Jim Lahey’s Stecca
About This Stecca Bread
Jim Lahey’s stecca is a long, thin, rustic Italian bread that requires almost no effort and delivers unreal results. With a long overnight rise, olive oil, and a super wet dough, this bread bakes into a shattery, golden loaf with an open crumb. It’s the perfect base for toppings like cherry tomatoes, garlic, onions, herbs, or flaky salt, and works beautifully alongside nearly any meal.
Jim Lahey’s “My Bread” Cookbook (affiliate link)
Why You’ll Love It
No kneading required — just mix, rest, shape, and bake.
Crispy crust with a soft, airy interior.
Customizable: add tomatoes, garlic, olives, herbs, or cheese.
Foolproof for beginners and rewarding for experienced bakers.
Amazing paired with soups, salads, spreads, or served warm with butter.
Ingredients You’ll Need
Bread flour
Salt
Sugar
Instant or active dry yeast
Cool water
Olive oil
Flaky or coarse salt
Optional toppings: cherry tomatoes, garlic cloves, caramelized onions, olives, herbs
How to Make It
Mix the flour, salt, sugar, yeast, and water into a wet, sticky dough and let it rise overnight until bubbly and doubled. Gently scrape the dough onto a floured surface, fold it over itself a few times, shape into a ball, brush with olive oil, and let it rise again. Preheat the oven and oil a baking sheet. Cut the dough into four pieces and stretch each into a long thin loaf. Add any toppings you like, drizzle with oil, sprinkle salt, and bake until golden and crisp.
Tips for Success
A wet dough is essential — don’t add extra flour.
A long rise (18 hours) develops the best texture and flavor.
Preheat the oven fully for maximum crust.
Press toppings gently so they stay put while baking.
If the crust softens after a few hours, reheat the loaves briefly to re-crisp.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the bread won’t be quite as chewy or airy. Bread flour gives the best texture.
My dough seems too wet. Should I add flour?
No — stecca dough is supposed to be wet. It creates the open crumb and crispy crust.
Can I refrigerate the dough for a slower rise?
Yes. Refrigerating overnight works perfectly.
Can I freeze the baked loaves?
Absolutely. Freeze after cooling, then reheat in a hot oven to refresh the crust.
Do I need a baking stone?
No. A regular sheet pan works great for this recipe.
What to Serve With
Tomato soup
Olive tapenade
Burrata or fresh mozzarella
Roasted vegetables
Pasta dishes
Herb butter or garlic aioli
More Recipes You’ll Love
Jim Lahey’s Stecca (No-Knead Italian Bread)
Ingredients
Makes 4 baguette-style loaves
Dough
Bread flour
Salt
Sugar
Instant or active dry yeast
Cool water (55–65°F)
Olive oil
Coarse or flaky sea salt
Toppings (Optional)
Cherry tomatoes
Garlic cloves
Caramelized onions
Olives
Fresh herbs
Instructions
Make the Dough
In a medium bowl, mix flour, salt, sugar, and yeast.
Pour in the cool water and stir with a wooden spoon until a wet, sticky dough forms (about 30 seconds).
Cover the bowl and let the dough rise at room temperature for 10–18 hours (or up to 24 hours if your home is cold), until bubbly and more than doubled in size.
Shape the Dough
Generously flour your work surface.
Scrape the dough out in one piece using a bowl scraper or spatula.
Fold the dough over itself three times, then gently shape into a loose, flattened ball.
Brush the top lightly with olive oil and sprinkle with a little coarse salt.
Place seam-side down on the counter, cover with a towel, and let rise 1–2 hours, until almost doubled.
If you poke the dough and the indentation holds, it’s ready; if it springs back, give it another 10–15 minutes.
Prepare the Oven
Thirty minutes before the second rise is finished, preheat the oven to 500°F with a rack in the center.
Oil a standard 13x18-inch baking sheet.
Form the Stecca
Cut the dough into 4 equal pieces.
Gently stretch each into a long, thin baguette shape, roughly the length of the baking sheet.
Arrange on the pan, leaving a little space between each loaf.
Press your desired toppings (garlic cloves, tomatoes, olives, onions) into the dough.
Drizzle or brush each loaf with olive oil and sprinkle with sea salt.
Bake
Bake for 15–25 minutes, or until the loaves are deeply golden and crisp.
Cool on the pan for 5 minutes, then transfer to a rack to cool fully.
Notes
If the crust softens after a few hours due to surface salt, simply reheat the stecca in a hot oven to re-crisp.
