Bread making is an art form, and this Rustic Italian Bread recipe is a fool-proof masterpiece! There is something so beautiful about a perfectly baked loaf of hot-from-the-oven, crispy-on-the-outside, fluffy-on-the-inside bread. It can evoke strong emotions. Further, it can drive away the clouds on a rainy day and bring the family together around a table. With one slice, it can turn a bowl of stew into a feast! In fact, some of the most memorable items I’ve eaten in my life were surrounded by, accompanied with, or just plain a-piece-of perfect bread. This kind of everyday baking reflects the philosophy behind our homemade recipes, where simple ingredients and intention matter more than perfection.

Bread Baking

Homemade bread baking is an art, though it doesn’t need to be a complicated one. My love of food is decades old, but my baking abilities have been (and still are) a work-in-progress. A few years ago, I made it one of my New Year’s resolutions to make a loaf of bread a week until I had “mastered” the art of baking bread. It was April by the time I knew what I was doing. By then, I could tell based on the weather how well my dough would rise. Plus, I had found the perfect place in my house for the bread to rest. And I knew with my eyes closed when just the right amount of flour and kneading had been accomplished. To this day, it is one of the only New Year’s Resolutions I have actually succeeded in checking off my list! One of the other big ones being an online venture to support Christians redeeming culture in everyday ways!

Mastering the Art of Bread Making

Amazingly, this small challenge has drastically changed the way I cook. Now, fresh-baked breads are now a staple to many of our meals and snacks. Often, they tag along as part of a dinner I take friends or family. Whenever necessary, I whip up a batch of rolls, buns, or loaves with no stress, no fuss, and little extra time in my day! In short, I highly encourage that if you’re not comfortable with your bread baking, this New Year, consider challenging yourself to master this art. Luckily, this rustic Italian bread recipe is the perfect one to start with!

Italian Bread Recipe

This Rustic Italian Bread recipe is extremely simple, very versatile. Alternatively, throw in a clove of roasted garlic, fresh herbs like Rosemary or Thyme, or top it with grated cheese for a whole new variety. Plus, it’s tough to screw up. I can’t wait to hear how you make this basic bread recipe your own favorite mouthful.

Once you’ve mastered this one, try a dessert variety like Chocolate Babka Bread. It makes a perfect holiday gift, and is delicious as a breakfast bread with a strong cup of coffee!! Or try these incredibly flavorful Dill Dinner Rolls.

Rustic Italian Bread

This rustic Italian bread recipe is very easy and versatile! It can be used to make sandwiches, served with pasta or a pot roast, or formed into basic buns for homemade subs or hamburgers. This is a great recipe for newbie bread bakers.

5 from 19 votes

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Course: Main Course, Salad, Side Dish, Soup

Cuisine: American, Italian

Prep Time: 30

Cook Time: 25

Resting Time: 1 30

Total Time: 2 25

Servings: loaf

Calories: 102kcal

Ingredients

3 c. Flour
1 c. Warm Water 100° – 110°
2 tbsp. Olive Oil
2 tsp Sugar
¾ tsp Salt
2 ¼ tsp Active Dry Yeast
1 Egg White slightly beaten
Cornmeal or Polenta optional
Coarse Sea Salt optional

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Instructions

In a large bowl, combine yeast, sugar, & water. Allow to sit & activate for 5 minutes. Add oil.
In another bowl, whisk flour and salt together. Add to yeast mixture & stir to combine. Turn out on a lightly floured surface and knead for 10 minutes, until smooth.
Place in an oiled bowl, turning to coat, cover and let rise in warm place (85°) for 1 hour, or until doubled in size.
(Alternatively: Place first 6 ingredients in a bread machine and set to “dough” cycle.)
Punch down and let rest for 5 minutes.
Form into a ball or loaf (or rolls, buns, breadsticks, etc) and place on baking sheet or bread stone sprinkled with cornmeal or polenta. Cover and allow to rise for 30 minutes, or until doubled in size.
Using a very sharp knife, cut a few slits in the top of the bread and brush loaf with beaten egg white. Sprinkle with coarse sea salt (optional).
Bake in 375° preheated oven for 25 – 35 minutes, or until lightly golden and crisp on the top and sounds hollow when tapped. (Bake for only 10-15 minutes if making rolls, buns, or breadsticks.)
Allow to cool on a wire rack. Enjoy!

Notes

For a new flavor, try adding a head of roasted garlic or fresh herbs like Rosemary or Thyme to the dough (just prior to kneading), or top with shredded cheese before you bake it!

Nutrition

⭐ Like what you see? Leave me a comment. ⭐

Still hungry for more? May I suggest:

Hey Shanna! I’m so glad you loved the flavor! Sorry to hear it was a bit dense; however, that can usually be remedied with a simple tweak or two. Here are some common culprits & how to adjust, as needed:

• Hydration: Dough can be temperamental, depending on the flour, measurements, and/or kitchen environment. The dough should feel soft and slightly tacky, but still cohesive enough to pull away from the sides of the bowl and form a smooth ball as it mixes. Next time, try adding 1–2 tablespoons of additional warm water if the dough feels tough during mixing. (Be careful not to add too much flour when forming the loaves, too — just a dusting to keep it from sticking is best.)

• Proofing time: If the dough didn’t quite double during the rise, it can bake up denser. Cooler kitchens often need a little extra time. Let the dough rise until it’s visibly puffy and slowly springs back when gently pressed.

• Yeast activity: Make sure the yeast is fresh and that the water is warm—but not hot. Water over ~115°F can weaken or kill the yeast. #BeenThere 😬

Rustic breads are forgiving and vary a bit each time, so small adjustments usually make a big difference. I’m so glad you tried it – and I bet your next loaf will be lighter! ❤️

Melissa

at 1:23 pm

What kind of flour are you using? I prefer bread flour but have a ton of all purpose…

Alecia Stanley
at 2:20 pm

Hey Melissa! I use all-purpose flour here, but bread flour works too! Bread flour will make the loaf a bit chewier, and you may need to add a tablespoon or two of extra water since it absorbs more liquid. The recipe is pretty forgiving, so feel free to use what you have on hand.

1. Shanna
  at 9:35 pm
  
  The bread was amazing but for some reason it seemed to have come out a little dense. Any suggestions on why that could have happened?
  
  1. Alecia Stanley
    at 11:27 pm
    
    Hey Shanna! I’m so glad you loved the flavor! Sorry to hear it was a bit dense; however, that can usually be remedied with a simple tweak or two. Here are some common culprits & how to adjust, as needed:
    
    • Hydration: Dough can be temperamental, depending on the flour, measurements, and/or kitchen environment. The dough should feel soft and slightly tacky, but still cohesive enough to pull away from the sides of the bowl and form a smooth ball as it mixes. Next time, try adding 1–2 tablespoons of additional warm water if the dough feels tough during mixing. (Be careful not to add too much flour when forming the loaves, too — just a dusting to keep it from sticking is best.)
    
    • Proofing time: If the dough didn’t quite double during the rise, it can bake up denser. Cooler kitchens often need a little extra time. Let the dough rise until it’s visibly puffy and slowly springs back when gently pressed.
    
    • Yeast activity: Make sure the yeast is fresh and that the water is warm—but not hot. Water over ~115°F can weaken or kill the yeast. #BeenThere 😬
    
    Rustic breads are forgiving and vary a bit each time, so small adjustments usually make a big difference. I’m so glad you tried it – and I bet your next loaf will be lighter! ❤️