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Golden brown loaf of Dutch oven bread cooling in a parchment-lined red cast iron pot.

Crusty Italian Bread (Easy Dutch Oven Recipe)

Achieve bakery-quality, rustic Italian bread with an incredibly crisp, golden crust and a tender, airy interior using your Dutch oven. This simple recipe requires minimal kneading and delivers exceptional results, perfect for dipping in olive oil or serving with dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: Italian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Warm water 105-115°F / 40-46°C
  • 2.25 tsp Active dry yeast one standard packet
  • 1 pinch Granulated sugar
  • 3 cups All-purpose flour plus more for dusting
  • 1.5 tsp Fine sea salt
  • 1 tsp Olive oil for greasing the bowl

Equipment

  • Large mixing bowl
  • Plastic Wrap or Clean Kitchen Towel
  • Parchment paper
  • 5-6 quart Dutch oven with lid
  • Cooling rack
  • Sharp knife or lame (for scoring)

Method
 

Activate the Yeast
  1. In a large mixing bowl, combine the warm water, active dry yeast, and a pinch of granulated sugar. Stir gently and let sit for 5-10 minutes until the yeast is foamy. This indicates the yeast is active.
Mix the Dough
  1. Add 3 cups of all-purpose flour and fine sea salt to the yeast mixture. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms and all the flour is incorporated. There's no need for extensive kneading at this stage.
First Rise (Bulk Fermentation)
  1. Lightly grease a clean large bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
Shape the Dough
  1. Gently turn the dough out onto a lightly floured surface. Using floured hands, gently press the dough into a rough round or rectangle. Fold the edges towards the center to create tension on the surface, forming a tight ball. Avoid overworking the dough to maintain its airy structure.
Second Rise
  1. Place a sheet of parchment paper into a proofing basket (banneton) or a bowl lined with a floured kitchen towel. Transfer the shaped dough, seam-side up, onto the parchment paper. Cover loosely with plastic wrap or another towel and let it rise for another 30-45 minutes, or until visibly puffy.
Preheat Oven and Dutch Oven
  1. About 30 minutes before the end of the second rise, preheat your oven to 450°F (230°C) with your 5-6 quart Dutch oven (with its lid) inside. Allow the Dutch oven to heat thoroughly for at least 30 minutes.
Bake the Bread
  1. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. If desired, lightly score the top of the dough with a sharp knife or bread lame (a single deep slash or a few parallel slashes).
  2. Cover the Dutch oven with its lid and return it to the hot oven. Bake for 30 minutes with the lid on.
  3. Remove the lid and continue to bake for another 10-15 minutes, or until the crust is deeply golden brown and crunchy. The internal temperature of the bread should be around 200-210°F (93-99°C).
Cool and Serve
  1. Carefully lift the bread out of the Dutch oven using the parchment paper and transfer it to a wire cooling rack. Allow the bread to cool completely for at least 1 hour before slicing. This is crucial for the internal crumb to set and for the crust to remain crisp.

Notes

For an even chewier crust, you can spray a little water on the dough before baking or add a few ice cubes to the bottom of the Dutch oven (carefully!) before covering. Store leftover bread in a paper bag at room temperature for up to 2-3 days, or freeze sliced for longer storage. Reheat crusty bread in a toaster or oven for best results.