Olive Oil Bread from Ticino

Pane Ticinese

Preparation info
  • One

    18 inch rectangular loaf
    • Difficulty


Appears in
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

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.


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


  1. Stir the flour and salt together in the bowl of an electric mixer.
  2. Whisk the yeast into the water, then whisk in the sugar and the oil.
  3. Use a large rubber spatula to stir the liquid into the flour.
  4. 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