Chef John's Italian cornbread recipe is similar to his great-great-grandmother's. It's basically a loaf of Italian bread made with a half cup of cornmeal.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
103 Calories
Recipe Instructions
Step 1
Cut a 1/2-inch deep slash down the center of the loaf.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.
Step 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.
