Padellino Bread

Padellino, also known as "little pan bread," is a traditional Italian bread characterised by its soft, airy interior and lightly crisped crust. Typically cooked in a frying pan, this bread is perfect for pairing with soups, cheeses, or enjoyment on its own. Its comforting texture and simple ingredients make it a delightful addition to any bread basket, bringing a taste of homemade Italian baking into your kitchen with ease.

Makes

1 loaf

Preparation Time

20 - 25 minutes

Resting & Proofing Time

2 hours first resting + 6 hours second resting + 1 hour proofing

Cooking Time

15 minutes

INGREDIENTS

200g Italian type 0 flour
125 ml water
2g fresh brewer’s yeast
1 tsp salt

METHOD

Put the flour and the yeast in the bowl of a stand mixer, dissolve the salt in the water and start kneading using the dough hook, pouring the water in slowly. Knead until you get a smooth and elastic dough.

Remove from the mixer and knead the dough by hand on a flat surface until it forms a ball. Then place it in a bowl, cover with cling film and let the dough rest in a warm place, or the oven turned off for 2 hours.

Dissolve the yeast in the water in the bowl of a stand mixer, add the flour and salt and start kneading using the dough hook. Knead until you get a smooth and elastic dough; add a little more flour if needed. It should be very elastic but not sticky. Remove from the mixer and knead the dough by hand on a flat surface until it forms a ball.

Leave to rise in a covered bowl in a turned off oven for about 6 hours (if you want to halve the time, you can use 5g of yeast). Once risen, take the dough and press it out by hand a little to form a rough rectangle. Then fold it as for puff pastry: take one end and bring it to the middle, and then take the other end and fold it over to cover, then form it into a ball of dough again.

Oil a frying pan and place the dough on top and spread it with your hands – do not use a rolling pin. Cover with a lid and leave to rest for another hour.

Heat a greased frying pan and gently slide the bread into it directly from the other frying pan. Cook covered over a low flame for about 7 minutes, checking that it does not stick to the bottom of the pan.

Every so often shake the frying pan slightly to move the bread. Then when cooked underneath, turn it back into the other oiled frying pan you used before, cover and cook on the other side for another 7 minutes or so. Check to see it is cooked with a toothpick that should come out dry before taking it off the heat. Leave to cool on a plate before serving.