Panmarino – Italian Rosemary Bread

“With a crust that sparkles like diamonds”

Panmarino - Italian Rosemary Bread
Panmarino - Italian Rosemary Bread

3 3/4 teaspoon of instant yeast

1 cup warm water

1 cup milk (room temperature)

1/2 cup olive oil

3 1/2 tablespoons fresh and finely chopped Rosemary

1 tablespoon salt

900g flour

1 to 2 tablespoons coarse sea salt

Whisk together the yeast, flour and salt. Mix in the water, milk and olive oil.

Add the Rosemary. Knead util smooth.

Place dough in a oiled bowl, cover and let rise until doubled, +- 1 1/2 hours.

Gently knead the dough on a lightly floured surface. Cut the dough in half and

shape each half into a round ball. Sprinkle flour on your baking sheet.

Slash the top of each loaf with a sharp knife/blade and sprinkle the sea salt over

each loaf. Bake at 180 degrees for +- 30 to 40 minute


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