• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Categories
  • Countries
  • Pasta
  • Food Atlas
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Categories
    • Countries
    • Pasta
    • Food Atlas
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bread

    Tuscan Bread (Pane Toscano)

    Published: May 18, 2021 · Modified: Jun 6, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Three ingredients — yeast, flour, and water, that’s all you need to prepare this traditional Tuscan bread (locally known as ‘Pane Toscano‘) at home. So simple and so easy to prepare!

    Slices of Tuscan bread served with some salami and olives.

    (*This post contains some affiliate links)

    This well-loved Italian bread from the region of Tuscany might taste a bit off at first, and in case you’re wondering why — there is no salt in it.

    If you cannot imagine why the locals like it so much, try pairing it with the region’s salami or beef stew with red wine, and I bet you’ll agree with them.  It certainly complements the intensity of the rest of the dishes that define Tuscan cuisine.

    So, if you are thinking of serving some classic dishes from Tuscany and you want to complete the experience — you better make sure you prepare pane Toscano as well. 🙂

    IF YOU WANT TO TRY MORE AUTHENTIC TUSCAN RECIPES, THEN YOU WILL LOVE THESE POSTS!

    • Three pieces of Italian Easter buns served with a glass of wine, and some fresh rosemary in the background.
      Pan di Ramerino (Tuscan Rosemary & Raisin Buns)
    • An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.
      Torta di Mele (Tuscan Apple Cake)

    Ingredients

    An image showing the ingredients you need to prepare Pane Toscano at home.
    • Flour – bread flour is better than all-purpose flour for this no-salt bread.
    • Yeast – I always use active dry yeast for this Tuscan bread recipe.
    An overhead shot of a loaf of freshly baked Pane Toscano.

    Preparation

    Start by preparing the starter dough the night before by combining a quarter of a teaspoon of yeast with a two-thirds cup of warm water.

    Once the yeast is ready, add one and one-fourth cup of bread flour and mix with a rubber spatula or wooden spoon.

    Cover with plastic and set in a cool place overnight (photo 1).

    The next day, start your pane Toscano dough by combining one and a quarter of a teaspoon of yeast with one-third cup of warm water and set aside until it becomes foamy.

    Combine the starter dough from the night before with the yeast mixture and one cup of water in a mixing bowl (photo 2).

    Use the flat beater to mix it evenly, then add three and a half cups of flour (photo 3).

    First part of a collage of images showing the step by step process on how to make Tuscan bread at home.

    Once you see a dough starts to form, replace the flat beater with the dough hook and continue mixing until you get a smooth, soft dough. 

    Place dough into an oiled bowl (photo 4).

    Cover with a clean kitchen towel, then set aside until it doubles in size.

    Remove the dough from the bowl and transfer it on a flat surface, do not deflate the dough by punching it dough.

    Divide the dough into two portions (photo 5).

    Form each portion into a rectangle by folding the ends and place them on top of a generously floured baking tray lined with a baking sheet (photo 6).

    Second part of a collage of images showing the step by step process on how to prepare Pane Toscano at home.

    Use a sharp knife to create cuts on top of the dough (photo 7).

    Cover with a kitchen towel and set aside until it becomes (almost) double in size.  It generally takes forty-five to sixty minutes.

    When the dough is almost ready, preheat your oven to 230°C (450°F).

    Uncover the dough and place the tray in the middle of the oven.

    After fifteen minutes, open your oven and spray it with water three times.

    Adjust the temperature to 200°C (375°F to 400° F) and bake for thirty to thirty-five more minutes.

    Transfer your Tuscan bread into a cooling rack, let it cool, then slice and serve.

    A loaf of salt-free bread on top of a chopping board, with fresh slices.

    Helpful tips

    • Remember not to punch or deflate the dough once it has doubled in size.  Just turn the bowl over to remove it.
    • It is fine not to cut the dough into portions if you want to have one round Tuscan bread loaf (ruota) instead.
    • Do not forget to sprinkle the baking sheet generously with flour before placing the dough on top of it.  Bread flour is great, but if you have cornmeal, that is even better.
    Some slices of Tuscan Bread, with olive oil poured on the top slice.

    FAQs

    Why does Tuscan bread have no salt?

    They say it all started during the Middle Ages when the tax levied on salt was too high.  As a workaround, the local bakers tried making bread without it, realized it goes well with their dishes and carried on up to this day.

    How else can I use this salt-free bread?

    Since it gets dry quickly, the locals use them to make various regional dishes like panzanella, ribollita, and pappa al pomodoro.

    But if you cannot be bothered, just use chunks of your Tuscan bread to clean your plate — i.e., for wiping any sauce that’s left on it. 🙂

    Text for Roundup Sections
    • Latest (Oct22) feature image for Authentic Italian Bread recipes post.
    • Latest (Oct22) feature image for Classic Italian Appetizers post.
    Slices of Tuscan bread served with some salami and olives.

    Tuscan Bread Recipe (Pane Toscano)

    Yeast, flour, and water — that's all you need to prepare this authentic Tuscan bread (also known as 'Pane Toscano') at home. So simple and so easy to prepare!
    No ratings yet
    Print Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 35 minutes
    Cook Time: 45 minutes
    Resting Time: 3 hours
    Total Time: 4 hours 20 minutes
    Servings: 2 loaves
    Calories: 1101kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Baking Paper
    • Rubber Spatula

    Ingredients

    For the starter:

    • 1/4 tsp yeast
    • 2/3 cup water, warm
    • 1 & 1/4 cups bread flour

    For the Tuscan bread dough:

    • 1 & 1/4 tsp yeast
    • 1 & 1/3 cups water, warm
    • 3 & 1/2 cups bread flour (plus more for the baking tray)

    Instructions

    Preparing the starter: Night before —

    • Combine 1/4 tsp of yeast and 2/3 cup of warm water, then set aside until ready.
    • Add 1 & 1/4 cups of bread flour; mix with a rubber spatula or wooden spoon, then cover with plastic and set in a cool place overnight.

    Preparing the Tuscan Bread dough: Next day —

    • Combine 1 & 1/4 teaspoons of yeast with 1/3 cup of warm water and set aside until it becomes foamy.
    • Using the stand-mixer bowl, combine the starter from the night before with the yeast mixture and the remaining cup of water.
    • Use the mixer's flat beater to mix it evenly, then add 3 & 1/2 cups of flour.
    • Continue mixing until a dough starts forming; replace the flat beater with the dough hook and resume mixing until you get a smooth, soft dough. 
    • Place dough into an oiled bowl, cover with a clean kitchen towel and set aside until it doubles in size.
    • Remove the dough from the bowl and transfer it on a flat surface (NOTE: Do not deflate the dough!)
    • Divide your pane Toscano dough into two portions.
    • Form each portion into a rectangle by folding the ends.
    • Place them on top of a generously floured baking tray lined with a baking sheet.
    • Use a sharp knife to make cuts on top of the dough.
    • Cover with the kitchen towel and set aside until it becomes (almost) double in size.  It generally takes 45 to 60 minutes.
    • When the dough is almost ready, preheat your oven to 230°C (450°F).
    • Uncover the dough and place them in the middle of the oven.
    • After 15 minutes, open your oven and spray it with water three times.
    • Adjust the temperature to 200°C (375°F to 400° F) and bake for 30 to 35 more minutes.
    • Transfer your pane Toscano into a cooling rack to cool.
    • Slice, then serve.

    Notes

    • Cook’s Tip #1:  Remember not to punch or deflate the dough once it has doubled in size.  Just turn the bowl over to remove it.
    • Cook’s Tip #2:  It is ok not to cut the dough into portions if you want to have one round loaf of Tuscan bread (ruota) instead.
    • Cook’s Tip #3:  Do not forget to sprinkle the baking sheet generously with flour before placing the dough on top of it.  Bread flour is good, but if you have cornmeal, that is even better.

    Nutrition

    Calories: 1101kcal | Carbohydrates: 219g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 383mg | Fiber: 10g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    More Bread from Around the World

    • Feature image for Kalamata Olive Bread showing bits of kalamata in the slices.
      Kalamata Olive Bread
    • Feature image for Norwegian Raisin Buns showing the inside of the bun.
      Norwegian Raisin Buns (Rosinboller)
    • Updated feature image for homemade breadcrumbs.
      Homemade Breadcrumbs
    • An overhead shot of freshly baked Swedish cheese buns on a cooling rack.
      Swedish Cheese Buns (Ostfrallor)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Image for About Me

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Comfort Food

    • Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.
      Spanish Beef Stew (Easy Stovetop Recipe!)
    • An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.
      Lebanese Sour Lentil Soup (Adas Bhamod)
    • An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.
      Swedish Beef Stew (Kalops)
    • Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.
      Spanish Chorizo and Chickpea Stew
    • Two bowls of Portuguese Green Soup, with some raw kale on the countertop.
      Portuguese Green Soup (Caldo Verde)
    • An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.
      Easy Chicken Cacciatore
    • Feature image for Patatas a la Riojana, served with some bread.
      Spanish Chorizo and Potato Stew
    • Feature image for Turkish Celeriac Soup showing a bowl of it, ready for serving.
      Turkish Celeriac Soup

    Popular Posts

    • Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.
      German Potato Soup (Kartoffelsuppe)
    • A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.
      Portuguese Tomato Rice (Arroz de Tomate)
    • An overhead shot of a basket of Biscotti Regina, served with coffee.
      Sicilian Sesame Seed Cookies (Biscotti Regina)
    • An image showing two bowls of Finnish Salmon Soup served with some bread.
      Finnish Salmon Soup (Lohikeitto)
    • A closer shot of kanelbullar on a cooling rack, highlighting the filling of the buns.
      Swedish Cinnamon Buns (Kanelbullar)
    • An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.
      Taralli (Italian Crackers)
    • Feature image for Salt & Pepper Pork Bellly slices, garnished with sea salt and spring onions.
      Salt and Pepper Pork Belly
    • An overhead shot of a serving of Filipino Picadillo, with a bowl of white rice next to it.
      Filipino Picadillo
    • Swedish Almond Tart
      Swedish Almond Tart
    • An overhead shot of a skillet of Spanish Garlic Chicken, straight out of the oven.
      Spanish Garlic Chicken (Pollo Al Ajillo)
    • A shot of a slice of Swedish cardamom cake, highlighting the texture of the cake.
      Swedish Cardamom Cake (Kardemummakaka)
    • An overhead shot of a basket of Italian Walnut Cookies, served with an espresso.
      Italian Walnut Cookies (Dolci di Noci)

    Sweet Treats

    • Latest (Oct22) feature image for traditional Swedish desserts and pastries.
      Best Swedish Desserts
    • Latest (Oct22) feature image for fika post, showing some Swedish treats, and coffee and tea in the background.
      What is Fika? (Fika Meaning + Recipes)
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
      Easy Italian Desserts & Pastries Recipes
    • Latest (Oct22) Feature image for Traditional German Desserts and Pastries.
      Traditional German Desserts and Pastries

    Favorite Cuisines

    • Latest (Oct22) feature image for Traditional Italian Recipes: Regional Italian Dishes post.
      Traditional Italian Recipes: Regional Italian Dishes
    • Latest (Oct22) feature image for authentic Swedish recipes.
      Swedish Food: Traditional Swedish Dishes
    • Latest (Oct22) feature image for authentic German recipes post.
      Authentic German Recipes
    • Latest (Oct22) feature image for post on Easy Portuguese recipes showing two popular dishes.
      Portuguese Food: Classic Portuguese Dishes
    • Latest (Oct22) feature image for post on Easy Spanish recipes, showing two popular dishes.
      Easy Spanish Recipes
    • Latest (Oct22) feature image for classic Finnish recipes post.
      Classic Finnish Recipes
    • Latest (Oct22) feature image for Traditional Filipino Food post.
      Traditional Filipino Food
    • Latest (Oct22) feature image for Easy Thai Recipes post.
      Easy Thai Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2023. FOOD AND JOURNEYS®