Pane Pugliese - Traditional Italian Bread Recipe

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 200g (1 ½ cups) durum wheat flour 200g (1 ½ cups) durum wheat flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 44g, 0.5g
• Protein: 7g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, durum wheat 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.
   Add the yeast mixture and olive oil to the flour mixture. Mix until a shaggy dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles. Shape it into a round loaf and place it on a baking sheet lined with parchment paper.
7. 7.
   Cover the loaf with a kitchen towel and let it rise for another hour.
8. 8.
   Preheat the oven to 220°C (425°F). Place a baking dish filled with water on the bottom rack to create steam.
9. 9.
   Score the top of the loaf with a sharp knife and bake for 30-35 minutes until golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Durum wheat flour — Durum wheat flour adds a unique flavor and texture to the bread. If you can't find it, you can substitute it with semolina flour, although the result may be slightly different.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor. If you prefer a milder taste, you can use a lighter olive oil or vegetable oil as a substitute.

Tips & Tricks

• For a crispier crust, you can spray water on the loaf before placing it in the oven.
• To enhance the flavor, you can add some dried herbs like rosemary or thyme to the dough during the mixing process.
• If you prefer a softer crust, you can cover the loaf with aluminum foil during the last 10 minutes of baking.

Serving advice

Pane Pugliese is best served warm or at room temperature. It can be enjoyed on its own, dipped in olive oil and balsamic vinegar, or used as a base for bruschetta.

Presentation advice

To showcase the rustic charm of Pane Pugliese, present it on a wooden cutting board or a rustic bread basket. You can sprinkle some flour on top for an authentic touch.