These rustic bread bowls are perfect for serving soups, stews, or dips, adding a homemade touch to your meals.
Combine the yeast, sugar, salt, warm water, and olive oil in a mixing bowl.
Ensure the water is warm, not hot, to activate the yeast properly.
Gradually add the flour to the mixture and knead until the dough is smooth and elastic.
Knead the dough for at least 8 minutes to develop gluten for a good structure.
Cover the dough with plastic wrap and let it rise in a warm place until it doubles in size.
Place the dough in a slightly warm oven (turned off) to speed up the rising process.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
Use a kitchen scale for evenly sized portions.
Place the dough balls on a baking sheet sprinkled with cornmeal, ensuring they don't touch. Let them rise again.
Cover the dough balls with a clean kitchen towel to prevent drying out.
Bake the dough balls in a preheated oven at 400°F for 18 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the bread bowls to cool slightly, then cut off the tops and hollow out the centers.
Save the removed bread for making croutons or breadcrumbs.
Serve the bread bowls filled with your favorite soup or stew.
Garnish with fresh herbs for a decorative touch.
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