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Crusty homemade bread with olive oil dip, olives, and artichokes on a wooden board with fresh parsley

Crusty Bread for Dipping (Easy No-Knead Homemade Loaf)

This easy homemade crusty bread recipe delivers a crisp golden crust and soft, airy interior — perfect for olive oil dipping, soups, or sharing on an antipasti platter. No kneading, no overnight rise, and ideal for beginners.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 40 minutes
Total Time 2 hours 45 minutes
Servings :10 people

Equipment

  • 1 Measuring cups
  • 1 Measuring jug or small bowl
  • 1 mixing bowl
  • 1 Wooden spoon
  • 1 Dutch oven or an alternative like a deep oven-safe baking dish with lid (see post for tips).
  • Optional tools: Bench scraper, dough whisk, parchment paper sheets, kitchen scale (for more accurate measurements)

Ingredients
  

  • 190 grams bread flour (1 1/2 cups)
  • 190 grams cake wheat flour or all-purpose flour (1 1/2 cups)
  • 335 ml warm water, divided (1 1/2 cups)
  • 7 grams active dry yeast (1 packet or 2 1/4 teaspoon)
  • 12 grams sugar (1 tablespoon)
  • 30 ml extra virgin olive oil (2 tablespoons)
  • 12 grams salt (2 teaspoons)
  • extra flour for dusting

Instructions 

  • In a jug or small bowl, combine 120 ml (½ cup) warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
    12 grams sugar (1 tablespoon), 7 grams active dry yeast (1 packet or 2 1/4 teaspoon)
  • In a large mixing bowl, whisk together bread flour, cake flour, and salt.
    190 grams bread flour (1 1/2 cups), 190 grams cake wheat flour or all-purpose flour (1 1/2 cups), 12 grams salt (2 teaspoons)
  • Add the yeast mixture, olive oil, and remaining 235 ml (1 cup) warm water to the flour. Stir with a wooden spoon until a sticky dough forms.
    30 ml extra virgin olive oil (2 tablespoons), 335 ml warm water, divided (1 1/2 cups)
  • Add 2–3 tablespoons (30–45 ml) more warm water to loosen the dough. Mix by folding and lifting for 3–4 minutes to incorporate air.
  • Cover with a towel and let rest at room temperature for 1 hour.
  • Add 60 g (½ cup) flour in two additions, folding after each. Cover and proof for another hour.
  • Stir gently again for 1–2 minutes. Line a medium bowl with 2 crossed pieces of parchment paper and pour in the dough
  • Lightly flour your hands and sprinkle flour around the edges and over the dough. Rest while you preheat the oven.
    extra flour for dusting
  • Preheat your oven to 220°C (428°F) with a Dutch oven inside. Allow at least 30 minutes.
  • Carefully transfer the dough using the parchment paper into the hot Dutch oven. Cover and bake for 30 minutes.
  • Remove the lid and bake for 10–15 more minutes, until golden and crusty.
  • Let cool for 15 minutes before serving.

Notes

Recipe Notes:

  • If you don't have cake flour, use all-purpose. The soft flour helps keep the interior light.
  • For the best crust, use a Dutch oven and ensure it's fully preheated.
  • If baking without a Dutch oven, use a Pyrex dish or metal baking tray with another tray on top as a lid substitute.
Note:  Nutritional is calculated per slice of bread.

Nutrition

Serving: 1sliceCalories: 168kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 468mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.002mgCalcium: 7mgIron: 0.4mg
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