Name: Olive Oil Bread from Ticino (Pane Ticinese)
Yield: One 18-inch rectangular loaf
Cuisine: Swiss
Ingredients: 1 teaspoon sugar; 1 cup warm water, about 110 degrees; 2 teaspoons active dry yeast; 3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off); 1½ teaspoons salt; Cornmeal for the pan; 2 tablespoons olive oil

Preparation info

One
18 inch rectangular loaf

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This snowy-white crumbed loaf is reminiscent of the excellent bread at Lino Gabbani’s elegant prepared food store on Via Pessina in Lugano. Sometimes this bread is called pane reale, or royal bread, in Ticino.

Ingredients

3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
1½ teaspoons salt
2

Europe
Italy
Switzerland
Lugano
Mediterranean
Vegan
Bread

Method

Stir the flour and salt together in the bowl of an electric mixer.
Whisk the yeast into the water, then whisk in the sugar and the oil.
Use a large rubber spatula to stir the liquid into the flour.
Place the bowl on the mixer fitted with the dough hook and mix the dough on low speed for 2 minutes. Stop the mixer and allow the dough to rest f

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of