Crusty Italian Bread (Printable version)
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 - Mix bread flour and salt in a large bowl. Create a well in the center.
03 - Pour the activated yeast mixture and olive oil into the well. Mix with a wooden spoon or dough hook until a shaggy dough forms.
04 - Turn the dough onto a lightly floured surface. 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. Let rise in a warm, draft-free area until doubled in size, approximately 1–1.5 hours.
06 - Punch down the risen dough. Shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 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 of 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.
10 - Transfer to a wire rack and cool completely before slicing.
# Expert advice:
01 -
- The steam trick creates a professional bakery crust without any special equipment or skills
- This dough forgives mistakes and still delivers that satisfying chewy interior
02 -
- The steam creates the crust but opening the oven too early ruins everything
- Underbaked bread seems done but will have a dense gummy center
03 -
- Weigh your flour instead of using cup measurements for consistent results
- Let the dough rise in the oven with just the light on for perfect temperature