Chef John's Rustic Italian Cornbread

Ingredients

• 1 cup warm water
• 2.5 cups bread flour , or as needed, divided
• 1 package active dry yeast , .25 ounce
• 0.13 teaspoons white sugar
• 0.5 cups cornmeal
• 2.5 tablespoons olive oil
• 1.5 teaspoons salt
• 1 tablespoon cornmeal , or as needed

Instructions

1. 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. 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. 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. 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. 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. 6

   Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.

7. 7

   Cut a 1/2-inch deep slash down the center of the loaf.

8. 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.