Sammarinese Pan Gallego

Ingredients

In the Sammarinese adaptation of Pan Gallego, we incorporate local ingredients and flavors to give it a unique twist. The bread is made using Sammarinese flour, which adds a distinct nuttiness to the flavor profile. Additionally, we infuse the dough with a hint of rosemary, a popular herb in Sammarinese cuisine, to enhance the aroma and taste of the bread. We alse have the original recipe for Pan Gallego, so you can check it out.

• 500g (4 cups) Sammarinese flour 500g (4 cups) Sammarinese flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh rosemary, finely chopped

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the Sammarinese flour, salt, and active dry yeast.
2. 2.
   Gradually add warm water to the dry ingredients while stirring with a wooden spoon.
3. 3.
   Once the dough starts to come together, add the olive oil and chopped rosemary. Continue to mix until a sticky dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   Punch down the risen dough and shape it into a round loaf. Place it on the preheated baking stone or sheet.
8. 8.
   Score the top of the loaf with a sharp knife to allow for expansion during baking.
9. 9.
   Bake the bread for 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Sammarinese flour — If Sammarinese flour is not available, you can substitute it with all-purpose flour mixed with a small amount of whole wheat flour to achieve a similar nutty flavor and texture.

Tips & Tricks

• For a more pronounced rosemary flavor, you can infuse the olive oil with rosemary by gently heating them together in a small saucepan and then allowing the oil to cool before adding it to the dough.
• To achieve a crustier bread, you can place a pan of water in the bottom of the oven while baking. The steam created will help develop a crisp crust.

Serving advice

Sammarinese Pan Gallego is best served warm. Slice it and serve with a drizzle of extra virgin olive oil or spread with butter. It pairs well with soups, stews, and can be enjoyed alongside a cheese platter or antipasti.

Presentation advice

To enhance the rustic appearance of the bread, you can sprinkle a little flour on top before baking. This will create a beautiful contrast between the golden crust and the white flour dusting.