Artisan Italian Bread

loaf of crusty italian bread sliced open in a basket

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5 from 2 votes

This no-knead, Artisan Italian Bread is so easy and delicious! Make it the same day you want to eat it!

Prep Time3 10

Cook Time35

Total Time3 45

Course: Bread

Cuisine: Italian

Servings: Makes 1 loaf

Calories: 155kcal

Author: Mamma C

Equipment

parchment sheet

Ingredients

Dough

3 ½ cups all-purpose flour (or bread flour)
2 teaspoons instant yeast (see notes if using active dry yeast)
2 teaspoons granulated sugar
1 ¼ teaspoons salt
1 ½ cups warm water

Instructions

In a large mixing bowl, add the flour, yeast, sugar and salt. Stir with a spoon to combine. Pour in the water and stir with a spoon to mix. The dough will be sticky.
Lift up the dough and grease your mixing bowl with cooking spray (you can use the same bowl without cleaning it first.) Place the dough back in the greased bowl and roll it around to coat it with the oil. Cover the bowl with plastic wrap and let the dough rise for 2 ½ hours at room temperature.
When the dough has risen, transfer it to a floured work surface. Don't knead the dough, but shape it into a loaf about the size of a football. Smooth out the dough as best you can without handling it too much. Place it onto a half-sheet pan lined with parchment paper or a silicone baking mat. (If you have neither, you can lightly grease your pan with cooking spray.)
Use a straight-edged knife to cut a long slit along the surface of the dough. Cover the dough with a clean dish towel that doesn't shed. Set a timer for 30 minutes to let the dough rest and proceed to prepare your oven.
Fill a 9x13 metal pan or cast iron pan halfway with hot water. (Don't use a glass pan, because it could shatter.) Place the pan on the bottom rack of the oven. Preheat the oven to 450 degrees F.
When the dough has rested for 30 minutes and the oven is ready, place the pan with the dough on the middle rack of your oven.
Bake the bread for 35-40 minutes. Check if it is done by removing the pan from the oven. Wearing gloves, flip over the loaf. Take off one glove and tap the underside of the bread with your fingertips. If the bread sounds hollow, it is done. If not, bake it a little more.
When the bread is done, let it cool on a wire rack until it's no longer hot. Slice the bread and serve with dipping oil, butter or make sandwiches with it.
Store the bread at room temperature, wrapped in plastic and then placed in a brown bag. It is best eaten by the next day or so for freshness. For longer storage, it's best to slice the loaf the first day and freeze it in a freezer bag.

Notes

Using active dry yeast

If using active dry yeast, you'll need to proof it first to activate it. In a small mixing bowl, mix ¼ cup warm water with the yeast and ½ teaspoon of sugar. Wait about 10 minutes, until the mixture foams and bubbles. (If your yeast doesn't foam and bubble during that time, the yeast won't work, so you'll need to buy fresher yeast.) Add the activated yeast to the mixing bowl with 1 ¼ cup of warm water, 1 ½ teaspoons of sugar, the flour, and salt. Then proceed with the recipe.

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