Name: Rustic Artisan Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: Western
Ingredients: 3 cups flour (all-purpose, bread, or Italian flour); 1 tbsp sugar; 2 tsp quick rise yeast (can substitute with traditional yeast); 1.5 tsp sea salt or coarse salt; 1.5 – 2 cups warm water; 2 tbsp olive oil (divided: 1 tbsp in dough, 1 tbsp for drizzling)

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Introduction

This rustic artisan bread is a simple, no-fuss recipe that yields a crusty, golden loaf with a soft, airy interior. Perfect for beginners, it requires minimal ingredients and uses a dutch oven to create that lovely bakery-style crust at home.

A round loaf of bread with a golden brown, crispy crust sits on a piece of off-white parchment paper. The bread has a rough cracked surface with darker toasted patches on top, showing a clear crunchy texture. The loaf appears thick and airy, with visible soft lighter dough beneath the cracked crust. The parchment paper rests on a white marbled texture with a soft blue and white striped cloth nearby, adding a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups flour
1 tbsp sugar

2 tsp quick rise yeast (or traditional yeast)
1.5 tsp sea salt or coarse salt

2 tbsp olive oil
1.5 – 2 cups warm water

Instructions

Step 1: In a large bowl, mix the flour, sugar, yeast, and salt together. Add warm water and 1 tablespoon of olive oil. Stir well with a silicone spatula or wooden spoon, scraping the sides. The dough will be sticky and shaggy. Start with 1.5 cups of water if using bread or Italian flour; add more if needed, up to 2 cups for all-purpose flour.
Step 2: Optionally, drizzle the remaining tablespoon of olive oil over the top of the dough.
Step 3: Cover the bowl with plastic wrap and a tea towel. Place it in a warm spot to rise for about 2 hours, or until the dough doubles in size. An oven with the light on works well, but room temperature is fine too.

Step 4: When ready, preheat your oven to 450°F (230°C) with a covered dutch oven inside to heat.
Step 5: Place a large sheet of parchment paper on your work surface and lightly flour the area. Scrape the dough onto the floured surface. It will be wet and loose; that’s normal.
Step 6: Sprinkle flour over the dough and fold it over itself 4 to 5 times from each side, shaping it into a rough ball. Transfer the dough onto the parchment paper, reshaping if needed.

Step 7: Remove the hot dutch oven from the oven carefully and take off the lid. Using the parchment paper, lift the dough and place it into the dutch oven. Replace the lid and put it back in the oven.
Step 8: Bake covered for 30 minutes. Then remove the lid and bake for another 5 to 10 minutes until the crust is deep golden.
Step 9: Remove the bread from the dutch oven by lifting the parchment paper. Place the bread on a cooling rack and let it cool slightly before slicing. Serve warm with butter or your favorite toppings.

Tips & Variations

For extra flavor, try adding a tablespoon of dried herbs like rosemary or thyme to the dry ingredients.
You can substitute olive oil with melted butter for a richer taste.
Using bread flour instead of all-purpose flour will give your bread a chewier texture.

Letting the dough rise overnight in the fridge can develop deeper flavor; just bring it to room temperature before baking.

Storage

Store the bread at room temperature wrapped loosely in a paper bag or cloth to keep the crust crisp for up to 2 days. For longer storage, slice and freeze the bread in a zip-top bag for up to 1 month. Reheat slices in a toaster or oven to restore freshness.

How to Serve

A round loaf of bread with a golden brown crust that has deep cracks and darker browned patches on top, showing its crunchy texture. The bread sits on crumpled parchment paper with a creamy beige tone, resting on a wooden board partly visible beneath. To the side is a soft, folded light blue and white textured cloth, all placed on a smooth white marbled surface. The lighting highlights the bread’s rustic and warm appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use traditional yeast instead of quick rise yeast?

Yes, traditional yeast works well. You may need to allow the dough to rise longer—about 3 to 4 hours or overnight in the fridge for best results.

Do I need a dutch oven to bake this bread?

A dutch oven helps create steam for a crispy crust but if you don’t have one, you can bake the dough on a preheated baking stone or tray. Place a pan of water in the oven to create steam during the first 15 minutes of baking.