Description
A crusty, satisfying Italian-style bread that’s perfect for soaking up olive oil or serving with meals.
Ingredients
- 4 cups (about 500 g) all-purpose flour
- 2 teaspoons fine salt
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- 1½ cups warm water (about 105–115°F / 40–46°C)
- 2 tablespoons olive oil
Instructions
- Proof the yeast: In a small bowl, stir the warm water, yeast, and sugar. Let sit about 5 minutes until foamy.
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Mix dough: Pour the foamy yeast mixture and olive oil into the flour, stirring until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled.
- Shape: Deflate the dough, shape it into a tight loaf, and place on a baking sheet.
- Second rise: Cover and let rise another 30 minutes.
- Preheat and score: Preheat the oven to 450°F (230°C), then score the top of the loaf.
- Bake: Bake for 25-30 minutes until golden brown.
- Cool: Transfer to a rack and cool for at least 30 minutes before slicing.
Notes
For best texture, allow the bread to cool before slicing. You can replace a portion of the all-purpose flour with bread flour for extra chew.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian