Crusty Italian Bread (Printable)
Golden-crusted Italian loaf with chewy interior, ideal for dipping, sandwiches, and soups.
# What You 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)
# Directions:
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. Mix 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 (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. Position empty metal baking pan on lowest rack.
08 - Slash loaf top with sharp knife. Pour 1 cup hot water into empty pan to create steam.
09 - Bake on center rack 30–35 minutes until golden-brown and hollow when tapped.
10 - Cool completely on wire rack before slicing.
# Expert Suggestions:
01 -
- You need only six pantry staples to bake something that looks and tastes like it came from an Italian bakery
- The steam trick creates that professional crackly crust without any fancy equipment
02 -
- The steam step is non negotiable for that crackly restaurant style crust
- Let the bread cool completely before slicing or the interior will turn gummy
03 -
- Add dried herbs like rosemary or thyme to the dough for extra flavor
- Spritz the loaf with water during baking for an even crisper crust