Pane di Matera - Authentic Italian Bread Recipe

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) salt 10g (2 tsp) salt
• 5g (1 tsp) active dry yeast 5g (1 tsp) active dry yeast
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 52g, 0g
• Protein: 8g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, salt, and active dry yeast.
2. 2.
   Slowly add the warm water while stirring the mixture until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
6. 6.
   Punch down the risen dough and shape it into a rustic loaf. Place it on a piece of parchment paper.
7. 7.
   Sprinkle the top of the loaf with fresh rosemary leaves and gently press them into the dough.
8. 8.
   Transfer the loaf, along with the parchment paper, onto the preheated baking stone or baking sheet.
9. 9.
   Bake for 30-35 minutes or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Bread flour — Using bread flour with a higher protein content will result in a better texture and rise for the bread.
• Fresh rosemary — Make sure to remove the rosemary leaves from the stem before sprinkling them on the bread for even distribution.

Tips & Tricks

• For a more pronounced rosemary flavor, you can infuse the warm water with rosemary sprigs before adding it to the dough.
• To achieve a crustier bread, place a pan of water in the oven while baking to create steam.
• If you prefer a softer crust, brush the loaf with olive oil before baking.

Serving advice

Pane di Matera is best enjoyed fresh out of the oven, still warm. Serve it as a side to soups, stews, or pasta dishes. It also makes a delicious base for bruschetta or can be sliced and used for sandwiches.

Presentation advice

To showcase the rustic charm of Pane di Matera, present the loaf on a wooden cutting board or a rustic bread basket. Sprinkle some extra rosemary leaves around the bread for an added touch of freshness.