Print

Easy No Knead Crusty Homemade Italian Bread

Close-up of a freshly baked italian bread loaf cut in half, showing an open, airy crumb and a deeply golden, crusty exterior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a bakery-quality rustic loaf at home with this simple, no knead Italian bread recipe. You get a wonderfully crisp crust and a soft, airy interior perfect for serving with dinner or dipping in olive oil.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Instant Yeast
  • 1 1/2 cups Cool Water
  • 1 tablespoon Olive Oil (for coating)

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Pour in the cool water. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix; stop when no dry flour remains.
  3. Lightly coat the dough with olive oil. Cover the bowl tightly with plastic wrap.
  4. Let the dough rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  5. After the long rise, lightly flour a work surface. Gently scrape the dough out of the bowl onto the flour.
  6. Fold the dough over itself a few times to form a rough ball shape. Do not knead aggressively; you want to keep the air bubbles.
  7. Place the dough ball onto a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel. Let it rest for 30 minutes.
  8. About 20 minutes before baking, place a Dutch oven (with the lid on) into your oven. Preheat the oven to 450°F (232°C).
  9. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot pot.
  10. Cover the Dutch oven with the lid and bake for 30 minutes.
  11. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown and crisp.
  12. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For a chewier interior, use bread flour instead of all-purpose flour.
  • If you want to add flavor, gently fold 1 tablespoon of dried Italian herbs into the dough just before the final 30-minute rest.
  • Cooling the bread completely prevents the interior from becoming gummy when you slice it.

Nutrition

Find it online: https://blissbatter.com/easy-italian-bread-crusty-homemade-loaf/