Crusty Italian Bread Loaf (Print version)

Golden-crusted Italian loaf with soft interior, ideal for olive oil dipping and sandwich making

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

# Expert advice:

01 -
  • The steam technique creates a bakery quality crust that shatters beautifully when you bite into it
  • Nothing compares to the smell of fresh bread filling your home, making even ordinary dinners feel special
02 -
  • The water temperature matters immensely, too hot and you kill the yeast, too cold and it never wakes up
  • Steam in the first minutes of baking is the secret to that crackly, professional looking crust
03 -
  • Weighing your flour instead of using cup measurements will give you consistent results every time
  • Letting the dough rest for 10 minutes during kneading if it fights back makes shaping much easier

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