Chef John's Rustic Italian Cornbread
Description
Chef John's Italian cornbread recipe is similar to his great-great-grandmother's. It's basically a loaf of Italian bread made with a half cup of cornmeal.
Ingredients
•
1 cup warm water
•
1/2 cup bread flour
•
1 (1/4 ounce) package active dry yeast
•
1/8 teaspoon white sugar
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1/2 cup cornmeal
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2 1/2 tablespoons olive oil
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1 1/2 teaspoons salt
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1 tablespoon cornmeal, or as needed
Directions
1
Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until yeast softens and forms a creamy mixture, about 40 minutes.
2
Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add 2 cups bread flour to yeast mixture until the dough pulls together.
3
Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
4
Turn dough out onto a lightly floured surface and roll into a 14-inch-wide rectangle. Starting from the long end, roll dough into a loaf, finishing seam-side down.
5
Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.
6
Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.
7
Cut a 1/2-inch deep slash down the center of the loaf.
8
Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.