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Pane Pugliese

Pane Pugliese is a traditional Italian bread from the Puglia region, known for its crisp, golden crust and soft, airy crumb. Made with simple pantry ingredients and slow-risen for maximum flavor, this rustic loaf is perfect for sandwiches, soups, olive oil dipping, or serving alongside Italian meals.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours 10 minutes
Servings: 12
Course: Breed and baking
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g bread flour
  • 150 g semolina flour
  • 500 ml warm water
  • 7 g instant yeast (or 10 g active dry yeast)
  • 12 g fine sea salt
  • 1 teaspoon honey or sugar
  • 1 tablespoon extra virgin olive oil

Equipment

  • 1 Large mixing bowl
  • 1 Stand mixer with dough hook optional
  • 1 Kitchen scale
  • 1 Set measuring cup
  • 1 Set measuring spoons
  • 1 Dough scraper
  • 1 Dutch oven or baking stone
  • 1 Sheet parchment paper
  • 1 Banneton proofing basket or towel-lined bow
  • 1 Bread lame or razor blade
  • 1 Cooling rack
  • 1 Kitchen towel or plastic wrap

Method
 

  1. In a large bowl, combine the warm water, honey, and yeast. Let stand for 5–10 minutes until foamy.
  2. Add the bread flour, semolina flour, and salt. Mix until a shaggy dough forms.
  3. Knead by hand for 10–12 minutes or with a stand mixer for 8 minutes, until the dough becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise for 2 hours, or until doubled in size.
  5. Turn the dough onto a lightly floured surface and gently shape it into a round loaf.
  6. Place the dough seam-side up in a floured banneton or towel-lined bowl.
  7. Cover and let it proof for another 1 hour.
  8. Preheat the oven to 450°F (230°C) with the Dutch oven or baking stone inside for at least 30 minutes.
  9. Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven.
  10. Bake covered for 25 minutes.
  11. Remove the lid and bake for another 15 minutes, until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
  12. Transfer the bread to a cooling rack and allow it to cool completely before slicing.

Notes

  • The 3-hour resting and proofing time develops the bread's airy texture and rich flavor.
  • Use bread flour with high protein for the best rise and chewy crumb.
  • Steam during the first part of baking creates a crisp artisan crust.
  • Allow the bread to cool completely before slicing to prevent a gummy interior.
  • Store in a paper bag or bread box for up to 3 days, or freeze for up to 3 months.