Pane Toscano is a traditional Italian bread originating from Tuscany, a region in central Italy. It is famous for its rustic appearance, crisp crust, soft interior, and distinctive lack of added salt. This simple country bread has a mild flavor that pairs perfectly with the rich, savory ingredients commonly found in Tuscan cuisine. Made with flour, water, and yeast, Pane Toscano is often served with olive oil, cured meats, cheeses, soups, and traditional dishes such as ribollita and pappa al pomodoro. Its hearty texture and authentic flavor make it a staple of Italian country cooking.
Prepare the Dough: Combine bread flour and yeast in a large mixing bowl. Gradually add lukewarm water and mix until a soft 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 1–2 hours, or until doubled in size.
Shape the Loaf: 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 until slightly puffed.
Preheat the Oven: Heat the oven to 230°C (450°F), with a baking tray or baking stone inside.
Score the Bread: Make a shallow cut across the top of the loaf using a sharp knife.
Bake: 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 and crusty.
Cool and Serve: Allow the bread to cool completely on a wire rack before slicing. Serve with olive oil, soups, cheese, or traditional Tuscan dishes.
Bread flour – 500 g
Lukewarm water – 325 ml
Active dry yeast – 7 g
Bread flour – 1 tablespoon (for dusting)
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