Pan De Bono V Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. If you prefer a slightly crisper exterior, place a baking stone or heavy sheet in the oven while it heats.

Combine dry ingredients

In a large mixing bowl, whisk together the cassava (tapioca) flour, all-purpose flour, grated Parmesan, crumbled queso fresco, sugar, baking powder, and salt until evenly distributed. Break up any cheese clumps so the mixture is even.

Mix wet ingredients

In a separate bowl, whisk the eggs, milk, and melted butter until combined. Let the mixture sit for 1 minute so temperatures equalize slightly (important if cheeses are cold).

Form the dough

Pour the wet ingredients into the dry ingredients. Using a sturdy spoon or silicone spatula, fold and stir until a shaggy dough forms. The dough should be sticky but workable; if it's too wet add up to 2 tablespoons more cassava flour, 1 tablespoon at a time. If too dry, add up to 1–2 tablespoons milk.

Shape the breads

Lightly oil your hands or keep a small bowl of water nearby to prevent sticking. Scoop roughly 1.5 tablespoon-sized portions (about 20–24 pieces from this batch) and roll into rounds or slightly flattened discs about 1 to 1.25 inches thick. Arrange on the prepared baking sheet about 1 inch apart to allow slight expansion.

Bake

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the breads are puffed and golden on the bottoms and edges. They will have a crisp exterior and chewy, airy interior. For a darker, more caramelized crust, broil for 30–60 seconds at the end while watching carefully.

Finish

Remove from the oven and brush lightly with neutral oil or a little extra melted butter for shine, if desired. Let cool on a wire rack for 5 minutes — pan de bono is best served warm so the cheese interior is soft and slightly gooey.

Make chimichurri while the breads bake: combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon juice (if using) in a small bowl. Stir thoroughly to combine and taste; adjust salt, acid, or heat as needed. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Serve: transfer chimichurri to a small dipping bowl. Plate warm pan de bono alongside the chimichurri for guests to dip. The bright, herbaceous chimichurri complements the cheesy, chewy breads, making an ideal cocktail or aperitivo pairing.

Storage: store leftover pão de bono in an airtight container at room temperature for up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh. Keep chimichurri refrigerated up to 3 days—bring to room temperature before serving.