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Pan Bagnat Bread (Traditional Niçoise Version)

Pan Bagnat Bread (Traditional Niçoise Version)

Ingredients (for 4 small round buns):

  • 500 g all-purpose flour (or half all-purpose, half durum wheat flour for extra structure)

  • 300 ml warm water

  • 10 g salt

  • 25 g extra virgin olive oil

  • 15 g fresh baker’s yeast (or 5 g active dry yeast)

  • 1 tsp sugar (to activate the yeast)

Instructions:

1. Activate the yeast:
In a bowl, dissolve the yeast in warm water with the sugar. Let it sit for 10 minutes until frothy.

2. Make the dough:
In a large mixing bowl or stand mixer, combine the flour and salt.
Add the olive oil and the yeast mixture.
Knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky.
Cover with a clean cloth and let rise at room temperature for 1.5 to 2 hours, until doubled in size.

3. Shape the buns:
Punch down the dough gently to release air.
Divide it into 4 equal pieces.
Shape into flat, round buns (like large burger buns).
Place on a baking tray lined with parchment paper, cover again, and let rest for 30–45 minutes.

4. Bake:
Preheat the oven to 200°C (390°F), static heat.
Lightly brush the buns with water (or olive oil for a golden crust).
Bake for 20–25 minutes, until golden brown and they sound hollow when tapped underneath.
Let cool on a wire rack.

Optional tips:
Add to the dough:

  • A pinch of Herbes de Provence

  • Chopped black Niçoise olives (optional but tasty)

  • Some rye or durum flour for a rustic touch

This bread is perfect for the classic Pan Bagnat sandwich, or even a Mediterranean-style burger: sturdy enough to hold fillings, yet soft with the distinctive flavor of olive oil.

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