Homemade Genzano-style Pane Casareccio

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• Flour, for dusting Flour, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 0.5g / 2g (total / saturated)
• Carbohydrates: 38g / 159g (total / sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until the yeast is activated and foamy.
2. 2.
   Add the flour and salt to the bowl. Mix until a shaggy dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to preheat as well.
6. 6.
   Punch down the risen dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet and dust the top with flour.
7. 7.
   Let the dough rest for 30 minutes to proof.
8. 8.
   Using a sharp knife or a razor blade, make a few slashes on the surface of the dough to allow for expansion during baking.
9. 9.
   Carefully transfer the dough onto the preheated baking stone or baking sheet.
10. 10.
    Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active by checking the expiration date and activating it in warm water before adding it to the dough.

Tips & Tricks

• For a crispier crust, place a pan of water in the bottom of the oven while baking to create steam.
• Experiment with adding herbs like rosemary or thyme to the dough for additional flavor.
• To achieve a more pronounced sourdough flavor, you can use a sourdough starter instead of yeast.

Serving advice

Serve the Genzano-style Pane Casareccio warm or at room temperature. It is perfect on its own, dipped in olive oil and balsamic vinegar, or used as a base for bruschetta.

Presentation advice

Present the Genzano-style Pane Casareccio on a wooden cutting board or a rustic bread basket. Dust the top with a sprinkle of flour for an authentic touch.