Dish

Pane Pugliese

Pane Pugliese is made with a combination of durum wheat flour and all-purpose flour, which gives it a unique texture and flavor. The dough is left to rise for several hours before being baked in a hot oven. The result is a bread with a crispy crust and a soft, chewy interior. Pane Pugliese is perfect for sandwiches or as an accompaniment to soups and stews.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread› Sourdough Bread

Origins and history

Pane Pugliese has been a staple in the Puglia region of Italy for centuries. It is believed to have originated in the town of Altamura, which is known for its high-quality durum wheat. Pane Pugliese was traditionally made by local bakers and sold in small bakeries throughout the region. Today, it is still a popular bread in Puglia and can be found in bakeries and markets throughout Italy.

Dietary considerations

Vegetarian, Vegan

Variations

Pane Pugliese can be made with a variety of different flours, including whole wheat flour, rye flour, and spelt flour. Some recipes also call for the addition of olives, sun-dried tomatoes, or herbs to the dough. These variations can add a unique flavor and texture to the bread.

Presentation and garnishing

Pane Pugliese is typically presented as a whole loaf, sliced at the table. It can be garnished with fresh herbs or a drizzle of olive oil for added flavor.

Tips & Tricks

To achieve the perfect crust on Pane Pugliese, it is important to bake it in a hot oven. Preheat the oven to 450°F and bake the bread for 30-35 minutes, or until the crust is golden brown and crispy. Let the bread cool completely before slicing and serving.

Side-dishes

Pane Pugliese is often served with a variety of side dishes, including cured meats, cheeses, and vegetables. It is also commonly used as a base for bruschetta or as a dipping bread for olive oil and balsamic vinegar.