Italian Bread
A soft, chewy Italian Bread with a perfectly crispy crust, perfect for accompanying rich dishes or enjoying with olive oil.
Ingredients
Bread Ingredients
- 2 1/4 teaspoons active dry yeast Make sure the yeast is fresh for best results.
- 1 teaspoon granulated sugar Helps activate the yeast.
- 1 cup warm water About 110°F (43°C).
- 2 1/2 cups bread flour or all-purpose flour Bread flour is recommended for a chewier texture.
- 2 tablespoons olive oil For moisture and flavor.
- 1 teaspoon salt Enhances the flavor.
Instructions
Preparation
- In a large bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it sit for 5-10 minutes until foamy.
- Add 2 cups of flour, olive oil, and salt to the bowl, stirring until a shaggy dough forms.
- Lightly flour a clean surface and knead the dough for about 10 minutes or until smooth and elastic. Alternatively, use a stand mixer on medium speed for about 5 minutes.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Punch down the dough, shape it into a 12-inch long batard, and place it on the prepared baking sheet. Cover and let it rise for another 20-30 minutes.
- Before baking, use a sharp knife to make slits in the top of the dough.
- Bake for 20-25 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and transfer to a wire rack to cool completely before slicing.
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Notes
For a crustier crust, place a shallow pan of hot water in the oven while baking.