Crusty Italian Bread (Print Version)

# Ingredients:

→ Main Ingredients

01 - Cornmeal for sprinkling
02 - 2 tablespoons olive oil
03 - 1 1/2 cups warm water (about 110°F/45°C)
04 - 1 teaspoon sugar
05 - 1 1/2 teaspoons salt
06 - 2 1/4 teaspoons active dry yeast (one small packet)
07 - 4 cups all-purpose flour

# Instructions:

01 - Pour the warm water into a big mixing bowl, then stir in the sugar and sprinkle the yeast on top. Leave it for 5-10 minutes until it’s foamy. Add the olive oil, flour, and salt, and mix together until you get a sticky dough.
02 - Take the dough out of the bowl and place it on a surface with some flour. Knead it for around 8-10 minutes by hand, or mix it in a stand mixer with a dough hook for about 5 minutes on medium speed, until it feels stretchy and smooth.
03 - Put the dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1-2 hours, or until it’s doubled in size.
04 - After it’s risen, gently punch down the dough to release any air bubbles. Form it into a round or oval shape and place it on a parchment-lined baking tray dusted with cornmeal.
05 - Cover the shaped dough with a towel and let it puff back up for another 30-45 minutes.
06 - Set your oven to 425°F (or 220°C) and pop in a pizza stone or baking sheet to warm up along with it.
07 - Right before baking, use a sharp knife to make a few slits on the dough’s surface. This lets it expand in the oven. Put the parchment and dough onto the hot baking tray or stone, and bake for 25-30 minutes, until it’s golden brown and sounds hollow if you tap underneath.
08 - Take the loaf out of the oven and set it on a rack to cool before slicing in.

# Notes:

01 - Want a crunchier crust? Put a small oven-proof dish with some water on the lower oven rack during baking to make steam.
02 - Eat this bread fresh the same day, but if you have leftovers, store them in a sealed container for 2-3 days.
03 - To switch up the flavor, toss in some dried herbs like oregano or rosemary to the dough.