Crusty Italian Bread (Printable)
Classic golden-crusted loaf with 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)
# How To Make It:
01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until foamy.
02 - Combine bread flour and salt in a large mixing bowl. Create a well in the center.
03 - Pour the foamy yeast mixture and olive oil into the well. Mix with a wooden spoon until shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
05 - Punch down the dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal. Cover lightly and let rise for 45 minutes.
06 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest oven rack.
07 - Slash the top of the loaf with a sharp knife. Pour 1 cup of hot water into the empty pan to create steam. Bake in the center of the oven for 30–35 minutes until golden-brown and hollow when tapped.
08 - Cool completely on a wire rack before slicing.
# Expert Hints:
01 -
- The steam technique creates that professional bakery crust you thought only professionals could achieve
- This dough forgives beginners while rewarding experienced bakers with restaurant quality results
- Few ingredients transform into something extraordinary right before your eyes
02 -
- The steam step is non negotiable for that crackly crust, creating a mini oven environment that professional bakers rely on
- Letting the bread cool completely before slicing prevents the crumb from becoming gummy and dense
03 -
- A kitchen thermometer takes the guesswork out of water temperature for yeast activation
- Score your loaf with confidence, hesitating creates ragged cuts instead of clean expansion lines