Italian Rosemary Pane Casereccio Recipe

Pane Casereccio is a rustic Italian homemade bread with a thick, crackly crust and airy, chewy interior full of large holes—perfect for soaking up olive oil or sauces. Infused with fragrant rosemary, this versatile recipe combines the soul of traditional pane casereccio with the herby charm of focaccia-style topping for an aromatic loaf that’s both everyday elegant and deeply satisfying.

Why You’ll Love This Recipe

As an experienced chef who’s baked countless loaves in home kitchens and professional settings, I can tell you this rosemary-infused pane casereccio (with focaccia-inspired elements) is pure magic.

The no-knead method makes it incredibly approachable—even for beginners—yet delivers that authentic Italian bakery result: a shatteringly crisp golden crust that gives way to a soft, open crumb with those signature big irregular holes.

The fresh rosemary weaves earthy, piney aroma throughout every bite, while a generous drizzle of extra virgin olive oil adds richness and shine. It’s incredibly forgiving (long slow rise develops flavor without effort), smells heavenly while baking, and transforms simple meals—think dipping in soups, serving with antipasti, making epic sandwiches, or just tearing off warm chunks with family.

Once you taste that perfect balance of chewy texture, herbal fragrance, and subtle saltiness, you’ll never go back to plain bread again—it’s the kind of recipe that makes you feel like a true Italian nonno or nonna in your own kitchen!

Yield: 12 slices

Italian Rosemary Pane Casereccio Recipe

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Rustic Italian rosemary bread with crackly crust, airy holes, and herby aroma—simple no-knead perfection.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 12 hours

Total Time 13 hours

Ingredients

• 500g (4 cups) bread flour (plus extra for dusting)
• 400ml (1 ¾ cups) warm water
• 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) fine sea salt
• 3 tbsp extra virgin olive oil (divided)
• 3-4 tbsp fresh rosemary, finely chopped (plus extra sprigs for topping)
• Flaky sea salt, for sprinkling

Instructions

1. Gather your ingredients and get excited — In a large mixing bowl, whisk together the bread flour, instant yeast, salt, and chopped rosemary. The rosemary already starts perfuming the air—love that!
2. Add the wet magic — Pour in the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon or your hands until it forms a shaggy, sticky dough—no need to knead, just mix until no dry flour remains. It’ll look messy and wet—that’s perfect for those big beautiful holes!
3. Cover and let time work wonders — Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for 12-18 hours (overnight is ideal). The dough will double, become bubbly, and smell amazingly yeasty and herby.
4. Preheat like a pro — About 45 minutes before baking, place a heavy Dutch oven (with lid) in your oven and preheat to 230°C/450°F. The pot gets screaming hot for that artisan crust.
5. Shape with gentle love — Flour your work surface generously. Tip out the dough (it’s sticky—use floured hands or a scraper). Fold it over itself a few times to form a loose ball—don’t deflate too much!
6. Second rise for puff — Place the shaped dough on parchment paper, cover loosely, and let rest 30-45 minutes while the oven finishes preheating. It’ll puff up beautifully.
7. Score and top it off — Carefully transfer the dough (on parchment) into the hot Dutch oven. Drizzle with remaining olive oil, dimple deeply with your fingers (like making focaccia pockets), press in extra rosemary sprigs, and sprinkle flaky sea salt generously.
8. Bake covered first — Pop the lid on and bake 30 minutes. This traps steam for a soft interior and crisp start.
9. Uncover for golden glory — Remove the lid and bake another 10-15 minutes until deep golden brown and crusty. Tap the bottom—it should sound hollow!
10. Cool and enjoy the moment — Lift out using parchment, place on a wire rack, and resist for at least 30 minutes (hard, I know!). Slice, drizzle more oil if desired, and savor every aromatic bite—mangia!

Notes

High hydration makes this dough sticky—embrace it! If your kitchen is cold, rise in a turned-off oven with light on. For extra focaccia vibe, bake on a sheet pan instead of Dutch oven (spread thinner, 25-30 min total). Always use fresh rosemary for best aroma.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 184Total Fat 4gSaturated Fat 1gUnsaturated Fat 4gSodium 327mgCarbohydrates 31gFiber 1gSugar 0gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use a high-hydration dough (wet and sticky) for those classic big holes—resist adding extra flour during mixing.
• A slow, long fermentation (overnight or up to 18 hours) builds deep flavor without kneading—patience is key!
• Preheat your Dutch oven (or heavy pot) screaming hot to mimic a wood-fired oven and create that amazing crust.
• Handle dough gently with floured or oiled hands to preserve air bubbles.
• For extra rosemary punch, infuse some into the dough and save fresh sprigs for topping.
• Dimple the surface generously before baking to let olive oil pool in pockets.
• Bake on the lowest rack for maximum bottom heat and crust development.
• Let it cool on a wire rack to keep the bottom crisp—don’t cover while hot!
• If no Dutch oven, use a baking stone with steam (pan of water in oven).
• Always use quality extra virgin olive oil and flaky sea salt for the best finish.

Ingredients Notes

• Bread flour — Higher protein content (around 12-13%) gives better structure and chew than all-purpose; it’s essential for the open crumb in true pane casereccio.
• All-purpose flour — Can substitute if needed, but expect slightly denser results—blend 50/50 with bread flour for best outcome.
• Instant yeast — Reliable and no proofing required; use fresh for best rise (active dry works too, but dissolve first).
• Sea salt or kosher salt — Enhances flavor without overpowering; avoid iodized table salt as it can taste metallic.
• Warm water — Around 100-110°F/38-43°C activates yeast gently without killing it—too hot kills, too cold slows rise dramatically.
• Extra virgin olive oil — The star for richness; use a fruity, high-quality one for drizzling—it’s not just topping, it soaks in for moisture and flavor.
• Fresh rosemary — Fragrant and essential; chop finely for dough infusion, leave whole sprigs or needles for topping—dried works in a pinch (use 1/3 amount) but fresh is far superior.
• Flaky sea salt (like Maldon) — For finishing; its crunch contrasts beautifully with the soft interior.

Variations and Substitutions

This recipe is wonderfully adaptable. For a classic pane casereccio twist, omit rosemary and bake plain or add olives, sun-dried tomatoes, or cracked black pepper into the dough.

Turn it more focaccia-like by spreading dough thinner in a sheet pan, dimpling deeply, and loading with cherry tomatoes, garlic slices, oregano, or caramelized onions. Substitute thyme, sage, or Italian herb mix for rosemary.

For garlic lovers, add minced garlic to the oil drizzle. Make it gluten-free with a 1:1 GF blend (add xanthan gum if needed). Reduce yeast for longer fridge fermentation (up to 72 hours) for even more complex sourdough-like tang. Use honey or sugar (1 tsp) to feed yeast if rise seems slow. For vegan, it’s already perfect—no changes needed!

Storage Options

Store at room temperature in a paper bag or bread box for 2-3 days to maintain crust—plastic softens it. Refresh by warming in 350°F/175°C oven 5-7 minutes. Freeze slices or whole (wrapped tightly) up to 3 months; thaw and re-crisp in oven. Best enjoyed fresh, but leftovers make fantastic croutons, breadcrumbs, or bruschetta base.

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