This Sicilian Country Bread is a simple, rustic loaf with deep flavor from an overnight rise and a soft, homemade texture. It’s the kind of everyday bread that works for breakfast, sandwiches, or sliced thick for French toast. Easy to mix, easy to shape, and perfect for cast‑iron baking.
Sicilian Country Bread
Rustic Sicilian country bread with a crisp crust and sturdy crumb, made using a cast‑iron pan and strong broiler‑pan steam for authentic results.
Ingredients
- 3 cups Bob’s Red Mill Artisan Bread Flour
- 1 3/4 cups warm water
- 1 tbsp olive oil
- 1 ½ tsp fine sea salt
- 1/2 tsp active dry yeast
- 1 tbsp olive oil (for greasing the pan)
Instructions
Mix the Dough
- In a large bowl, combine the flour, warm water, olive oil, salt, and yeast. Stir with a sturdy spoon until a shaggy, sticky dough forms and all flour is hydrated. No kneading is needed.
First Rise
- Cover the bowl tightly and let the dough rise at room temperature for 12 hours, until expanded, bubbly, and relaxed.
Prepare & Shape the Loaf
- Grease a cast‑iron skillet with 1 tbsp olive oil. Lightly oil or wet your hands to handle the dough. Gently shape it into a tight ball by pulling the edges toward the center and pinch the seam underneath the loaf. Place it seam‑side down in the skillet.
Final Rise (45 Minutes)
- Lay a piece of plastic wrap out on the counter or table top and spread lightly with olive oil. Loosely cover the dough and let rise for 45 minutes at room temperature, until slightly puffy.
Preheat
- Place broiling pan or heavy pan on bottom rack to preheat with oven. Set oven to convection at 425℉ or bake at 450℉. Prepare a cup of water in a small pan and bring to a boil to create steam right be before baking the loaf.
Score the Dough
- Gently peel off the plastic wrap. Brush the top with water. Holding the knife at a shallow angle, slash the loaf in the shape of a smile about 1/4 – 1/2 inch deep.
Bake
- Carefully pour the boiling water into the preheated pan. bake for 30 to 35 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
Cool
- Remove from the skillet and cool on a rack for 45–60 minutes before slicing.
Nutrition
Serving: 1SliceCalories: 144.2kcalCarbohydrates: 22.7gProtein: 3.8gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.6gSodium: 291.6mgPotassium: 32.6mgFiber: 0.8gVitamin A: 0.6IUCalcium: 5.1mg
Notes
- The cast‑iron pan provides the most authentic Sicilian crust and crumb.
- The broiler‑pan steam method gives strong steam for proper oven spring and blistering.
- The curved, off‑center score is traditional for Sicilian Pane Casereccio and helps guide the rise.
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Flour & Water Adjustments
- Flour Selection Matters: Bob’s Red Mill Artisan Bread Flour (~13.8% protein) is strongly recommended for the best balance of structural height, deep flavor, and authentic chewy crumb at 85% hydration 1 3/4 cups water.
- King Arthur Bread Flour: A suitable 1-to-1 substitute that holds its shape well and bakes a beautiful crust, though it will produce a slightly lighter, less chewy crumb than Bob’s Red Mill.
- Other Flours (All-Purpose, Pillsbury, or Generic Bread Flours): Lower-protein flours cannot absorb this amount of moisture without spreading flat and losing their structure, crust quality, and chew. If using these flours, reduce the water to $1 frac{1}{2}$ cups.
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