Crusty Italian Bread (Printable)

Classic golden-crusted loaf with chewy interior, ideal for sandwiches and olive oil dipping

# 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)

# How to make it:

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 - Pour foamy yeast mixture and olive oil into the well. Mix until shaggy dough forms.
04 - Turn dough onto floured surface. Knead 8–10 minutes until smooth and elastic.
05 - Place dough in oiled bowl. Cover with damp towel. Let rise 1–1.5 hours until doubled.
06 - Punch down dough. Shape into tight oval or round. Place on parchment-lined sheet dusted with cornmeal. Cover and rise 45 minutes.
07 - Preheat oven to 425°F. Place 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 30–35 minutes until golden-brown and hollow when tapped.
10 - Cool on wire rack before slicing.

# Expert Tips:

01 -
  • The steam technique creates that professional bakery crust without any fancy equipment
  • This dough forgives beginners while still impressing seasoned bread makers
02 -
  • The water creates steam, which keeps crust soft initially then develops that crispy exterior
  • Let the bread cool completely before slicing or the steam will make the interior gummy
03 -
  • Use an instant-read thermometer to check internal temperature should reach 200°F
  • The hollow tap test is reliable but the thermometer never lies

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