Pane Toscano Bread Recipe

Pane Toscano is a traditional Tuscan bread famous for its crusty exterior and dense, chewy crumb. Unlike many breads, it’s uniquely made without salt, giving it a distinct flavor that pairs perfectly with Tuscan cuisine. Originating from the heart of Tuscany, this bread complements hearty soups, cheeses, and meats. Its rustic charm and simplicity make it a beloved staple in Italian households and beyond.

Why You Will Love the Pane Toscano Bread Recipe

This recipe captures the authentic taste and texture of traditional Tuscan bread, allowing you to enjoy a slice of Italy at home.

• Its salt-free nature highlights the natural flavors of the flour and fermentation process.
• The thick crust and chewy interior provide a satisfying bite.
• Versatile for sandwiches, dipping in olive oil, or serving alongside stews.
• Uses simple, readily available ingredients.
• Perfect for those who prefer a rustic, artisanal bread experience.

Ingredients You Will Need

To make Pane Toscano, gather the following essential ingredients:

• 4 cups (500 g) all-purpose or bread flour
• 1 ½ cups (360 ml) lukewarm water
• 2 tsp (7 g) active dry yeast
• 1 tsp (5 g) sugar or honey
• 1 tbsp (15 ml) extra virgin olive oil (optional)

How to Make Pane Toscano Bread

Follow these simple steps to bake authentic Tuscan bread:

Step 1: Prepare the Yeast

Dissolve the yeast and sugar in lukewarm water. Let it rest for 10 minutes, until it becomes frothy, to activate the yeast.

Step 2: Mix the Dough

In a large bowl, combine flour and the activated yeast mixture. Add olive oil if using. Stir until a sticky dough forms.

Step 3: Knead the Dough

Turn the dough onto a floured surface. Knead for 10 minutes, until the dough is smooth and elastic. Return the bowl to the cloth and cover it with a damp cloth.

Step 4: First Rise

Let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Step 5: Shape the Loaf

Punch down the dough and shape it into a round or oval loaf. Place on a baking sheet lined with parchment paper.

Step 6: Second Rise

Cover and let it rise again for 30 to 45 minutes.

Step 7: Bake the Bread

Preheat oven to 450°F (230°C). Place a pan of water in the oven for steam. Bake the loaf for 30-35 minutes, or until it is golden brown and crusty.

Step 8: Cool and Serve

Let the bread cool completely on a rack before slicing to maintain its texture.

Pane Toscano

Pane Toscano is a traditional Tuscan bread known for its crusty exterior and soft, chewy interior. This salt-free bread pairs beautifully with hearty Tuscan dishes and is a staple on Tuscan tables. Its rustic flavor and texture make it perfect for dipping in olive oil or using in sandwiches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Rising Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 8 Slices

Course: bread, Side Dish

Cuisine: Italian (Tuscan)

Calories: 150

Ingredients Method Notes

Ingredients

  

• 4 cups 500 g all-purpose or bread flour
• 1 ½ cups 360 ml lukewarm water
• 2 tsp 7 g active dry yeast
• 1 tsp 5 g sugar or honey
• 1 tbsp 15 ml extra virgin olive oil (optional)

Method

 

1. Dissolve yeast and sugar in lukewarm water. Let rest 10 minutes until frothy.
2. In a large bowl, combine flour and yeast mixture. Add olive oil if using. Stir to form sticky dough.
3. Turn dough onto floured surface and knead 10 minutes until smooth and elastic. Return to bowl, cover with damp cloth.
4. Let dough rise in a warm place 1.5 to 2 hours until doubled.
5. Punch down dough and shape into round or oval loaf. Place on parchment-lined baking sheet.
6. Cover and let rise 30–45 minutes.
7. Preheat oven to 450°F (230°C). Place pan of water in oven for steam. Bake bread 30–35 minutes until golden and crusty.
8. Let cool completely on rack before slicing.

Notes

Adding olive oil is optional but enriches flavor and crumb. Steam in the oven creates a crisp, golden crust. Best served fresh with olive oil and balsamic vinegar dips. Pairs excellently with Tuscan soups like Ribollita or Pappa al Pomodoro. Leftovers can be toasted and used for sandwiches or breakfast.

Serving Tips for Pane Toscano Bread

Pane Toscano is best enjoyed fresh with traditional Tuscan dishes.

• Serve sliced with extra virgin olive oil and balsamic vinegar for dipping.
• Pair with hearty Tuscan soups, such as Ribollita or Pappa al Pomodoro.
• Use for rustic sandwiches filled with salami, cheeses, or vegetables.
• Toast slices for breakfast with butter, jam, or honey.
• Complement meals with Tuscan wines for an authentic experience.
  

Nutritional Benefits of Pane Toscano Bread

Pane Toscano is a simple bread made from basic ingredients, providing a good source of carbohydrates for energy. The lack of added salt makes it a healthier choice for those monitoring sodium intake. Whole grain versions increase fiber content, aiding digestion. 

Fermentation from yeast enhances nutrient availability and digestibility. Olive oil, when added, contributes heart-healthy fats and antioxidants. This bread offers a wholesome, natural option, free from preservatives and additives typically found in commercial bread, aligning with clean eating preferences.

Conclusion

Pane Toscano bread is a timeless Italian staple celebrated for its simplicity and rich, flavorful taste. By mastering this recipe, you bring a taste of Tuscany to your table, perfect for sharing with family and friends alongside your favorite rustic dishes. Enjoy the crusty texture and hearty crumb in every bite.