Description
A simple and delicious recipe for crusty Italian bread that yields a perfect crust every time.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (about 110°F)
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.
- Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.
- Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
- Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.
- Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before slicing.
Notes
- For a softer crust, brush the loaf with melted butter immediately after baking.
- To add flavor, mix in 1 tablespoon of dried herbs (like rosemary or oregano) into the dough before kneading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg