Paisano Bread Recipe

Activate yeast

In a large mixing bowl, combine warm water (2 cups) with sugar (1 tsp) and sprinkle the active dry yeast (2 tsp) over the surface. Stir once, let sit 5–10 minutes until foamy and fragrant.

Make dough

When yeast is foamy, add 2 tablespoons extra virgin olive oil and 2 teaspoons fine sea salt. Begin adding flour (4.5 cups) one cup at a time, stirring with a wooden spoon or dough hook until combined. When mixture pulls away from bowl and becomes shaggy, turn out onto a lightly floured surface.

Knead

Knead the dough by hand for 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth, elastic, and slightly tacky but not sticky. Add a dusting of flour only if dough is overly sticky.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape and second rise

After the dough has doubled, gently deflate and divide into 2 equal pieces for two medium loaves (or leave whole for one larger loaf). Shape each into an oval or round boule. Place on a parchment-lined baking sheet or a floured proofing basket seam-side down. Cover and let rise 45–60 minutes until puffy.

Preheat and score

Place an oven rack in the lower third and preheat oven to 450°F (230°C). If using a baking stone or Dutch oven, preheat it as well. Just before baking, brush loaves lightly with about 1 tablespoon extra virgin olive oil and sprinkle Solevo seasoning evenly across tops (about 1 teaspoon per loaf). Score the tops with a sharp blade or lame to allow expansion.

Bake

Bake loaves for 20–25 minutes (if in Dutch oven, 20 minutes covered, then 10 minutes uncovered) until crust is deep golden-brown and internal temperature reaches 200–205°F (93–96°C). If not using a covered vessel, add steam during the first 10 minutes by pouring a cup of hot water into a preheated metal tray on the oven floor or misting the oven with water.

Cool

Remove bread to a wire rack. Brush with a little of the reserved extra virgin olive oil (about 1 tsp) and sprinkle flaky sea salt to taste. Allow to cool at least 30 minutes before slicing so crumb sets.

Prep and sweat eggplant

Cut eggplants into 1/2-inch cubes and lightly salt them in a colander. Let sit 20–30 minutes to draw out bitterness and moisture, then pat dry thoroughly with paper towels.

Sauté vegetables

Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add diced red bell pepper and shallots; sauté 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Cook eggplant

Add the eggplant cubes to the skillet, stirring to coat in oil. Cook 8–10 minutes, stirring occasionally, until eggplant is tender and beginning to brown. Add a tablespoon more olive oil if pan becomes dry.

Add tomatoes and simmer

Stir in diced tomatoes (or drained canned tomatoes), reduce heat to medium-low, and simmer 8–10 minutes to allow flavors to meld and to reduce excess liquid.

Finish caponata

Stir in olives (1 cup), capers (2 tbsp), red wine vinegar (3 tbsp), sugar (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Simmer gently 3–5 minutes to marry sweet-sour flavors. Taste and adjust seasoning—add more vinegar or sugar if you prefer a brighter sweet-sour balance.

Add basil and rest

Remove from heat and stir in torn fresh basil (1 cup) and remaining 1 tablespoon extra virgin olive oil. Let the caponata cool to room temperature; flavors deepen as it rests. Caponata may be served warm, at room temperature, or chilled—refrigerate if making ahead (up to 3 days).

Slice the cooled Paisano bread into thick slices. Spoon a generous portion of eggplant caponata onto each slice, drizzle with extra virgin olive oil (about 1–2 tsp per serving), and sprinkle with Solevo seasoning (remaining 1 tsp) and flaky sea salt to taste.

If desired, finish with a light dusting of grated Pecorino or Parmesan (optional). Serve immediately as an appetizer or alongside a salad. Leftover caponata can be spread on toast; leftover bread keeps well for 1–2 days in a paper bag (refresh in a 350°F oven for 5–7 minutes).