Description
This classic Italian bread recipe creates a golden, crusty loaf with a soft and airy interior. Perfect for dipping, toasting, or serving alongside your favorite meals.
Ingredients
Scale
- 4 cups all-purpose flour
- 1½ cups warm water (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1½ teaspoons salt
- 2 tablespoons olive oil
- Cornmeal (optional, for dusting)
Instructions
- Preheat oven to 375°F. If using a baking stone, place it inside to heat.
- In a large bowl, dissolve sugar in warm water. Stir in yeast and let it sit until foamy, about 5–10 minutes. Add flour, salt, and olive oil. Mix until a sticky dough forms.
- Lightly oil a bowl and place the dough inside. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn it onto a floured surface. Shape into an oval or round loaf. Place on a cornmeal-dusted baking sheet. Cover and let rise again for 30 minutes.
- Make 2–3 shallow slashes across the top with a sharp knife. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- Let cool on a wire rack for 15 minutes before slicing and serving.
Notes
- Use bread flour for a chewier texture.
- For extra crust, brush the top with water before baking and place a pan of hot water in the oven to create steam.
- Let the bread cool fully before slicing to keep the inside moist.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg