1 teaspoon of dry yeast, 1.5 cups of warm water (warm but not hot), 1.5 teaspoons of salt, and about 2.2 pounds of flour, sifted! Gradually add the flour while gently kneading the dough until it’s smooth and soft. Place it in a bowl, cover it with a towel, and set it in a warm, draft-free spot. A kitchen cabinet works perfectly. After 1.5 hours, take it out, punch it down, dust it with flour, and pop it in the oven. I’m not sure for how long… about 25 minutes. To check if it’s done, lift it from the pan and tap the bottom of the loaf; it should sound hollow and pleasant. It doesn’t get any simpler than that.
But if you want to get a little creative, at the very beginning, add a bit of flour to the water with the yeast and salt until it reaches a consistency similar to sour cream, then let it sit in a warm place for 30 minutes. After that, gradually mix in 2-3 tablespoons of olive oil while kneading the dough. Let it rest for another 40 minutes, then take it out and knead it again, adding more olive oil and any dried herbs you like (oregano, basil, marjoram). Let it rise for another half hour before baking.
You can take it up a notch: instead of water, use orange juice. You can also add raisins and a few nuts. But you still need to keep the salt in the same amount.
Or you can make ciabatta—just follow the same steps, but keep the dough a bit wetter (and add olive oil). This will give you that classic Italian flat, airy bread!
Another option is focaccia. It’s almost the same, but the dough should be normal—not too wet. Roll it out to about 1-2 inches thick and use your fingers to make dimples in the surface (you can press in whatever you like; I love adding herbs).
P.S. Make sure it’s a day off and you’re in a good mood! That’s a must!