Based on the photo, this is a rustic round crusty bread with a golden, crisp crust and soft, airy interior. Here is a reliable recipe that will give you a very similar loaf.

Ingredients

For the Bread

• 3 cups (390 g) all-purpose flour or bread flour
• 1½ cups (360 ml) lukewarm water
• 1½ teaspoons salt
• 1 teaspoon instant yeast
• 1 teaspoon honey or sugar
• 1 tablespoon olive oil — optional

For the Top

• 1 teaspoon olive oil or melted butter — optional
• A little flour for dusting

 FULL STEP-BY-STEP RECIPE

1. Activate the Yeast

Add the lukewarm water to a large mixing bowl.

Stir in the yeast and honey or sugar.

Let it stand for 5–10 minutes.

If using instant yeast, you can also mix it directly with the flour without activating it first.

2. Make the Dough

Add the flour and salt to the bowl.

Mix with a wooden spoon until a rough, sticky dough forms.

The dough should be soft and slightly sticky, not dry.

If it looks extremely dry, add water 1 tablespoon at a time.

If it is very wet, add a little flour.

3. First Rise

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Leave it in a warm place for approximately 1½–2 hours, or until the dough has noticeably increased in size.

For better flavor, you can refrigerate the covered dough for 8–18 hours instead.

4. Shape the Loaf

Lightly flour your work surface.

Transfer the dough onto it.

Gently fold the edges toward the center several times.

Turn the dough over and shape it into a round, smooth ball.

Don’t aggressively knead it—you want to preserve the air bubbles.

5. Prepare the Pan

Line a small oven-safe round baking dish or Dutch oven with parchment paper.

Place the dough into the center.

Cover loosely and let it rest for another 30–45 minutes.

 6. Preheat the Oven

Place your Dutch oven or heavy oven-safe pot with its lid inside the oven.

Preheat to:

450°F (230°C)

Let the pot heat for approximately 30 minutes.

The hot pot is important because it helps create the beautiful crust seen in the photo.

7. Score the Bread

Carefully remove the hot pot.

Place the dough inside using the parchment paper.

Dust the top lightly with flour.

Using a sharp bread lame or knife, make one or two shallow cuts across the top.

This allows the bread to expand while baking.

 8. BAKE

Cover with the lid.

Bake at 450°F (230°C) for 25 minutes.

Then carefully remove the lid.

Reduce the temperature to 425°F (220°C) and bake for another 15–20 minutes, until the crust is deep golden brown.

For an especially crisp crust, bake a few additional minutes if needed.

9. Check for Doneness

The loaf should have:

• A deep golden-brown crust
• A firm exterior
• A hollow sound when tapped underneath

If using a thermometer, the center should be approximately 200–210°F (93–99°C).

10. COOL COMPLETELY

Remove the bread from the pot and place it on a wire rack.

Do not slice immediately.

Allow it to cool for at least 45–60 minutes.

This lets the inside finish setting and helps prevent a gummy texture.

 HOW TO GET THE BREAD IN YOUR PHOTO

For that rustic appearance:

1. Shape the dough into a round loaf.
2. Use parchment paper underneath.
3. Dust the top lightly with flour.
4. Score the top before baking.
5. Bake covered first, then uncovered.
6. Let it become deeply golden.
7. Cool completely.
8. Slice with a serrated bread knife.

The result should be a crisp golden crust with a soft, slightly chewy interior.

 RECIPE Q&A

Q: Can I use all-purpose flour?
Yes. Bread flour gives a slightly chewier loaf, but all-purpose flour works very well.

Q: Can I make this without a Dutch oven?
Yes. Bake it on a preheated baking sheet or heavy oven-safe pan. Place a separate heatproof pan with hot water in the oven to create steam during the first part of baking.

Q: Why is my dough sticky?
This dough is supposed to be somewhat sticky. Avoid adding large amounts of extra flour because that can make the finished bread heavy.

Q: Can I prepare the dough the night before?
Yes. Cover it and refrigerate it overnight. Bring it out, shape it, and allow it to rest before baking.

Q: Why did my bread not rise?
The yeast may be inactive, the room may be too cold, or the dough may not have had enough rising time.

Q: Why should I cool the bread before slicing?
Cooling allows the crumb to finish setting and gives you cleaner slices.

Q: How should I store it?
Keep the cooled loaf at room temperature in a bread bag or loosely wrapped. For longer storage, slice and freeze it.

 Serving Ideas

Serve warm or toasted with:

• Butter
• Olive oil and herbs
• Garlic butter
• Cheese
• Eggs
• Soup
• Mediterranean dips such as hummus or baba ganoush