This small batch french bread is crusty on the outside and soft on the inside. The recipe makes one small loaf that is the perfect amount for 2-4 people.
Combine 1/4 cup warm water (105-115 degrees F) with yeast and sugar in a bowl. Mix to combine and allow to sit for 10 minutes until foamy and bubbly.
In a stand mixer, combine flour, salt, and 1/2 cup warm water. Pour in yeast mixture.
Mix to combine and knead for about 4-5 minutes. Dough should be smooth and pull away from the sides of the bowl. Dough will be slightly sticky or tacky. Add more flour or water if needed.
Place dough into a bowl coated with olive oil. Cover with a towel and let rise for 15-20 minutes, should about double in size.
Place dough on a lightly floured surface and roll out into a 6 x 9 inch rectangle with a rolling pin.
Roll dough up from the long side, tuck ends under the loaf and place on a parchment lined baking sheet.
Cover and let rise for 15 minutes.
Preheat oven to 400 degrees F.
After dough has risen, use a sharp knife o cut three diagonal slits 1/4 inch deep into the bread. Brush lightly with olive oil and sprinkle with coarse salt.
Bake fr 18-20 minutes or until bread is golden brown.
Place on a rack to cool.
Video
Notes
If your dough is too sticky and sticks to your work surface and your fingers, just add a little more flour. The dough will be tacky but not sticky. Add additional flour just a tablespoon at a time. The dough should pull away from the bowl of the stand mixer, be soft and smooth when it is ready to shape into a loaf.
Find a warm spot in your house to let your bread rise. I often turn my oven on to the lowest setting possible, and let it preheat for a minute and then turn off the oven. Put the bowl of dough, covered with a towel, into the oven and let it rise.