Easy Italian Bread: A Rustic Loaf with Irresistible Aroma

Instructions

1. 1

   Pour 1 ½ cups of warm water into a mixing bowl. Sprinkle the active dry yeast over the surface and add a pinch of sugar if desired. Stir gently and let sit for 5 minutes until foamy.

2. 2

   Add the all-purpose flour and salt to the yeast mixture. Drizzle in the olive oil and stir with a wooden spoon or dough whisk until a shaggy dough forms. Adjust with water or flour if needed.

3. 3

   Lightly flour a countertop and knead the dough for about 10 minutes until smooth, elastic, and springs back when poked.

4. 4

   Lightly oil a mixing bowl, place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

5. 5

   Punch down the dough, shape into a round or oval loaf. Place on a parchment-lined baking sheet.

6. 6

   Score 3-4 diagonal slashes on top with a sharp knife or lame.

7. 7

   Preheat oven to 450°F (232°C) with a pan of water on the bottom rack to create steam.

8. 8

   Bake for 30-35 minutes until golden brown and crusty. Tap the bottom to check for a hollow sound.