Description
A suggested Italian-style yeast loaf with olive oil, a golden crust, and a tender, lightly chewy crumb.
Yield: 1 loaf, about 12 slices
Prep: 20–25 minutes
First rise: 60–90 minutes
Pre-shape rest: 10 minutes
Proof: 35–60 minutes
Bake: 25–35 minutes
Cool: At least 1 hour
Total: Approximately 3½–5 hours
Oven: 425°F
Ingredients
Scale
- 3 cups bread flour, spooned and leveled
- 1 cup plus 2 tablespoons lukewarm water, plus 1–2 tablespoons only if needed
- 2 teaspoons instant yeast
- 1¼ teaspoons fine salt
- 1 tablespoon olive oil
Instructions
- Stir flour, yeast, and salt together. Add measured water and oil. Mix until hydrated, adding extra water gradually only if dry.
- Knead 8–10 minutes by hand until smooth and elastic, keeping the dough slightly tacky.
- Cover in a lightly oiled bowl and rise until approximately doubled, usually 60–90 minutes.
- Gently release large gas pockets, gather into an oval, and rest covered 10 minutes.
- Shape an even 10–12-inch oval, seal the seam, and place seam-side down on a parchment-lined baking sheet.
- Cover loosely and proof 35–60 minutes until puffy. Preheat oven to 425°F before proofing finishes.
- Score two or three diagonal cuts about ¼ inch deep. Bake 25–35 minutes until deeply golden and baked through; a center temperature around 200–205°F is an additional guide.
- Cool uncovered on a rack at least 1 hour, preferably completely, before slicing.
Storage: Keep cooled bread airtight for 2–3 days, expecting a softer crust, or freeze up to 2–3 months for quality. Refresh portions briefly in the oven.
Little tip: Do not wrap the loaf while warm. Letting steam escape on a rack protects the crust and helps the soft center finish setting.