Pane di Altamura is a traditional Italian bread originating from Altamura in the Puglia region of southern Italy. Made primarily with durum wheat semolina, this rustic bread is famous for its thick, golden crust, firm texture, and soft, fragrant interior. Traditionally prepared using natural sourdough fermentation, it has a distinctive wheat flavor and excellent shelf life. Pane di Altamura pairs beautifully with olive oil, fresh tomatoes, cheese, soups, and pasta dishes. Its authentic taste and rustic appearance make it a favorite among lovers of traditional Italian baking.
Prepare the Dough: Combine durum wheat semolina flour, sourdough starter or yeast, salt, and lukewarm water in a large bowl.
Mix and Knead: Mix until a dough forms, then knead for 10–15 minutes until smooth and elastic.
First Rise: Cover the dough and let it rise in a warm place for 2–3 hours, or until noticeably increased in size.
Shape the Loaf: Shape the dough into a round loaf. Traditionally, Pane di Altamura may be folded and shaped to create its characteristic tall form.
Second Rise: Cover and allow the shaped loaf to rest for 45–60 minutes.
Preheat the Oven: Heat the oven to 230°C (450°F), preferably with a baking stone or heavy baking tray inside.
Bake the Bread: Score the loaf and bake for 15 minutes at 230°C. Reduce the temperature to 200°C (400°F) and bake for another 30–40 minutes until deeply golden and crisp.
Cool and Serve: Transfer the bread to a wire rack and let it cool completely before slicing. Serve with olive oil, cheese, or your favorite Italian dishes.
Durum wheat semolina flour – 500 g
Lukewarm water – 350 ml
Active dry yeast – 5 g
Salt – 10 g
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