“Pan di Ramerino” or rosemary bread is a soft and sweet traditional bread made of dough, raisins and rosemary. Somewhat similar to hot-cross buns in composition, they are also traditionally associated with Easter and are usually eaten on Holy Thursday. On this day, in particular, and around the Easter period, you will find bakeries selling the bread, after having it blessed in nearby churches, all across Florence and Tuscany. Just find a luxury villa near Florence and try it in person for yourself, or if you fancy trying out baking a different snack, why not use the following recipe and give it a go at home? Then, as you enjoy this Tuscan delicacy, you can map out your trip.
Ingredients:
500g of white bread flour
30g of fresh yeast
4 tbsp of olive oil
150g of raisins
Two sprigs of rosemary
100g of sugar
A pinch of salt
Method:
1. Dissolve the yeast in a bit of warm water and pour into the flour. Then, add as much warm water as neccessary to create a soft dough – but don't allow it to get not too sticky. If this happens, add a bit of flour and knead the dough until smooth.
2. Shape the dough into a smooth ball and place into a clean bowl, cover with a towel and place in a warm place to rise for about an hour.
3. Heat up 4 tablespoons of olive oil with a sprig of rosemary and the dry raisins. Remove from the heat and allow it to cool.
4. Once you have allowed it to rise, take the dough and knead again. Remove the rosemary from the cooled olive oil and the oil and the raisins to the bread, along with the sugar, a few fresh leaves of rosemary (make sure these are very finely chopped) and a pinch of salt. Knead well and separate the dough into several small balls or buns. Cover these with the towel and let rise once more, for an additional hour in a warm place.
5. Cut a cross on the top of each ball of dough, then brush with a bit of olive oil. Bake in the preheated oven at 200°C for about 35-40 minutes or until the crust is golden.
6. Enjoy and plan your trip to Florence!
500g of white bread flour
30g of fresh yeast
4 tbsp of olive oil
150g of raisins
Two sprigs of rosemary
100g of sugar
A pinch of salt
Method:
1. Dissolve the yeast in a bit of warm water and pour into the flour. Then, add as much warm water as neccessary to create a soft dough – but don't allow it to get not too sticky. If this happens, add a bit of flour and knead the dough until smooth.
2. Shape the dough into a smooth ball and place into a clean bowl, cover with a towel and place in a warm place to rise for about an hour.
3. Heat up 4 tablespoons of olive oil with a sprig of rosemary and the dry raisins. Remove from the heat and allow it to cool.
4. Once you have allowed it to rise, take the dough and knead again. Remove the rosemary from the cooled olive oil and the oil and the raisins to the bread, along with the sugar, a few fresh leaves of rosemary (make sure these are very finely chopped) and a pinch of salt. Knead well and separate the dough into several small balls or buns. Cover these with the towel and let rise once more, for an additional hour in a warm place.
5. Cut a cross on the top of each ball of dough, then brush with a bit of olive oil. Bake in the preheated oven at 200°C for about 35-40 minutes or until the crust is golden.
6. Enjoy and plan your trip to Florence!