Instructions

1. Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. Mix the Dough

1. In a large mixing bowl, combine the 00 flour and salt. Make a well in the center.
2. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

3. Knead the Dough

1. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
2. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.

4. First Rise

1. Place the dough in a lightly oiled bowl, turning to coat the surface with oil.
2. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

5. Shape the Loaf

1. Punch down the dough and turn it onto a lightly floured surface.
2. Shape the dough into a round or oval loaf, or divide it into two smaller loaves.
3. Place the shaped dough onto a parchment-lined baking sheet or in a greased loaf pan. Dust lightly with flour.

6. Second Rise

1. Cover the dough loosely with a towel and let it rise for another 30-45 minutes, or until puffy.

7. Preheat the Oven

1. Preheat your oven to 425°F (220°C). Place a shallow pan of water on the bottom rack to create steam for a crusty loaf.

8. Bake

1. Slash the top of the loaf with a sharp knife or lame for decoration and better rise.
2. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
3. For extra crustiness, brush the loaf with olive oil during the last 5 minutes of baking.

9. Cool and Serve

1. Let the bread cool on a wire rack for at least 15 minutes before slicing.
2. Serve with olive oil, butter, or alongside your favorite Italian dishes.