Learn to make delicious rustic Italian artisan bread with no kneading. This recipe will help you craft the perfect loaf of bread every time.
This delicious homemade Italian bread loaf is made from a simple no-knead dough. Unlike traditional bread-making methods, this recipe involves a minimal effort to produce maximum flavor. All you need is flour, salt, yeast, and water to create a crusty loaf of bread with an airy crumb.
The secret to this bread's success lies in the fast-acting yeast and letting the dough sit until it doubles in size. Adding honey further enhances the flavor profile and gives the yeast a sugar to feed on. The result is an impressive-looking loaf that tastes as good as it looks!
You only need a few simple ingredients to create authentic Italian-style crusty bread. Once you have mastered this easy recipe, there are endless possibilities for adding your own twist by experimenting with different flours or adding herbs and spices to create unique flavors.
Here are the ingredients needed to make this recipe:
- all-purpose flour
- lukewarm water (100-110°F)
- instant yeast
Scroll down to the recipe card for quantities.
To make a no-knead homemade bread, all you need to do is combine the ingredients by following the steps below. Then, cover it, and let it sit until the dough has doubled in size before forming and baking the loaf.
Dissolve the yeast in ¼ cup of warm water and 1 teaspoon of honey. Leave to rise for 5 minutes until bubbly.
Add flour to a mixing bowl with the remaining water.
Add the dissolved yeast and use a fork to mix it quickly. Add salt to the mixture and stir.
The dough should be soft, sticky, and not smooth. Cover, and let rise at room temperature or in a warm spot if it's a cool room.
After the dough has doubled in size, gently place dough onto a non-stick baking sheet sprinkled with flour and form a loaf. Gently score the top with a sharp knife.
Bake bread loaf in the preheated oven for approximately 25 minutes. Then, lower the temperature and bake until it is golden brown.
After baking, let the loaf cool on a wire rack for at least 15 minutes before cutting.
This no-knead Italian artisan bread recipe is very versatile.
- Try adding different herbs, such as rosemary or thyme, for added flavor.
- Change the bread flour to make the bread healthier and more nutritious. Whole wheat or rye flour are great options.
- Brush the outside of the dough with extra-virgin olive oil before baking. This will add flavor, help create a crispy crust, and help keep the bread moist while baking.
Here are a few bread baking tips:
- Ensure your oven is preheated to the right temperature before baking. Preheating your oven ensures that the dough gets cooked evenly, producing a crispy crust on top.
- Allow the dough to sit in a warm spot until it doubles in size. This allows yeast to ferment properly and produce carbon dioxide gas which causes bubbles in the dough.
- Let the bread cool down for a few minutes before serving. This will allow the bread to settle and make slicing easier.
- Use an electric hand or stand mixer with dough hooks. Although it's unnecessary, creating the dough using the dough hooks on an electric mixer is easier.
- Line a regular baking sheet or baking stone with parchment paper if you don't have one with a non-stick coating.
An Italian Artisan Bread is a great addition to any meal. It can be served as an appetizer with seasoned olive oil or butter. It can be used as the base for sandwiches and paninis. To bring out its flavor, try lightly toasting it before serving.
For a more substantial dish, use the bread as the foundation for bruschetta. Start by brushing slices of the bread with olive oil and then grilling them until they are lightly golden brown. Top with fresh tomatoes, garlic, basil, and a sprinkle of salt and pepper for an easy appetizer that will impress your guests.
For breakfast or brunch, try making French toast with the bread. Cut thick slices and dip them in a mixture of beaten eggs and milk before frying in butter until golden brown. Serve with maple syrup or your favorite topping for a delicious start to your day!
It's also a classic addition to serve with steak pasta or lamb bolognese.
The best way to store Italian artisan bread is in a cool, dry place. If you have enough space in your kitchen, you can store it in a bread box or on a shelf. Alternatively, you can wrap the bread in aluminum foil or plastic wrap and keep it in the refrigerator for up to two days.
For longer storage, you can freeze the bread for up to three months. Be sure to wrap the bread tightly before freezing so that it doesn’t get freezer burn. When you’re ready to eat the frozen bread, thaw it at room temperature before serving.
One of the most common culprits is not using enough yeast. If the yeast is not activated correctly, this can lead to an under-risen loaf. Not allowing the dough to rise long enough or at the right temperature can cause an overly flat loaf. Finally, if the oven temperature is too low or too high, this can also cause the bread to be too flat.
Brushing the outside of Italian rustic bread dough before baking it with olive oil will help create a crispy crust.
Whole wheat flour is heavier than white flour, so you may need less. You may also need to make slight adjustments to the other ingredients.
Love bread? Here are a few more small-batch recipes you can try.
- Cornbread for two is perfectly sweet and crumbly.
- Easy yeast rolls are fluffy and delicious.
- Buttermilk biscuits for two are flaky, buttery, and irresistibly tender.
- Air fryer garlic bread is a great way to use this homemade bread.
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No Knead Italian Artisan Bread
- 2 ¼ cups all-purpose flour (9 oz) plus extra for topping
- ¾ cups lukewarm water about 185 ml at 100-110°F
- 1 ⅛ teaspoon instant dry yeast (0.20 oz)
- 1 teaspoon honey
- 1 teaspoon salt
- Dissolve the yeast in ¼ cup of lukewarm water and 1 teaspoon of honey. Leave to rise for 5 minutes until bubbly.
- Add flour to a mixing bowl with the remaining water. Add the dissolved yeast and use a fork to mix it quickly.
- Add salt to the mixture and stir. The dough should be soft, sticky, and not smooth. Add additional lukewarm water if the mixture is too dry.
- Sprinkle some flour on the dough, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place for between 45 minutes and 1 hour and 30 minutes to almost double the size. Time may vary depending on your kitchen warmth.
- Preheat the oven to 425° F (220° C).
- Gently transfer the risen dough to a non-stick baking sheet sprinkled with flour. Make sure the floured side is facing upwards.
- Score the bread with a very sharp knife, not too deep.
- Bake the loaf in the preheated oven for approximately 25 minutes. Then, lower the temperature to 325° F (160° C) and bake for an additional 10-15 minutes or until it is golden brown.
- After baking, let the loaf cool on a wire rack for at least 15 minutes before cutting.
Be careful not to make it too hot as it may bake the bread, and it won’t rise. You want a warm, cozy place for your bread to rest. An oven that is off but has the light on is generally a good spot for dough to rise. You can also let the bread rest for extra time on the baking sheet before baking for 30 minutes. This is not essential but is recommended for fluffier bread.
Steam: For best results, while baking, put a small ramekin with water inside the oven while baking, the water will release steam that helps create a crust in the bread.
Made this bread this afternoon and it turned out well! I was skeptical about not having to knead, but it worked and gave me a delicious loaf. Thanks for sharing!
This bread came out amazingly! I love how quick, easy and straightforward this recipe is.
I made this homemade Italian bread recipe yesterday and it was just delicious. Will be making it again soon. Thanks so much for the detailed and easy-to-follow directions.
This Italian bread turned out so good! I want to make it again for Easter brunch.
Could not print the recipe. Not sure why but made it and added thyme and garlic and it was great.
Added herbs are a great way to add some flavor. You should be able to print from this page: No Knead Artisan Bread Recipe
If you do both the half hour rest and brush with olive oil, when do you do the oil, before or after the rest?
I find it's best to do after the rest.
Can this be baked in a hot oven about 800 degrees? Such as a pizza oven? I have an indoor electric that goes up to 700 and an outdoor propane that I've had as hot as 800, pegging the needle. The pizza crust is awesome made in a hot oven. Please let me know. Email me please, someone! Thanks!
I'm not sure as I've never tried it. The dough would likely work as a pizza crust that way but I'm not sure how the loaf itself would do.