Crusty Italian Bread Loaf (Printable)
Classic golden-crusted Italian loaf with chewy interior, ideal 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 Prepare:
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 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 a damp towel or plastic wrap. Let rise in a warm, draft-free area until doubled in size, approximately 1–1.5 hours.
06 - Punch down 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 45 minutes.
07 - Preheat oven to 425°F. Position an empty metal baking pan on the lowest rack.
08 - Slash the top of the loaf with a sharp knife. Pour 1 cup hot water into the empty pan to create steam. Bake for 30–35 minutes until golden-brown and hollow when tapped.
09 - Transfer bread to a wire rack. Cool completely before slicing.
# Expert Advice:
01 -
- The crust gets wonderfully crispy while staying incredibly soft inside, perfect for tearing off warm pieces straight from the oven
- This recipe is forgiving enough for beginners but produces results that rival any bakery loaf
02 -
- The steam step is crucial for that crackly crust, do not skip it
- Room temperature ingredients work better than cold ones
03 -
- Weigh your flour if possible, cups can vary wildly in density
- Let the bread cool completely before storing to prevent soggy crust