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Best Easy Pane di Matera Recipe

Name: Best Easy Pane di Matera Recipe
Total time: 390 min
Yield: 90 g
Ingredients: Durum wheat semolina flour 3.5 cups; Active dry yeast 0.5 tbsp; Lukewarm water 1.5 cups; Salt 2 tsp

Crusty horn-shaped bread from Matera baked with durum wheat is southern Italy's pride. This mediterranean staple has nourished Lucanian families for generations with its hearty texture.

Cook 390 min Difficulty NORMAL 210 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

Durum wheat semolina flour 3.5 cups
Active dry yeast 0.5 tbsp
Lukewarm water 1.5 cups

Seasonings/Sauce

Salt 2 tsp

Nutrition summary

Carbohydrates 39 g 75%

Protein 7 g 13%

Fat 2.5 g 12%

Serving size 90g

Cooking steps

1

In a large mixing bowl, combine the active dry yeast with 1/4 cup of the lukewarm water and let it sit for 10 minutes, until foamy.
2

Add the remaining lukewarm water and gradually mix in the durum wheat semolina flour, stirring until a sticky dough forms.
3

Sprinkle in the salt and knead the dough on a lightly floured surface for 10 minutes, adjusting hydration so the dough is smooth and elastic but not sticky.
4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 2 hours, or until doubled in size.
5

Turn the risen dough out, shape it into a large horn or three-looped 'S' typical of Pane di Matera, and place on a parchment-lined baking sheet. Cover loosely and let proof at room temperature for 1 hour.
6

Preheat your oven to 450°F (230°C) with a baking stone or inverted sheet pan inside for at least 40 minutes prior to baking for an even crust.
7

Transfer the loaf (with parchment) to the hot baking surface. Bake for 15 minutes with steam (add a pan of hot water to the bottom of the oven), then reduce heat to 400°F (205°C) and continue baking for 25–30 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
8

Let cool completely on a wire rack before slicing to allow the crumb to set and retain moisture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient in Pane di Matera is durum wheat semolina flour. Its high-protein, fine granules give the bread its signature golden color, distinctive hearty texture, and robust crust that sets it apart from standard wheat breads.

Q. How do I get a perfect crust when baking Pane di Matera?

To achieve the authentic crust, preheat your oven and baking surface intensely for at least 40 minutes, and create steam during the initial baking period. Steam helps form the crispy, golden crust. Lower the heat partway through to ensure the loaf bakes evenly inside without burning.

Q. How do I prevent Pane di Materra from turning out dry or dense?

Ensure your dough is properly hydrated and knead until smooth and elastic. Allow both the first rise and the final proof to reach full volume; underproofing can result in dense bread. Cooling fully on a rack also keeps the crumb moist and chewy.

Q. How many calories and what are the nutrition ratios per serving?

Each 90g serving of Pane di Matera contains approximately 210kcal, comprised of 39g carbohydrates (75% of calories), 7g protein (13%), and 2.5g fat (12%). This makes it a bread rich in complex carbs and moderate in protein.

Q. Is this Pane di Matera recipe vegetarian or suitable for mediterranean diets?

Yes, this recipe uses only durum wheat semolina flour, yeast, water, and salt—no animal products or processed fats—making it both vegetarian and aligned with traditional Mediterranean diet principles.

Best Easy Pane di Matera Recipe

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