Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (235ml) warm water
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tsp (5g) granulated sugar
  • 1 1/2 tsp (9g) fine sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) water
  • 1 pinch (1g) cornmeal

Instructions:

  1. Bloom the yeast by combining warm water, sugar, and yeast in a mixing bowl; let sit for 5-10 minutes until foamy.
  2. Stir in the olive oil and salt, then gradually add the flour one cup at a time until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead by hand for 5-7 minutes until smooth, elastic, and it passes the windowpane test.
  4. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 60-90 minutes until doubled in size.
  5. Gently punch down the dough to release air pockets and shape into an oval log, creating tension on the surface.
  6. Place the loaf on parchment paper, cover loosely, and let rise for another 30-45 minutes.
  7. Preheat oven to 450°F (230°C) with a Dutch oven inside.
  8. Score the top of the dough with 3 deep diagonal slashes using a sharp knife.
  9. Lift parchment and dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
  10. Remove the lid and bake for another 20-25 minutes until the crust is deep mahogany brown.