Crusty Italian Bread Golden Loaf (Printable Version)

Golden-crusted Italian loaf with chewy interior, perfect for sandwiches, dipping, or soaking up sauces.

# What You Need:

01 - 4 cups bread flour

02 - 1 ½ teaspoons salt

03 - 2 teaspoons sugar

04 - 2 teaspoons active dry yeast

05 - 1 ¼ cups warm water (105°F)

06 - 2 tablespoons olive oil

07 - 1 tablespoon cornmeal (optional, for dusting)

01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until foamy.

02 - Mix bread flour and salt in a large bowl. Create a well in the center.

03 - Pour the yeast mixture and olive oil into the well. Mix with a wooden spoon until a shaggy dough forms.

04 - Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

05 - Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled (1–1.5 hours).

06 - Punch down dough and shape into a tight oval or round. Place on a parchment-lined baking sheet dusted with cornmeal.

07 - Cover lightly and let rise for 45 minutes.

08 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest rack.

09 - Slash the top of the loaf with a sharp knife. Pour 1 cup hot water into the empty pan to generate steam.

10 - Bake on the center rack for 30–35 minutes until golden-brown and hollow when tapped.

11 - Cool completely on a wire rack before slicing.

01 -

The crust becomes perfectly crackly while staying soft inside, exactly like a proper Italian bakery loaf
You probably have everything in your pantry right now, no special trips needed

02 -

The water temperature for activating yeast matters more than you think, too hot and you kill the yeast, too cold and it will not wake up
Steam in the oven is what creates that professional bakery crust, do not skip this step

03 -

A Dutch oven creates an even better crust if you have one, just preheat it along with your oven
The slash on top is not just for looks, it allows the bread to expand properly while baking