Description
A simple and rewarding homemade crusty Italian bread with a golden crust and soft, fluffy interior—perfect for soups, pastas, or sandwiches.
Ingredients
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F / 45°C)
- Cornmeal, for dusting (optional)
Instructions
- Dissolve the yeast and sugar in warm water and let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Punch down the dough and shape into a round or oval loaf. Place on a parchment-lined or cornmeal-dusted baking sheet.
- Cover and let rise again for 30–45 minutes. Preheat the oven to 425°F (220°C) and place a dish of water on the bottom rack.
- Slash the top of the loaf with a sharp knife.
- Bake for 25–30 minutes until the crust is golden and the loaf sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
- Add dried Italian herbs for extra flavor.
- Brush with egg wash for a shinier crust.
- Substitute 1 cup flour with whole wheat for a rustic touch.
- Shape into rolls for individual servings.
- Store in a paper bag or towel for up to 2 days; freeze for up to 2 months.
- Reheat slices at 350°F (175°C) for 5–10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
