Pane di casa 

Pane di casa is pretty much just basic, staple bread, translating to House Bread or Bread of the house.

This recipe is super simple, requires one little attention and is pretty fool proof.


4 cups Organic plain flour plus more for dusting

415g purified water (room temp)

1tsp Himalayan sea salt

2tsp instant Yeast

Extra Virgin olive oil


In a large bowl add the flour and make a well in the centre. Add the yeast and slowly add water, mixing with a wooden spoon as you go.

Add salt and once a ball of dough is formed, which should be quite sticky but firm enough to knead (if not add a little more flour, remember that while kneading more flour will be absorbed to the dough), tip dough out onto a floured surface and knead for 10min. Using the palm of your hands stretch the dough, to create elasticity, while kneading.

Drizzle some oil into a bowl (I use the bowl I used to mix the dough) and put the dough inside to rest and rise, covered with a tea towel.

I turn my oven on to 40c for 10min to ensure that the yeast activates and rises, you may not need to do this, but rising time will all depend on your environment.

Leave to rise for 1-2 hours, or until doubled in size, the dough should be around 38-40c or around the temperature of a warm bath – you don’t need to measure the temperature exactly.

Pat the air out of the dough and separate the dough into two smaller balls.

On a floured surface, fold the dough into thirds, then repeat but in the opposite direction – almost like you’re rolling it into a snail shell. You will still have a ball, smooth out the seam and put themback into the bowl to rise for 30min.

Meanwhile, preheat the oven to 220c.

Bake for 25-30min, then reduce heat to 180c and back for 10-15min. Tap the bottom of the bread to see if it sounds hollow, this is when it is ready (it is hot so use a spoon or utensil).

Cool for 25min and enjoy!
Tip: I use wholemeal flour or spelt flour too, but generally the consistency will be different, you may add a few tablespoons more water.