Description
A classic recipe for crusty Italian bread, perfect for slicing, toasting, or serving with hearty soups.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until frothy.
- Add flour, salt, and olive oil. Stir until a rough dough forms.
- Turn the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Preheat the oven to 450°F. Place a baking stone or inverted baking sheet in the oven to heat.
- Punch down the risen dough. Shape it into a round loaf and place it on parchment paper.
- Cover and let rise for another 30 minutes.
- Score the top with a sharp knife. Transfer the loaf (on parchment) to the hot stone or sheet. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
For a soft crust, reduce baking time slightly or lower the oven temperature. Store leftovers in a paper bag at room temperature.
