Known for its light crumb and golden crust, Panmario bread comes packed with fragrances of rosemary and olive oil. It’s the perfect companion to any meal or a delicious snack on its own.
According to historical accounts, Luciano Pancaldo, a baker from Ferrara in Northern Italy, developed this bread inspired by the recipe used by the D’Este family, rulers of Ferrara. Their version featured a light crumb and golden crust, enriched with rosemary and topped with coarse salt that sparkled like diamonds.
I made a few modifications to the traditional recipe, including the addition of whole wheat flour and a reduction in salt. The original recipe uses exclusively bread flour. Due to the minimal amount of yeast used, I allowed the dough to rise at room temperature for about 7 hours. This extended rise time compensates for the small quantity of yeast. After rising, the dough is shaped into two round balls, left to rise for another hour, scored, and then baked at 400°F for about 30 minutes—15 minutes less than the original recipe calls for. 
This bread is particularly delicious when served warm, filled with the aroma of rosemary, making it perfect for sandwiches.
How to Make Panmario: Italian Rosemary and Olive Oil Bread
Prepare the Biga:
- Combine Ingredients: In a mixing bowl, combine the bread flour, water, and a pinch of instant yeast. Stir with a wooden spoon or Danish dough whisk until well blended.
- First Fermentation: Scrape down the sides of the bowl, cover with plastic wrap, and let it rest at room temperature (about 75°F) for 14 to 16 hours.
Make the Final Dough:
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, whole wheat flour, and a pinch of yeast.
- Integrate Biga and Liquids: Add water, milk, and all of the biga. Using the dough hook, mix on low speed until everything is blended.
- Develop Gluten: Add salt and mix on low speed for 5 minutes. Increase the speed to medium and mix for an additional 7 minutes, or until the dough is smooth and elastic.
- Add Flavorings: On low speed, gradually mix in the olive oil and chopped rosemary until evenly distributed.
- Bulk Fermentation: Lightly oil a large bowl. Transfer the dough to the bowl, cover with plastic wrap, and let it ferment at room temperature for about 7 hours.
- Divide and Shape: Turn the dough out onto a lightly floured surface. Divide into four equal pieces (450 grams each). Shape each piece into a tight round.
- Bench Rest: Cover the dough rounds with plastic wrap and let them rest for 15 minutes.
- Final Shaping: Degas the dough gently and shape into final rounds.
- Proof: Arrange the loaves on a parchment-lined baking sheet. Cover and let proof for 1 hour.
- Preheat Oven: About an hour before baking, place a baking stone and a steam pan in the oven. Preheat to 450°F (232°C).
- Score and Bake: Uncover the dough. Score the top of each loaf in a star pattern. Add ice to the steam pan. Bake for 30 minutes, or until golden brown and hollow sounding when tapped.
- Cool: Transfer loaves to a wire rack to cool completely.
Recipe Notes
- Biga: Biga is a type of pre-fermentation used in Italian baking, much like a French poolish or a sourdough starter. It’s essentially a mixture of flour, water, and a very small amount of yeast. The purpose of a biga is to add complexity to the bread’s flavor and improve the texture and shelf life of the finished product.
- Scoring: Scoring helps control the expansion of the bread as it bakes.
- Steam: Steam in the oven helps create a crisp crust.
Panmario – Italian Rosemary Bread
- Total Time: 25 hours 15 minutes
- Yield: 2-4 loaves 1x
Description
Known for its light crumb and golden crust, Panmario bread incorporates fragrances of rosemary and olive oil. It’s the perfect companion to any meal or a delicious snack on its own.
Ingredients
Biga:
- 1/2 cup (71 g) bread flour
- Scant 1/4 cup (60 g) water
- Pinch of instant yeast
Final Dough:
- 2 cups (254 g) bread flour
- 1 1/4 cups (189 g) whole wheat flour
- 1 cup (240 g) water
- 2 tablespoons (30 g) milk
- Pinch of instant yeast
- 5 tablespoons (53 g) olive oil
- 2 tablespoons rosemary, freshly chopped
- All of the biga
- 1 1/2 teaspoons salt
Instructions
Prepare the Biga:
- Combine Ingredients: In a mixing bowl, combine the bread flour, water, and a pinch of instant yeast. Stir with a wooden spoon or Danish dough whisk until well blended.
- First Fermentation: Scrape down the sides of the bowl, cover with plastic wrap, and let it rest at room temperature (about 75°F) for 14 to 16 hours.
Make the Final Dough:
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, whole wheat flour, and a pinch of yeast.
- Integrate Biga and Liquids: Add water, milk, and all of the biga. Using the dough hook, mix on low speed until everything is blended.
- Develop Gluten: Add salt and mix on low speed for 5 minutes. Increase the speed to medium and mix for an additional 7 minutes, or until the dough is smooth and elastic.
- Add Flavorings: On low speed, gradually mix in the olive oil and chopped rosemary until evenly distributed.
- Bulk Fermentation: Lightly oil a large bowl. Transfer the dough to the bowl, cover with plastic wrap, and let it ferment at room temperature for about 7 hours.
- Divide and Shape: Turn the dough out onto a lightly floured surface. Divide into four equal pieces (450 grams each). Shape each piece into a tight round.
- Bench Rest: Cover the dough rounds with plastic wrap and let them rest for 15 minutes.
- Final Shaping: Degas the dough gently and shape into final rounds.
- Proof: Arrange the loaves on a parchment-lined baking sheet. Cover and let proof for 1 hour.
- Preheat Oven: About an hour before baking, place a baking stone and a steam pan in the oven. Preheat to 450°F (232°C).
- Score and Bake: Uncover the dough. Score the top of each loaf in a star pattern. Add ice to the steam pan. Bake for 30 minutes, or until golden brown and hollow sounding when tapped.
- Cool: Transfer loaves to a wire rack to cool completely.
Notes
- Biga: Biga is a type of pre-fermentation used in Italian baking, much like a French poolish or a sourdough starter. It’s essentially a mixture of flour, water, and a very small amount of yeast. The purpose of a biga is to add complexity to the bread’s flavor and improve the texture and shelf life of the finished product.
- Scoring: Scoring helps control the expansion of the bread as it bakes.
- Steam: Steam in the oven helps create a crisp crust.
- Prep Time: 45 mins
- Inactive Time: 24 hours
- Cook Time: 30 mins
- Category: Bread, Pane
- Method: Baking
- Cuisine: Italian
Could you use all bread flour in this recipe?
Hi Donna, thanks for the comment! Yes, you can use all bread flour. Bread flour has a higher protein content, which will give the bread a chewier texture and potentially a higher rise due to the increased gluten formation. A few things to keep in mind if you choose to use all bread flour:
Texture and Taste: The texture will be a bit chewier and less tender than if using a mix with whole wheat flour. The flavor might also be slightly less nutty. This is marginal though.
Hydration: You may need to adjust the liquid slightly, perhaps adding a tablespoon or two more water or milk to the dough if it seems too stiff or dry during mixing.
Kneading: Because of the higher protein content, the dough might require a bit more kneading to develop the gluten fully.
Watch the Rise: The rise times may vary slightly with the use of all bread flour; it could rise faster due to the stronger gluten network.
These are all small comments – nothing that will change this recipe COMPLETELY – but just a few things to keep in mind. Happy Baking!
Made this with my kids, great weekend project and delicious results!
Great recipe! The crust and crumb were spot on. Will bake again!
This really really reminds me of my mother’s bread from back in Italy. Took me back!! Thank you!
Absolutely loved this bread! The rosemary really comes through, and the bread was perfect in texture. I think I may try and get a little bit more steam next time.