Crusty Italian Bread (Printable Version)
Classic golden-crusted loaf with chewy interior, ideal for sandwiches, olive oil 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 (optional, for dusting)
# Step-by-Step:
01 - Dissolve 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 activated yeast mixture and olive oil into the flour well. Mix with a wooden spoon until shaggy dough forms.
04 - Turn dough onto lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in lightly oiled bowl. Cover with damp towel or plastic wrap. Let rise in warm, draft-free area until doubled (1–1.5 hours).
06 - Punch down dough and shape into tight oval or round loaf. Place on parchment-lined baking sheet dusted with cornmeal. Cover and rise for 45 minutes.
07 - Preheat oven to 425°F. Position empty metal baking pan on lowest rack.
08 - Slash loaf top with sharp knife. Pour 1 cup hot water into empty pan to create steam.
09 - Bake on center rack for 30–35 minutes until golden-brown and loaf sounds hollow when tapped.
10 - Transfer to wire rack. Cool completely before slicing.
# Expert Advice:
01 -
- The crusty exterior gives way to the most tender chewy crumb that dreams are made of
- You probably have everything in your pantry right now
- That first warm slice with olive oil will ruin you for store-bought bread forever
02 -
- Water temperature matters—too hot kills the yeast too cold and it takes forever to activate
- That steam trick with the hot water pan is what gives bakery bread its amazing crust
- Letting the bread cool completely before slicing prevents the inside from becoming gummy
03 -
- Weighing your ingredients with a kitchen scale guarantees consistent results every single time
- A baking stone or pizza steel mimics a professional bread oven for even better crust development