Pane Casereccio is a traditional Italian country bread known for its rustic appearance, crispy golden crust, and soft, chewy interior. The name “Casereccio” means homemade or home-style, reflecting its origins in Italian farmhouse kitchens. Made with simple ingredients such as flour, water, yeast, and salt, this bread has a mild, wholesome flavor and a satisfying texture. Pane Casereccio pairs perfectly with olive oil, fresh tomatoes, cheese, soups, pasta, and grilled vegetables. Its versatility makes it an excellent choice for everyday meals and traditional Italian dining.
Prepare the Dough: Combine flour, yeast, and salt in a large bowl. Gradually add lukewarm water and mix until a soft dough forms.
Knead the Dough: Knead for 8–10 minutes until smooth and elastic.
First Rise: Cover the dough and leave it in a warm place for 1–2 hours, or until doubled in size.
Shape the Bread: Gently shape the dough into a round or oval loaf and place it on a lightly floured surface.
Second Rise: Cover and let the loaf rest for 30–45 minutes.
Preheat the Oven: Heat the oven to 230°C (450°F), with a baking tray or baking stone inside.
Score and Bake: Make shallow cuts across the top of the loaf. Bake for 15 minutes at 230°C, then reduce the temperature to 200°C (400°F) and bake for another 20–25 minutes until golden brown.
Cool and Serve: Transfer the bread to a wire rack and cool completely before slicing. Serve with olive oil, cheese, soup, or your favorite Italian dishes.
All-purpose flour – 500 g
Lukewarm water – 325 ml
Active dry yeast – 7 g
Salt – 10 g
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