Pane Giallo di Allumiere

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (3/4 cup) semolina flour 100g (3/4 cup) semolina flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• 30ml (2 tbsp) extra virgin olive oil 30ml (2 tbsp) extra virgin olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   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.
7. 7.
   Preheat the oven to 220°C (425°F).
8. 8.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
9. 9.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
10. 10.
    Bake the bread in the preheated oven for 25-30 minutes or until golden brown.
11. 11.
    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 the best results.
• Semolina flour — This coarse flour adds a unique texture to the bread. If you can't find semolina flour, you can substitute it with more all-purpose flour.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Extra virgin olive oil — Choose a high-quality olive oil for the best flavor.

Tips & Tricks

• For a more pronounced flavor, you can add herbs such as rosemary or thyme to the dough.
• To achieve a crispier crust, place a pan of water in the oven while baking the bread.
• If you prefer a softer crust, brush the loaf with olive oil before baking.

Serving advice

Serve the Pane Giallo di Allumiere warm or at room temperature. It is delicious on its own, but can also be enjoyed with butter, olive oil, or your favorite spreads.

Presentation advice

To enhance the presentation, sprinkle some semolina flour on top of the loaf before baking. This will create a beautiful golden crust.