Crusty Italian Bread (Print Layout)
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 (optional, for dusting)
# Directions:
01 - Dissolve the yeast and sugar in warm water. 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 - 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. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl. Cover with damp towel or plastic wrap. Let rise in warm, draft-free place until doubled (1–1.5 hours).
06 - Punch down dough. Shape into tight oval or round loaf. Place on parchment-lined baking sheet dusted with cornmeal. Cover and rise 45 minutes.
07 - Preheat oven to 425°F. Place empty metal baking pan on lowest rack.
08 - Slash top of loaf with sharp knife. Pour 1 cup hot water into empty pan to create steam.
09 - Bake in center of oven for 30–35 minutes until golden-brown and loaf sounds hollow when tapped.
10 - Cool completely on wire rack before slicing.
# Expert Suggestions:
01 -
- The steam trick creates bakery style crust without any fancy equipment
- This dough forgives beginners while rewarding practiced hands
02 -
- The water in the hot pan creates steam that keeps crust soft initially for better oven spring
- Underbaked bread is disappointing so look for deep golden color and hollow sound when tapped
03 -
- Use an instant read thermometer to check water temperature
- The windowpane test means you can stretch dough thin enough to see light through it