Ingredients
Dry Ingredients
- 4 cups bread flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 ¼ teaspoons active dry yeast
Wet Ingredients
- 1 ⅓ cups warm water (about 110°F)
- 1 tablespoon olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This indicates the yeast is active and ready to be used.
- Make the Dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes using the heel of your hand to push, fold, and turn the dough until smooth, elastic, and slightly tacky but not sticky.
- Let It Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.
- Shape and Second Rise: Gently punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet, cover with a towel, and let it rise again for 30–40 minutes.
- Bake to Perfection: Preheat the oven to 425°F (220°C). Place a pan of water on the lower rack to create steam for extra crustiness. Bake the loaf for 25–30 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
Notes
- The dough can be shaped into rolls or baguettes for variety.
- Dough freezes well after the first rise; thaw before shaping and baking.
- Creating steam in the oven helps develop a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
