Ingredients
3 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon active dry yeast
1 1/2 cups warm water (110°F/45°C)
1 tablespoon olive oil
1 tablespoon cornmeal (for dusting)
Instructions
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In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until foamy.
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In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Stir until dough forms.
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Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, until doubled.
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Preheat oven to 375°F (190°C).
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Punch down dough, shape into a loaf, and place on a cornmeal-dusted baking sheet.
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Let rise 30 minutes. Slash the top with a sharp knife.
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Bake 25–30 minutes, or until golden brown and sounds hollow when tapped.
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Cool on a wire rack before slicing.
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Notes
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Garlic & Herb: Mix in Italian seasoning or brush with garlic olive oil pre-bake.
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Cheesy Variation: Sprinkle shredded mozzarella or parmesan into or over the dough.
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Whole Wheat: Swap up to 50% of flour for whole wheat for a denser loaf.
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Rustic Loaf: Shape as a boule and bake on a stone for artisan-style bread.
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
