Description
This classic Italian bread recipe yields a beautifully golden, crusty loaf with a soft, chewy interior. Perfect for sandwiches, dipping in olive oil, or serving alongside your favorite Italian dishes, this bread is made with simple ingredients and traditional techniques to bring authentic flavors to your home kitchen.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 tablespoon cornmeal (for dusting)
Wet Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon olive oil
Instructions
- Activate yeast: In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until foamy to ensure the yeast is active and ready to leaven the bread.
- Mix dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms, ensuring all ingredients are combined.
- Knead dough: Turn the dough onto a floured surface and knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 1–2 hours, or until doubled in size to develop flavor and texture.
- Preheat oven: While the dough is rising, preheat your oven to 375°F (190°C) to prepare for baking.
- Shape dough: Punch down the risen dough to release air, shape it into a loaf, and place it on a baking sheet lightly dusted with cornmeal to prevent sticking and add texture to the crust.
- Second rise: Let the shaped dough rise again for 30 minutes to allow it to expand, then slash the top with a sharp knife to help steam escape and create a decorative crust.
- Bake: Bake the loaf for 25–30 minutes until it turns golden brown and sounds hollow when tapped, indicating it is fully baked with a crisp crust and tender crumb.
- Cool: Remove from oven and cool on a wire rack before slicing to finish setting the crumb and prevent sogginess.
Notes
- Use warm water around 110°F (45°C) to properly activate the yeast without killing it.
- Kneading is essential for gluten development, which gives the bread its structure and chewiness.
- Allowing the dough to rise adequately results in better flavor and texture.
- Slashing the dough before baking helps control the expansion and creates a beautiful crust pattern.
- Cooling the bread completely on a wire rack prevents the bottom from becoming soggy.
