Can I make Rustic Italian Crusty Bread without a Dutch oven?

Yes, you can still make Rustic Italian Crusty Bread without a Dutch oven. Use a heavy baking dish with a lid or a preheated baking stone with a metal pan of water on the oven floor to create steam. The steam helps develop that signature crust, so be sure not to skip this step.

How do I know when the bread is fully baked?

A properly baked Rustic Italian Crusty Bread loaf will have a deep golden-brown crust and sound hollow when tapped on the bottom. For accuracy, use an instant-read thermometer—the internal temperature should reach around 200°F (93°C).

Can I freeze Rustic Italian Crusty Bread?

Absolutely. Once cooled, slice the loaf and wrap it tightly in plastic wrap or foil, then store in a freezer bag. It stays fresh for up to 3 months. Reheat slices in a toaster or warm whole in the oven for that fresh-baked feel.

Rustic Italian Crusty Bread Recipe – Easy No-Knead Artisan Loaf

Name: Rustic Italian Crusty Bread Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour: Provides structure and gluten for the dough; 1/2 teaspoon instant yeast: Helps the dough rise quickly without kneading; 1 1/2 teaspoons sea salt: Enhances the overall flavor; 1 1/2 cups warm water (about 110°F/43°C): Activates the yeast and hydrates the dough; 1 tablespoon flour or cornmeal (for dusting): Prevents sticking and gives a rustic finish

Description

This Rustic Italian Crusty Bread is a no-knead, artisan-style loaf with a golden, crunchy crust and soft, airy center. Ready in just two hours, it’s perfect for pairing with soups, making bruschetta, or serving alongside any Italian meal. Vegan and made with simple pantry ingredients.

Ingredients

Scale

3 cups all-purpose flour: Provides structure and gluten for the dough
1/2 teaspoon instant yeast: Helps the dough rise quickly without kneading
1 1/2 teaspoons sea salt: Enhances the overall flavor
1 1/2 cups warm water (about 110°F/43°C): Activates the yeast and hydrates the dough
1 tablespoon flour or cornmeal (for dusting): Prevents sticking and gives a rustic finish

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Instructions

In a large mixing bowl, combine flour, instant yeast, and sea salt.
Gradually add the warm water, stirring with a wooden spoon until a sticky dough forms.
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 2 hours, or until doubled in size.
Preheat the oven to 450°F (232°C) and place a Dutch oven with its lid inside to heat.
Transfer the dough onto a floured piece of parchment paper. Gently shape it into a rough ball, being careful not to deflate the dough.
Lightly flour the top of the dough and make a shallow slash with a sharp knife.
Carefully lift the parchment paper and place the dough into the hot Dutch oven.
Cover and bake for 30 minutes.
Remove the lid and bake for an additional 12–15 minutes until the crust is deep golden and crisp.
Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

Don’t skip the preheating of the Dutch oven—it helps achieve a crackly crust.
Wait until the bread is fully cooled before slicing to prevent gummy texture.
You can prepare the dough the night before and refrigerate overnight for even more flavor.
Store leftover bread in a paper bag at room temperature for 1–2 days or freeze slices for longer storage.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 160
Sugar: 0g
Sodium: 290mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg