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No-Knead Italian Country Bread Recipe

No-Knead Italian Country Bread

This rustic Italian bread is made with a simple one-bowl method, requiring minimal prep. It’s a perfect weeknight bread or a deep-flavor loaf made with an overnight cold proof. With a crisp, caramelized crust and a soft crumb, it’s ideal for dipping in olive oil, making bruschetta, or pairing with soups.
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Prep Time 15 minutes
Cook Time 1 hour
covered time 40 minutes
Total Time 1 hour 55 minutes
Servings: 8 people
Course: bread
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fast Same-Day Loaf:
  • 3½ cups + 2 tbsp all-purpose flour ≈450 g
  • 1½ cups + 3 tbsp lukewarm water ≈396 g
  • 1¾ tsp active dry yeast
  • 1½ tsp salt
  • 1 tsp honey or sugar
For the Overnight Loaf:
  • 400 g all-purpose flour
  • 350 g lukewarm water
  • 5 g sugar
  • 5 g salt
  • 2 g active dry yeast
Additional Options:
  • 1 tbsp olive oil optional for a softer crust
  • 1 tsp sugar to activate yeast

Method
 

Activate the Yeast:
  1. For active dry yeast: Mix 1¾ tsp of yeast in ¼ cup warm water with 1 tsp sugar. Let it sit for 5 minutes until foamy. If using instant yeast, mix it directly with the flour.
Mix Ingredients:
  1. In a large bowl, add flour, activated yeast mixture, remaining water, salt, and honey or sugar. Stir until the dough is sticky and comes together.
First Rise:
  1. For same-day method: Let the dough rise for about 2 hours at room temperature, covered with a damp towel or plastic wrap.
  2. For overnight method: After mixing, cover the bowl and refrigerate for 8–16 hours.
Shape the Dough:
  1. Once risen, dust a sheet of parchment with flour. Transfer the dough onto it using a spatula to avoid deflating the dough.
  2. Gently fold the edges toward the center to form the dough into a boule or bâtard.
Bake the Bread:
  1. For the same-day loaf: Preheat the oven to 420°F (220°C). Bake for 25-30 minutes, until the crust is golden, and the bottom sounds hollow.
  2. For the overnight loaf: Preheat a lidded pot (Dutch oven) to 240°C (464°F). Bake covered for 40 minutes, then uncover and bake for another 20–30 minutes.
Cool and Serve:
  1. Allow the bread to cool completely on a rack before slicing. This ensures the crust stays crisp.

Notes

  • If the dough is too sticky, lightly dust with flour during shaping but avoid using too much as it can affect the bread’s texture.
  • A Dutch oven is not necessary but helps achieve the best crust. A pizza stone or baking sheet can be used as alternatives.
  • If you’re short on time, the same-day method works perfectly, but for richer flavor, consider the overnight cold-proof option.