Ingredients
- Bread Flour: 500 grams
- Water: 350 grams (lukewarm)
- Active Dry Yeast: 7 grams (or 1 packet)
- Salt: 10 grams
- Olive Oil: 1 tablespoon (plus extra for greasing)
- Semolina Flour: For dusting
Instructions
- Step 1: In a large bowl, dissolve the yeast in the lukewarm water. Let it stand for 5-10 minutes until foamy.
- Step 2: Add the flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, mix in a stand mixer with a dough hook for 6-8 minutes.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Gently punch down the dough and turn it out onto a lightly floured surface. Shape the dough into a round or oblong loaf.
- Step 6: Place the loaf on a baking sheet dusted with semolina flour. Cover loosely and let rise for another 30-45 minutes. Preheat oven to 450°F (232°C).
- Step 7: Just before baking, slash the top of the loaf with a sharp knife or razor blade. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). Let cool on a wire rack before slicing and serving.
Notes
- To keep your crusty bread fresh longer, store it in a paper bag at room temperature, not plastic.
- Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 5-10 minutes to restore its crusty texture.
- Serve thick slices of this rustic bread with olive oil and balsamic vinegar for a simple and satisfying appetizer.
- For a truly artisanal crust, lightly mist the oven with water a few times during the first 10 minutes of baking, creating steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American