Pane di Laterza - Authentic Italian Bread Recipe

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 200g (1 ½ cups) semolina flour 200g (1 ½ cups) semolina flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 30ml (2 tbsp) olive oil 30ml (2 tbsp) olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 44g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, yeast, and salt.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix until a rough dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   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.
5. 5.
   Preheat the oven to 220°C (425°F). Place a baking stone or baking sheet in the oven to preheat as well.
6. 6.
   Punch down the risen dough and shape it into a round loaf or desired shape.
7. 7.
   Place the shaped dough onto the preheated baking stone or baking sheet. Score the top of the dough with a sharp knife.
8. 8.
   Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• All-purpose flour — Use a good quality flour for best results.
• Semolina flour — Semolina flour adds a unique texture to the bread. If unavailable, you can substitute it with more all-purpose flour.
• Active dry yeast — Ensure the yeast is fresh and activate it in warm water before adding it to the dough.
• Olive oil — Use extra virgin olive oil for a more pronounced flavor.
• Salt — Adjust the amount of salt according to your preference.

Tips & Tricks

• For a crustier bread, place a pan of water in the oven while baking to create steam.
• Experiment with adding herbs like rosemary or thyme to the dough for additional flavor.
• Let the bread cool completely before slicing to prevent it from becoming gummy.
• Store the bread in a paper bag or bread box to maintain its texture.

Serving advice

Serve Pane di Laterza warm or at room temperature. It is delicious on its own, but you can also enjoy it with olive oil, balsamic vinegar, or your favorite spreads.

Presentation advice

Present the Pane di Laterza on a wooden cutting board or rustic bread basket. Dust the top with a sprinkle of semolina flour for an authentic touch.