Description
A bakery-style Italian bread with a shattering crust and soft, airy crumb—made easy at home.
Ingredients
Scale
- 3 1/2 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon sugar
- 1 tablespoon dried rosemary (or Italian herbs)
- Extra flour for dusting
Instructions
- In a bowl, dissolve yeast and sugar in warm water; rest 5–10 minutes until foamy.
- Mix in flour, salt, olive oil, and rosemary until a shaggy dough forms.
- Knead 8–10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise until doubled (about 1 hour).
- Shape into an oval loaf, slash the top, and rest 20 minutes.
- Bake with steam (pan of hot water in oven) for 30–35 minutes until deep golden.
- Cool on a rack before slicing for maximum crust crunch.
Notes
- For best results, use bread flour for a chewier texture.
- Ensure the water is warm, not hot, to activate the yeast properly.
- Experiment with different herbs for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg