Pane Casareccio
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 10 g (2 tsp)
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 1 tbsp
Method
- Combine the flour, yeast and salt in a large bowl.
- Add the warm water and olive oil, mixing until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1.5-2 hours until doubled.
- Gently deflate the dough and shape into a round or oval loaf.
- Place on a floured baking tray or in a Dutch oven, cover, and let rise a further 45 minutes.
- Preheat the oven to 230°C (450°F).
- Score the top of the loaf and bake for 30-35 minutes until deeply golden and hollow-sounding when tapped.
Introduction: A rustic, crusty homemade country loaf, a staple bread found on Sammarinese tables.
Cultural Background: This simple, hearty country loaf is baked in homes and small bakeries across San Marino, its thick crust and dense crumb making it ideal for soaking up sauces or serving alongside cured meats and cheese.
Tips: A hot oven and initial steam (from a Dutch oven or a pan of water) help develop a good crust. Let the bread cool fully before slicing for the best texture.
Variations: Add a handful of chopped olives or sun-dried tomatoes to the dough for a flavoured variation; sprinkle coarse semolina on the tray for extra crunch on the base.
Storage: Store wrapped in a cloth at room temperature for up to 3 days.
Reheating: Refresh day-old bread by warming briefly in a hot oven for a few minutes to restore some crispness.
Nutrition: Approx. 180 kcal, 6 g protein, 36 g carbohydrate, 1 g fat per slice.
FAQs:
Q: Can this bread be made without a Dutch oven?
A: Yes, bake directly on a floured baking tray; adding a pan of water to the oven helps create steam for a good crust.
Q: Why does the dough need two rises?
A: The first rise develops flavour and structure, while the second, shorter rise ensures a light, airy crumb after shaping.
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 10 g (2 tsp)
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 1 tbsp
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