Crusty Italian Bread (Print Version)
Golden-crusted Italian loaf with chewy interior, perfect for sandwiches, dipping, or pairing with soups.
# 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)
# How to Cook:
01 - Dissolve yeast and sugar in warm water in a small bowl. Let stand 5–10 minutes until foamy.
02 - Mix bread flour and salt in a large bowl. Create a well in the center.
03 - Pour the foamy yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free area until doubled in size, approximately 1–1.5 hours.
06 - Punch down the dough. Shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise 45 minutes.
07 - Preheat oven to 425°F. Position an empty metal baking pan on the lowest rack.
08 - Slash the top of the loaf with a sharp knife. Pour 1 cup hot water into the empty pan to generate steam.
09 - Bake on the center rack for 30–35 minutes until golden-brown and hollow when tapped on the bottom.
10 - Transfer to a wire rack. Cool entirely before slicing to preserve texture.
# Expert Advice:
01 -
- The steam technique creates that bakery style crust you cannot buy
- This dough forgives almost every beginner mistake I have made
02 -
- The steam trick changed my bread game completely, creating that professional crust
- Patience during rising time cannot be rushed or the texture will suffer
03 -
- Use an instant read thermometer to check for 200°F internal temperature
- Rotate the loaf halfway through baking for even browning