Sicilian Country Bread

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 loaf resting on a kitchen towel, showing its golden crust and rustic texture.

Sicilian Country Bread

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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 Slices
Course: Bread
Cuisine: Sicilian
Calories: 126.2
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Bob’s Red Mill Artisan Bread Flour
  • 1 ¼ cups +2 tbsp warm water
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoons active dry yeast
  • 2 tbsp olive oil (for greasing the pan)

Equipment

  • 1 Bread Machine
  • 1 Cast‑iron pan
  • 1 Broiler Pan
  • 1 Bread Knife
  • 1 Sharp Knife (for scoring)
  • 1 Kitchen towel
  • 1 Plastic wrap

Instructions
 

Mix the Dough
  1. 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 (10 Hours)
  1. Cover the bowl tightly and let the dough rise at room temperature for 10 hours, until expanded, bubbly, and relaxed.
Shape the Loaf
  1. Turn the dough out onto a lightly floured surface. Gently shape it into a tight ball by pulling the edges toward the center, then place it seam‑side down.
Prepare the Skillet
  1. Grease a cast‑iron skillet with 2 tablespoons olive oil. Place the shaped dough into the skillet.
Final Rise (45 Minutes)
  1. Cover loosely and let rise for 45 minutes at room temperature, until slightly puffy.
Score the Dough
  1. Brush the top with water. Use a sharp knife to score one long slash or an X about ¼–½ inch deep.
Bake
  1. Place a small pan of water on the lower oven rack for steam. Bake at 425°F for 25–30 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
Cool
  1. Remove from the skillet and cool on a rack for 45–60 minutes before slicing.

Nutrition

Serving: 1SliceCalories: 126.2kcalCarbohydrates: 22.8gProtein: 4.3gFat: 1.7gMonounsaturated Fat: 0.9gCholesterol: 0.9mgSodium: 44.2mgPotassium: 44mgFiber: 0.9gVitamin A: 1.5IUCalcium: 5.8mg

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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