Description
This classic Italian bread recipe yields a crusty, golden loaf with a soft, airy interior. Made using simple ingredients like all-purpose flour, yeast, and olive oil, the bread requires a few hours of rising and baking to achieve the perfect texture and flavor. Ideal for sandwiches, dipping in olive oil, or serving alongside meals.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon olive oil
For Baking
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate Yeast: In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt thoroughly.
- Combine and Form Dough: Add the yeast mixture and olive oil to the flour mixture. Stir everything together until a rough dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat while the dough rises for the second time.
- Shape Dough: Punch down the risen dough to release excess air, shape it into a loaf, and place it on a baking sheet sprinkled with cornmeal to prevent sticking.
- Second Rise: Let the loaf rise for another 30 minutes on the baking sheet. Just before baking, slash the top of the loaf with a sharp knife to allow steam to escape and encourage expansion.
- Bake Bread: Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing to preserve its texture.
Notes
- Use warm water at about 110°F (45°C) to properly activate the yeast without killing it.
- Allowing the dough to double in size during the first rise is crucial for good texture.
- Dusting the baking sheet with cornmeal helps prevent sticking and adds a slight crunch to the crust.
- Slashing the loaf before baking allows steam to escape and helps the bread expand evenly.
- Cool the bread fully before slicing to avoid a gummy interior.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- This bread freezes well; slice and freeze if desired for future use.
