Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Pane Toscano

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pane Toscano

Pane Toscano hails from the heart of Tuscany, where simplicity and quality reign supreme. It's an everyday bread, found on tables from the rolling hills of Chianti to the bustling markets of Florence. Traditionally, this bread is made without salt, a practice dating back to historical salt taxes, although this recipe allows for a pinch to suit modern tastes.

The result is a crusty, chewy loaf with a dense crumb and a subtle, nutty flavor. The olive oil adds richness, complementing the rustic nature of the bread. Ideal for scooping up robust stews or simply enjoyed with a drizzle of oil, Pane Toscano invites you to savor its straightforward, earthy charm.

Ingredients

  • 500 gTipo 2 flour
  • 350 mlwarm water
  • 3 ginstant yeast
  • 2 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of Tipo 2 flour and 3 g of instant yeast. Gradually add 350 ml of warm water, stirring with a wooden spoon until a shaggy dough forms. Sprinkle 2 tsp of fine sea salt over the dough and mix until the salt is evenly distributed.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes, or until the dough is smooth and elastic. The dough should bounce back slightly when you press a finger into it.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp kitchen towel and let it rise in a warm, draft-free area until it has visibly doubled in size. This usually takes about 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, gently turn it out onto a floured surface. Carefully shape it into a round loaf by folding the edges into the center, preserving as much of the gas in the dough as possible. Avoid pressing down too hard to maintain the airy texture.
  5. Preheat your oven to 220°C (430°F) and place a baking stone or an inverted baking sheet inside to heat. Transfer the shaped dough onto a piece of parchment paper. Using a sharp knife, make a few shallow slashes on the top of the loaf to allow it to expand while baking.
  6. Carefully slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake in the oven for about 30 to 35 minutes, or until the bread has a deep golden-brown crust and sounds hollow when tapped on the bottom.
  7. Remove the bread from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb, which should be airy and slightly chewy. Once cooled, serve the Pane Toscano with good olive oil or a pinch of salt.
  8. For the best experience, tear the bread with your hands instead of slicing it. The crust should be shatteringly crisp, providing a delightful contrast to the soft interior. Enjoy the rustic, authentic taste of Tuscany in every bite.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine