Pane Siciliano is a classic Italian bread known for its distinctive chewy texture and robust flavor, traditionally made with durum wheat flour. This recipe produces a loaf with a thick, crisp crust that gives way to a soft, airy interior. The use of durum flour provides a slightly nutty taste and a denser crumb compared to standard white bread. Perfect for serving alongside soups, stews, or as part of an antipasto platter, this bread captures the essence of rustic Italian baking. It pairs beautifully with olive oil, fresh tomatoes, or mozzarella. While traditionally made with a biga starter for deep fermentation flavors, this version highlights the unique characteristics of semolina flour. Bake it fresh for the best aroma and texture, enjoying it warm from the oven for the ultimate culinary experience.
Pane Siciliano
Description
Pane Siciliano is a classic Italian bread known for its distinctive chewy texture and robust flavor, traditionally made with durum wheat flour. This recipe produces a loaf with a thick, crisp crust that gives way to a soft, airy interior. The use of durum flour provides a slightly nutty taste and a denser crumb compared to standard white bread. Perfect for serving alongside soups, stews, or as part of an antipasto platter, this bread captures the essence of rustic Italian baking. It pairs beautifully with olive oil, fresh tomatoes, or mozzarella. While traditionally made with a biga starter for deep fermentation flavors, this version highlights the unique characteristics of semolina flour. Bake it fresh for the best aroma and texture, enjoying it warm from the oven for the ultimate culinary experience.Ingredients
Directions
-
In a large mixing bowl, combine warm water and active dry yeast. Let stand for 5-10 minutes until foamy.
-
Stir in olive oil and salt. Add durum flour gradually, mixing until a stiff dough forms.
-
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
-
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
-
Punch down dough and shape into two oval loaves. Place on a parchment-lined baking sheet.
-
Cover and let rise again for 30 minutes. Preheat oven to 400ðF (200ðC).
-
Score the top of each loaf with a sharp knife. Bake for 30-35 minutes until golden brown and crusty.
-
Cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 390.0kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 1572.0mg66%
- Total Carbohydrate 48.0g16%
- Dietary Fiber 8.4g34%
- Sugars 0.0g
- Protein 49.2g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more traditional flavor, use a biga starter (prefermented dough) instead of commercial yeast. Allow 12-16 hours for the biga to ferment before mixing the final dough.
Durum flour has a different absorption rate than all-purpose flour. If the dough feels too dry, add water one tablespoon at a time. If too sticky, add flour sparingly.
Store cooled bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container.
To achieve a crispier crust, place a pan of water in the bottom of the oven while baking to create steam.
