Crusty Italian Bread (Printable)
Golden-crusted Italian loaf with chewy interior, perfect for sandwiches and olive oil dipping.
# What's Needed:
→ 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 Make It:
01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until foamy.
02 - Mix bread flour and salt in a large bowl. Create a well in the center and add the foamy yeast mixture and olive oil.
03 - Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled (1–1.5 hours).
05 - Punch down dough and shape into a tight oval or round. Place on a parchment-lined baking sheet dusted with cornmeal. Cover and rise 45 minutes.
06 - Preheat oven to 425°F. Position an empty metal baking pan on the lowest rack.
07 - Slash the loaf top with a sharp knife. Pour 1 cup hot water into the empty pan to generate steam.
08 - Bake on center rack for 30–35 minutes until golden-brown and hollow when tapped on the bottom.
09 - Transfer to a wire rack and cool completely before slicing to preserve texture.
# Tips for Success:
01 -
- The crust creates that satisfying shatter when you bite into it
- Your kitchen will smell better than any artisan bakery
02 -
- The water for your yeast should feel like a comfortable baby bath, around 105°F
- Creating steam in the oven is the secret to that crackly, professional-looking crust
03 -
- A pizza stone or baking steel creates an even better crust than a regular baking sheet
- The slashing pattern on top is functional, not decorative, it directs where the bread expands