Crusty Italian Bread (Printable)
Classic golden-crusted Italian loaf with chewy interior, ideal for sandwiches and olive oil 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 (optional, for dusting)
# How to Prepare:
01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until foamy.
02 - In a large mixing bowl, combine bread flour and salt. Make a well in the center.
03 - Add the foamy yeast-water mixture and olive oil to the well. Mix with a wooden spoon or dough hook until a shaggy dough forms.
04 - Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free place until doubled in size (1–1.5 hours).
06 - Punch down the dough and shape it into a tight oval or round loaf. Place on a parchment-lined baking sheet or dusted with cornmeal.
07 - Cover lightly and let rise for 45 minutes.
08 - Preheat the oven to 425°F. Place an empty metal baking pan on the lowest oven rack.
09 - Slash the top of the loaf with a sharp knife. Pour 1 cup of hot water into the empty pan to create steam.
10 - Bake the bread in the center of the oven for 30–35 minutes until golden-brown and the loaf sounds hollow when tapped.
11 - Transfer to a wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The steam trick creates that professional bakery crust you thought you could only buy
- This dough is incredibly forgiving, perfect for nervous first-time bread makers
02 -
- The hollow tap test is the only reliable way to know if your bread is finished baking
- Cooling completely before slicing is torture but prevents the inside from becoming gummy
03 -
- Weighing ingredients is more accurate than volume measuring for consistent results
- A baking stone or pizza steel will give you an even better bottom crust