Description
This classic Italian Bread recipe delivers a crusty, golden loaf with a soft and chewy interior. Made from simple ingredients like flour, yeast, and olive oil, it’s ideal for sandwiches, dipping in olive oil, or serving alongside your favorite Italian dishes. The dough is kneaded by hand, allowed to rise twice, and then baked in the oven to achieve the perfect texture and flavor.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon olive oil
For Baking
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate Yeast: In a small bowl, dissolve the sugar and active dry yeast in warm water (110°F/45°C). Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: In a large bowl, combine all-purpose flour and salt. Pour in the foamy yeast mixture and olive oil. Stir until a rough dough begins to form.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a damp cloth and let it rise in a warm area for 1–2 hours, or until it has doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Shape Loaf: Punch down the risen dough to release the air. Shape it into a loaf and place it on a baking sheet dusted with cornmeal to prevent sticking.
- Second Rise: Allow the shaped dough to rise again on the baking sheet for about 30 minutes until it puffs up.
- Score the Dough: Use a sharp knife to make slashes across the top of the loaf, which helps with even baking and gives it a traditional look.
- Bake Bread: Bake the loaf in the preheated oven for 25–30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Transfer the baked bread to a wire rack and cool completely before slicing to allow the crumb to set.
Notes
- Ensure the water used to activate yeast is not too hot, as temperatures above 115°F can kill the yeast.
- For extra flavor, you can brush the loaf with olive oil before baking or sprinkle with herbs.
- Store leftover bread in an airtight container or bag at room temperature for up to 3 days.
- Freezing the baked bread is possible: wrap tightly and freeze for up to 2 months.
- If you prefer a softer crust, cover the bread with a towel after baking while it cools.
