Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1.5 cups (355ml) warm water
  • 1 packet (7g) active dry yeast
  • 1.5 tsp (9g) sea salt
  • 1 tsp (5g) granulated sugar
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (20g) cornmeal

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let sit for 5-10 minutes until the mixture becomes foamy.
  2. Stir in the flour and salt using a wooden spoon until a shaggy dough forms and no dry flour streaks remain.
  3. Cover the bowl with a damp cloth and leave in a warm, draft-free spot for approximately 2 hours, or until the dough has doubled in size.
  4. Preheat the oven to 450°F (230°C) with the Dutch oven inside. Gently fold the dough over itself on a floured surface to form a round boule and place it on parchment paper.
  5. Carefully lift the parchment and dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
  6. Remove the lid and bake for another 15 minutes until the crust is a deep mahogany brown and the loaf sounds hollow when tapped on the bottom.