Ingredients
- 3 cups all-purpose flour or bread flour
- 1¼ cups warm water (about 110°F)
- 2¼ tsp (1 packet) active dry or instant yeast
- 1 tsp granulated sugar or honey
- 1½ tsp salt
- 1 tbsp olive oil (optional, for softer crumb and flavor)
- Extra flour or cornmeal for dusting
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy (skip sugar with instant yeast if desired).
- Stir in salt and olive oil, then gradually add flour until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic (or use a mixer with a dough hook).
- Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down dough, shape into a long loaf or round boule, and place on a parchment-lined baking sheet dusted with flour or cornmeal.
- Cover loosely and let rise again for 30–45 minutes.
- Preheat oven to 425°F (220°C). For a crusty top, place a pan of water on the bottom rack to create steam.
- Score the top of the loaf with a sharp knife or lame.
- Bake for 25–30 minutes, until deep golden and hollow-sounding when tapped on the bottom.
- Cool on a wire rack before slicing.
Notes
- Add dried herbs like rosemary or oregano to the dough for extra flavor.
- Brush the crust with olive oil or egg wash for a glossy finish.
- Shape mini rolls instead of a loaf and bake for 15–20 minutes.
- Bake in a preheated Dutch oven for steamy, artisan-style crust—bake covered for 20 minutes, then uncover to finish browning.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 2 oz)
- Calories: 170
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
