Chef John's Rustic Italian Cornbread

Recipe View 5 mins In a mixing bowl, combine warm water, 1/2 cup bread flour, yeast, and sugar. (Prep time: 5 minutes)

Recipe View 40 mins Let stand until the yeast softens and forms a creamy mixture. (Rest time: 40 minutes)

Recipe View 10 mins Mix in 1/2 cup cornmeal, olive oil, and salt. Gradually add the remaining 2 cups of bread flour, mixing until the dough comes together. (Prep time: 10 minutes)

Recipe View 11 mins Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (Knead time: 10-12 minutes)

Recipe View 2 hrs Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm place until doubled in size. (Rise time: approximately 2 hours)

Recipe View 5 mins Preheat the oven to 425°F (220°C). Place a shallow pan filled with water on the lowest oven rack. (Prep time: 5 minutes)

Recipe View 10 mins Turn the dough out onto a lightly floured surface and gently roll it into a 14-inch-wide rectangle. Starting from the long end, roll the dough tightly into a loaf, seam-side down. (Prep time: 10 minutes)

Recipe View 1 hrs Dust a baking sheet with 1 tablespoon of cornmeal. Place the loaf on the prepared baking sheet, cover with a dry towel, and let rise until doubled in size. (Rise time: approximately 1 hour)

Recipe View 2 mins Using a sharp knife or lame, cut a 1/2-inch deep slash down the center of the loaf. (Prep time: 2 minutes)

Recipe View 38 mins Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped. (Bake time: 35-40 minutes)

Recipe View 30 mins Cool the bread on a wire rack before slicing and serving. (Cool time: 30 minutes)