The dough of this rustic and crusty Italian bread recipe is a little hard-working, and you need time for rising. But it’s worth the effort: think of the bruschetta you’ll make with it! Also, you can use a stand mixer to optimize time and fatigue.

This recipe for crusty Italian bread is made with a bread cloche for the oven, but you can use a dutch oven as well. 

Italian bread recipe
Italian bread recipe authentic crusty bread recipe

Here’s my affiliate link (which means I get a little fee, let’s say a coffee, if you purchase it) for the bread cloche I used and liked quite much using.

the last cookbooks


The city of Opulence.


The city of Renaissance.


The city of Sassi.

Italian bread recipe

Course Italian bread recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project


  • 8.8 oz 0 (or Manitoba) flour 250 gr
  • 1 teaspoon sea salt (I use pink Himalayan) 8 gr - 0.3 oz
  • 1 teaspoon confectionary sugar 8 gr - 0.3 oz
  • 1/2 teaspoon dried yeast 5 gr - 0.2 oz
  • 8.8 oz warm water (you’ll probably use less, it depends on the flour quality) 250 gr
  • 2 tablespoons of cow milk


Day 1

  1. In the stand mixer bowl (dough hook on) mix flour, salt, sugar, and yeast. Add the water, a tablespoon at the time u4ntil you get a ball that sticks to the hook (keep speed medium/low). You should aim for an elastic, sticky dough.
  2. Cover dough with a kitchen cloth and let rise 1.5 hours in a warm, sheltered spot of the house (when winter I place it near the radiator).
  3. Work the dough with your hands for a few minutes. Place it in a bowl, cover it with plastic and refrigerate overnight (at least 12 hours).

Day 2

  1. Take the dough out of the fridge and work it with your hands, folding it over itself more than a couple of times. Finally, form a ball and place it on a floured oven tray (or the base of the bread cloche).
  2. Carve a cross on the top with a sharp knife.
  3. Cover it with a bowl and let rise 1.5 hours.
  4. Brush a little milk over the surface of the dough and sprinkle some flour all over it.
  5. Place the tray in the room temperature oven and bring temperature to 240°C. When you get to that temperature bake 20-30 minutes until you get a light brown-golden crust.
enjoy your pane casereccio!