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Ingredients
- 1 cup warm water (about 110°F - it should feel warm on your hand, not hot)
- 1 packet active dry yeast
- 2 heaping cups bread flour
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 2 tablespoons extra virgin olive oil + extra for the pan and the dough ball
Details
Preparation time 45mins
Cooking time 65mins
Adapted from amusingfoodie.com
Preparation
Step 1
Preheat the oven to 400°F.
Combine the yeast and warm water together in a small bowl. Let it rest for 5 minutes.
Meanwhile, mix the flour, salt and sugar together in the bowl of a KitchenAid (or similar) mixer fitted with a bread hook, until they're just combined.
With the mixer on medium-low speed, pour the water/yeast mixture into the flour mixture.
When the dough starts to form, but still looks flaky, add 2 tablespoons of olive oil.
Increase the mixer speed to medium-high and continue kneading the dough for 5 minutes - it should look smooth by this point.
If the dough still seems dry and flaky, you may need to add a little more water; if it's too wet, you may need to add a little flour, and then mix it for another minute.
Remove the dough and shape it into a ball. Lightly coat the outside with olive oil, and then place it back in the mixing bowl.
Cover the bowl with a towel, and then find a dry, undrafty, warm space for it to set while it rises for 30 minutes.
After 30 minutes, punch the dough down. Recover the bowl, and let it continue to rise for 10 minutes longer.
Use a little olive oil to grease a cookie sheet. Form the dough into a loaf shape, and then use a sharp knife to cut 3 diagonal slits on top.
Bake the Italian bread for 20-25 minutes, or until it's golden brown on top.
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