Ingredients
Equipment
Method
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 (10 Hours)
- Cover the bowl tightly and let the dough rise at room temperature for 10 hours, until expanded, bubbly, and relaxed.
Shape the Loaf
- 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
- Grease a cast‑iron skillet with 2 tablespoons olive oil. Place the shaped dough into the skillet.
Final Rise (45 Minutes)
- Cover loosely and let rise for 45 minutes at room temperature, until slightly puffy.
Score the Dough
- Brush the top with water. Use a sharp knife to score one long slash or an X about ¼–½ inch deep.
Bake
- 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
- Remove from the skillet and cool on a rack for 45–60 minutes before slicing.
Nutrition
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.
