Ingredients
1 cup (240 ml) warm water
120 g bread flour
1 package (7 g) active dry yeast
0.5 tsp white sugar
120 g cornmeal
37.5 ml olive oil
1.5 tsp salt
1 tbsp cornmeal for dusting
Directions
Step 1
In a bowl, combine warm water, 120 g bread flour, yeast, and sugar. Let it sit for about 40 minutes until the yeast softens and forms a creamy mixture.
Step 2
Add 120 g cornmeal, olive oil, and salt to the yeast mixture. Gradually mix in 240 g bread flour until the dough comes together.
Step 3
Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic. Place the dough in a large, lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 2 hours until doubled in volume.
Step 4
Transfer the risen dough to a lightly floured surface and roll it into a 14-inch-wide rectangle. Roll the dough into a loaf, with the seam side down.
Step 5
Sprinkle a baking sheet with 1 tablespoon of cornmeal. Place the loaf on the baking sheet, cover it with a dry towel, and let it rise for about 1 hour until doubled in volume.
Step 6
Preheat the oven to 220°C (425°F). Place a shallow pan filled with water on the lowest oven rack.
Step 7
Make a 1/2-inch deep slash down the center of the loaf.
Step 8
Bake the loaf in the preheated oven for 35-40 minutes until the top is golden brown and the bottom sounds hollow when tapped. Let it cool on a wire rack.
Step 9
Serve and enjoy!