Yields:
8 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
The key feature of Italian rustic bread is its crust, which has a beautiful crispy texture and a rich golden color. When you slice through the crust, you’ll find a soft, fluffy, and slightly chewy interior, making it a perfect vehicle for soaking up sauces, oils, or just a drizzle of olive oil and a sprinkle of sea salt.
Ingredients
Adjust Servings
Instructions
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In a small bowl, combine the lukewarm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.
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In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture. Stir until a dough starts to form.
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Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. You can add a bit more flour if the dough is too sticky, but don't overdo it.
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Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours or until it has doubled in size.
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Preheat your oven to 450°F (230°C) and place a baking stone or an upside-down baking sheet in the oven while it heats.
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Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a round or oval loaf. Sprinkle a clean kitchen towel or a piece of parchment paper with cornmeal or semolina flour. Place the shaped dough on it and cover it with the towel or another piece of parchment paper. Allow it to rise for another 20-30 minutes. Just before baking, slash the top of the loaf with a sharp knife to create decorative patterns.
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Carefully slide the risen dough, still on its parchment paper, onto the preheated baking stone or baking sheet in the oven. Bake for about 30-35 minutes, or until the bread is golden brown and sounds hollow when you tap the bottom.
