Prepare the Dough: In a large mixing bowl, combine the flour, yeast, salt, and sugar. Gradually add warm water, mixing until the dough comes together. Optionally, add olive oil to enhance the flavor. Knead the dough for 10 minutes on a floured surface until it’s smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1 hour, or until doubled in size.
Shape the Dough: Once the dough has risen, punch it down to release the air. Shape it into a round or oval loaf. Dust a baking sheet with cornmeal, then place the shaped dough onto it. Allow it to rest for 20 minutes to rise slightly.
Score the Dough: Use a sharp knife or bread lame to score the top of the dough in a pattern of your choice. This step will allow the bread to expand and develop the characteristic crackling top.
Bake the Bread: Preheat your oven to 220°C (430°F). Bake the dough for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. For a crispier crust, place a pan of water in the oven to create steam.
Cool and Serve: After baking, remove the bread from the oven and allow it to cool for about 10 minutes before slicing. This cooling period helps the structure settle and maintains the crispiness of the crust.
