Crusty Italian Bread (Print Version)
Golden-crusted Italian loaf with chewy interior, ideal for sandwiches and olive oil dipping.
# What You 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 surface
# How To Make:
01 - Dissolve yeast and sugar in warm water in a small bowl. Let stand 5–10 minutes until foamy and activated.
02 - Whisk bread flour and salt together in a large mixing bowl. Create a well in the center of the flour mixture.
03 - Pour the foamy yeast mixture and olive oil into the well. Mix with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and springs back when pressed.
05 - Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, approximately 1 to 1.5 hours.
06 - Punch down risen dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal.
07 - Cover loosely and let rise for 45 minutes until puffy and expanded.
08 - Preheat oven to 425°F. Position an empty metal baking pan on the lowest rack to create steam during baking.
09 - Slash the loaf top with a sharp knife. Pour 1 cup hot water into the empty pan. Bake for 30–35 minutes until deep golden-brown and hollow when tapped.
10 - Transfer bread to a wire rack and cool completely before slicing to preserve texture.
# Expert Tips:
01 -
- The steam trick creates that professional bakery crust you thought you could only get from a shop
- This dough is incredibly forgiving and rewarding for first time bread makers
02 -
- The water in the hot pan creates steam that keeps the crust soft initially, allowing the bread to expand fully before forming a crispy exterior
- Cutting into warm bread is tempting but ruins the texture, so exercise patience and let it cool completely
03 -
- Weigh your flour instead of using cup measurements for consistent results every time
- Use a pizza stone if you have one for an even better crust and heat distribution