Crusty Italian Bread
A classic crusty Italian loaf made with bread flour and olive oil, baked in a hot oven until golden.
Ingredients
| 1 1/2 cups | 360 ml | warm water (110°F) |
| 2 1/4 tsp | 11 ml | active dry yeast |
| 1 tbsp | 15 ml | sugar |
| 3 1/2 cups | 840 ml | bread flour |
| 2 tsp | 10 ml | salt |
| 1 tbsp | 15 ml | olive oil |
| — | cornmeal, for dusting | |
| 1 | egg, for egg wash (optional) | |
| — | sesame seeds or coarse salt, for topping | |
| 2 tbsp | 30 ml | melted butter, for brushing (optional) |
Instructions
- Dissolve yeast and sugar in warm water; let stand 5–10 minutes until foamy.
- Add flour, salt, and olive oil; mix until a dough forms.
- Knead dough until smooth and elastic.
- Place in an oiled bowl, cover, and let rise until doubled.
- Shape dough into loaves and place on a cornmeal-dusted surface.
- Optional: Brush with egg wash and sprinkle toppings.
- Bake in a preheated oven at 400°F (200°C) until golden and crusty.
- Optional: Brush with melted butter after baking.