Pane Pugliese is a traditional Italian bread originating from the Puglia region of southern Italy. Known for its rustic appearance, thick golden crust, and soft, airy interior, this country-style bread is made with simple ingredients such as flour, water, yeast, and salt. Its slightly chewy texture and delicious flavor make it perfect for sandwiches, bruschetta, dipping in olive oil, or serving alongside soups and pasta dishes.
Prepare the Dough: In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a soft, sticky dough forms.
Knead the Dough: Knead for 8–10 minutes until the dough becomes smooth and elastic.
First Rise: Cover the dough and let it rise in a warm place for 2–3 hours, or until doubled in size.
Shape the Bread: Gently shape the dough into a round loaf without removing too much air.
Second Rise: Place the loaf on a floured surface, cover it, and let it rest for 45–60 minutes.
Preheat the Oven: Heat the oven to 230°C (450°F). Place a baking stone or heavy baking tray inside to preheat.
Bake the Bread: Transfer the loaf to the hot tray and bake for 35–45 minutes until golden brown and crusty. Add steam during the first few minutes for a crispier crust.
Cool and Serve: Allow the bread to cool completely on a wire rack before slicing.
Bread flour – 500 g
Water – 375 ml
Active dry yeast – 7 g
Salt – 10 g
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