Panmarino aka Italian Rosemary Bread | © 2011 | | © 2011 |

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.
The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara. Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds. Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

adapted from Sourdough
1st Preferment Build2nd Preferment BuildDough
  • 12 g 100% Hydration sourdough rye starter
  • 24 g Bread flour
  • 14 g Water
  • 50 g Starter 1st build
  • 94 g Bread flour
  • 56 g Water
  • 200 g Preferment from 2nd build
  • 150 g Water
  • 150 g Milk
  • 1 tsp Malt extract
  • 500 g Bread flour
  • 10 g Salt
  • 40 g Olive oil
  • 30 g Fresh rosemary leaves, chopped
  • Coarse sea salt
  • A handful of ice cubes to create the steam
  1. To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
  2. To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
  3. Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
  4. Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
  5. In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
  6. In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
  7. Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
  8. In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
  9. Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
  10. Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting. | © 2011 | | © 2011 | | © 2011 |

I am sending this to the "Bake Your Own Bread-April" at Girlichef.


TasteHongKong 11/4/12 07:11

Just so nicely and neatly executed! Think I need an alarm clock with me : ).
Well, is it 5pm of day 3?

Cinnamon and Thyme 11/4/12 07:27

What a georgeus rustic looking bread! Beautiful.Photos are amazing too! :) Thank you for sharing. Greetings, C&T

ELENA S 11/4/12 07:45

I loved your bread,and your photos too...!!!!i will make it for sure!!!!Hello from Greece!!!

Priscilla - She's Cookin' 11/4/12 07:52

Angie, you are absolutely an artisan baker! Love rosemary bread dipped in olive oil and balsamic.

kankana 11/4/12 08:03

I love rosemary with bread .. and this sounds just like the type I would love to dig in my soup bowl :)

Rosa's Yummy Yums 11/4/12 08:26

Gorgeous loaves of bread! The crust is perfect.



Sonia (Nasi Lemak Lover) 11/4/12 08:37

beautiful bread, must be full of rosemary aromatic..

Tina 11/4/12 08:43

soft nd delicious bread...

Anonymous 11/4/12 09:01

HI Angie

Your bread looks really good !

By the way... do you knead by hand or stand mixer ?! What do you use if it's stand mixer ?


Anh 11/4/12 09:22

your sourdough looks AMAZING!

anne 11/4/12 10:03

What a beautiful rustic bread ! I'm planning to make some bread soon , I hope it will turn out good hahahaha Gorgeous photos as always , Angie !

Anonymous 11/4/12 10:29

Angie, I would love to spend a day in your kitchen with you.
:-) Mandy

Katia 11/4/12 10:29

Angie, this bread looks so good, rustic and well executed!
I've never heard about Luciano Pancaldo, but I'm so curious to give this recipe a try!

tania@mykitchenstories 11/4/12 10:32

Nice bread lovely recipe ...... looks great Angie

Ah Tze 11/4/12 11:24

such a lovely baked! I can smell the rosemary from here too :)

Bread Tins 11/4/12 11:46

I always bake my own bread, I would never go back to shop bought bread. I do cheat a little and use a bread maker, and I follow a recipe from the back of a pack of bread flour...BUT...I add half a tespoon of Sesame oil to the mix once it's no longer dry...the result is a very moreish flavour that cannot be beaten :-)

Belinda @zomppa 11/4/12 12:40

Just love the smell of fresh rosemary! Gorgeous loaf.

Angie's Recipes 11/4/12 12:44

@TasteHongKong ;-) yes..I just corrected it. Thanks!

Anonymous 11/4/12 12:53

I've said this before, you are certainly an accomplished bread maker Angie. Sply beautiful. Such dedication too, I would have run out of patients after the first 10 hours!

Sam @ My Carolina Kitchen 11/4/12 12:56

You've created a beautiful masterpiece Angie. We love sourdough and rosemary, one of my favorite herbs, would only make it better.

Joanne 11/4/12 14:02

I really don't think I've ever seen a more gorgeous loaf than this!

Hotly Spiced 11/4/12 14:13

This bread looks gorgeous and I love the way you have styled it. So delicious looking. I would love a few slices straight from the oven xx

Tina 11/4/12 14:29

These do look very professional, right out of a bakery. Love the crispy crust as well as the fluffy interior. Italian breads are some of the best around. This recipe is definitely a keeper. Stunning photos as usual. Have a great day!

Heather 11/4/12 14:58

That is such a happy looking starter...and the bread!? GORGEOUS! But I didn't expect anything else. Would love a loaf...or even just a slice. Thank you for sharing this with BYOB this month, Angie. ...and now I'm starving...

Claudia 11/4/12 15:58

I love infusing bread with rosemary. I don't bake bread enough - just a few times in the winter. My loss. These are incredible!

Premalatha Aravindhan 11/4/12 16:42

wow execellent nice made...perfect bake.

Tricia @ saving room for dessert 11/4/12 17:27

Beautiful bread Angie - you are the master! I can almost smell the rosemary and taste the tiny bit of salt on the crust. Yum!

Robyn 11/4/12 17:31

Loving the meticulous instructions given here, Angie! You've made a seemingly daunting recipe seem very approachable.

kitchen flavours 11/4/12 17:37

Beautiful bread! I love rosemary! And your patience in making this! You are the queen of bread! :)

Cucina49 11/4/12 19:17

I love a good rosemary bread--I'm intrigued by the addition of the malt extract and the extra flavor it must impart. Looks delicious!

Pam 11/4/12 19:44

Great photos! The bread looks PERFECT!

Juliana 11/4/12 20:28

Angie, beautiful loaves of the rosemary in flavorful :)
The pictures are absolutely gorgeous.
Hope you are having a great week :)

Munatycooking 11/4/12 20:40

Perfect presentation, I love your breads and as always will try to bake this soon :)

Monet 11/4/12 22:48

Just classic. Is there anything better than a loaf of rosemary bread? I think not! Thank you for sharing. I hope you are having a good Wednesday, and I hope the end of the week is even better.

Crunchy Creamy Sweet 11/4/12 22:59

Oh, Angie! Your bread always look so good and delicious! How do you do that? :)

Elisabeth 12/4/12 01:21

Your breads are gorgeous, and perfect, as always Angie! I sure would love for your to send me that jar of starter, and I can get started on my own plenty of fresh rosemary!

Pegasuslegend 12/4/12 01:39

I wish you had a bakery here !

FiSh. ohFISHiee 12/4/12 03:14

i can smell the goodness of the bread here :) so fluffy indeed

Latest: Cake Temptations

SavoringTime in the Kitchen 12/4/12 03:40

Beautiful bread!!! I have never tried making a 'starter' and am intimidated to say the least. How I would love having the end result of your bread, though. I must try!

Eliotseats 12/4/12 05:26

I love making bread. Love rosemary. Love your presentation.

Jeannie Tay 12/4/12 08:04

These loaves must made your kitchen smelt so fragrant while baking! I love the smell of rosemary! Lovely looking bread:)

Gerry @Foodness Gracious 12/4/12 08:59

Ummm yeah, so you own your own bakery right? No..well you should, these look really quite perfect...
Nice :)

Dajana 12/4/12 10:31

The most beautiful bread I've seen recently. I so wish I had some sourdough starter, 'cause I'd be starting making it immediately

Choc Chip Uru 12/4/12 13:18

This bread is ideal for pairing with soup - a fantastic recipe my friend, absolutely stunning :D

Choc Chip Uru

Priya 12/4/12 13:52

Super flavourful bread, looks marvellous..

Faith 12/4/12 14:41

This look like the perfect loaf! I love the rosemary in there!

Biren @ Roti n Rice 12/4/12 15:08

You bake some of the most gorgeous loaves! This must be so tasty dipped into soup.

Pola M 12/4/12 16:03

Beautiful bread! Actually it looks like the perfect loaf!

Georgia | The Comfort of Cooking 12/4/12 16:38

What a beautiful Italian bread, Angie! You are such a talented baker and equally talented behind your camera lens. Lovely post and recipe. Thanks for sharing!

Loveforfood 12/4/12 17:37

I'm going to try some of recipes for sure, and I'm going to share them with my friends.

Katerina 12/4/12 21:30

I bet the rosemary left a very fragrant touch in this bread!Looks delicious!

S.V. 12/4/12 21:55

The bread looks amazing!!!! I wish I could make bread that looked this good. YUM!

kale @ tastes good to me! 12/4/12 22:14

Oh, yum. Yum yum yum! These loaves are gorgeous! I can just close my eyes and smell that rosemary... Love those cuts on the top; so rustic and charming.

Gloria 13/4/12 00:03

Dear Angie I love make bread and yours look amazing!!

lena 13/4/12 02:17

incredible loaves!! angie, i also get inspired looking at all of your posts here!

foodtravelandwine 13/4/12 03:58

WOW!!.....I think I'm going to make this bread very soon....WONDERFUL!!.........Abrazotes, Marcela

Nitha 13/4/12 05:54

Looks so soft n yumm

Pacheco Patty 13/4/12 06:14

Gorgeous photos of one of my favorite breads, I can practically smell the rosemary;-)

Baker Street 13/4/12 09:24

Stunning pictures! You're such a fabulous baker Angie! I love rosemary bread!

My Italian Smörgåsbord 13/4/12 11:09

awe... love this post. the tutorial and the finished bread really looks fantastic. my seriously try this method soon. xxx

Lizzy 13/4/12 11:26

Gorgeous bread, Angie!!! Congrats on your Top 9!!!

mr. pineapple man 13/4/12 15:33

looks amazing! looks like a william sonoma photo shoot!

Nadia 13/4/12 15:45

Angie, your bread is fantastic! Pictures make it look very tempting.
I wanted to ask how are you able to so precisely measure the ingredients (for example, 94 g flour, 56 g starter)? Do you use a chemical scale for that? Is it necessary to be that accurate with measurements with rustic bread like this?
Another question; do you start baking right out of the fridge? I always try to give dough some time to rise right before baking. Once in the heated oven, the bread will be stopped and formed by the heat. I never worked with a starter (just dreaming about it so far :), maybe it has some specifics different from yeast? Thanks on advance.:)

Lenia 13/4/12 15:59

I adore the perfume of rosmarine!I have to try this delicious recipe!Hugs from Greece,dear!

Jeanne 13/4/12 16:44

This is one of my favorite breads - your photos evoke the smell and taste of the bread perfectly. Thanks for your sweet comment on my blog! -Jeanne

Suzi 13/4/12 16:56

This bread looks just perfect, I don't know how I missed it. I am still working on getting mine to look like yours. Great job and I love the photos.

Corina 13/4/12 17:41

This bread looks gorgeous but I just never have the patience to make sourdough.

Tanantha 13/4/12 18:51

Beautiful story and also the bread! I love the rosemary scent in the bread.

Emily @ She Makes and Bakes 13/4/12 19:59

I absolutely adore sourdough bread and rosemary. I think it is such a great combination. Next time, I'm adding salt on top. Yum!

Angie's Recipes 13/4/12 21:06

The scale I use is a standard digital kitchen scale, which can weight anything from 1gram to 5kg. I think when it comes to making artisan bread, it's rather important that your measurements are accurate.
While preheating the oven, I took the dough from the fridge, invert onto the baking sheet...etc. and when the oven is ready, I put them in the oven. So I didn't really give the dough time to rise at room temperature on purpose. And since they sat in the fridge the whole night and rose beautifully, there's no reason for me to let them rise again at the room temperature. However, you can try to proof them at the room temperature for an hour before putting them in the fridge for the night.

Asmita 13/4/12 23:06

Wow Angie,
This is so impressive. You truly are a gifted baker. What an amazing job. I love the step by step pictures. Love this post!

Gina 14/4/12 03:09

Hi Angie,
I see why this was Top 9, congrats. I will devour any kind of bread, but sourdough is my absolute favorite. Are you sure you aren't interested in relocating to Cali and being my neighbor. Hope you have a wonderful weekend.

Sanjeeta kk 14/4/12 13:37

What a wonderful crust and texture for this aromatic bread, Angie..lovely!

hemalata 14/4/12 15:18

So cute n yummy bread, looks so tempting.

Ivy 14/4/12 17:55

I love rosemary in bread. It gives such a wonderful flavour.

Magic of Spice 14/4/12 21:04

I simply adore rosemary, and this bread is just amazing! Looks fantastic Angie, hope you are having a great weekend :)

Anna C 14/4/12 22:46

Your bread hit the right the flavour of rosemary. My favourite topping for focaccia is rosemary, oil and garlic.

Barbara Bakes 15/4/12 00:48

Gorgeous loaves! Love how you wrapped them.

Lyndsey 15/4/12 01:19

Angie, this is just stunning!! I love the whole package look and all, lock, stock and barrel! I wish I could bake like that!

Reeni 15/4/12 01:43

So crusty and delicious Angie! I wish I had half your talents for baking! I love the story behind it too!

Sue 15/4/12 07:45

Beautiful bread! I can almost smell the rosemary:)

sally 15/4/12 20:11

Beautiful bread, Angie! Makes me want to go into the kitchen and bake.

Kathy 16/4/12 14:32

Such a gorgeous rustic bread…makes me want to go make some! Your presentation is beautiful!

Eri 16/4/12 18:35

It looks amazing Angie! weekend workshop!

Nadia 17/4/12 16:49

@Angie's Recipes
Thanks, Angie,
I think it's time for me to attempt my first starter :)

Helene Dsouza 18/4/12 18:46

Rosmary is in my blood, I need your bread to sustain myself! thanks for sharing. ;)

grace 19/4/12 23:21

i LOVE the aroma of rosemary, especially when it's combined with that of baking bread! what a great creation. :)

Terra 22/4/12 14:58

Oh Yum!!! I am making rosemary ciabatta this weekend, so fun! Your bread looks like it would be perfect with a hearty soup:-) Yum, Hugs, Terra

FOODESSA 24/4/12 12:31

In the past, I had made note of your tutorial of making this wonderful starter. Unfortunately, I'm guilty of not having made enough efforts in the bread making department.

This herb bread is also a keeper and is certainly going to be among the top 10 that I'll try making when bread baking joins my advanced culinary adventure ;o)

Ciao for now,

Jill 23/10/12 01:44

This bread is delish especially with lemon butter and freshly ground black pepper!


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