Craving a bakery-style Italian crusty bread but don’t have a stand mixer, dutch oven, or all day to wait? You’re in luck! This easy homemade rustic bread is made entirely by hand—no kneading, no machine—just a simple dough, 2-hour rise, and a hot pizza stone (or skillet) for that perfectly crackly crust and soft, fluffy center.
Whether you’re pairing it with soup, turning it into bruschetta, or making panini, this bread is sure to become your new go-to loaf.
🥖 Why You’ll Love This Bread
- No kneading or stand mixer needed
- Only 4 basic ingredients: flour, yeast, salt, and water
- Ready in just 2 hours rise + 45 minutes bake
- Crispy artisan-style crust with soft, airy interior
- Bakes beautifully on a pizza stone, cast iron skillet, or dutch oven
🧂 Ingredients
- 3¼ cups all-purpose flour (plus more for dusting)
- 1 tsp sea salt
- 2 tsp instant yeast (or active dry yeast)
- 1½ cups warm water
💡 Want a larger loaf? See original large batch below!
🔪 Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, salt, and yeast. Add warm water and mix with a spatula or your hands until a soft, sticky dough forms. Don’t worry if it sticks to the bowl—this is exactly what you want.
2. Let it Rise
Cover the bowl with plastic wrap and a towel. Let the dough rise at room temperature for 2–3 hours until doubled in size and bubbly.
3. Shape the Loaf
Lightly flour your work surface and hands. Turn out the dough (it will be sticky—resist adding extra flour), and gently shape it into a round ball by folding it onto itself. Do not knead.
4. Preheat the Oven and Stone
Place a pizza stone in the oven and preheat to 450°F for 45 minutes. Put an oven-safe dish with 2 inches of water on the bottom rack to create steam—this is key for that crusty finish!
5. Score & Rest
Place the shaped dough on parchment or a floured pizza peel. Score the top with an “X” or a few diagonal slashes. Let rest while the oven heats.
6. Bake the Bread
Carefully slide the loaf onto the hot pizza stone (or place in a hot cast iron pan). Bake for 30–45 minutes until golden brown and the crust sounds hollow when tapped.
7. Cool Completely
Transfer to a cooling rack and allow the bread to cool completely before slicing to keep the crust nice and crisp.
🍞 Optional: Dutch Oven Method
- Preheat a dutch oven at 450°F.
- Transfer the shaped dough to parchment and lower it into the hot pot.
- Cover with lid and bake 30 minutes.
- Remove lid and bake another 5–10 minutes until golden.
- Cool on a rack.
🍽️ Serving Suggestions
- Tear and dip into olive oil with herbs and chili flakes
- Serve with soups like Pasta e Ceci or Zuppa Toscana
- Make open-faced bruschetta with tomatoes or roasted veggies
- Use for panini, garlic bread, or your favorite sandwich
- Add rosemary, olives, or seeds to the dough for variety
💡 Tips for Success
- Avoid over-handling the dough for a light, airy crumb
- Steam = crust: Don’t skip the water dish in the oven!
- Let it cool: Cutting too early traps moisture and softens the crust
- Use parchment paper for easier handling if needed (check heat limits)
🧊 How to Store
Let the loaf cool fully, then store in a plastic bag or bread box at room temperature for up to 2–3 days. To revive a slightly stale loaf, toast slices or use in ribollita or Pappa al Pomodoro soup.
⚠️ Not ideal for freezing—best eaten fresh or repurposed if stale.
🍞 Large Loaf Version
If you’re up for a bigger bake, double the ingredients:
- 6¼ cups all-purpose flour
- 2 tsp sea salt
- 1 packet (2¼ tsp) instant yeast
- 3 cups warm water
Follow the same steps and bake at 450°F for about 45 minutes.
⭐ Recipe Summary
Rustic Italian Crusty Bread (No Knead)
A simple, 4-ingredient artisan bread recipe with no kneading or fancy equipment. Crusty, chewy, soft in the middle—perfect for dipping, soups, or sandwiches.
Prep: 5 mins | Rise: 2 hrs | Bake: 40 mins | Total: ~2 hrs 45 mins
Yields: 1 medium round loaf
Calories per slice: ~195