Pan di ramerino (Tuscan rosemary bread)

    2 hours 30 min

    Pan di ramerino is an ancient Florentine bread, traditionally served for Easter. This is a lighter and simplified version, with just oat flour, rosemary and Tuscan oil. The original recipe had also raisins, eggs and milk in the dough and was a sweeter bread than this.

    Be the first to make this!

    Serves: 8 

    • 25g fresh yeast
    • 300ml warm water (40 degrees C)
    • 1/2 teaspoon sugar
    • 500g oat flour
    • 60ml extra virgin olive oil, plus extra for brushing
    • 1 generous pinch salt
    • 25g rosemary leaves, finely chopped

    Prep:20min  ›  Cook:40min  ›  Extra time:1hr30min rising  ›  Ready in:2hr30min 

    1. In a large bowl dissolve the yeast in warm water and sugar. Stir and let stand until foamy.
    2. Add flour, oil, salt and rosemary leaves to the yeast mixture. Transfer to a work surface and knead for 15 minutes until smooth and soft. If you have a stand mixer, you can use the hook attachment. Cover with cling film, transfer to a warm place and let rise for 90 minutes, or until doubled.
    3. Preheat the oven to 200 C / Gas 6. Line a baking tray with parchment.
    4. Split the dough into small rolls and transfer to the baking tray.
    5. With a sharp knife, cut the top of each roll, making a cross or a grid pattern. Brush with some extra virgin olive oil.
    6. Bake in the preheated oven for 30 to 40 minutes, or until golden.
    7. Remove from oven and let cool. Serve.


    Once removed from oven, the rolls will look underdone inside. This is due to the oil and to the moisture trapped in the dough. Let them cool and they will be perfect.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate