In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 packet of active dry yeast, 2 teaspoons of salt, and 1 teaspoon of sugar. Gradually pour in 1 ½ cups of warm water (approximately 110°F), stirring with a wooden spoon until a shaggy dough forms. Let it sit for 10 minutes to allow the yeast to activate, then use your hands to form a cohesive dough.

Turn the dough onto a lightly floured surface. Knead it for about 8-10 minutes, using firm, decisive motions to build strength. The dough should become smooth and elastic—if it’s too sticky, sprinkle a little flour as needed. Once kneaded, shape it into a ball and place it in a greased bowl; cover with a damp cloth to keep moisture in.

Allow the dough to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. You can create a warm environment by turning your oven on for a minute, then turning it off and placing the dough inside.

After the first rise, gently punch down the dough to release air. Transfer it to a floured surface and shape it into a round loaf. For a more rustic look, create a few slashes on the top with a sharp knife.

Place the shaped loaf on a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise for another 30-40 minutes in a warm spot until it has puffed up again.

About 15 minutes before baking, preheat your oven to 450°F (232°C). Place a shallow pan on the lower rack of the oven to create steam.

Carefully slide the dough into the preheated oven, pouring a cup of hot water into the shallow pan to create steam. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Once baked, remove the Crusty Italian Bread from the oven and let it cool on a wire rack for at least 30 minutes. Slice it as desired and serve it warm with olive oil or your favorite dip.