Pane Toscana

Pane Toscana

Pane Toscana, also known as Tuscan bread, is a traditional Italian bread characterized by its long, thin shape and crispy crust. It is typically made with a simple dough consisting of flour, water, yeast, and salt, and is known for its light, airy texture and mild flavor. Pane Toscana is often served as a table bread, but can also be used to make sandwiches or bruschetta.


  • 500g (about 4 cups) of all-purpose flour
  • 300ml (about 1 1/4 cups) of lukewarm water
  • 1 tsp of salt
  • 1 tsp of instant yeast


  1. Mix flour, salt, and yeast in a large mixing bowl.
  2. Slowly add the water, stirring with a wooden spoon until a rough dough forms.
  3. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
  5. Preheat the oven to 500F (260C) and place a baking stone or a baking sheet in the oven to heat up.
  6. Once the dough has risen, shape it into a long, thin loaf and place it on the baking stone or baking sheet.
  7. Use a sharp knife or a razor blade to make several diagonal slashes across the top of the loaf.
  8. Place the loaf in the oven and bake for about 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
  9. Remove the bread from the oven and let it cool completely before slicing and serving.

Note: The recipe can be adjusted to your preference; you can add some herbs or cheese to the dough or experiment with different types of flour.


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