Crusty Italian Bread

INGREDIENTS:

4 cups all-purpose flour

2 teaspoons salt

1 teaspoon sugar

1 tablespoon active dry yeast

1 1/2 cups warm water (110°F/43°C)

2 tablespoons olive oil

Cornmeal (for dusting)

DIRECTIONS:

Proof the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture. Add olive oil. Gradually incorporate the flour into the wet ingredients until a dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour during the kneading process.

First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours or until it doubles in size.

Shape the Loaf: Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf. Place the shaped dough onto a baking sheet or into a well-floured proofing basket.

Second Rise: Cover the shaped dough with a kitchen towel and let it rise for another 30-45 minutes. Meanwhile, preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven during preheating.

Prepare for Baking: If using a baking sheet, sprinkle it with cornmeal. If using a baking stone, dust a pizza peel or an inverted baking sheet with cornmeal. Gently transfer the risen dough onto the prepared surface.

Score the Dough: Using a sharp knife or a razor blade, make a few shallow slashes on the surface of the dough. This helps the bread expand and gives it that classic rustic appearance.

Bake: Place the baking sheet or stone in the preheated oven and bake the bread for 25-30 minutes or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.

Cool: Allow the freshly baked Crusty Italian Bread to cool on a wire rack for at least 30 minutes before slicing. This helps the interior set and ensures a better texture.