Rosemary bread (Panmarino) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on August 20, 2017

    This sounded good, but I was disappointed with the result. I made a half quantity; the dough was so dry and flaky initially that I added a further 20 g or so of water. It was the firmest dough I've worked with in a long time. It rose well and quickly, but made no further progress in the oven, and the end result was too dense. The flavour was good, but I'd have liked a more ciabatta-like structure. If I made it again I'd certainly add more water.

  • Zosia on April 15, 2014

    Dense, chewy, crusty bread with the lovely fragrance and flavour of rosemary. The dough was quite stiff and a challenge to shape (I made sandwich buns/120g ea) but otherwise very easy to make.

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