crusty Italian bread recipe

Few aromas say “home” quite like freshly baked bread.

Across Italy, every region—and often every town—has its own bread traditions, from the saltless loaves of Tuscany to the fragrant country breads of Southern Italy.

This rustic pane casereccio isn’t meant to reproduce one specific regional loaf.

It’s a simple country-style Italian bread with a crisp crust, an airy crumb and a flavor that improves even the next day.

Perfect for bruschetta, soups, cheese boards or simply torn apart and dipped into good olive oil.

Italian bread recipe

WHY IT’S WORTH THE WAIT

Good Italian bread isn’t rushed.

This dough rises slowly, developing both flavor and texture over time.

Most of the work is simply waiting.

A stand mixer makes kneading easier, but patience remains the most important ingredient.

The reward is a loaf with a crisp crust, a soft interior and the unmistakable aroma of homemade bread filling the kitchen.

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Italian bread recipe

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

Ingredients

  • 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

Instructions

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.

HOW ITALIANS ENJOY COUNTRY BREAD

Freshly baked bread rarely stays on the table for long.

The first slices disappear while still warm, drizzled with extra-virgin olive oil.

The following day it becomes bruschetta, accompanies soups and stews, or helps perform one of Italy’s greatest culinary gestures: fare la scarpetta—using a piece of bread to collect every last drop of sauce from the plate.

Nothing should be wasted.

Especially good sauce.

Enjoy your pane casereccio!

Claudia