Italian Rosemary Sourdough Recipe (Pane Marino)

Italian Rosemary Sourdough Bread Recipe (Pane Marino)

hard

20-22 hours

Italy

Rosemary sourdough bread is flavoured with fresh rosemary, extra virgin olive oil and a hint of honey, it's called a Pane Marino in Italy which means bread of the sea. It’s a bread that you will never forget.

Honestly one of my favourites. Using Italian 00 flour, the rosemary sourdough bread combines sweetness from the honey with a fresh, delicate flavour that makes something that is truly amazing. Italian rosemary sourdough is a hard bread to conquer, but is a bread of beauty when you pull it off.


Ingredients


1st refreshment:


     36g  Sourdough


     24g  White bread flour


     18g  Water



2nd refreshment:

     30g  White bread flour


     24g  Water



Dough:


     300g   White flour


     201g   Water


         6g   Salt


      3.4g   Honey


      2.8g   Extra virgin olive oil


      1.7g   Rosemary


1

For the 1st sourdough refreshment. Take a mixing bowl and weigh the water. Tare (zero) the scale and weigh the sourdough in the same bowl. Weigh the flour and mix together and mix using a spoon or finger until an even mixture is created. Leave covered for 10-12 hours. 

2

Once the starter has risen again we have a second refreshment. Here add the flour and water into the bowl and mix until even again. Leave for another 10-12 hours until it has risen and a nice thick structure has developed. 

3

To make the dough, first weigh the ingredients. Add the sourdough refreshment and the other ingredients excluding the honey, olive oil and rosemary to a large mixing bowl. Set a 10 minute timer. Using a dough scraper gently combine the ingredients. When the bowl is starting to hinder the kneading technique, remove the dough onto a workbench. Slow kneading using a slow, stretching technique until the timer sounds. Place back into a mixing bowl, cover and put in the fridge for 10 minutes.

4

Set a 10 minute timer. Using a dough scraper gently combine the ingredients. When the bowl is starting to hinder the kneading technique, remove the dough onto a workbench. Slow kneading using a slow, stretching technique until the timer sounds. Place back into a mixing bowl, cover and put in the fridge for 10 minutes.

5

Remove from the fridge and set a timer for 8 minutes. Fast knead using the stretch and slap technique. Once the timer sounds, add the honey, rosemary and olive oil to the centre of the dough and knead to combine. Place back into a lightly floured mixing bowl, cover and bulk ferment in the fridge for 45 minutes.

6

Remove the dough from the bowl and knock it back or complete a stretch and fold. Place the dough back in the bowl, cover and leave to rest again for 45 minutes.

7

Complete a second knock back or stretch and fold, this time allowing the dough to rest for 30 minutes. 

8

After the dough has fermented, preshape it into a round and leave to bench rest for 10-20 minutes. Prepare a board or peel by lightly four dusting, using a combination of flour and semolina or rice flour works very well. Instead of a board you can use a banneton, preferably with a liner cloth to remove the lined indention of the basket.

9

Take the dough piece, turn over and push against the table to remove much of the retained air. Shape into a round again and place seam side down on the floured board. Leave to proof with a mixing bowl placed upside down to reduce airflow and the crust drying out.

10

Proof for 8 - 10 hours, spraying lightly with water if it does skin up (dry up) on the crust area. 

11

Cut using an 8 cut star at the centre of the bread. You may prefer to use scissors to do this, a bakers lame will work though. Check the dough is not stuck to the bottom of the board/peel and slide into the oven. Add plenty of steam and drop temperature straight away to 220C (430F). Bake for around 35-40 minutes, opening the door after 25 to release the steam. You may want to turn down the heat to 210C (410F) if it starts to colour too much.

12

Once baked the bread will sound hollow when tapped and be a fairly light colour (the bread in the photo above is a little darker than I prefer). When it is done to your liking, remove it from the oven.

13

Drizzle extra virgin olive oil and a pinch of sea salt flakes in the cracks of the bread. Allow to cool for 2 hours.

Method using a dough mixer


1

For the 1st sourdough refreshment. Take a mixing bowl and weigh the water. Tare (zero) the scale and weigh the sourdough in the same bowl. Weigh the flour and mix together and mix using a spoon or finger until an even mixture is created. Leave covered for 10-12 hours. 

2

Once the starter has risen again we have a second refreshment. Here add the flour and water into the bowl and mix until even again. Leave for another 10-12 hours until it has risen and a nice thick structure has developed. 

3

To make the dough, first weigh the ingredients. Add the sourdough refreshment and the other ingredients excluding the honey, olive oil and rosemary to a dough mixer with dough hook attachment. 

4

Set a timer and mix on slow for 8 minutes, before moving to fast mixing for another 8 minutes. Once the timer goes off, lower the speed and add the honey, oil and rosemary and continue mixing until they are incorporated into the dough. You can increase the speed to accelerate the process.

5

Using a dough scraper, remove the dough from the dough mixer and put in a lightly floured mixing bowl. Cover and rest the dough for 45 minutes in the bowl.

6

Remove the dough from the bowl and knock it back or complete a stretch and fold. Place the dough back in the bowl, cover and leave to rest again for 45 minutes.

7

Complete a second knock back or stretch and fold, this time allowing the dough to rest for 30 minutes. 

8

After the dough has fermented, preshape it into a round and leave to bench rest for 10-20 minutes. Prepare a board or peel by lightly four dusting, using a combination of flour and semolina or rice flour works very well. Instead of a board you can use a banneton, preferably with a liner cloth to remove the lined indention of the basket.

9

Proof for 4-6 hours, spraying lightly with water if it does skin up (dry up) on the crust area. 

10

Cut using an 8 cut star at the centre of the bread. You may prefer to use scissors to do this, a bakers lame will work though. Check the dough is not stuck to the bottom of the board/peel and slide into the oven. Add plenty of steam and drop temperature straight away to 220C (430F). Bake for around 35-40 minutes, opening the door after 25 to release the steam. You may want to turn down the heat to 210C (410F) if it starts to colour too much.

11

Once baked the bread will sound hollow when tapped and be a fairly light colour (the bread in the photo above is a little darker than I prefer). When it is done to your liking, remove it from the oven.

12

Drizzle extra virgin olive oil and a pinch of sea salt flakes in the cracks of the bread. Allow to cool for 2 hours.

Italian rosemary sourdough video tutorial


Top tips for the best Italian rosemary sourdough


To speed this bread up, you can add a small amount of yeast. Add 2g of fresh yeast (1g dried) when mixing, The final rise will shorten to around 2-3 hours.

The 10-12 hour guide when refreshing the sourdough can be adapted. To increase the time use the fridge for part of the time for example: 0800 1st refreshment, 1900 2nd refreshment put in fridge, 2300 remove from the fridge and place on the kitchen table.

This dough can also be turned into baguettes, just divide into 200g for short or 500g for large ones. For best results follow the baguette moulding technique.

Popular blog posts

Join the mailing list:

More recipes..

Busby's Bakery is a participant in the Amazon Services LLC Associates Program. If you make a purchase through product links from Busby's Bakery we earn a commission without costing you a penny.