The experience of making pizza dough lead me to try making Italian bread and focaccia bread using Vito Lacopelli’s All-In-One Pizza, Italian Bread and Focaccia Bread Recipe. Both the Italian bread and the focaccia bread came out good, which started me thinking about just trying to make a large loaf of crispy Italian bread (Something very hard to find in the Houston area due to the humidity).
After searching for a bit I came across this recipe. I made this crispy Italian bread and was VERY happy with the results.
You can use this little planner to help you make the bread for a specific time.
The link to the original recipe can be found here: Crispy Italian Bread Recipe
*** 2025 Update ***
I’ve made this recipe many times over the last several years and learned a lot along the way. Here are some important tips:
- Make sure the kneading in Step 4 is done long enough. You really have to work the dough, and there is no such thing as overkneading. If you don’t work the dough enough, it won’t develop the necessary structure/strength. You will end up with a loaf that is flat instead of more round or like a football. You can use the window pane test to make sure that the dough has built a good gluten mesh. You can use a stand mixer with a dough hook if you like. I recommend 12 to 15 minutes on speed 1. I also use a wooden spoon to reposition the dough from time to time to make sure that the stand mixer is working all of the dough instead of just one part of it.
- Watch your proving times carefully! The dough will take less time to proof in the warm summer months. Check it from time to time with the poke test to see if it is done. Overproofing the dough will cause it to flatten and lose its structure.
- You can make sandwich rolls out of the dough instead of a large loaf. In the pictures below, you can see where I made six sandwich rolls. In Step 6, you split the dough into six equal-weight sections and form each into a tight ball. Put the dough balls on a parchment-lined baking sheet and then follow along with Step 7 from there. My dough balls were about 211 grams each, and I baked them for 25 minutes. I put a slash on each dough ball before they went into the oven. Similarly, I made 12 dinner rolls from this recipe. Each was about 110 grams and they cooked for about 18 minutes.
- I have also made two long loaves from this dough recipe. These were great for making hero sandwiches.
Ingredients
- 5 cups Flour (Bread Flour, sifted)
- 1 tsp Sugar
- 2 and 1/4 tsp Active Dry Yeast
- 2 cups Water (about 105 degrees)
- 2 tbsp Olive Oil
- 2 tsp Salt
Step by Step Instructions
Step 1:
Place 2 cups of sifted flour, sugar and yeast into your stand mixer (or a large mixing bowl) and mix. Add 2 cups of very warm water, and on low speed mix for about 1 minute.
Step 2:
Cover the bowl with plastic wrap and a kitchen towel and let stand 1 hour or until bubbly. The picture shows what it should look like after an hour.
Step 3:
Gently stir in the oil and salt. Stir in 3 cups of sifted flour.
Step 4:
Turn out dough onto a lightly floured surface and knead for 12-15 minutes. Knead by pushing the dough down and away from you with your right palm. Fold the dough back over, rotate 90 degrees, and repeat. I recommend using a bench scraper instead of using your palm because the dough will be sticky. As you work the dough, it will become less sticky and easier to handle. You may need to add a little more flour if you find the dough is just too sticky to work with. Alternatively, you can cover the dough with a bowl for 30 minutes to allow it to rest, and then try again. Once kneaded, the dough should be smooth and springy.
Step 5:
Shape the dough into a ball by gently stretching the dough around and under from the sides. Do this with both hands on opposite sides of the dough, rotate and repeat to form a nice tight ball with a smooth top. Transfer the dough ball to a greased bowl and cover the bowl with plastic wrap and a kitchen towel. Let the dough rise for 1 hour (or until doubled in size). The dough is ready if an indentation remains when touched. The picture shows what should look like after this first proving.
Step 6:
Line a baking sheet with parchment paper or grease with butter. Put a little olive oil on your hands so that the dough doesn’t stick to your hands. Place your palm over the top of the dough and turn the dough out onto your palm. Flip the dough down onto your work surface so that the top of the dough is once again on top. Shape the dough into an even and round loaf by again stretching the sides of dough downwards and under to make almost a smooth top (about 9 to 10 inches in diameter). Move the dough to the baking sheet.
Step 7:
Run your hands under water and pat the top of the dough with water. Cover loosely with a kitchen towel and allow the dough to rise 1 more hour or until almost double in size.
Step 8:
Add hot water to an 8×8 or 9×9 pan until about 1/2” from the top, and place on the bottom of the oven, not directly under the loaf. Heat the oven to 425°F. Make sure the water is boiling before you put the dough in the oven.
Step 9:
Carefully, with a sharp knife, make 4 slashes on top of the loaf. The cuts should be no more then 1/4″ deep. If you want to get creative you can try other patterns for different looks.
Step 10:
Bake 35 to 45 minutes or until the loaf is a deep golden brown with crispy crust, and sounds hollow when tapped. Transfer the loaf to a wire rack to cool completely before cutting. NOTE: *** We baked ours for 40 minutes but put a sheet of aluminum foil over the loaf at about the 30 minute mark because the top looked like it was going to burn before the loaf fully cooked.
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