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Crusty No-Knead Homemade Italian Bread

A loaf of freshly baked Italian bread, cut in half to show the airy, open crumb structure.
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Make bakery-quality artisan Italian bread at home with this easy, no-knead recipe. You achieve a wonderfully crisp, golden crust and a soft, airy interior perfect for dipping in oil or serving with dinner.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Instant Yeast
  • 1 1/2 cups Cool Water
  • 1 tablespoon Olive Oil (for brushing)

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Pour in the cool water and mix with a wooden spoon until a shaggy, sticky dough forms. Do not overmix; stop when no dry flour remains.
  3. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. This long, slow fermentation develops flavor and structure without kneading.
  4. After the long rise, lightly flour a work surface. Gently scrape the dough out of the bowl. Fold the dough over itself a few times to form a rough ball.
  5. Place the dough ball on a piece of parchment paper. Cover loosely with plastic wrap or a clean kitchen towel. Let it rest for a second rise for 30 minutes.
  6. About 20 minutes before baking, place a Dutch oven (with the lid on) into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  7. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently place it inside the hot pot. Brush the top lightly with olive oil.
  8. Cover the Dutch oven and bake for 30 minutes.
  9. Remove the lid and continue baking for another 10 to 15 minutes, until the crust is deep golden brown and crisp.
  10. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing. This step is key for the final crust texture.

Notes

  • For a savory loaf, mix 1 tablespoon of dried Italian herbs into the dry ingredients before adding the water.
  • If you want a softer crust, remove the bread from the Dutch oven for the last 10 minutes of baking and place it directly on the oven rack.
  • This bread is excellent for making sandwiches or dipping into olive oil and balsamic vinegar.

Nutrition

Find it online: https://seventhflavour.com/crusty-no-knead-homemade-italian-bread/