Panmarino | How to Bake Italian Rosemary Bread

Panmarino | How to Bake Italian Rosemary Bread

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.

Course Appetizer, Main Course, Snack

Cuisine Italian

Keyword How to bake bread with potatoes, How to bake Italian bread, Italian Rosemary bread, Italian savory bread, Roasted garlic bread, Soft and fluffy Italian bread

Prep Time 6

Cook Time 40

Cooling time 30

Total Time 7 10

Servings servings

Calories 124kcal

Equipment

Convection oven
Weighing Scale for measuring ingredients
Measuring cups and spoons
Bowls for mixing the batter
Whisk and spatula

Ingredients

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

Instructions

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.

Lets Bake

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.

Notes

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.

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