Panmarino, Italian bread baked with fresh rosemary and sea salt sprinkled on top. A crusty bread with a fluffy texture, amazingly soft and aromatic. This soft and fluffy potato rosemary bread would make a lovely addition to your festive table.
Italian bread | Potato bread | Eggless Bread | How to bake Italian Bread | Italian Rosemary Bread | Let us bake Bread | Spiced Savory Bread | Bread with potatoes and garlic | Bread with biga | Soft and fluffy Italian Bread
Story behind Panmarino : Italian Bread
A baker named Luciano Pancalde who lived in Ferrara near Venice was once reading the biography of the d'Este family who were the rulers of Ferrara, and came across descriptions of their grand court banquets.
Some of these banquets also served a rosemary bread that had a sea salt sprinkled crust that “sparkled with diamonds”. So Luciano Panclade experimented with dough to reproduce a similar rosemary bread and the result was the dome shaped, sea salt crusted Panmarino that is spiced with the fragrance of rosemary.
Today's Recipe of Rosemary Bread
After Kartoffelbrot, an amazingly soft and porous potato bread, i wanted to make another one. While googling for potato bread, i came across this Italian rosemary bread, Panmarino.
Panmarino, an Italian bread baked with fresh rosemary and sea salt sprinkled on top. The recipes i came across for this bread, had a fermentation time for the biga as 12-16 hours and none included potatoes or garlic.
But the source i followed has baked it from the Bread Baker's Apprentice Book, so without doubting the source even a bit, i just followed her recipe to the T. Only one change i made was to use dried rosemary, since i didn't have fresh rosemary.
Bread Inspirations from Around the World
Ingredient for Italian Rosemary Bread
- Flour : I have used bread flour to make this lovely Italian bread.
- Spices : Rosemary, obviously. Use fresh ones if you have, I have used dried rosemary in the recipe. Apart from rosemary, bread used black pepper and roasted garlic, though garlic optional, but it does make it aromatic and tasty.
- Yeast : This soft and fluffy Rosemary bread used Instant yeast. I prefer instant yeast to active dry yeast. If using the other, do activate it in warm water for 15 minutes and then proceed with bread making.
- Other : This aromatic, soft and fluffy Italian bread uses mashed potatoes in the dough. Which results in soft and fluffy texture of the bread
Steps : How to Make Panmarino
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- First make the Biga ; a thick mixture of flour, water, and yeast that is allowed to ferment for some time before being combined with fresh dough to make bread, used especially in Italian baking.
- I always use my food processor to make the bread dough. It is easier that way for me. Follow the steps given in the Recipe Card below to make the bread dough.
- First rise : Let the dough rest for 2 hours or until it doubles in size. Then punch down the dough. Divide it into loaves/boules/dinner rolls. Let it sit on the counter for 1-1.5 hours for the second rise.
- Bake in a preheated oven for 35- 40 minutes or until they have a beautiful golden brown to top.
- Remove the loaves from the oven to a wire rack. Let it cool completely. Slice and enjoy it with your choice of dips.
Panmarino | How to Bake Italian Rosemary Bread
- Convection oven
- Weighing Scale for measuring ingredients
- Measuring cups and spoons
- Bowls for mixing the batter
- Whisk and spatula
For the Biga
- 1¼ cups bread flour
- ¼ teaspoon instant yeast
- ½ cup water at room temperature
For the dough
- All of the biga
- 3 cups bread flour
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper coarsely ground
- 1 ¼ teaspoon instant yeast
- 1 cup mashed potatoes
- 1 tablespoon olive oil
- 1 tablespoon dried rosemary or 2 tablespoon fresh rosemary chopped
- 1 cup warm water
- 4 tablespoons coarsely chopped roasted garlic optional
- Semolina flour or cornmeal for dusting
- Olive oil for brushing on top
Lets Make the Biga
- Stir together the flour and yeast in a bowl. Add water, stirring until everything comes together and makes a ball (or mix on low speed for 1 minute in a food processor).
- Adjust the flour/water, accordingly, so that the dough is neither too sticky nor too stiff. (It is better to be on the sticky side, as you can adjust easier during kneading).
- Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed for 4 minutes), or until the dough is soft and pliable.
- Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
- After the initial fermentation the dough can be refrigerated for 3 days and can be frozen for 3 months.
Lets make the Panmarino Bread Dough
- Remove the biga from the refrigerator 2 hours before you plan to make the bread, so it reaches room temperature. Since i made the bread the same day i didn't refrigerate the biga, so skipped this step
- I used my food processor to mxi the dough as it is a bit sticky dough to handle. I kneaded the initial part in the processor, once the dough was mixed i had to use my hands to knead it soft, since my processor wasn't ready to move an inch with a sticky dough.
- Stir together the flour, salt, black pepper, and yeast in a bowl. Add the biga pieces, mashed potatoes, oil, rosemary, and ¾ cup water.
- Stir with a large spoon (or mix on low speed) for 1 minute, or until the ingredients form a ball. Add more water, if necessary, or more flour, if the dough is too sticky.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead. Knead for approximately 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple. It should pass the windowpane test.
- Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute.
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let it sit at room temperature for approximately 2 hours, or until the dough doubles in size.
Shape the Dough
- Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or 18 equal pieces (about 2 oz. each) for dinner rolls. I divided the dough into 5 loaves each weighing around 275gms.
- Shape the balls into a boule. I just rolled it softly in my hands to form a ball and placed them in a medium sized disposable alu-foil pan.
- Let it sit again at room temperature for 1 to 1.5 hours (depending on the size of the pieces), or until the dough doubles in size.
- When the dough is in the final rise. Preheat the oven to 220C for 15 minutes.
- Place the pans in the oven. Bake the loaves for 20 minutes, and reduce the temperature to 180C and bake for another 15 minutes.
- The loaves will have a lovely golden brown on top. Once done, remove the loaves to a wire rack to cool completely
- We enjoyed the bread with homemade Spiced coriander labneh for our breakfast. You can even serve them with simple cream cheese. They make a great combo with a warm bowl of soup too.
- Baking time differs from Oven to Oven. So bake according to your Oven heat settings. When i baked these breads, i was using a gas oven.
Some Dips to Serve with Italian Rosemary Bread
- Turkish Cacik- Cucumber & Yogurt Dip
- Coriander and mint pesto |Quick and easy dip
- Roasted Garlic and Red Bellpepper Sandwich Spread
Breads from Around the World
- St.Lucia buns/Lussekatter/ Swedeish Saffron Buns
- Gai Mei Bao or Chinese Cocktail/ Coconut Buns - We Knead to Bake #38
- Petit Pain au lait (French Milk rolls)
- Julekake | Julekage- Norwegian Christmas Bread
- Faluche Du Nord | France Traditional Bread
- Tajik Non/Naan - Traditional Tajikstan flat-bread
Some Soup Ideas to Serve with Panmarino
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.