Pan di Rosmarino

Preparation info
  • Makes


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

These are flavoursome small rolls, full of raisins and rosemary. They are typical of Florence and are great simply plain as a snack (or merenda, as they say in Italy). I also like them toasted with a nice mature pecorino or goat’s cheese. Toasted and spread with butter and jam is delicious, too.


  • 12 g (¼ oz) fresh yeast
  • ½ teaspoon runny honey</


Crumble the yeast into a large bowl. Add the honey water and a large handful of flour. Whisk until smooth, then set aside until the yeast begins to activate. Add the rest of the flour, the salt and 1 of the eggs, whisked lightly. Mix until a dough forms, then knead with floured hands on a lightly floured surface until smooth and compact, adding a little more flour or water if necessary. Return