Description
Golden and crisp on the outside with a tender, chewy interior, this Crusty Italian Bread is an easy homemade loaf perfect for soups, sandwiches, or enjoying fresh with olive oil.
Ingredients
4 cups all-purpose flour (plus extra for kneading)
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon olive oil
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F/45°C)
Cornmeal (for dusting)
Instructions
- In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
- Stir in the olive oil and salt. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and shape into a round or oblong loaf. Place on a baking sheet dusted with cornmeal.
- Cover loosely and let rise again for 30–40 minutes, until puffed.
- Preheat oven to 425°F (220°C). Place an oven-safe pan of hot water on the bottom rack to create steam.
- Slash the top of the loaf with a sharp knife 2–3 times.
- Bake for 25–30 minutes, until golden and the loaf sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
Add 1 tsp dried rosemary or thyme to the dough for extra flavor.
Replace 1/2 cup of water with warm milk for a richer taste.
Sprinkle flour on top before baking for a rustic finish.
Make mini rolls and bake for 15–20 minutes.
Store at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg