Homemade Crusty Italian Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups all-purpose flour
02 -
1 1/2 teaspoons salt
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1 teaspoon sugar
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2 1/4 teaspoons active dry yeast (1 packet)
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1 1/2 cups warm water (110°F/45°C)
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2 tablespoons olive oil
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Cornmeal for dusting
# Instructions:
01 -
In a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and olive oil to the bowl, and mix until a sticky dough forms.
02 -
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed for about 5 minutes.
03 -
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
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Once the dough has risen, punch it down to release the air. Shape the dough into a round loaf or an oval, depending on your preference. Place the shaped dough onto a baking sheet lined with parchment paper and lightly dusted with cornmeal.
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Cover the loaf with a kitchen towel and let it rise again for about 30-45 minutes until puffed up.
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Preheat your oven to 425°F (220°C) with a baking sheet or pizza stone in the oven to heat up as well.
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Just before baking, use a sharp knife or lame to make a few shallow slashes on the top of the loaf. This will help the bread expand while baking. Transfer the dough (along with the parchment paper) onto the preheated baking sheet or stone. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
08 -
Remove the bread from the oven and allow it to cool on a cooling rack before slicing.
# Notes:
01 -
For an extra crispy crust, place a small oven-safe dish with water on the bottom rack of the oven during baking to create steam.
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This bread is best enjoyed the day it's baked but will keep for 2-3 days in an airtight container.
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You can add herbs like rosemary or oregano to the dough for additional flavor.