Classic Crusty Italian Bread (Printable Version)
Crusty Italian loaf with golden crust and soft, airy inside, ideal for soups or dipping in olive oil.
# Ingredients Required:
→ Dry Ingredients
01 -
480 grams all-purpose flour
02 -
9 grams salt
03 -
4 grams sugar
04 -
7 grams active dry yeast (1 packet)
→ Wet Ingredients
05 -
355 milliliters warm water (45°C)
06 -
30 milliliters olive oil
→ For dusting
07 -
Cornmeal as needed
# Guide to Cooking:
01 -
Combine warm water and sugar in a large mixing bowl, sprinkle yeast on top, and allow to rest for 5-10 minutes until foamy.
02 -
Add flour, salt, and olive oil to the yeast mixture, stirring until a sticky dough forms.
03 -
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5 minutes.
04 -
Place dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm area for 1-2 hours until doubled in size.
05 -
Punch down the risen dough to release air, shape into a round or oval loaf, and place on a parchment-lined baking sheet dusted lightly with cornmeal.
06 -
Cover the shaped loaf with a kitchen towel and let rise for 30-45 minutes until puffed.
07 -
Preheat oven to 220°C and place a baking sheet or pizza stone inside to heat.
08 -
Make shallow slashes on the loaf’s surface with a sharp knife or lame, transfer with parchment paper onto the hot baking surface, and bake for 25-30 minutes until golden brown and hollow sounding when tapped underneath.
# Extra Suggestions:
01 -
Water temperature should be warm, not hot, to avoid killing yeast.
02 -
Proper kneading develops gluten, resulting in a chewy texture.
03 -
Using a pizza stone enhances crust crispiness.
04 -
Scoring the dough prevents bursting during baking.