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Chef John's Italian-Style Cornbread

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
270 min
SERVINGS
8 servings
Italian
Chef John's Italian-Style Cornbread
Ingredients
  • 1 cup warm water
  • 1/2 cup bread flour
  • 1 (.25 ounce) package active dry yeast
  • 1/8 teaspoon white sugar
  • 1/2 cup cornmeal
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon cornmeal, or as needed
Instructions
1
Combine warm water, half a cup of bread flour, yeast, and sugar in a bowl. Allow the mixture to sit for 40 minutes, until the yeast has softened and formed a smooth, creamy consistency.
2
Next, combine half a cup of cornmeal, olive oil, and salt in the bowl with the yeast mixture. Gradually add two cups of bread flour to the mixture, stirring until it forms a cohesive dough.
3
Proceed to knead the dough on a lightly floured surface, working until it becomes smooth and elastic. This process should take around 10 to 12 minutes.
4
Transfer the dough to a large, lightly oiled bowl and coat it evenly. Cover the bowl with a damp cloth and place it in a warm location, allowing the dough to rise until it has doubled in size. This should take approximately two hours.
5
Unfold the dough onto a lightly floured surface and roll it out into a 14-inch-wide rectangle. Starting from the longer end, begin to roll the dough into a loaf shape, finishing it off with the seam facing downwards.
6
Prepare a baking sheet by dusting it lightly with half a tablespoon of cornmeal. Place the loaf on the prepared baking sheet, cover it with a dry towel, and allow it to rise once more. This should take around one hour.
7
Preheat your oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water on the lowest oven rack.
8
Using a sharp knife, make a 1/2-inch deep incision down the center of the loaf.
9
Bake the loaf in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the bottom sounds hollow when tapped. Remove it from the oven and let it cool on a wire rack.