Crusty Italian Bread (Printable view)
Classic golden-crusted Italian loaf with chewy interior, ideal for sandwiches and dipping.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 ¼ cups warm water (105°F)
06 - 2 tablespoons olive oil
→ Topping
07 - 1 tablespoon cornmeal (for dusting baking sheet)
# Steps:
01 - Combine yeast and sugar in warm water. Let stand 5–10 minutes until foamy and activated.
02 - Whisk bread flour and salt in a large mixing bowl. Create a well in the center.
03 - Pour activated yeast mixture and olive oil into the flour well. Mix with wooden spoon until shaggy dough forms. Turn onto floured surface and knead 8–10 minutes until smooth and elastic.
04 - Place dough in lightly oiled bowl, cover with damp towel, and let rise in warm place until doubled (1–1.5 hours).
05 - Punch down dough and shape into tight oval or round loaf. Place on parchment-lined baking sheet dusted with cornmeal. Cover and rise 45 minutes.
06 - Heat oven to 425°F. Position empty metal baking pan on lowest rack.
07 - Slash loaf top with sharp knife. Pour 1 cup hot water into empty pan to generate steam.
08 - Bake on center rack 30–35 minutes until golden-brown and hollow when tapped on bottom.
09 - Cool completely on wire rack before slicing to preserve texture.
# Expert Advice:
01 -
- The crust creates that satisfying shatter sound when you tear into it
- Your kitchen will smell better than any bakery in town
02 -
- The steam trick creates a professional bakery crust at home
- Underbaked bread will have a dense, gummy center, so trust your oven
03 -
- A hot baking stone creates an even better oven spring than a baking sheet
- Spritz the loaf with water right before baking for extra crust crunch