Crusty Italian Bread (Printable)
Traditional golden-crusted loaf with tender, airy crumb ideal for dipping and sandwiches.
# 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)
# Directions:
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. Create a well in the center.
03 - Add the foamy yeast mixture and olive oil to the flour well. Mix with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled (1–1.5 hours).
06 - Punch down dough and shape into a tight oval or round. Place on parchment-lined baking sheet dusted with cornmeal. Cover and let rise 45 minutes.
07 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest rack.
08 - Slash the top of the loaf with a sharp knife. Pour 1 cup hot water into the empty pan to create steam.
09 - Bake on 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 Tips:
01 -
- The steam trick creates that professional bakery crust you normally have to pay good money for
- Kneading is surprisingly therapeutic and the timing is forgiving enough for real life
02 -
- The steam step is what makes the crust shiny and crackly, do not skip it
- Letting the bread cool completely is the hardest part but absolutely necessary for the right texture
03 -
- Weighing ingredients is more accurate than cup measurements and gives consistent results
- If your kitchen is cold, let the dough rise in the oven with just the light on