Description
This classic Italian bread recipe yields a beautifully crusty loaf with a soft, airy interior. Perfect for sandwiches or as a side to your favorite Italian dishes, this bread is made with simple ingredients and requires basic kneading and baking techniques. The dough is allowed to rise twice, ensuring a light texture and rich flavor.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
Wet Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon olive oil
Other
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate the yeast: In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5–10 minutes until foam forms on the surface, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly to distribute the salt evenly.
- Combine and form dough: Add the yeast mixture and olive oil to the flour and salt mixture. Stir together until a dough begins to form.
- Knead the dough: Turn the dough onto a floured surface and knead vigorously for 8–10 minutes until smooth and elastic. This develops the gluten structure for good bread texture.
- First rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1–2 hours, or until it doubles in size.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking your bread.
- Shape the loaf: Punch down the dough to release air bubbles, then shape it into a loaf. Place the shaped dough on a baking sheet dusted with cornmeal to prevent sticking.
- Second rise: Let the shaped dough rise for an additional 30 minutes. Once risen, slash the top with a sharp knife to allow steam to escape while baking.
- Bake the bread: Bake the loaf in the preheated oven for 25–30 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped, indicating doneness.
- Cool: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing to preserve texture.
Notes
- Ensure the water temperature is warm, not hot, to avoid killing the yeast.
- Kneading is essential to develop gluten; under-kneaded dough may result in dense bread.
- Letting the dough rise in a warm, draft-free environment encourages optimal yeast activity.
- Use sharp slashes on the loaf surface for better oven spring and visual appeal.
- Allow the bread to cool fully before slicing to prevent a gummy texture.
- For a crispier crust, place a shallow pan of water in the oven during baking to create steam.
