Making your dough crisp and golden starts long before it hits the oven. It’s all about giving each stage of the process the attention it deserves, from kneading to the final bake. Here’s a simple roadmap to guide you:

Begin by combining your dry ingredients in a large bowl. If you’re using active dry yeast, dissolve it in lukewarm water first; for instant yeast, simply stir it in.

Gradually add water and olive oil, mixing until a shaggy dough forms. Kneading by hand is a great way to feel the dough’s texture evolve, but a stand mixer with a dough hook also works well.

As you knead, pay attention to elasticity. You’ll notice the dough become smoother as the gluten structure develops—this is crucial for that perfect crunch later on.

Once your dough is well-kneaded, place it in a lightly oiled bowl and cover it. A warm, draft-free spot is ideal for promoting a steady rise.

Give it enough time to roughly double in size. This proofing stage lets the yeast do its job, giving you a light, airy interior.

Gently punch down the dough to release excess air, then shape it into a loaf, boule, or whatever form you prefer. Creating surface tension on top helps achieve a better oven spring.

Cover your shaped dough and let it rest again until it puffs up—this second rise contributes to a more consistent, artisan bread texture.

Preheat your oven to a high temperature, usually around 220°C (425°F). For an extra-crispy crust, place a pan of hot water on the lower rack or spritz the oven walls with water just before loading your dough. This steam environment helps the exterior stay moist long enough to rise fully before setting.

Slide your loaf onto a baking stone or sheet and let the heat work its magic. You’re aiming for a golden-brown finish, so keep an eye on the color in those final minutes.

It’s tempting to cut right into your freshly baked crusty Italian bread recipe, but letting it cool on a wire rack helps the moisture distribute evenly.

Waiting just a bit rewards you with slices that are crisp on the outside and tender inside—exactly what you’re looking for.