Panmario (Italian rosemary bread)

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Its Tuesday again and the start of another week, and as my daughter is having summer vacation, we are waking up late in the morning; I need to change that habit from next month as her school reopens. I want to drop off my little guy at the school too, and that I am planning from September. Last Friday I decide to make this Panmario (Italian rosemary bread), so that I can use it for the weekend breakfast. We didn’t do much except some shopping and cleaning as usual this weekend.
I have a rosemary bush in my garden, so I can get fresh rosemary any time. This month bread baking babes had decided to make Panmarino ( Italian rosemary bread). Cathy (Bread Experience), suggested this Italian bread recipe from The Fundamental Techniques of Classic Bread Baking. I have that book in my hand; it is one of my go to bread book when it comes to baking. Only one bread book which I didn’t have any success with this book. I tried 3 recipes from them, all were epic failures.
Coming to the Panmario, according to history, Luciano Pancaldo, a baker from Ferrara, a town in the north of Italy developed this bread inspired by the bread recipe for D’Este family, the rulers of Ferrara. Their bread was full of rosemary and had light crumb and golden crust, decorated with salt which resembles diamonds.
I liked recipe of Panmarino because it use only very little yeast may be about ¼ teaspoon of it, I did few modification to the recipe as I added whole wheat flour and also reduce the amount of salt. Traditional recipe is made entirely with bread flour. I was on healthy conscience mode, added whole wheat flour. You can skip that if you want to. It is really flavorful bread. I also let the bread dough to rise in the room temperature for about 7 hours. Then it shaped into 2 round balls and has given a second rise of one hour and then scored and baked at 400 °F for about 30 minutes, which is 15 minutes less than the original recipe.
It is delicious bread, best when you toast them with little butter. It is full of rosemary aroma great sandwich bread too. Try it for yourself, much better than any store bought version. It is simple bread with any add on. This bread recipe also proved me right once again; I don’t need tons of yeast to make wonderful flavorful bread. Instead of crowding all yeast together, give them a little space and some more time the yeast will happy and make delicious bread.
Here comes the recipe.

Panmario (Italian rosemary bread)


Prep time: 

Cook time: 

Total time: 

Serves: 2 loaves

Delicious rosemary filled mixed flour bread very good for a sandwich toast.
  • Adapted Formula (makes 2 loaves)
  • Biga
  • 71g (~1/2 cup) bread flour
  • 60g (scant ¼ cup) water
  • pinch instant yeast
  • Final Dough:
  • 254g ( 2 cups) bread flour
  • 189g ( 1 ¼ cup) whole wheat flour
  • 240g (1 cup) water
  • 30g (2 tablespoon) milk
  • pinch instant yeast
  • 53g (5 tablespoon ) olive oil
  • 4g (2 T) rosemary
  • Biga, all
  • 9 (~ 1½tsp.) salt
  • Original formula (makes 4 Loaves)
  • Biga:
  • • Bread flour 143 grams/5 ounces
  • • Water 122 grams/4¼ ounces
  • • Pinch of instant yeast
  • Final Dough:
  • • Bread flour 884 grams/1 pound 15 ounces
  • • Water 477 grams/1 pound 1 ounce
  • • Milk 44 grams/1½ ounces
  • • Biga 265 grams/9⅓ ounces
  • • Salt 23 grams/3/4 ounce
  • • Pinch of instant yeast
  • • Olive oil 88 grams/3 ounces
  • • Chopped fresh rosemary 9 grams/1/3 ounce
Prepare the Biga:
  1. In a mixing bowl, combine the flour, water and yeast in a mixing bowl. Stir with a wooden spoon or Danish dough whisk until well blended. Scrape down the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours

Making the Final Dough:
  1. In a bowl of stand mixer, combine the flour, water, milk, and biga. Using the dough hook,mix on low speed until everything blended.
  2. Add the salt and yeast and mix on low speed for 5 minutes. Increase the speed to medium and mix for about 7 more minutes or until the dough is smooth. When the gluten is fully developed,
  3. mix in the olive oil and rosemary on low speed.
  4. Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap.
  5. Let the dough ferment for 7 hours. ( Original recipe asked for 45 minutes fermentation, nothing happened in my case)
  6. Remove the dough to a lightly-floured work surface and divide it into four (or two if you halved the recipe) 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into tight and neat rounds.
  7. Place one loaf on one side of the baking sheet lined with parchment paper a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold. Repeat the process with the remaining two loaves. Cover with plastic wrap and proof for 1 hour.
  8. About an hour before you plan to bake the loaves, place a baking sheet (stones) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.
  9. Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife.
  10. Optional: sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."
  11. To make the steam, add 1 cup of ice to the iron skillet or steam pan kept at bottom of oven
  12. Bake for 30 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom. Loaves should register an internal temperature of 200F.
  13. Remove the loaves from the oven and transfer to a wire rack to cool.
This recipe is adapted from Here
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved

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  1. Deepa says

    Glad to know that your daughter is having a summer vacation, great to treat her with such a delicious Italian bread.

  2. says

    Beautiful. I’m sure everybody at home enjoyed this bread. You’re an expert baker.
    You’ve brought mediterranean flavors to your house.
    Enjoy your child vacation. In September you’re going to miss both of them but at the same time, you’ll have more free time.
    Cheers from Valencia. Tonight is colder and I’m feeling happy listening to music.
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  3. Rina Sen says

    What do you mean by Biga .? Just into bread baking and trying to absorb different recipes especially healthy options. Thanks.

    • Swathi says

      It is particular method of making dough, first you mix little flour with yeast and set aside for some time to let the yeast works and then added to rest of flour. You can try that.

  4. says

    It was a lovely bread. Your loafs look perfect expertly slashed
    I like to add whole wheat flour too but thought would go with the original recipe the first time round.

  5. says

    “I don’t need tons of yeast to make wonderful flavorful bread. Instead of crowding all yeast together, give them a little space and some more time the yeast will happy and make delicious bread.” Beautifully said and baked!
    Thanks for baking with us.