Crusty Italian Bread (Print Version)
# Ingredients:
→ Main Ingredients
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Cornmeal for dusting
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2 tablespoons olive oil
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1 1/2 cups warm water (around 110°F/45°C)
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2 1/4 teaspoons active dry yeast (1 packet)
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1 teaspoon sugar
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1 1/2 teaspoons salt
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4 cups all-purpose flour
# Instructions:
01 -
Start by stirring together sugar and warm water in a big bowl. Sprinkle the yeast on top and wait about 5-10 minutes for it to foam up. Toss in the flour, olive oil, and salt, then mix everything until the dough’s a bit sticky.
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Throw the dough onto a floured surface and knead for 8-10 minutes to get it smooth and stretchy. If you'd rather use a stand mixer, work it with the dough hook for 5 minutes on medium speed.
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Pop the dough in a greased bowl, cover with a towel, and leave it in a warm spot for 1-2 hours. It should double in size by then.
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Punch down the dough to get rid of air bubbles, then shape it into a round or oval. Place it on a parchment-lined baking sheet dusted lightly with cornmeal.
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Cover your shaped loaf with a towel, and let it puff up for another 30-45 minutes.
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Set your oven to 425°F (220°C). If you're using a pizza stone, place it inside now to warm up too.
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Right before baking, cut a few shallow lines on the top of the dough using a sharp knife. This helps the bread open up while cooking. Slide the parchment with the dough onto your hot pizza stone or baking sheet. Bake for 25-30 minutes until it’s golden and sounds hollow when you tap the bottom.
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Once out of the oven, let the loaf rest on a cooling rack before you slice it.
# Notes:
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To make the crust extra crisp, put a heatproof dish of water on the oven's bottom rack to create some steam while baking.
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Eat this bread fresh on the same day! Otherwise, store it in an airtight container for 2-3 more days.
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Mix in herbs like oregano or rosemary with the dough for a flavorful twist.