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Pagnotta – Italian Round Country Bread

Pagnotta  – Italian Round Country Bread

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.

Pagnotta -Italian Round Country Bread {Recipe}
Pagnotta -Italian Round Country Bread
4 from 2 votes

Pagnotta – Italian Round Bread

Pagnotta – simple and delicious Italian round country bread made at home.
Print Pin Rate / Comment
Prep Time15 mins
Cook Time35 mins
Total Time2 hrs 20 mins
Course: Bread
Cuisine: Italian

Ingredients

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.
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Pagnotta -Italian Rustic Bread

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.

Pagnotta -Italian Round Rustic Bread

Yum!😋

Recipe Rating




Ericka

Sunday 16th of January 2022

Can this be done in a bread machine

Friday 14th of January 2022

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.

Maggie

Monday 10th of January 2022

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.

Wednesday 1st of December 2021

Can I knew how pagnotta is pronounced???

Italian Recipe Book

Saturday 18th of December 2021

Great question! Pagnotta is pronounced as pan'nyotta.

Jean

Thursday 19th of August 2021

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

Saturday 4th of September 2021

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.