This crusty Italian loaf has been my weekend ritual for years. I first learned this particular method during a rainy Saturday when I wanted fresh bread but didn’t want to fuss with complicated folding or long, overnight fermentations. What makes this loaf special is the balance between a thin, crackly crust and a tender, slightly chewy crumb. The technique is straightforward: bloom the yeast, gently bring the dough together, knead briefly until smooth and tacky, then shape and bake at a high temperature for that signature oven-spring. The smell of baking bread filling the kitchen is one of those small domestic joys that never gets old.

I discovered how forgiving this approach is when a batch I made for a family dinner turned out better than any artisan loaf I had bought at a bakery. Kids and grown-ups alike tore off pieces seconds after it came out of the oven. The crust gives a gratifying crackle when you slice it, and the interior has just enough open crumb to soak up olive oil or soup. This is a loaf you can make with minimal equipment and pantry-friendly ingredients, and it rewards a little patience with major flavor and texture.

Ingredients

• Bread flour (5 1/4 cups): I use bread flour for a slightly higher protein content which gives better chew and structure. King Arthur and Bob’s Red Mill are reliable brands. Measure by spooning the flour into the cup and leveling for accuracy.
• Warm water (1 3/4 cups): Aim for 100 to 110 degrees Fahrenheit. This temperature wakes the yeast without harming it. A kitchen thermometer is handy; if you don’t have one use water that feels warm but not hot to the inside of your wrist.
• Granulated sugar (1 tablespoon): Feeds the yeast and gives a touch of caramelization to the crust. Use regular granulated sugar.
• Active dry yeast (1 tablespoon): Standard active dry yeast works well; instant yeast is also fine but reduce the water temperature slightly if using instant.
• Butter (1 tablespoon, softened): Adds a hint of richness to the crumb. Use unsalted butter at room temperature.
• Salt (2 teaspoons): Essential for flavor and tightens the gluten network. Use sea salt or kosher salt measured by volume.
• Egg white (1) + cold water (1 tablespoon): For a glossy, slightly crisp finish when brushed halfway through baking. The chilled water helps the egg white spread easier.
• Extra virgin olive oil (1 tablespoon): To lightly grease the bowl and the pan, contributing flavor and helping the loaf brown evenly.

Instructions

Bloom the yeast: In a small bowl whisk together 1 tablespoon granulated sugar and 1 tablespoon active dry yeast into 1 3/4 cups warm water (100 to 110 degrees F). Let sit 5 minutes until foamy and fragrant. If it does not foam, your yeast may be old and should be replaced. Mix the dry ingredients: In a large mixing bowl whisk about 4 cups of bread flour with 2 teaspoons salt. This breaks up clumps and ensures even salt distribution so it does not kill the yeast when combined. Add fat to the yeast: Once the yeast is foamy, whisk in 1 tablespoon very soft butter so it disperses into the liquid. The softened butter adds tenderness to the crumb without weighing the dough down. Combine into a rough dough: Pour the yeast and butter mixture into the flour bowl. Use a spatula to fold and bring the mixture together until a soft shaggy dough forms. Resist adding too much flour — the dough should be tacky. Prepare your work surface: Generously flour your countertop or board with some of the remaining flour. Transfer the dough to the surface and sprinkle a little more flour on top to keep it from sticking while you knead. Knead briefly: Knead for 5 to 7 minutes by hand, adding additional flour only if the dough is extremely sticky. The dough should become smooth and tacky, not dry. You are building gluten quickly with short, intentional kneading. First rise: Form the dough into a ball and place into a large bowl lightly greased with 1 tablespoon extra virgin olive oil. Flip the dough once or twice so the entire surface is coated. Tightly cover with plastic wrap and let rise in a warm spot for 30 to 40 minutes until puffy. Shape the loaves: Turn the risen dough onto a floured surface, divide into two equal portions. Roll each portion into a large rectangle and then roll the rectangle into a tight cylinder. Pinch seams and tuck ends under neatly to create tension on the outside surface. Second rest: Lightly grease a baking sheet with olive oil and place the two loaves seam-side down. Cover with a kitchen towel and let rest in a warm place for 20 minutes until slightly puffed. Score and bake: Preheat oven to 425 degrees F. When the loaves are rested, use a very sharp knife or lame to make four shallow diagonal slashes across the top of each loaf. Bake at 425 degrees F for 20 minutes. Egg wash and finish baking: Quickly whisk together 1 egg white and 1 tablespoon cold water. After the loaves have baked for 20 minutes, remove from oven and briskly brush with the egg wash to develop a glossy crust. Return to the oven and bake another 5 to 7 minutes until deep golden brown and crusty. Cool before slicing: Transfer loaves to a heatproof surface and cool at least 20 minutes before slicing to set the crumb. Slicing too soon will compress the interior and cause the crumb to become gummy.

Storage Tips

To store, let the loaves cool completely. Wrap each loaf tightly in aluminum foil or place inside a paper bag then a loose plastic bag for short-term storage. Keep at room temperature up to 3 days. For longer storage, slice and freeze in a sealed container for up to 3 months. Reheat slices directly from frozen in a 350 degree F oven for 8 to 10 minutes or toast slices for sandwiches.

Ingredient Substitutions

If you prefer whole-grain, substitute up to half the bread flour with whole wheat flour and increase water by 1 or 2 tablespoons to account for extra absorption. For a dairy-free loaf, replace the tablespoon of butter with an equal amount of olive oil. If you only have instant yeast, you can use 2 teaspoons instead of 1 tablespoon and mix it directly into the flour, omitting the bloom step.

Serving Suggestions

Serve slices with extra virgin olive oil and flaky sea salt, or alongside a bowl of minestrone or tomato soup. For sandwiches, let slices cool completely then layer with roasted vegetables or prosciutto and fresh mozzarella. To present at gatherings, slice on a diagonal and offer butter, herbed olive oil, and a selection of cheeses.

Cultural Background

This style of crusty loaf draws on simple Italian baking traditions where a few quality ingredients—flour, water, salt, and yeast—are transformed into bread with character. Rustic loaves with crisp exteriors and soft interiors are staples across Italy’s regions, adapted locally by hydration, shaping, and baking temperature. The technique here mirrors the practical, home-bakery approach used in many Italian households.

Seasonal Adaptations

In cooler months you can fold in roasted garlic or replace the butter with softened pumpkin puree and spices for an autumnal twist. In summer, top the loaves with coarse sea salt and rosemary before the final bake for a fragrant, herbaceous loaf perfect with grilled vegetables.

Success Stories

Readers often tell me this loaf was their first successful homemade bread. One reader shared that after making these loaves for a potluck, guests asked for the recipe and the host arrived carrying two entire loaves as a gift. Another favorite memory was a cozy weekend where my family demolished a loaf alongside a pot of braised tomatoes — the bread was the star for soaking up every last drop.

Meal Prep Tips

For meal prep, slice the loaf and portion into sandwich-sized stacks. Vacuum-seal or freeze in zipper bags with layers of parchment between slices. Defrost in the refrigerator overnight or toast directly from frozen. Preparing the dough in the morning for an evening bake is easy: give it a slightly cooler rest and allow a slower rise if your kitchen is cold, or refrigerate the dough for a slower fermentation to develop more flavor.

Making this loaf is a small, rewarding ritual. With just a little practice you will consistently produce loaves with a crackly crust and tender crumb that bring people to the table. Give it a try and make it your own with small adjustments to flavor and technique.