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Pane Toscano Bread Recipe

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 45 minutes
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.