Pane Rustico Recipe
basket of rustic Italian Calabrese baguette
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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with sugar and yeast. Let it sit for 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
- 5
First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping and Baking
- 6
Preheat Oven
Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside.
- 7
Shape the Baguette
Once the dough has risen, punch it down and divide it into 2 equal pieces. Gently shape each piece into a long baguette (about 12 inches).
- 8
Prepare for Second Rise
Place the shaped baguettes on a parchment-lined baking sheet dusted with semolina flour. Cover with a cloth and let them rise for another 30-45 minutes.
- 9
Score the Baguettes
With a sharp knife or baker's lame, score the top of each baguette with a few diagonal slashes.
- 10
Add Toppings
Sprinkle sea salt over the baguettes for added flavor.
- 11
Bake
Carefully transfer the baguettes to the preheated baking stone or sheet. Bake for about 20-25 minutes or until golden brown and crusty.
- 12
Cool
Remove the baguettes from the oven and let them cool on a wire rack before serving.
