Crusty Italian Bread (Print View)

Classic golden-crusted loaf with chewy texture. Ideal for sandwiches, dipping, or soaking up sauces.

# What You'll 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)

# Method:

01 - Dissolve yeast and sugar in warm water. Let stand 5–10 minutes until foamy.
02 - Mix bread flour and salt in a large bowl. Create a well in the center.
03 - Add yeast mixture and olive oil to the well. Stir with a wooden spoon until shaggy dough forms.
04 - Turn onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic.
05 - Place in an oiled bowl, cover with a damp towel. Let rise in a warm, draft-free place until doubled (1–1.5 hours).
06 - Punch down dough. Shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal.
07 - Cover lightly and let rise 45 minutes.
08 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest rack.
09 - Slash the loaf top with a sharp knife. Pour 1 cup hot water into the empty pan to generate steam.
10 - Bake 30–35 minutes until golden-brown and the loaf sounds hollow when tapped.
11 - Cool completely on a wire rack before slicing.

# Insider Tips:

01 -
  • The crust gets perfectly blistered and golden while staying incredibly chewy inside
  • This dough is forgiving enough for beginners but impressive enough for dinner guests
  • You can have bakery quality bread without leaving your house or spending a fortune
02 -
  • The steam from the hot water pan is what gives you that professional bakery crust so do not skip this step
  • Letting the bread cool completely before slicing prevents the interior from becoming gummy and dense
  • If your tap water is heavily chlorinated, use filtered or bottled water for better yeast activation
03 -
  • Weighing your ingredients with a kitchen scale will give you more consistent results than using cup measurements
  • A splash of honey or malt syrup instead of sugar deepens the flavor and helps with browning

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