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Twice-baked Italian bread that keeps for months was originally made for sailors and shepherds. This durable mediterranean staple is a testament to resourceful family food traditions.
In a large bowl, combine warm water and dry active yeast with sugar. Let it proof for 10 minutes until frothy for best yeast activation.
Mix in olive oil and salt, then gradually add all-purpose flour, stirring until a rough dough forms and pulls away from the sides.
Turn dough out onto a floured surface and knead vigorously for 8 minutes until smooth and elastic; avoid adding too much flour to maintain moisture.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Punch down dough and divide into two oval loaves; transfer onto a parchment-lined baking sheet.
Bake in a preheated 400°F (200°C) oven for 25 minutes until pale golden; remove and let cool completely (essential for crispness after second bake).
Once cool, slice loaves into 1/2-inch pieces; lay slices out on the baking sheet in a single layer.
Bake again at 325°F (160°C) for 20 minutes, flipping halfway until fully dry and crisp but not browned—watch carefully to prevent burning.
Cool on a rack and store in an airtight container; pan biscotto will keep for weeks.
