Rustic Italian Bread

This Italian bread uses your bread machine for the kneading and first rise, then you shape and bake it by hand for that rustic, artisan look. It’s the best of both worlds: hands-off dough development with a hand-formed finish.

The dough is lean, just flour, water, olive oil, yeast, sugar, and salt. No milk, no butter, no enrichments. That simplicity is what gives Italian bread its open crumb and chewy chew.

Cornmeal on the baking sheet prevents sticking and adds a subtle grit to the bottom crust. The egg white wash before baking is what creates that shiny, crackly exterior you see on bakery loaves.

Score the top with one deep lengthwise slash right before it goes in the oven. This controls where the loaf bursts open as it bakes and gives it that classic artisan split.

Kitchen Tips

• If the dough is sticky, knead in a little extra flour before shaping. Humidity and flour brands vary, so this recipe wisely accounts for that.
• Let it rise in a warm spot around 80-85°F (27-29°C). Near a preheating oven works well. Cold spots mean slow, uneven rising.
• Test for doneness by tapping the bottom of the loaf. A hollow sound means it’s done. A dull thud means give it a few more minutes.

Variations

• Rosemary olive oil: Knead in chopped fresh rosemary and an extra drizzle of olive oil before shaping.
• Garlic bread base: Slice the cooled loaf, spread with garlic butter, and toast under the broiler.
• Seeded crust: Brush with egg white and sprinkle sesame or poppy seeds over the top before baking.