Name: Pane Toscano (Tuscan Bread)
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour (plus extra for kneading); 1 1/2 teaspoons active dry yeast; 1 3/4 cups lukewarm water; 1 tablespoon olive oil (for greasing); Cornmeal (for dusting); No salt (authentic Tuscan tradition)

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Pane Toscano (Tuscan Bread) a rustic, salt-free Italian bread with a crisp crust and a soft, airy interior. I love how its simplicity complements the bold and richly seasoned dishes of Tuscany. It's perfect for dipping into olive oil, pairing with hearty stews, or enjoying alongside a bowl of soup.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour (plus extra for kneading)

1 ½ teaspoons active dry yeast

1 ¾ cups lukewarm water

1 tablespoon olive oil (for greasing)

Cornmeal (for dusting)

No salt (authentic Tuscan tradition)

Directions

I start by dissolving the yeast in ½ cup of lukewarm water and letting it sit for 5–10 minutes until foamy.

In a large bowl, I add the flour and make a well in the center. I pour in the yeast mixture and the remaining water gradually, stirring to form a soft, sticky dough.

I turn the dough onto a floured surface and knead for 8–10 minutes, until it's smooth and elastic. If it's too sticky, I sprinkle in a bit more flour.

Then I shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth to rise in a warm place for about 2 hours or until it doubles in size.

Once risen, I punch down the dough and shape it into a round or oval loaf, placing it on a baking sheet dusted with cornmeal.

I cover the loaf loosely with a cloth and let it rise again for 45 minutes.

While it's rising, I preheat the oven to 425°F (220°C) and place an empty pan on the bottom rack.

Just before baking, I pour 1 cup of hot water into the empty pan to create steam. Then I quickly place the bread on the center rack and close the door.

I bake it for 35–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped.

Finally, I let it cool on a wire rack before slicing.

Servings and timing

This recipe makes about 12 slices.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 3 hours

Calories: 160 kcal per slice

Variations

Sometimes I mix in whole wheat flour for a nuttier flavor, using a 50/50 ratio with all-purpose flour. For a slightly modern twist, I occasionally top the loaf with rosemary or a drizzle of olive oil just before baking (though it's no longer strictly traditional). If I want to make rolls instead of a loaf, I simply divide the dough before the second rise.

Storage/reheating

I store any leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, I freeze slices in an airtight bag. When I want to reheat, I toast the slices or warm them in a 350°F (175°C) oven for about 10 minutes.

FAQs

What makes Pane Toscano different from other breads?

It's traditionally made without salt, which gives it a unique flavor and makes it ideal for pairing with seasoned foods.

Can I add salt to this bread?

Yes, but it would no longer be authentic Tuscan bread. If I want a milder flavor, I sometimes add just a pinch.

Why is steam used in the oven?

The steam helps create a crisp, golden crust. I always add water to a hot pan at the bottom of the oven right before baking.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in equal amounts and skip the proofing step, adding it directly to the flour.

How do I know when the bread is done baking?

I check for a golden crust and tap the bottom of the loaf—if it sounds hollow, it's ready.

Conclusion

I find Pane Toscano to be a beautiful example of how simple ingredients can create something truly special. Its mild, salt-free profile and rustic texture make it a versatile and satisfying bread to bake and share. Whether I'm serving it with a rich stew or enjoying it with just olive oil, it's always a comforting addition to the table.

Recipe:

Pane Toscano (Tuscan Bread)

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Author: Cheryl
Total Time: 3 hours
Yield: 12 slices
Diet: Vegan

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Description

Pane Toscano is a rustic, traditional Italian bread made without salt, featuring a crisp crust and a soft, airy interior. Its simplicity complements bold Tuscan flavors and makes it perfect for dipping, pairing with stews, or enjoying with olive oil.