Easy Italian Bread

Ingredients

Steps

1. 1

   Add 2 cups warm water (about 110°F) to the bowl of a stand mixer, then stir in 1 Tbsp active dry yeast and 1 Tbsp granulated sugar. Set aside for 10 minutes until very foamy. If the yeast doesn't foam, start over with fresh yeast.

2. 2

   Sprinkle in 3 cups (360 g) of the all-purpose flour, then add 1 1/2 tsp salt and 1 Tbsp olive oil. Stir with a spatula to get the dough started.

3. 3

   Fit the bowl and dough hook onto the stand mixer and mix on low, adding the remaining 2 1/2 cups (300 g) flour a half cup at a time and letting each addition incorporate before adding more. Scrape down the bowl as you go.

4. 4

   Mix on medium-low for about 5 minutes until the dough develops structure and pulls away from the bowl. If it's still sticking to your fingers, add flour a tablespoon or two at a time while mixing until the dough is tacky but not sticky and pulls away from the bowl.

5. 5

   Oil a large bowl, transfer the dough in and flip it once to coat, then cover and let rise in a cozy spot for about 1 hour, until doubled in size. (Alternatively, refrigerate the dough for up to 24 hours, then let it come to room temperature for about 1 hour before shaping.)

6. 6

   Press the dough down and turn it out onto a lightly floured counter. Line a rimmed baking sheet with parchment paper.

7. 7

   Divide the dough into two equal pieces with a bench scraper. Pinch the edges of each piece together underneath, then cup your hands around it on an unfloured surface and pull it toward you, turning and repeating, to build tension into a smooth ball.

8. 8

   On the floured surface, stretch and roll each ball into an 8x11-inch oval. Flip it over, re-stretch if needed, then roll it up from one long side. Pinch the seam and edges closed and place seam side down on the prepared baking sheet. Pinch or tuck the ends under.

9. 9

   Gently brush the loaves with the remaining 1 Tbsp olive oil, cover loosely with plastic wrap, and let rise 30 to 40 minutes, until noticeably puffed.

10. 10

    About 20 minutes into the rise, arrange two oven racks, one in the middle and one at the bottom. Fill a 9x13-inch dish with 1/2 inch of water and set it on the bottom rack, then heat the oven to 375°F.

11. 11

    Uncover the loaves and make three diagonal cuts across each one with a sharp knife or bread lame for an even bake.

12. 12

    Bake at 375°F for 30 to 35 minutes, rotating after 20 minutes, until golden and hollow-sounding when you tap the bottom.

13. 13

    Let the loaves cool for a minute, then transfer to a wire rack so the bottoms don't steam. Slice once they're at room temperature.