Pane Altopascio - Maritime Style

Ingredients

In the original Pane Altopascio, the focus is on the bread itself, with minimal additions or fillings. However, in this Maritime adaptation, the bread is transformed into a seafood-infused delight. The addition of fresh Maritime seafood, along with local herbs and spices, gives this dish a distinct flavor profile that celebrates the coastal cuisine of the Maritimes. We alse have the original recipe for Pane Altopascio, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 200g (7 oz) cooked lobster meat, chopped 200g (7 oz) cooked lobster meat, chopped
• 200g (7 oz) scallops, chopped 200g (7 oz) scallops, chopped
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped 1 tbsp fresh dill, chopped
• 1 tsp Old Bay seasoning 1 tsp Old Bay seasoning
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 75g, 1g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Meanwhile, in a separate bowl, combine the cooked lobster meat, scallops, shrimp, parsley, dill, and Old Bay seasoning. Mix well.
5. 5.
   Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle shape.
6. 6.
   Spread the seafood mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the edges to seal.
8. 8.
   Place the rolled dough on a baking sheet lined with parchment paper. Brush the top with olive oil.
9. 9.
   Preheat the oven to 200°C (400°F). Let the dough rise for another 30 minutes while the oven is preheating.
10. 10.
    Bake the bread for 25-30 minutes, or until golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is fully cooked before chopping and incorporating it into the dough.
• Scallops — Chop the scallops into small pieces to ensure even distribution throughout the bread.
• Shrimp — Peel and devein the shrimp before adding them to the seafood mixture.

Tips & Tricks

• For an extra burst of flavor, sprinkle some grated Parmesan cheese on top of the bread before baking.
• Serve the Maritime Seafood Bread with a side of garlic butter for dipping.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the seafood mixture.
• Experiment with different seafood combinations, such as adding crab meat or mussels.
• Leftover bread can be toasted and used as a base for seafood bruschetta.

Serving advice

Serve the Maritime Seafood Bread warm, either as an appetizer or as a main course. It pairs well with a fresh green salad or a bowl of creamy seafood chowder.

Presentation advice

To enhance the presentation, garnish the sliced bread with a sprinkle of fresh herbs, such as parsley or dill. Serve it on a wooden cutting board or a rustic platter to showcase the homemade charm.