Homemade Rustic Bread
A simple, classic rustic bread with a crispy golden crust and a soft, airy interior, perfect for any meal.
Equipment
- mixing bowl
- wooden spoon
- knife
- cutting board
- measuring cups
- measuring spoons
- oven
- baking sheet
- plastic wrap
- wire rack
Ingredients
- 1 1/2 cups warm water about 110°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast one 1/4-ounce packet
- 3 1/2 cups all-purpose flour plus more for dusting
- 2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil plus more for the bowl
- cornmeal for dusting the pan
Instructions
- In a large mixing bowl, combine the warm water and sugar, stirring to dissolve. Sprinkle the yeast over the surface and let it stand undisturbed for 5 to 10 minutes until foamy.
- Add 3 cups of the flour and the salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough begins to form. Pour in the olive oil and stir to incorporate.
- Turn the dough out onto a lightly floured surface. Knead by hand for about 8 minutes, incorporating the remaining 1/2 cup of flour a little at a time as needed to prevent sticking, until the dough is smooth, elastic, and only slightly tacky.
- Lightly oil a large, clean bowl. Place the dough in the bowl, turning it once to coat in oil. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Preheat your oven to 450°F. Sprinkle a large rimless baking sheet or pizza peel generously with cornmeal. Punch down the risen dough and shape it into a round loaf on a floured surface. Carefully transfer the loaf to the prepared sheet or peel.
- Using a sharp paring knife, make a few shallow slashes (about 1/4-inch deep) across the top of the loaf. Bake for 25 to 30 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for at least 30 minutes before slicing.
Notes
Ensure the water is warm but not hot to activate the yeast properly. Letting the bread cool completely is key for the best texture.