Crusty Italian Bread (Printable version)

Golden-crusted Italian loaf with soft, chewy interior perfect for sandwiches and 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)

# Directions:

01 - Dissolve yeast and sugar in warm water in a small bowl. Let stand 5–10 minutes until foamy.
02 - Combine bread flour and salt in a large mixing bowl. Create a well in center and add foamy yeast mixture and olive oil.
03 - Mix with wooden spoon until shaggy dough forms. Turn onto floured surface and knead 8–10 minutes until smooth and elastic.
04 - Place dough in oiled bowl, cover with damp towel, and let rise in warm place until doubled (1–1.5 hours).
05 - Punch down dough and shape into tight oval or round. Place on parchment-lined baking sheet dusted with cornmeal. Cover and rise 45 minutes.
06 - Preheat oven to 425°F. Place empty metal baking pan on lowest rack.
07 - Slash loaf top with sharp knife. Pour 1 cup hot water into empty pan to create steam.
08 - Bake bread in center oven 30–35 minutes until golden-brown and hollow when tapped.
09 - Cool completely on wire rack before slicing.

# Expert advice:

01 -
  • Nothing compares to tearing into warm homemade bread with your bare hands
  • The steam trick creates bakery level crust without any fancy equipment
02 -
  • The water you pour into the hot pan creates steam which is crucial for a crispy crust
  • Letting the bread cool completely seems impossible but slicing it warm ruins the texture inside
03 -
  • Use an instant read thermometer to check for doneness internal temp should be about 200°F
  • If your kitchen is cold let dough rise in the oven with just the light on

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