Pangiallo Rustico
A savory Sicilian flatbread featuring a crisp breadcrumb crust and fragrant rosemary. This rustic loaf balances earthy herbs with rich olive oil for a comforting meal accompaniment.
A little context
Although 'Pangiallo' traditionally names a sweet Sicilian and Roman Christmas cake, this savory iteration honors the island's rustic baking traditions. It is typically served as a side to roasted meats or cured meats, showcasing the region's abundant rosemary and olive oil. While the name is historically associated with festive sweets, this bread captures the everyday flavors of the Sicilian countryside.
Method
- 01
Activate yeast
Dissolve yeast in warm water with a pinch of sugar if available. Let sit for 5 minutes until foamy.
- 02
Mix dough
Combine flour and salt in a large bowl. Pour in yeast mixture and 30ml olive oil. Mix until a shaggy dough forms.
- 03
Knead
Knead on a floured surface for 5 minutes until smooth and elastic. Dough should be tacky but not sticky.
- 04
First rest
Place dough in an oiled bowl, cover with a damp cloth, and let rest for 10 minutes at room temperature.
- 05
Shape and top
Stretch dough onto an oiled baking sheet into a 2cm thick rectangle. Brush with remaining oil, sprinkle rosemary and breadcrumbs, pressing gently to adhere.
- 06
Bake
Bake at 200°C (400°F) for 40-45 minutes until deep golden brown and the internal temperature reaches 90°C (195°F).
Pro tips
- ✦Toast breadcrumbs lightly beforehand for extra crunch.
- ✦Use warm water around 38°C to activate yeast quickly.
- ✦Oil your hands to prevent sticking when shaping the dough.
- ✦Bake on the lowest rack for a crispier bottom crust.
Substitutions
- active dry yeast → instant yeast (mix directly into flour, no activation needed)
- fresh rosemary → dried rosemary (use half the quantity for milder flavor)
Storage
Store in an airtight container at room temperature for 2 days; freeze wrapped tightly for up to 1 month.
What to serve with it
- Grilled lamb chops
- Minestrone soup
- Chianti Classico
FAQ
Can I use whole wheat flour?+
Yes — substitute up to 50% of the all-purpose flour for a nuttier taste.
Can I make this sweet?+
Yes — fold dried fruit into the dough and omit the rosemary and breadcrumbs.
Share this recipe
Notes from the community
Sign in to leave a note.
No notes yet — be the first.
