Simple and delicious Italian rustic bread typical of Central Italy but also widely baked in other regions.
Very soft and spongy inside with a deep brown crust it'll conquer you from the first bite.
Full Recipe
Pagnotta - Italian Round Bread
Pagnotta - simple and delicious Italian round country bread made at home.
Ingredients
- 3½ cups white bread flour , approx 450 g
- 1 ¼ cup water
- 1 tablespoon malt or honey
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
- In a large bowl mix flour, yeast and salt. Add malt or honey and start adding water ¼ cup at a time.
NOTE: You might not use all the water. - Once you see the dough starts to come together place it on a floured surface and knead using your hands for about 10 minutes, until it doesn’t stick to the hands anymore. It should be smooth and elastic and have a silky look.
NOTE: The whole process can be done using a standing mixer with a dough hook. - Rub a large bowl with extra virgin olive oil. Place the dough in the bowl and cover with a kitchen towel. Let rise at room temperature for 50 minutes or until it has doubled in size.
- Turn the bowl upside down over a floured surface and let the dough slide out.
NOTE: At this point you can decide to make one large loaf or two smaller ones. In case of the latter divide the dough in two equal parts and proceed with the next steps. - Press it gently to a square shape. Fold the edges into the center. Then fold again sealing it well. Turn the dough smooth side up work in a circular motion to perfect the round shape of the bread.
- Place a kitchen towel in the bowl where the dough was rising, sprinkle it lightly with flour. Place pagnotta in the bowl sealed side up.
- Cover with kitchen towel and let rise for another 20 minutes or until doubled in size.
- Transfer pagnotta rough sealed side down on a baking sheet lined with parchment paper.
- Bake in a preheated to 400F oven for 25-45 minutes (depending on the size of the loaves).
NOTE: Remember to place an oven-safe (usually metal) bowl with water in the lower part of the oven to create steam.
Notes
Sieve flour AFTER measuring.
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
Pagnotta is a perfect fit for soups, bruschetta and of course for a quick bite with a drizzle of extra virgin olive oil or beautiful Mortadella sausage.
Yum!😋
Fred says
Made this bread many times, looks beautiful, tastes good, but never rises well and is always quite dense, small crumb. What am I doing wrong? I proof my yeast and it is good; I bake to a nice golden brown with an internal temp of about 205 degrees F. Any help would be appreciated. Thanks.
Svitlana says
Hi Fred, thank you for trying my pagnotta recipe.
Here are few tips that will help:
Make sure to use high quality bread flour (my secret? I usually go with Pizza flour!)
Once the loaf has almost doubled in the bread rising basket, pop it in the fridge for about 1 hour before baking. This way it'll have a better spring in the oven.
If possible, cook it in a Dutch oven OR make sure to create steam in the first 5-10 minutes of baking.
Lastly, pagnotta is supposed to have small crumb since it has a relatively low hydration (at least compared to ciabatta bread). If you're looking for bread with open airy crumb try my classic ciabatta bread or ciabatta rolls.
Hope this helps!
Robert says
Turned out great!
Robert says
Can you substitute instant active yeast and if so what is the substitute amount?
Italian Recipe Book says
Yes, you can totally use instant dry yeast, same amount.
Marlene says
Learned my lesson. I have an Ankorsrum mixer and put the flour and salt in first. Poor mixing job. Next time fluids first then the flour.
Jenn says
I just made this and it turned out perfect. I did need to use more water than stated, but cautiously added until it was just enough. I split it and added fresh rosemary to one loaf and black pepper to the other. This bread is perfect for sandwiches or just dipping in olive oil. Yum yum!
Anonymous says
Whoever I make this recipe, the dough is never moist enough. It is always hard to fold into the shape, and never stays in that shape. Did you add extra flour or less water in the recipe?
Italian Recipe Book says
Are you using bread flour or all purpose flour? Also when you say "it never stays in shape" - do you mean it turns flat in the oven?
For perfectly round bread it's important to fold it as described in the recipe and also let rise for the second time in a round bowl lined with a kitchen towel. You can find all the steps in the recipe. Looking forward to help you troubleshoot to make a perfect pagnotta next time around.
Ericka says
Can this be done in a bread machine
Italian Recipe Book says
Sure, you can either knead and proof the dough in the bread machine and cook in the oven or make it in the bread machine from start to finish.
Anonymous says
This was only my second attempt at making bread ever and it came out DELICIOUS. I forgot the honey, but it still gave me a really nice crumb and rose reasonably well, though next time I think I'll shape it into a couple loaves instead of just the one.
Italian Recipe Book says
I'm glad you enjoyed my Italian country bread! Yes, you can certainly divide into 2 loaves and adjust the baking time (smaller loaves will cook a little faster).
Maggie says
I like the recipe overall though whether due to old yeast in my cupboard or too little yeast in the recipe, my dough failed to rise properly. Next time I'm going to try using the amount in a small packet of yeast: about 2 1/4 tsp.
Italian Recipe Book says
Hello Maggie, thank you for your comment. Poor rise can be caused by a few things:
1. The room temperature where the dough was rising was too cold. Ideally it should be around 27C (80F). In this case you can either move the dough to a warmer place (like turned off oven with the light on) or let the dough rise for longer (3-4 hours).
During cold months you can also increase by 1/2 the amount of yeast for faster rise.
2. Old yeast can definitely be the problem. Always use freshly opened packet.
Hope this helps.
Anonymous says
Can I knew how pagnotta is pronounced???
Italian Recipe Book says
Great question! Pagnotta is pronounced as pan'nyotta.
Jean says
Hi, I was wondering if this (or your ciabatta recipe) could be made the night before left to prove overnight in the fridge. I'd like to be able to get it all made the night before and then put it in the oven the next morning and rush it over to my Italian mother.
Italian Recipe Book says
Hi Jean, that's a good question. Honestly, I have never tried it with this Pagnotta bread so cannot comment much.
However, if you're looking for an easy and delicious overnight bread recipe - try these no knead ciabatta rolls. You can make them single serving ciabatta buns or shape into a bigger loaf.
Just keep in mind, that even though you proof it overnight, the dough will need to rest at room temperature at least for an hour, better 2 hours before if could be baked.
Keidre Ligon says
I make sourdough and other yeast breads. I often end up eating bread that has a crust that’s too hard it hurts your mouth (not burnt, just too hard). This was good crust but chewable and so soft inside. I did specifically knead by hand for at least 10 mins even though it was already smooth/in a ball well before. I think the kneading really made it as kneading helps develop the gluten strands. Definitely will make again- possibly less honey next time.
tom says
This isn't pagnotta.
Lynda Andrew says
I really love pagnotta bread. I don’t have to drive to Edmonton (6 hrs away)anymore to buy this bread from the Italian bakery - a bakery here now makes the bread - not as good as the Italian bakery but good.
But now that I have some really good some stone ground flour that the Night Oven, a local bakery - ground up, I want to try this recipe. I just wish there was a video I could watch to make sure I do everything right.
Lynda Andrew says
I forgot to say, that I was 70 yrs old when I finally learned how to form a loaf of bread. I watched a utube video
Italian Recipe Book says
That's awesome, great job! Once you do learn it bread baking becomes addictive:)
Italian Recipe Book says
Hi Lynda! Thank you for stopping by. Pagnotta bread is fairly easy to make. The key part is to knead the dough well. I will definitely make a video recipe in the future. Happy Easter 🙂
Joe says
@Italian Recipe Book, please a video would be great
Marie Wise says
Can you make this bread with GF flour ?
Italian Recipe Book says
Hi Marie, honestly, I've never tried it with GF flour. I assume you can, but won't have the same result since gluten helps the dough rise and fills it with airy holes.
patrick.kennedy says
Did the bread and it was delicious followed the recipe to the letter.Except I had to guess what temperature to cook it....210°C
Italian Recipe Book says
That's awesome Patrick! And you figured the temperature to a T 🙂 It somehow slipped through the fingers.. Thanks for noting!