No knead rustic Italian bread is so easy! This crusty, homemade bread recipe is the perfect accompaniment to pasta, soup, and just about anything else!
3 ¼cupsall purpose flourand a bit more more for dusting
1teaspoonkosher saltif using table salt use ¾ teaspoon
1 ½cupswarm water
0.24ouncesactive dry yeast1 packet or 2 ¼ teaspoons
1tablespoonolive oil
Instructions
In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast.
Mix to combine well.
Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed.
Cover the bowl with a tea towel.
Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
Sprinkle some flour on your kitchen counter and dump the bread dough on it.
Dough will be very sticky - I spray no-stick cooking spray on my hands to keep it from sticking to me too much.
Form dough into a round ball. Do not knead it, do not handle it anymore than you need to.
Place it on a lightly floured piece of parchment paper on a cookie sheet or in a cloche.
Use a sharp knife and lightly carve an X in the top of the loaf.
Brush with olive oil.
Preheat oven to 375F.
Allow it to rest while your oven is heating up.
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.
Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through. Loaf will register 195℉ - 205℉ when you poke an instant-read thermometer in it.
Transfer the bread to a cooling rack and allow to cool completely.
Notes
Storage: If you do have leftovers you can store the bread in a paper bag, or wrapped in plastic wrap or aluminum foil for a day or two. For best results, store at room temperature for a day or two. This freezes well for up to 3 months.Tips:
If you don't have an oven-proof bowl, put some hot water in a casserole dish, a baking sheet, or a cast iron skillet. Just make sure the water and the dish are warm already.
If you have a pizza stone or baking stone, you can use that instead of a cloche or baking sheet. If not, use your heaviest cookie sheet for even heat distribution.
Unsure if your crusty Italian bread is finished baking all the way through? If you can, carefully lift up the hot loaf, turn it over, and knock on the bottom. The bread should sound more hollow and sharp than dull and soft.