Description
This crusty Italian bread has a golden, chewy crust and soft interior—perfect for sandwiches, soups, or serving warm with olive oil.
Ingredients
4 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F/43°C)
2 tablespoons olive oil (plus more for greasing)
Cornmeal for dusting (optional)
Instructions
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Stir until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl. Cover and let rise for 1 to 1.5 hours until doubled.
Punch down the dough and shape into a long loaf or round boule.
Place on a parchment-lined sheet dusted with cornmeal. Cover and let rise for another 30–45 minutes.
Preheat oven to 425°F (220°C). Score the top of the loaf with a sharp knife.
Place a metal pan with hot water on the lower oven rack to create steam.
Bake for 25–30 minutes, until golden brown and sounds hollow when tapped.
Cool on a wire rack for at least 15 minutes before slicing.
Notes
Add rosemary or garlic to the dough for extra flavor.
Top with sesame seeds or sea salt before baking.
Swap 1 cup of flour for whole wheat for a heartier version.
Divide into smaller rolls for sandwiches or meal prep.
Freeze slices and toast to re-crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
