Crusty Italian Bread (Printable)
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 Steps:
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 foamy yeast mixture and olive oil into the well. Stir with wooden spoon until shaggy dough forms.
04 - Turn dough onto lightly floured surface. Knead 8–10 minutes until smooth and elastic.
05 - Place dough in lightly oiled bowl. Cover with damp towel or plastic wrap. Let rise in warm, draft-free place until doubled, about 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 loaf top with sharp knife. Pour 1 cup hot water into empty pan for steam. Bake center oven 30–35 minutes until golden-brown and hollow when tapped.
09 - Cool completely on wire rack before slicing.
# Expert Tips:
01 -
- The steam trick creates a professional bakery crust you'll be proud to show off
- This dough is forgiving and teaches you fundamental bread skills without the fuss
02 -
- Steam is the secret to that crackly crust—don't skip the hot water pan step
- Patience with rising time pays off—underproofed bread won't develop proper structure
03 -
- Weigh your ingredients with a kitchen scale for consistent results every time
- Use an instant-read thermometer—internal temp should reach 200°F for fully baked bread