Rustic Italian Bread

5 from 16 votes

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.

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!

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