Pane Casereccio

pane casereccio

This Pane Casereccio is the most typical of Italian breads. It’s super easy and requires pretty much no kneading.
You will need a cast iron pot with a lid.

Pane Casereccio

Super easy crunchy bread!
Prep Time 15 minutes
Cook Time 45 minutes
Lievitation 14 hours
Course Side Dish
Cuisine Italian
Servings 12
Calories 115 kcal


  • Cast iron pot with a lid


  • 380  g strong bread flour
  • 250  g lukewarm water
  • tsp dry fast acting yeast 
  • tsp salt


  • Dissolve the yeast in the water
  • Add most of the flour and stir until it’s absorbed
  • Now add the salt and the rest of the flour
  • Knead for no more than 5 minutes
  • Then put into a bowl, cover with a humid cloth and let it rise for 12 to 20 hours
  • With wet hands fold the dough over itself a few times and shape either in a ball or an oval (depending on the size of your cast iron pot)
  • Cover and let it rise for 2 hours
  • After 1:20 turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
  • Put the dough in the hot pan, and cook with the lid on for 30 minutes
  • Remove the lid and let it cook for another 10 to 15 minutes.
Keyword Bread

Homemade bread


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