Ingredients:
1⅓ cups warm water (about 110°F / 45°C)
2¼ tsp active dry yeast (1 packet)
1 tbsp sugar
2 tbsp olive oil
1½ tsp salt
3½ to 4 cups all-purpose or bread flour
Instructions:
1. Activate the Yeast:
In a large bowl or stand mixer, combine warm water, sugar, and yeast.
Stir and let sit for 5–10 minutes, until foamy.
2. Make the Dough:
Add olive oil and salt to the yeast mixture.
Gradually mix in 3½ cups flour, one cup at a time. If the dough is sticky, add more flour 1 tbsp at a time.
3. Knead:
Knead the dough by hand (8–10 minutes) or with a dough hook (5–7 minutes), until smooth and elastic.
4. First Rise:
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let rise in a warm place for 1 to 1½ hours, or until doubled in size.
5. Shape the Loaf:
Punch down the dough and shape into a round or oval loaf.
Place on a baking sheet lined with parchment or lightly dusted with cornmeal.
Cover and let rise for another 30–45 minutes.
6. Preheat Oven:
Preheat to 425°F (220°C). Place an empty baking pan on the bottom rack.
7. Score & Bake:
Use a sharp knife to slash the top of the loaf (1–3 shallow cuts).
Just before placing the bread in the oven, pour 1 cup of hot water into the empty pan — this creates steam and gives you a crusty exterior.
Bake for 25–30 minutes, until golden brown and sounds hollow when tapped.
8. Cool:
Let bread cool on a wire rack for at least 20 minutes before slicing.
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