodoro soup.
Easy and quick Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
- 1 package instant dry yeast 1/4 oz
- 6.25 c all purpose flour + more for dusting
- 2 tsp sea salt
- 3 c warm water
In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeas. Use a spatula or the paddle attachment and mix to combine.
Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours.
Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it might be sticky.
With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
Place the bread dough on top of a lightly floured pizza peel or cardboard and gently slide it on top of the hot pizza stone.
Bake the bread for about 45 minutes until golden brown all over and cooked through.
Make sure you don't forget the add the dish with water in the oven to create steam If you are after an extra crusty loaf!
Rustic Crusty Bread Recipe Video:
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MY VIDEOS
Thanks so much! My 11 year old daughter and I made this yesterday. It was the first time I’ve made bread, and it was easy and delicious!
awww isn’t bread making so much fun ?! So happy you enjoyed this experience with your daughter, absolutely precious ~Florentina Xo’s
is it okay to use a Pampered Chef stoneware large bar pan?
Sounds good, I’d give it a go. Make sure it is hot that’s all 🙂
Hi Florentina! I was so excited to try this recipe. The crackly crust and wonderful open holes in the bread really got me in the video! I made the bread today, but I don’t think it came out right. First of all…..the 3 cups of water made a dough that was not just soft, but it wouldn’t even come together and stay in a ball. I tried adding some more flour, but didn’t want to add too much and change the texture of the bread. It also didn’t help that my oven seemed to have an issue today, out of the blue, and wouldn’t move from the pre-heat setting! Anyway, the main question I have is about the amount of water called for. Should I just add the water a little at a time and not use the full 3 cups if the dough doesn’t need it?
Hi Joann, sorry for your troubles, ovens not working is so frustrating.
Okay, so that is the tricky part. No 2 flours will ever be exactly the same. I use an all purpose organic flour and usually it is pretty reliable with adding a little more or less flour every time. Feel free to add more flour as you see fit, or a little less water. Just make sure that the dough is still sticky. You don’t want a super dry loaf. Then when you dump it out of the bowl, again flour the surface and your hands/ fingers well. Sprinkle more flour on top and then fold the dough onto itself to form a loaf, as shown in the video below the recipe. It should be totally fine if you don’t overwork the dough.
Oven and stone must be HOT, HOT, we can’t make this without heat. Also, don’t forget the water dish for steam and crusty crust 😉
Thanks for responding to my comment so quickly! I’m hoping to try the recipe again soon, with your suggestions. This first attempt came out extremely heavy and didn’t have the nice holes in the loaf. Hopefully my next try will be successful!
You are welcome. Definitely report back when the oven is back up and running 🙂
If I use a cast iron pan or dutch oven how long do I preheat it for?
Hi Lisa, I would preheat it with the oven for a good 30 minutes 🙂
I’ll be using my cast iron Dutch oven. Do I need to spray or grease it?
No need, you can place some parchment paper inside to make it even easier to remove the bread with it. Hope that makes sense 🙂
Hi! Thank you for sharing this beautiful. I would like to Teh it but would you have the recipe in grams? I think cup measurement is very subjective and the result would probably be very different. 🙁 thanks!!
Hi Tammie, I always measure with the cups and the results will depend on the kind of flour I use. The same exact brand will take more or less water at different times. If you watch the video you’ll see the dough is wet and sticky when i dump it out of the bowl. I flour my hands very well and just help it along out of the bowl. Then I sprinkle a little more flour on top and shape the loaf without any kneading or handling it more than you must. Trust me, it will work out, you’ll need to learn how to feel it and you’ll be a pro after making it a couple of times.
I’m never buying bread again. This loaf was perfect, I was worried at first because of the sticky dough but I just floured my hands well and followed the video steps. What can I tell you, we are if all the same day so off to make another. Thank you for another fantastic recipe!
Thank you for this life altering recipe. Since there are only two of us I have cut the recipe in half and it works perfect. I have made this bread three times adding garlic, Italian seasoning, cheese and sliced green olives. AWESOMELY delicious with what ever I add. Thank you soooo much for this recipe!!!
I’ve made bread hundreds of times since I got married 40+ years ago, but I’ve NEVER made one as easy as this one.
It’s so delicious I’m sure I’ll be making it over & over again!
Thank you for sharing!
Woohoo! This is my go to bread recipe always!
Does this recipe make 2 loaves? It seems like a large amount of flour. Also, if I wanted to cut the recipe in half, what would the measurement be for the yeast? Can’t wait to try it!
It only makes 1 loaf, I wouldn’t suggest cutting it in half, it is just an average size loaf.
I just watched your video and I often make bread but it just didn’t look like 6 1/4 cups of flour not did it look like 3 cups of water.. Is the recipe halved in the video?
I would love to try this recipe,
The recipe is correct Sonja. Enjoy!
What is a substitute for a pizza stone? I dont have one and dont want to buy one either. thanks.
Try a cast iron skillet upside down preheated with the oven. Remember to sprinkle some cornmeal of flour on top before sliding the pizza in. Report back 🙂
no cast iron skillet either! 🙁
I dont have a cast iron skillet either 🙁
Can you get one ..?!
Try turning a cookie sheet upside down. That acts like a pizza stone sort of. Also use the pan with water on the lower rack to create the steam needed for a crispy crust.
Hi…your yummy bread is baking in the oven as we speak! It looks so awesome! One question though…you wrote 45 minutes in the oven in the recipe, but the time in the beginning says 35 minutes cooking time. Which is correct? Thanks!
Hi Ingrid, it seems there was a glitch in the recipe plugin. So the bread needs about 40 to 45 minutes in the oven being that your oven has preheated well with a pizza stone or cast iron skillet inside. I hope that helps, sorry I caught your comment kind of late.
Can this dough be cooked in a preheated dutch oven with the lid on? Ive been using that method for other breads. Or can i still use the dutch oven with the lid off and the bowl of water in the bottom of the oven?
yes you can!
Holy cow! This bread was so easy to make and so delicious! My family LOVED it. Thank you for sharing this recipe!
Carisssima Florentina, I made the bread and it is amazing except the center is still a little doughy…. Help me !!!! this bread is just too good not to make it again…. Thank you,
Sal
Sal, are you sure your oven was very hot to begin with ? Or that the temperature is accurate ? Your oven might be a little off in which case you’d have to bake the bread longer, I would just test as you go and let that crust get golden brown before taking it out. I hope that will solve the problem, also make sure to use a heated pizza stone or a cast iron skillet that has been heated with the oven. Let me know how it goes next time! ~ Florentina 🙂
This looks wonderful. One day I’ll try it.
By chance you have a recipe for an Italian loaf? I want to make homemade bread to go with my homemade lasagna next week. Yes, I made homemade pasta sheets.
Thank you.
Michael Fedele from Florida
This is an Italian loaf made with pizza dough, literally easiest bread ever! There’s a Ciabatta recipe on here as well If you wanted to try that one, more time consuming tough: https://ciaoflorentina.com/ciabatta-bread-recipe/
I am on my 8th batch! My family and friends thank you, This recipe is perfect just the way it is.. I thank you 10 stars.and then another ten.
Wowza! You made my day, so happy to hear, we love this bread so much, easiest recipe of all times Xo’s
HELP! I baked two loaves today and they looked beautiful on the outside but the inside is still underdone ( a little doughy). I baked them in a dutch covered oven at 500 degrees for 30 minutes with the lid on and an additional 10 minutes without the lid.
Sorry about your trouble Dorrina.The recipe calls for a preheated oven at 450″F with a pizza stone inside. However, you can use the dutch oven method but that also has to be preheated with the oven. Did you preheat it, or was did you use a cold pot ? That will make all the difference for your bread. You can of course cooking longer If staring with a cold dutch oven. Wish I could have been more help. Have a happy holiday! ~ Florentina
Omg thank you!! This was so easy, and so amazing! I just made my first loaf and the satisfaction and pride I feel is hard to describe.
So happy to hear Anna, I know the feeling, I still get excited every time I bake it! haha
Made your Rustic Pizza Dough yesterday using our new Kitchenaid….Loved It! Why don’t you use bread flour in Rustic Italian Bread recipe? May make bread today’s!
Can’t find good pizza dough or Italian bread here in North Georgia.
Thanks again!
Joe
You can use bread flour too, most people always have all-purpose flour on hand so to make it easier for everyone to whip this up I say all-purpose 🙂
I am not sure if someone already asked, but have you ever tried this with whole wheat or multigrain flour?
Hi Sharon, I tried it with a mix of whole wheat pastry flour and all purpose flour. It turned out great too 🙂
Hi Florentina!
made this bread the other night and it turned out just beautifully! I was curious if I wanted to cut the dough into smaller pieces (say 5oz) to make smaller buns, should I give the dough a 2nd rise in the smaller form before baking for obviously less time? I do love the simplicity of the 2 hour rise to bake but buns are sometimes just so handy too! Gotta say I love the sounds of that crust crackle when it comes out of the oven!
Hi Sarah, the process is the same, shape it the way you like from the very start 🙂
Hi Florentina,
I just made this bread it was awesome and even my very picky son loved it. Just one thing though, I used part whole wheat flour and all purpose flour. Would that be why my bread was so dense?
Yes, most definitely when you mix a whole wheat grain you’ll end up with a dense bread every time. Also, try not to overwork the dough 🙂
I love the bread!! Mine just came out a little too doughy. Any suggestions?
Hi Ali, I suspect the pizza stone and the oven didn’t heat up enough. I get the best result when I preheat them for at least 45 minutes, sometimes 1+ hours.
This was fantastic!
Just want to confirm that you place the pan with water on the bottom rack during the preheat? You mention it creates the steam needed during baking but will all the water evaporate during pre heat? Thanks!
If you add the pan of water during preheating of the pizza stone you might have to refill it again after adding the bread. Otherwise just add the water at the same time with the bread.
HI I come from the UK, and I do not know what is meant by 6.25 c flour or 3 c water , is this cups?
Cups 🙂
I’m 65 and retired. My wife and I ate at the North End in Boson. The best bread I had ever eaten. Went on line to find a recipe. I wanted to make Italian bread. Your recipe hit it out of the park.Thank you.. I can make bread right here in NH.
I followed your directions, I thought to the letter. Very tasty BUT it was very heavy when I brought it out of the oven and the holes were very small. Not like your photo. So, what could I have done wrong? Only thing I can think of was mixing too long? Your help would be greatly appreciated as I do like the taste for sure but very heavy.
Hi Ken, sounds like you overworked the dough. After you let it rise and dump it out of the bowl you shouldn’t knead it at all, just carefully shape it into a loaf like in the video. I’ve made this countless times and it always turns out fluffy with lots of holes and super crusty. Hope you give it another try soon, you got this!