Chef John's Rustic Italian Cornbread

1. 1

   Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl; let sit until the yeast softens and becomes creamy, about 40 minutes.

2. 2

   Mix 1/2 cup cornmeal, olive oil, and salt into the yeast mixture. Gradually add 2 cups bread flour to the yeast mixture until the dough comes together.

3. 3

   Knead the dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place the dough in a large, lightly oiled bowl and turn it to coat. Cover with a damp towel and let rise in a warm spot until doubled in size, about 2 hours.

4. 4

   Turn the dough out onto a lightly floured surface and roll it into a 14-inch-wide rectangle. Starting from the long edge, roll the dough into a loaf, ending with the seam facing down.

5. 5

   Dust a baking sheet with 1 tablespoon cornmeal. Set the loaf on the baking sheet, cover with a dry towel, and let rise until doubled in size, about 1 hour.

6. 6

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

7. 7

   Cut a 1/2-inch-deep slash along 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.

• Calories 113.09 kcal Moderate
• Protein 2.34 g Low Source
• Carbs 16.47 g Moderate
• Total Fat 4.44 g Moderate
• Saturated Fat 0.57 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 16.38 mg Low Source
• Fiber 1.55 g Low Source
• Sugar 1.63 g Low Source
• Added Sugar 1.24 g Low Source
• Calcium 1.34 mg Low Source
• Iron 0.63 mg Low Source
• Potassium 43.55 mg Low Source
• Vitamin A 0.98 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Corn 🌽